Heat both of those with some Worcestershire sauce, a little bit of instant coffee, and a little lemon juice you've got yourself a damn fine meatloaf glaze
Full recipe for the glaze is:
125ml(1/2 cup) water,
125ml(1/2 cup) tomato sauce,
60ml(1/4 cup) Worcestershire sauce,
40 ml(2 Aussie tablespoons) malt vinegar,
50g(1/4 cup firmly packed) brown sugar,
1 teaspoon instant coffee powder,
30g butter,
40ml(2 aussie tablespoons) lemon juice.
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Just chuck all the ingredients in a pot to boil then simmer for 5 mins straight away. It's fine if it's still watery because you can layer it over the meatloaf periodically while it's in the oven.
It's from an old magazine from like 30 or 40 years ago and it slaps.
Take your A5 Wagyu, run it through the grinder. You'll want about 1.5 lbs of beef.
Next take a healthy sized Black Morel and dice it finely.
Local day old French Loaf, finely chopped until you have about an ounce.
Take an emu egg and beat it until the yolk is fully incorporated into the white. Separate into 12 equal portions and set aside 11 of those portions for the 11 other Meatloaf's you will be making.
Three shallots, chopped, I prefer it in slightly larger pieces. (I also like to sear mine in some good butter. Kerrygold works, and I want it hot, right under the smoke point. The shallots only go in for a moment, enough to get it some flavor and color, but not cook.)
Half teaspoon sea salt, half teaspoon pure MSG baby, get that salty umami game going.
Black pepper to taste, but keep in mind it's Wagyu, so don't go too hard, maybe like a fourth a teaspoon. And make sure it's fresh ground.
Half a cup of goats milk.
One shot Cognac.
Mix all these together until incorporated then press gentle into a pan.
Finally, and most importantly, ketchup. All other ingredients above can be substituted, but for the truly prime meatloaf experience you need the gas station stuff. They can't be name brand packets either, they need to be the plain white sachets with no name. Just a bright red tomato on the front. Use as many as you need to get a nice nipple thick layer on top.
Bake 350 for an hour. Let it rest for at least 10 minutes once removed from the oven, then serve. 👌
Personal preference of mine because it's what I grew up with, but try mixing a can of Campbell's tomato soup (don't add water) with a bit of mustard, a good amount of relish and then put that on your meatloaf instead.
Truth. I grew up with plain meatloaf, basic as it gets. I was like 22 when I had a ketchup glazed meatloaf and it blew my mind. Legit asked what the glaze was like it was a secret, got some real weird looks...just Heinz
My meatloaf gets topped with straight tomato sauce. I put about two-thirds of the can into the meatloaf and then the rest is spread over the top. Leftover meatloaf does get a ketchup based sauce though.
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u/flyingthrghhconcrete Jan 24 '23
Meatloaf before it goes in the oven