I just want to explain (I've done it before) that I feel a little guilty not reading posts about desserts (of which there have been many recently). I don't bake and I don't eat dessert. Just know that I'm still out here for all of you.Sunday was a weird recipe day. I had some top round I thought I would turn into steak tartare. But after grinding the meat I wasn’t thrilled with its taste and texture. So I combined all the ingredients that would have accompanied the raw meat and turned it into a mini-meatloaf.
What you see is a little 3” x 4” loaf pan. I didn’t photo it after baking, I was too hungry. It was very good, if a little unusual.
The recipe called for a couple of anchovies, which I would happily have used – but I didn’t have any. To add that saltiness and umami I tossed in a couple of chopped tablespoons of Asian preserved mustard tuber.
I don’t expect any of you are going to make this, but it is kind of interesting. So, just for the record:
NOT tartare meatloaf
8 oz. ground steak (whatever cut you have)
2 tbsp chopped preserved mustard tuber
1 tsp Dijon mustard
1 egg yolk
1 chopped scallion (green and white parts)
1 tbsp Worcestershire sauce
½ tsp cayenne pepper
2 tbsp chopped Italian parsley
Everything gets mixed together and put into a small loaf pan. Then 40 minutes in a 350 degree oven (I used our convection toaster oven) does the trick.
What you see is a little 3” x 4” loaf pan. I didn’t photo it after baking, I was too hungry. It was very good, if a little unusual.
The recipe called for a couple of anchovies, which I would happily have used – but I didn’t have any. To add that saltiness and umami I tossed in a couple of chopped tablespoons of Asian preserved mustard tuber.
I don’t expect any of you are going to make this, but it is kind of interesting. So, just for the record:
NOT tartare meatloaf
8 oz. ground steak (whatever cut you have)
2 tbsp chopped preserved mustard tuber
1 tsp Dijon mustard
1 egg yolk
1 chopped scallion (green and white parts)
1 tbsp Worcestershire sauce
½ tsp cayenne pepper
2 tbsp chopped Italian parsley
Everything gets mixed together and put into a small loaf pan. Then 40 minutes in a 350 degree oven (I used our convection toaster oven) does the trick.
5 comments:
Sounds pretty darn good Stephen! And I like the mini loaf size, perfect for individual servings :)
The flavors in the meatloaf do sound really interesting and good.
I need to do something like this, Chris doesn't like meatloaf (i know you are surprised by that statement) so this would be perfect just for me! I think the flavors sounds interesting and really good!
The flavors sound wonderful and many of us love recipes that feed just one or two people. I hope you and all you love have a wonderful holiday, Stephen. Hugs and blessings...Mary
I'm not interested much in baking or desserts either. But I always like a good meatloaf or more importantly, the meatloaf sandwich the following day.
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