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.
Sounds pretty darn good Stephen! And I like the mini loaf size, perfect for individual servings :)
ReplyDeleteThe flavors in the meatloaf do sound really interesting and good.
ReplyDeleteI 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!
ReplyDeleteThe 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
ReplyDeleteI'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.
ReplyDelete