fancy meatloaf

Human meat meatloaf would be nice. Very rare. Add some black truffles and foie gras.

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>>8667323
>Human meat meatloaf would be nice

>>8667312
Are you murican children even capable of thinking outside your indoctrination..?

Meatloaf IS NOT food.

>>8667331
I'm Australian.

I'm just curious as to whether or not it could be done. I think you could if you use better cuts of meat freshly grinded but I'm struggling to justify if you're mincing pork belly and veal that you could really prepare a better meal after mincing them into a loaf then you could if you just cooked them into individual dishes.

>>8667312

Years ago when I was learning to cook I had a Reader's Digest cookbook called One Pot Meals. It had an "everything" meatloaf recipe that used rice as the filler, and then you added a bunch of veggies. Best damn meatloaf I've ever eaten, and it spurred me to learn more about cooking.

Meatloaf is GOAT.

>>8667343
Nah it cannot mate. It a lump of ground beef is essence

>>8667343

Apples and oranges, if that makes sense upside down.

Anytime you use quality ingredients, your going to get better food.

A quality meatloaf starts with ground veal and pork. It's not that they wouldn't be better individually, it's that combined they make a top tier meatloaf, which was your point I suspect.

>>8667362
No lump of ground beef will ever be served at a Michelin star restaurant.

>>8667343
He answered his own question here

>>8667343
It can be done.
Think of paté, or any forcemeat for that matter.
Really it's just a matter of not calling it meatwad...unless you're already well established and can get away with using terms like that (for example Heston Blumenthal or Wylie DuFresne).

>>8667363
>No lump of ground beef will ever be served at a Michelin star restaurant

steak tartare

intellectual checkmate

>>8667356
I dunno. It's certainly be a challenge but I don't think it's outside the realms of possibility.

let's say a 60/30/10 ratio of veal, angus beef chuck and chorizo roughly minced for a bit of texture.

A centre with camembert, caramelised onions and chopped oyster mushrooms. A glaze made with a tomato and chilli jam and wrapped in crispy prosciutto.

Serve over a creamy parsnip mash, some Asparagus spears topped with a poached egg and a light and thin gravy based with meat juices and tomato.

Sounds okay in theory. No idea how it would turn out in practice.

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>>8667372
>Really it's just a matter of not calling it meatwad

>>8667380
>Sounds okay in theory.
No, it doesn't.
>No idea how it would turn out in practice.
It wouldn't.

It's okay though, I wouldn't expect you to be able to write a menu, but see >>8667372
Paté is a mixture of MEATs in the shape of a LOAF. You're (and others) are hung up on the nomenclature.

>>8667415
>No, it doesn't.

What's wrong with it?

>It wouldn't.

How do you know?

>>8667434
For both:
The camembert would break during the cooking.
No reason to use pre-spiced meats (especially if this is supposed to be a **** restaurant).
The prosciutto would burn during the cook (is it was wrapped) during the cook.
Glaze or crispy pork coating: pick one. I guess you sauce it with a "glaze", but you talked about a sauce later, so..

I'm not here to pick on you or argue that you are wrong -I actually agree with it being do-able- it's just that the description is a bit contrived.

>>8667363
>No lump of ground beef will ever be served at a Michelin star restaurant.

What is "steak tartare" for $200, Alex?

use bison

>>8667500
>The camembert would break during the cooking.

So? you'd want it melted in the centre of the loaf.

>No reason to use pre-spiced meats (especially if this is supposed to be a **** restaurant).

Are you suggesting Chorizo is not used in Michelin restaurants? It is.

>The prosciutto would burn during the cook (is it was wrapped) during the cook.

Depends on when the loaf is wrapped

>Glaze or crispy pork coating: pick one. I guess you sauce it with a "glaze", but you talked about a sauce later, so..

Both, glaze throughout cooking then wrap with prosciutto for the last 20 mins or so.

>>8667356
What if the ground beef was made from AAA tenderloin?

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>>8667372
>>8667415
>>8667500 (bad grammar, sorry)
Me again...

>>8667312
>...or a place for VIPs like the White House, how would you prepare it so that it was considered fine dining?

I think the WH would be more forgiving than a **** restaurant. I'd probably use beef, pork, and lamb. Equal parts. Keep them separated and spice them slightly differently (maybe a bit of heat in the pork, sweet in the beef, savory in the lamb). Portion out 3 ounces of each, roll each into a rectangle shape, and jellyroll (pic related).
Wrap in bacon.

>>8667523
The camembert would break. After it melts, it breaks. Proteins separate from the fats. Over-heated.
I would think that a **** restaurant might use Spanish chorizo. I assumed you were talking about Mexican chorizo which is just ground pork with spices in it. I work at a zero star restaurant and I grind/spice my own chorizo. If a **** restaurant was grinding their own chuck and whatever else you said, why would they order it in from somewhere else? Lazy. They wouldn't. But it's just nit picking and I don't really feel like shitting on your idea because we agree. But why use chuck when you could use a mix of flank, brisket, and loin?

>>8667363
>2014
>No mere Singaporean chicken-rice food stall will ever become a Michelin starred restaurant

>>8667570
>But why use chuck when you could use a mix of flank, brisket, and loin?

Fat content and flavour. Brisket would be a good choice though.

Somewhere, there is a 4star that does meatloaf, or did meatloaf at one time.

I mean it's almost inevitable. Some chef would take it as a challenge, and at a base level there is nothing particularly wrong about it pallet wise.

>>8667530
Then it's a lump of AAA tenderloin mince. If it's not tartar I cannot recognise it as real three star food

>>8667380
Does sound awesome, but I find mince visually so unappealing. It turnes gray in a meatloaf or when friend wrong

>>8667375
This is the exception yes my bad

>>8667331
OBSESSED.