Monday, February 27, 2012

Bahn Meatloaf

Bahn Meatloaf

When you see the finished product it seems obviously delicious... but I was shocked at how much I loved this recipe (from Bon Appétit - though there they call it "Hoisin-Glazed Meatloaf Sandwiches"). I mean, I really really liked it. Meatloaf is one of those things I associate with childhood but at the same time never really liked. Why didn't I like it? Maybe it was overcooked and dry since basically everything was in "back in the day." But I honestly don't know... though calling a terrine a "loaf" seems like poor branding... my distaste for the dish seemed outsized and that always indicates that I need some sort of culinary self help intervention.

Looks Like a Terrine

Forcemeat. That's what meatolaf is, and I have no idea why some ancient French chef thought that would sound tasty (maybe it sounds better in French? Of course it does: forcément)... but it is! Every sausage or hot dog you've ever had is forcemeat.

So what's special about this recipe? There is nothing really innovative about the technique... it's your standard meatloaf but without veal (i.e just pork and beef) and spiked with scallions and a hoisin glaze. The flavors are really fantastic however... I particularly loved the quick pickled radish, carrot, and cucumber salad.

To serve you heat a couple of teaspoons of oil in a nonstick skillet over medium heat and brown a slice of meatloaf... then put on toast slathered with that hoisin glaze and top with the salad. Delicious.

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