Tough meatloaf rehab

Discussion in 'Food & Cooking' started by cottonpajamas, Sep 28, 2013.

  1. cottonpajamas

    cottonpajamas

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    I'll conduct the post-mortem later (too much pork? over-mixed?) but what I need to know now is what I do with this tough meatloaf from last night. I don't want to waste the meat and more baking isn't the answer (I microwaved a slice and it got even tougher).

    Chop it up into itty-bitty morsels and pour marinara sauce all over it? Slice it and lightly pan-fry the slices for sandwiches? Ideas?

    Thanks in advance.
     
  2. french fries

    french fries

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    I'd say both those ideas sound good to me. But don't just "pour sauce over it"... make a nice tomato sauce, cube the meatloaf and very slowly reheat the cubes in the sauce, then serve on top of pasta, or in a "meatball" sandwhich. 
     
  3. kaneohegirlinaz

    kaneohegirlinaz

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    soup, like stuffed pepper stoup ala rachael ray... maybe by grinding the meat up in a food processor first and then adding it to the soup?
     
  4. koukouvagia

    koukouvagia

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    I would honor the meatloaf itself and make a really nice gravy to help it with the moisture.  

    I could give you more ideas if I knew what was in that meatloaf.
     
  5. siduri

    siduri

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    This probably comes too late, but you might cut into small cubes and use as meatballs in some sauce, or even escarole soup. 

    to keep meatloaf soft, i usually use more milk and less egg.  Breadcrumbs absorb the milk and i think that keeps it from getting hard.  I don;t know really, but i imagine more eggs make things harder - my mother in law's meatloaf was dry and hard, and she bragged all the time about how many eggs she put in.  Also she never used milk so never had any on hand, so didn;t put it in meatloaf. 
     
  6. cottonpajamas

    cottonpajamas

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    Thanks for all the suggestions.

    What did work is an idea I had -- just a splash of olive oil in a frying pan, fry lightly for three minutes on each side, lovely sandwich.
     
  7. koukouvagia

    koukouvagia

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    As much as I love mother in law bashing, I don't think it's the eggs that make it tough. It's usually overmixing and too many breadcrumbs with not enough milk that does it. I also think that onions work wonders in terms of adding moistness, the more the better.

    To avoid over mixing I combine the egg, onions, garlic, seasonings, herbs a little olive oil and a little wine together well and then gently stir in the breadcrumbs that have been soaked in milk. Then I add the meat and I don't knead it, I just fold it in long enough to combine the ingredients.