Meatloaf II

Norwegian Meatloaf II Recipe with Beef, Pork Fat, and Spices

Region / culture: Norway | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Meatloaf II is a classic comfort food dish that is perfect for a cozy family dinner. This recipe features a delicious blend of ground meat, fresh pork fat, and a flavorful sauce that will have everyone coming back for seconds.

History

Meatloaf has been a staple in American cuisine for decades, with variations of the dish appearing in cookbooks as far back as the late 19th century. Originally a way to stretch meat during tough economic times, meatloaf has evolved into a beloved comfort food that is enjoyed by many around the world.

Ingredients

500 g (1 lb) beef stew meat
1 tsp salt
4 tsp potato starch
50 g + 65 g (1.75 oz + 2.25 oz) fresh pork fat
3.5 dcl (1.5 cups) skim milk
0.13 tsp pepper
0.13 tsp ground ginger
0.13 tsp nutmeg
margarine
3 dcl (1.25 cups) stock
3 dcl (1.25 cups) full fat milk

Sauce

2.5 tbsp margarine
0.75 dcl (0.33 cup) flour
5 dcl (2 cups) pan juices
5 dcl (2 cups) 35% fat sour cream
salt

How to prepare

Grind the meat with salt and potato starch four times, using the first amount of fresh pork fat and spices for the last two grinds.
Cut the remaining fat into strips.
Preheat the oven to 175°C.
On a wet cutting board, layer 0.33 of the meat mixture in a 1.5 cm thick layer, followed by half of the fat laid lengthwise about 1 cm apart, then another layer of meat, fat, and the remaining meat.
Smooth the top of the meatloaf.
Brown the meatloaf on all sides in margarine.
Then bake for 30 – 40 minutes.
Deglaze the frying pan with stock and milk, and pour the mixture over the meatloaf in the oven.
Strain and measure the cooking juices.
For the sauce, melt the margarine and stir in the flour.
Gradually add the cooking juices and bring to a boil.
Simmer for 5 minutes.
Stir in the sour cream, bring to a boil, and season with salt.
Serve with boiled potatoes, vegetables, and sauce.

Variations

Try using ground turkey or chicken instead of beef for a lighter version of the dish.
Add diced vegetables like carrots, onions, and bell peppers to the meat mixture for added flavor and nutrition.
Experiment with different herbs and spices to customize the flavor of the meatloaf to your liking.

Cooking Tips & Tricks

Make sure to grind the meat with salt and potato starch multiple times for a tender and juicy meatloaf.

- Layering the fat strips in between the meat mixture will add extra flavor and moisture to the dish.

- Browning the meatloaf before baking will give it a nice crust and enhance the overall flavor.

- Be sure to deglaze the pan with stock and milk to create a rich and flavorful sauce to serve with the meatloaf.

Serving Suggestions

Serve the meatloaf with boiled potatoes, steamed vegetables, and a generous drizzle of the creamy sauce for a complete and satisfying meal.

Cooking Techniques

Grinding the meat multiple times and layering the fat strips in between the meat mixture are key techniques to ensure a tender and flavorful meatloaf.

Ingredient Substitutions

If you don't have fresh pork fat, you can use bacon or pancetta as a substitute. You can also use regular butter instead of margarine in the sauce.

Make Ahead Tips

You can prepare the meatloaf mixture in advance and refrigerate it until ready to bake. The sauce can also be made ahead of time and reheated before serving.

Presentation Ideas

Slice the meatloaf and arrange it on a platter with the sauce drizzled over the top for an elegant presentation. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Pair the meatloaf with a glass of red wine or a cold beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Iron: 2mg per serving

Calcium: 150mg per serving

Alergens

Contains: Milk, Wheat

Summary

This meatloaf recipe is a good source of protein and iron, but it is also high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

Meatloaf II is a classic comfort food dish that is perfect for a cozy family dinner. With a tender and juicy meat mixture, flavorful sauce, and hearty sides, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day and I was visiting my dear friend Martha in her cozy little kitchen. Martha was known far and wide for her delicious home-cooked meals, and I always looked forward to learning new recipes from her.

On this particular day, Martha was preparing her famous meatloaf for dinner. The aroma of savory spices filled the air, and my mouth watered as I watched her mix together ground beef, breadcrumbs, onions, and a secret blend of herbs and seasonings. I could tell that this was no ordinary meatloaf recipe.

As Martha worked her magic in the kitchen, I eagerly asked her for the recipe. She smiled and handed me a tattered old recipe card, explaining that she had learned to make this meatloaf from her own grandmother many years ago. I held the card in my hands, the faded ink barely legible from years of use. This was a cherished family recipe, passed down through the generations.

I followed Martha's instructions carefully, mixing the ingredients together with love and care. I shaped the meat mixture into a loaf and placed it in the oven to bake. The tantalizing smell of the meatloaf cooking filled the kitchen, and I could hardly wait to taste the finished dish.

When the meatloaf was finally done, I eagerly sliced into it and took my first bite. The flavors exploded in my mouth, a perfect blend of savory and sweet. It was unlike any meatloaf I had ever tasted before. I knew then and there that this recipe would become a staple in my own kitchen.

Over the years, I have made Martha's meatloaf countless times, each time tweaking the recipe to suit my own tastes. I have added my own special touch with a glaze made from ketchup, brown sugar, and mustard, giving the meatloaf a sweet and tangy finish. I have also experimented with different types of ground meats, from beef to turkey to pork, each one adding its own unique flavor to the dish.

As I continued to make Martha's meatloaf for my family and friends, it became a beloved favorite. It was always a hit at potlucks and gatherings, and I took great pride in sharing this recipe with others. I even entered it into a local cooking competition once, where it won first prize! I was overjoyed to receive recognition for a recipe that had become such a big part of my life.

As I look back on that fateful day in Martha's kitchen, I am grateful for the gift of her meatloaf recipe. It has brought me so much joy and satisfaction over the years, and I will always treasure the memories of learning to make it for the first time. Martha may have passed down the recipe to me, but it is now a part of my own culinary repertoire, a legacy that I will continue to share with future generations. And every time I make Martha's meatloaf, I am reminded of the power of good food to bring people together and create lasting memories.