Ted Campanelli said:I made meat loaf the other night that has been giving me acid indigestion that you would not
believe.
2 1/2 lbs 15% ground sirloin
3/4 cup Italian seasoned bread crumbs
1/2 cup plain bread crumbs
1/2 cup oatmeal 2 eggs
1/2 jar Ragu meat spaghetti sauce
1/2 cup chopped celery
1/2 cup chopped onion 1 tsp. oregano
1/2 tsp. cummen
1/2 tsp. garlic powder
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
Cooked at 350 for 50 minutes(covered) and 10 minutes @ 400 uncovered. Drained the fat from the pan
and put on a rack for another 5 minutes. Put on the serving platter and sprinkled some parmesan
cheese on the top before slicing and serving.
Came out moist and flavorful, BUT, gave acid indigestion. Any suggestions on where I went wrong or
what I can do to minimize/eliminate this in the future ?
Thanks, Ted
probably something is wrong with your stomach, especially if this discomfort happens frequently.
also maybe too much fat and/or acid in the tomato sauce. use 7% ground meat, or better buy lean meat
and grind it yourself. try not to use preprocessed stuff. use good RIPE canned tomatoes instead of
spaghetti sauce. no pre-seasoned bread crumbs. fresh garlic and oregano, less black pepper. what's
wrong with using basic fresh ingredients?
for my meatloaf i use a mix of lean beef, chicken, and lean pork. (i will pass the meats at least
twice in my food processor to obtain a fine paste), bread crumbs soacked in milk, finely chopped
parsley, finely diced garlic, 2 eggs, salt and pepper, some nutmeg, freshly grated parmigiano cheese
(no parmesan)
i cook the meatloaf boiling it wrapped tightly in aluminum foil (the non stick type). the taste will
be very delicate.
slice when is lukewarm, and eat with good mayonayse or french dijon mustard or green sauce.
GREEN SAUCE
1/2 lb (225 gr) bread crumbs
2/2 cup (120 cc) meat broth 2 eggs, hard-boiled 6 anchovy fillets 3 tablespoons pine nuts
3/2 lb (225 gr) Italian parsley 1 oz (30 gr) capers in salt, rinsed and drained 2 garlic cloves 1–2
tablespoons (depending on the strength) white wine vinegar
4/2 cup (120 cc) extra-virgin olive oil salt and pepper
Soak the bread crumbs lightly in broth, and squeeze them to remove the excess liquid. Chop the eggs,
anchovies, pine nuts, parsley, capers, and garlic, by hand or in a food processor finely together.
Add the lemon juice, and extra-virgin olive oil. Combine enough bread crumbs to give the sauce the
consistency of a dense paste. Add salt and pepper, and stir thoroughly to combine all the
ingredients.
You can use this green sauce also for fish substituting the vinegar for lemon.
ciao, anna maria
www.annamariavolpi.com
