Hobbykos meatloaf

Ingredients for 1 servings:

• 150 g lean beef without tendons
• 500 g pork, marbled, without tendons
• 200 g bacon (pork back bacon or fatty pork belly)
• 150 g ice snow
• Spice(s) per kg mass:
• 20 g curing salt
• 2 ¼ g pepper, ground white
• ½ g ground mace or nutmeg
• ½ g sweet paprika powder
• ¼ g ginger powder
• ¼ g cardamom
• 5 g cutter aid with reddening, please refer to the package leaflet
• Lard or baking margarine for the mold

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

This is my basic recipe, the meatloaf can be spiced up with all sorts of ingredients as desired

Preparation: 1 day before preparation, make ice cubes, cut all the meat ingredients into pieces suitable for a meat grinder and chill thoroughly, if possible close to 1°C. On the day of preparation, place a loaf pan in the freezer. In the meantime, melt either lard or baking margarine and then brush it into the cold loaf pan with a brush, then chill the loaf pan again. This ensures that there is fat everywhere so that the baked meatloaf can be turned out of the pan. Preparation: Calculate the seasoning mix according to the amount of meat and mix it. Also add the cutter aid and sprinkle over the meat ingredients and mix everything together. Then grind everything through a 3 mm disk. Now make the calculated amount of ice snow. I don’t have a second machine for making snow anymore, so I prepare it straight away in the cutter and then add the meat mixture to the cutter. I always save an ice cube and put it in a glass of cold water, though. Now I put the minced meat in the food processor and let it run, you can already feel how the mixture changes, if the processor has a bit of trouble and the mixture is too tough, you can now add a little ice water, but be careful not to add too much. Now carry on chopping until the sausage meat is nice and homogenous and shiny, but the sausage meat must not get warmer than 12° C. I have since bought an infrared thermometer with a laser beam, and it works wonderfully. Now the sausage meat can be put into the loaf tin, fill it with sausage meat without any air bubbles, splash a little cold water over it and smooth the surface with a spatula, press a diamond pattern into it with the spatula and then put it in the preheated oven. With this amount of information, the meatloaf needs about 1 – 1 1/2 hours. Bake for 12-15 minutes at 180°C, then reduce the temperature to 140-150°C. To be on the safe side, I recommend using a meat thermometer. Insert this into the center of the meatloaf. When the temperature reaches 68-70°C, the meatloaf is ready and can be removed from the pan. You can spice up the meatloaf with various fillings, such as: pork heart, cut into small pieces, approx. 4mm x 4mm, depending on your taste. Liver, prepared separately, minced. Pistachios, nuts, sunflower seeds, dried red and green bell peppers, mustard seeds. Onions, steamed or browned, lean pieces of pork partially pre-roasted with curing salt, vegetables, hard-boiled eggs, etc., etc. For users who live abroad and do not have access to cutter aids, a tip that emerged in the sausage forum: use baking powder, but it should be with phosphate.