By Aufa Mardhiah
During this Movement Control Order, I’m sure many of you often feels bored at home and probably also feels bored cooking the same thing over and over again. Well why don’t you change our appetite and try this German Style Meatloaf recipe from our very own lecturer of Hospitality and Tourism, Chef Arif Kadir.
Image Credit: Instagram cityumalaysia
Here in City University, we have Chef Arif to share a modified recipe of his own of the German Beef Meatloaf, juicy and flavorful on the inside, caramelized shiny glazed on the outside that you can try even at home.
Image Credit: cityumalaysia international marketing
Image Credit: Chef Arif Kadir
- Beef minced 300gm
- Onion Chopped 30gm
- Garlic Chopped 10gm
- Egg (boiled) 40gm
- Paprika 40gm
- Flour 100gm
- Herbs: Rosemary, Oregano, Thyme and Basil 40gm
- Beef bacon 40gm
- Mustard 1tbsp
1. Mixed all ingredient and blend it well
2. Put the Pate in glazed aluminium container.
3. Layered beef bacon in the 1st layer then beef pate and make it layer by layer with slice boil egg.
4. Baked in 120 degree ( 365F) in 30 minutes
5. Take out from oven and let it cool down
6. Remove from the container and slice for about 2cm each.
7. Ready to be serve!
Image Credit: Chef Arif Kadir
What’s in Meatloaf?
For the Americans, Meatloaf is considered a quick and easy-to-make dinner for family or gatherings. It is a ground meet mixed with other ingredients and shaped into a loaf, that will then be served baked or smoked. It’s usually made using ground beef but for people who prefers other than beef, then ground lamb, pork, veal, venison, poultry and seafood can also be used.
In terms of serving, the cooked loaf will be sliced into a bread-like loaf to make an individual portion. Considering that the dish can become dry, various technique is used to keep the dish moist like covering it with sauce or wrapping it using moisture-enhancing ingredients in the mixture or filling it with meats, cheese or veges.
History of Meatloaf
There are various theories and competing histories, including the belief that meatloaf, or its closest antecedent, emerged in medieval Europe, around the fifth century, in a Mediterranean dish of finely diced meat scraps joined with fruits, nuts and seasonings. From that moment on, meatloaf in its many iterations and guises was often a sort of a culinary scrap heap, a refuge for leftovers, in the spirit of many Casseroles and of Shepherd’s pie. It was a way to stretch protein. It was a way to use up excess vegetables. It was a ragtag orchestra of ingredients on the verge of expiration. And it made music more uplifting than anyone could have anticipated.
Americans embraced it with more fondness and fervor, perhaps more than anyone else to a point where it’s often mentioned alongside hot dogs and hamburgers as one of the country’s iconic dishes and essential comfort foods. Its narrative in the country includes an early chapter set in colonial times, when German immigrants made scrapple, an amalgam of ground pork and cornmeal that established the meat-starch union at the core of most meatloaves.