8 Ways Celebrity Chefs Upgrade Their Meatloaf
Sliced meatloaf is not a new entrée at the dinner table. It's a classic home-cooked meal that has been a staple of the American cuisine for decades. In fact, the first recipe for the traditional American dish dates back to the 1870s, according to Bon Appétit.
The mixture of meat and seasonings is shaped into a loaf and then baked in the oven. The easy-to-prepare dish is a great way to stretch a pound of protein. Another advantage of meatloaf is its ability to be versatile. It has many variations and can be made with different types of proteins, seasonings, and glazes.
Sometimes, when we try to make meatloaf at home, it can feel like no matter how hard we try, something is missing. Some of these elements may be family secrets passed down through the generations. However, not all of these tips are kept under top-secret clearance.
There are many celebrity chef's willing to share the very ingredients and seasonings that will help you upgrade your next meatloaf dish. Meatloaf recipes can be adapted to suit any taste. So whether you're a meatloaf novice or seasoned pro, celebrities can offer tips that lead to incredible meatloaf.
1. Ree Drummond: Texas toast
Meatloaf has been a dominant dish in Southern fare for generations. The origins of the classic plate can be traced back to the early days of the American colonies, when settlers would use whatever meats they had on hand and mix them with breadcrumbs and other ingredients to stretch their food supplies (via Cook's Illustrated). The dish was then shaped into a loaf that could feed a family for several days.
Over the years, the recipe has undergone its share of changes as different cultures and regions have adapted the dish to suit their tastes and ingredients. Celebrity chef Ree Drummond puts her own spin on the dish by subbing the breadcrumbs for a different kind of bread altogether. In a Food Network video, Drummond shares how chopped Texas toast is her preferred use of breading to add to her signature cheeseburger meatloaf recipe.
Texas toast is a type of thick-cut white bread that is typically toasted or grilled. It is known for its buttery garlic flavor as well as its crispy texture. The bread is often sliced at a thickness of about one inch, which is much thicker than traditional sandwich bread.
The wide-cut slices typically have a crispy crust on the outside and a soft and fluffy inside. This bread is perfect for making meatloaf. Make sure you cube the slices for easy incorporation. Meatloaf is often served with green beans, mashed potatoes, and gravy.
2. Ina Garten: Sautéed onions
If you have ever been served dry meatloaf before, no one can blame you for disliking it or avoiding it at all costs as a dinner option. It's essential to make sure that your meatloaf stays moist. Onions are a great way of adding some moisture to meatloaf. Onions are commonly used in meatloaf recipes as they're generally inexpensive and readily available. Most classic recipes of meatloaf include some type of onion or onion seasoning, at least. However, fresh is best! Onions can be incorporated with meatloaf in several different ways.
Onions can be diced, minced, or ground. In Ina Garten's recipe, sautéed onions are cooked until translucent till they add a sweet and savory taste to the otherwise bland meat. They also help keep the protein moist and bind other ingredients like bread and egg together.
Onions naturally have a high water content therefore, the release of their moisture prevents the meatloaf from drying out (via Healthline). This element is closely tied to the evolution of the dish and is likely to remain as such for many years to come. Some cooks have even experimented by using other types of onions, such as red onions, or shallots.
3. Bobby Flay: Zucchini
Not every secret ingredient will be one you may expect. Bobby Flay's secret ingredient will help you embrace the unexpected and throw down this dish like a masterpiece. This celebrity chef's secret ingredient is a vegetable. This vegetable not only adds moisture and extra nutrients but it also provides minerals and vitamins that breadcrumbs simply do not have.
The key to a tender meatloaf is to include zucchini in a sufficient amount that doesn't overpower the other components in the recipe. There are many ways to add the edible green, depending on personal preference. Some people like to add shredded zucchini to the meat mixture prior to baking or place slices on top of the loaf. Whichever way you add the zucchini, it's a healthy and delicious ingredient that lends a unique taste and texture.
Before experimenting with this new ingredient in an old favorite, make sure the zucchini is properly prepared prior to cooking. It's best to season the vegetable with salt and ensure it is well-drained. Some methods of draining the water include using a cheesecloth or colander.
Zucchini retains a lot of water naturally, so it's important to remove as much of it as you can. Failure to do so may result in a soggy dinner. Sneak this nutrient-dense alternative to bread fillers into the meatloaf next time you want to upgrade the menu.
4. Emeril Lagasse: Veal
Meatloaf is an easy dish to make overall, but it can be instantly upgraded by using different types of proteins. It is not uncommon to use one or two variations or more of meat combined when cooking this meal. Mixing in alternative proteins such as sausage, chicken, turkey, or pork will add depth of flavor and texture to the dish.
Most alternative meat options can be substituted at a 1:1 ratio for meatloaf recipes. Mixing lean meats with fattier meats like beef can also help balance out the overall fat content, but be mindful of cook time as leaner ones will dry out much faster.
According to Emeril Lagasse, including his signature secret meat (veal) is another option for upgrading meatloaf. It has been on American dinner tables in a big way since the '80s, turning it into a more modern mainstream protein today. Veal is considered a delicacy. This popular Italian protein is milder tasting and typically more tender than beef.
It's perfect for softening the otherwise tough meat. Incorporating this delicate meat with ground beef is seamless as it requires an identical internal cooking temperature of 145 degrees Fahrenheit (as per USDA). Veal can be added to ground beef at an equal ratio or in varying amounts to experiment with different flavors and nutritional benefits.
5. Paula Deen: Quick Oats
Meatloaf is a beloved comfort food that is enjoyed by many people. However, creating the perfect meatloaf every single time can be a bit of a challenge. If it is not made with the correct ingredients, the end result could be a very dry or very mushy. The key to a successful loaf is using the right binding ingredients.
These help keep the wet ingredients together and prevent the loaf from falling apart as it cooks. Typically, dry ingredients such as breadcrumbs or flour are used for this specific purpose. Do your best not to skip this step of the recipe, and be sure to measure your ingredients accurately.
Instead of reaching for the traditional breadcrumbs or flour, consider using quick oats as the binding ingredient in your next recipe. This breakfast grain is a go-to for show host and celebrity chef Paula Deen, as it is a possibly healthier option that adds a ton of texture to the dish (via YouTube). The oats will help absorb moisture and blend other ingredients with one another.
You can experiment with different types of oats, such as steel-cut oats, instant oats, or rolled oats. Oat flour is also an option for those who prefer less graininess in their meat mixture. Consider them as a binding ingredient to give your meatloaf a unique and healthier twist.
6. Alton Brown - Glaze
No one likes to bite into a piece of dry meatloaf. And no, adding more ketchup is not the answer to making it taste any better or become any juicier. Revitalize your meatloaf recipe by topping it with a flavorful glaze instead of relying on ketchup to add moisture. Whether you use store-bought ketchup or make your own, consider combining several ingredients along with some ketchup before covering the top of the loaf and baking it.
A combination of several ingredients will help you create a sweet glaze to protect the protein as it bakes and thus make sure it's tender and tasty when it's done cooking. Celebrity chef Alton Brown's signature glaze of ketchup, honey, cumin, and hot pepper sauce is a great option for those looking to add immense depth and flavor to the dish. You can even try sprinkling a pinch of brown sugar.
Using a glazed over ordinary ketchup gives the meatloaf a nice balance of sweet and savory flavors for a truly upgraded entrée. The timing at which you add the topping is important: Allow the loaf to bake for at least 10 minutes before brushing the glaze on and cooking it for the remainder of time. You can add any extra glaze to the meatloaf during the last 15 minutes of cooking time. The amount of glaze you include will depend on the types of protein and blend of other ingredients in your recipe.
7. Rachel Ray - Potato Chips
If you are willing to try an out-of-the-ordinary addition for your next home-cooked meatloaf, then this chef's secret ingredient upgrade is just the one for you. After you mix in the typical ingredients of salt, pepper, egg, milk, and ketchup, consider adding an unexpected crunch to the traditional dish before shaping and cooking the meat.
Potato chips aren't just for snacking. Potato chips, as suggested by Food Network star Rachel Ray, are the perfect salty ingredient to upgrade a meatloaf recipe. They act as a binder, holding together the other ingredients and providing a contrast to the soft components.
While you can certainly garnish the finished meatloaf with bits of crumbled chips, consider blending crushed ones into the meat mixture prior to placing the baking dish into the oven. Crush the chips as finely as possible, similar to breadcrumbs, and add them to the meat mixture with other seasonings. Evenly distribute any type of chip you desire, from barbeque to salt and vinegar, to help create a unique flavor profile.
When adding potato chips to your meatloaf, it's important to choose a chip seasoning that complements the type of protein and blend of other seasonings. Begin by adding half a cup of crushed chips and increase as preferred. If you're searching for ways to really make your meal stand out from grandma's, then this is the best way to do so.
8. Geoffrey Zakarian - Gelatin
Try an unusual but effective secret ingredient to upgrade your next meatloaf recipe. Gelatin is one of the elements that can be used in meatloaf recipes. Powdered gelatin has been used in meatloaf for centuries as an ingredient to maintain the loaf structure, and it can trace its origin back to medieval times (via Food We Know). This protein is obtained from collagen in animals (as per MasterClass). Over time the use of gelatin in a classic meatloaf recipe decreased due to availability and rise in popularity of other ingredient choices.
Despite the availability of other components such as eggs, bread, and flour, some chefs, such as Food Network host Geoffrey Zakarian still recommend using the powdered ingredients when making meatloaf. To use it in your next recipe, mix about two teaspoons of powdered gelatin into the meat mixture prior to baking (via Nerds With Knives).
When cooking with gelatin, be careful not to add too much, as it could make the meatloaf too rubbery. As it bakes in the oven, the gelatin powder creates a smooth texture, ultimately keeping the loaf tender. The secret ingredient also has no taste and no added color, so it won't affect the flavor profile or appearance of the dish. Vegetarian and vegan options, such as agar-agar or carrageenan, can also be substituted for gelatin in some recipes.