Bruce - The Gourmets Guide To Making Meat Loaves and Hamburger Patties

THE GOURMETS GUIDE TO MAKING MEAT LOAVES AND HAMBURGER PATTIES 3 Formatted International Recipes ***** PUBLISHED BY: Christopher James Bruce The Gourmets Guide to Making Meat Loaves and Hamburger Patties 53 Formatted International Recipes Copyright 2013 by Christopher James Bruce
CONTENTS

Meat loaves have been around for a very long time, probably ever since man discovered how to use wild wheat and corn to make bread, and herbs and spices for meat flavoring and preservation purposes. The making of meat loaves has been developed into what has, essentially, become an art form practiced by professionals and amateurs alike throughout the world. The introduction into Europe of new herbs and spices from both the New World and Asia in the recent past and the use of a variety of locally produced ingredients has lead to the development of numerous new recipes for the making of meat loaves. Making meat loaves at home has distinct advantages you know what s in the loaf, its made to suit your own palate, its economical (unless you add in the cost of your own labor), its easy, and its fun. Meat loaves are ideal for using up meat leftovers from previous meals and the mixing of various meat leftovers makes for even more interesting meat loaf flavors. There is also nothing more satisfying than sitting down to a meal of aromatic, soft, juicy, meat loaf made by your own hands in your own kitchen.

There are not many books on the market dealing specifically with meat loaf recipes . In this book you will find 44 recipes for meat loaves separated into groups for chicken, pork, pork and beef and pork, beef and veal recipes. There are also 9 hamburger patty recipes dealt with under a separate heading. To help identify the recipe you want to use, I have provided a Recipe Index which lists the recipes alphabetically by meat type or mix and by name I hope that you will get as much pleasure out of making meat loaves from the recipes in this collection as I have had collecting them.

C hopped or minced beef is certainly not a new innovation. It's long been used in savory meat pies dating back to ancient times.

Beef tartar, consisting of finely chopped raw steak or high-quality beef mixed with various herbs and spices, dates back to Russian medieval times. The Tartars were known to shred their meat and eat it raw. These days the raw experience is enhanced by the addition of a raw egg placed in an indentation on top of a mound of seasoned raw beef. T ake the idea of tartar to the fire, and voila; Hamburgers! Although the term hamburger is derived from the city in Germany, the original Hamburg steak was a piece of meat which was pounded until tender, not chopped or ground. The hamburger shows up in print in 1834 in America on the menu at New York's Delmonico Restaurant, where Hamburg steak was a prominent item. The burger on a bun is claimed to be the concoction of Charles and Frank Menches.

It seems these two vendors ran out of sandwich pork at the Erie County Fair in 1885 and switched to beef. I n the late 19th century, Dr. James Henry Salisbury came up with chopped beef patties to cure Civil War soldiers suffering from "camp diarrhea." The patties were made of meat from disease-free animal muscle fibers with no fat, cartilage or connective tissues, seasoned, and broiled. Dr. Salisbury advocated eating beef three times a day for a healthy constitution. The term "Salisbury steak" dates back in print to 1897, and is considered a forerunner of the current hamburger.

By 1902, hamburger had evolved to the meat being put twice through a grinder and mixed with onion and pepper, much closer to the hamburger we know and love today. By 1912, the hamburger as ground beef on a yeast roll had caught on, and the term burger soon stretched to include other meat and seafood cooked meat sandwiches. Cheese as a topper shows up in print at least as far back as 1938. The distinction of being the first hamburger stand belongs to White Castle whose first store opened in Wichita, Kansas in 1921. H amburgers on a bun are the ground beef form most consumed by Americans, with the average consumption being three hamburgers a week per person.

Method: Preheat oven to 170 C. Method: Preheat oven to 170 C.

Remove skin and chill meat before grinding through 5mm disc. Combine all meatloaf ingredients, except teriyaki sauce, and knead together with your hands. Spray loaf pan with vegetable oil spray and spoon in the mixture using spoon to spread evenly. Bake for 1 hour. Remove from oven and set aside to cool for 5 minutes before inverting the pan to transfer the meatloaf to a cutting board. Slice the meatloaf and arrange the slices on a serving platter.

Serve with teriyaki sauce. Serves 4 to 6
CHICKEN, MUSHROOM AND TOMATO LOAF

Remove skin and chill meat before grinding through 5mm disc. Preheat oven to 170deg.C. Drain oil from tomatoes. Lightly brush loaf pan(s) with oil from the tomatoes. Place tomatoes, skin side down, in a single layer to cover base of baking pan(s).

Combine chicken with remaining ingredients, except cream and mustard, in a mixing bowl. Combine cream and mustard and season to taste with 1 teaspoon of sea salt and black pepper. Stir th oroughly with chicken mixture. Spoon into loaf pan(s) using spoon to spread evenly. Cover with foil and bake in center of oven for 1 hours. Allow to cool and refrigerate overnight.

Turn out onto a serving platter and slice using a serrated knife. Serves 4 to 6
TOMATO TOPPED CHICKEN LOAF Method : Preheat oven to 190C. Remove skin and chill meat before grinding through 5mm disc. In a medium skillet, melt butter over medium heat. Add bell pepper, garlic and onion. Cook, stirring until tender for 8 minutes.

Remove from heat. In a large bowl combine bell pepper mixture with chicken, tomato sauce ( cup), eggs, ketchup, Worcestershire sauce, tarragon, and black pepper and. mix well. Spoon mixture into a loaf pan(s) using spoon to spread evenly and spread remaining cup tomato sauce over top of loaf. Bake 45 minutes or until cooked through. Turn loaf over on to a cutting board.

Allow to cool for 10 minutes. Slice and place on individual serving plates. Serve immediately. Serves 4 to 6
CHICKEN LOAF STUFFED WITH EGGS Method: Set the oven at 190C. Remove skin and chill meat before grinding through 5mm disc. Mix well. Mix well.

Next page