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Meatloaf II

A loaf of ground beef and pork fat baked with a savory sauce.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Meatloaf II

Oven175 °C
Time30–40 minutes

Ingredients

Directions

Prepare the meat

  1. Grind the meat with salt and potato starch four times, the last two times with the first amount of fresh pork fat and spices.

  2. Cut the remaining fat into strips.

  3. Preheat the oven to 175 °C.

  4. Layer on a wet cutting board: one‑third of the meat mixture in a 1.5 cm thick layer, half the fat laid lengthwise about 1 cm apart, half the remaining amount of meat, the rest of the fat and the rest of the meat.

  5. Smooth the top of the meatloaf.

Brown and bake

  1. Brown the meatloaf on all sides in margarine.

  2. Bake the meatloaf 30–40 minutes.

  3. Deglaze the frying pan with stock and milk and pour over the meatloaf in the oven.

Make the sauce and serve

  1. Strain and measure the cooking juices.

  2. Melt the margarine and stir in the flour.

  3. Gradually add the cooking juices and bring to a boil.

  4. Simmer 5 minutes.

  5. Stir in the sour cream, bring to a boil, and season with salt.

  6. Serve with boiled potatoes, vegetables, and sauce.

Nutrition, whole recipe (rough)

1479Calories
96 gProtein
52 gFat
153 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Pork100g cooked242
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Nutmeg1 tsp ground (2.2g)12
Black Pepper1 tsp ground (2.3g)6
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Ginger + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

  3. Potato + porktop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef stew meat
Forms the main body of the loaf, giving it its meaty structure and texture.
Fresh pork fat
Adds moisture and richness, keeping the loaf juicy as it bakes.
Potato starch
Helps bind the ground meat and holds moisture within the loaf.
Flour
Thickens the cooking juices into a smooth sauce with the margarine.
Sour cream
Adds richness and a slight tang to the finished sauce.

The step that matters

Bring the sauce to a boil after adding the sour cream. Sour cream can curdle or separate if overheated, so the sauce should be heated only enough to thicken and stay smooth.

Swap the ginger

How well each one fits the dish's main ingredients (beef, meat, potato, pork, milk, pepper, nutmeg):

  1. Thymefits better
  2. Marjoramfits better
  3. Cinnamonfits better
  4. Gingerthe original

Fit is the average pairing score against beef, meat, potato, pork, milk, pepper, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More meatloaf recipes

Veal 23Turkey 7Beef 5Beef or Veal 4Pork 4Spiced Veal 4 See all 23 →

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