American meatloaf
Veal and pork shoulder provide dense complete protein, while pork fat keeps the loaf juicier and more stable during baking. A small amount of allulose and spices deepens the flavor without adding a meaningful carb load per serving. The result is a rich meat appetizer that slices especially well after resting in the refrigerator.
Preparing the meat base
Cut veal (500 g) and pork shoulder (680 g) into cubes about 2 × 2 cm. Mix the meat with nitrite salt (11 g) and table salt (11 g), dividing the salts evenly between the two meats, transfer everything to containers, and cure it in the refrigerator for 3 days at 2-4 °C.
Partially freeze the cured meat for 40-60 minutes. At the same time chill water (100 g), then dice pork fatback (200 g) finely, scald it briefly with boiling water, rinse it at once with very cold water, dry it, and chill it again so the fat stays firm.
Grind the veal and blend it with water (100 g), allulose (1.5 g), hot chili pepper (1.5 g), nutmeg (1 g), cardamom (1 g), caraway (0.8 g), dried garlic (2 g), cinnamon (0.1 g), and wheat flour (20 g) until you get a smooth cold emulsion. Keep the meat mixture below 10 °C, ideally around 4-6 °C.
Grind the pork shoulder, add the veal emulsion, fatback (200 g), and egg (55 g), then mix until the meat batter becomes sticky and uniform. Pack it tightly into a loaf pan, smooth the top with a wet spatula, and insert a probe thermometer into the center.
Baking and resting
Leave the pan at room temperature for about 1 hour so the internal temperature of the meat rises to roughly 14 °C. Then place it in the oven and cook without convection for 1 hour at 70 °C, another 1 hour at 90 °C, and then at 110 °C until the center reaches 68-70 °C.
Remove the meatloaf from the pan, transfer it to a tray, and if you like brush the top and sides with egg white (30 g). Return it to the oven at 150 °C with convection for 15-20 minutes so the surface becomes more browned and firm.
Cool the meatloaf completely, then place it in a bag and refrigerate it for at least 12 hours. Serve it after this resting period, when the slices become cleaner and the flavor more settled.
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