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Chef Paul Wilson's ultimate  
By zaiyin on Jun 11, 2014 04:43 AM
<P>Chef Paul Wilson's ultimate meatloaf recipe</P>
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<P>Recipe: Bubble and squeak with cheesy toast</P>
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<P>Recipe: Basic roast beef and vegetables</P>
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<P>Just use up any fridge leftovers in the mix, or make a flash version using any meat that takes your fancy, from your traditional beef, veal or pork to modern options such as kangaroo and duck.</P>
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<P>Just about every country has its own meatloaf recipe says chef Paul Wilson, explaining that in Mexico's Yucatan region, it's flavoured with chorizo sausage, smoked chillies and condensed milk.</P>
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<P>The Italians call it polpettone, while Shane Bailey, chef at Berardo's in Noosa, quips that "French terrines using mince are just meatloaf".</P>
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<P>"It's comfort food that makes you smile and relax," Paul says. "I love it because it reminds me of my mother's cooking. She used to make Jarvis Landry Jersey it once a week and that nice smell would fill the house."</P>
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<P>Romeo Badouin, a Sydney charcutier with 20 years experience, says that in France, every region makes pate de campagne, the Gallic meatloaf made from ground pork and bacon, adding local flavours.</P>
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<P>Australians love it too.</P>
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<P>While meatloaf is relatively easy to make, MasterChef winner Julie Goodwin warns it can be dry and flavourless. Her secret is adding good quality sausages to the mince.</P>
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<P>"Buy butcher made Italian or pork sausages and that way you know it's proper meat," she says.</P>
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<P>You need to both lighten and moisten the dish. Fillers such as breadcrumbs, bread or rice aren't just a thrifty way of making the dish go further, they also lighten the density and add texture. Vegetables can also do the job.</P>
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<P>"Grated carrot and zucchini also mean you can hide vegies from the kids," Julie says.</P>
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<P>Romeo Badouin says it's important to get the right balance of lean meat and fat.</P>
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<P>As a rule of thumb, he uses about 30 per cent pork fat to keep the dish moist.</P>
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<P>"Use pork loin or shoulder/back fat, Ja'Wuan James Authentic Jersey because it has a higher melting point and you still want marbling in terrine to keep it moist," he says.</P>
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<P>Romeo and Shane agree that meatloaf doesn't have to be a humble dish.</P>
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<P>"Your meatloaf is only going to be as good as the quality of the meat you put in," Shane says. "Don't use standard mince. Get your butcher to cut up a better quality cut of meat and mince it. Go for something with a bit of flavour, such as rump." Romeo dolphinsshopnflofficial.com/Jawuan_James_Jersey_Dolphins says be careful how it's chopped. "Have a good mincer, because you don't want to destroy it," he says.</P>
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<P>And finally, don't cook it too fast. And like bread, you can make it freeform, in a loaf www.dolphinsshopnflofficial.com/Jarvis_Landry_Jersey_Dolphins tin or wider and shallower cake tin even a ring tin. It's up to you and your imagination, although if you're planning to stud the meatloaf with special ingredients such as eggs or livers, a tin will hold things in place. Wrapping the mix in caul a "net" of fat available at the butcher is also a good way of keeping its shape too.</P>
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<P>Paul Wilson says the loaf format is best.</P>
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<P>"Use a shallow loaf tin rather than high terrine, or if you do, only half fill it."JULIE adds curry powder and tomato sauce and wraps it in streaky bacon. She also glazes it with barbecue sauce, maple syrup or chutney. "It helps keep it moist and adds a really nice sticky sweetness."</P>
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<P>Paul likes to pour a reduced bacon or chicken stock over the meatloaf while it's still in the tin, then let it set so it has a jelly coating. "It's hard to go past fresh herbs, garlic and Dijon mustard," he says. "And line the tin with bacon."</P>
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<P>Shane says you can take any meat dish you can think of and turn it into meatloaf.</P>
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<P>He suggests an Italian style meatloaf "saltimbocca". Two thirds veal and one third pork mince, with chopped pancetta through it, seasoned with sage, lemon zest and roasted garlic, and wrapped in prosciutto.</P>
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