French best home-cooked meatloaf | Burgundy classic formula, tender on the outside and not greasy on the inside

speaking of French meat cuisine, everyone will always think of such exquisite dishes as red wine stewed beef and French fried lamb chops. However, in rural families in Burgundy, France, what really occupies the C- seat of Sunday dinner and is loved by all ages is this simple and amazing. French Home Meatloaf. It is completely different from American-style heavy meat pie and Chinese meat pie. It has no salty seasoning and no heavy batter wrapping. It focuses on fat, thin and balanced fresh and tender meat fillings. It is matched with French classic vanilla flavoring. It is fried with small fire until the outer skin is burnt and slightly crisp. It is soft, tender and juicy inside, with light butter and vanilla aroma. It is salty, fresh and light, not greasy in the main meal, it can be called the ceiling formula of French home-cooked meatloaf, and it is also my grandmother's specialty for a lifetime. It has no professional skills and ingredients. It does not turn over when you close your eyes.

Many people make meat cakes that are easy to step on. Either the meat fillings are dry and have no juice, or the seasoning is too heavy to cover up the meat aroma, or the skin is hard and the inside is raw. In fact, the essence of French meat cakes is never complicated, but rather complicated. The proportion of fat and thin is accurate, the seasoning is light and restrained, the sauce is slowly fried and locked over a small fire, and the taste is put in after being fried., these four points are in place, you can make the authentic taste comparable to that of a French small restaurant, without an oven, without professional kitchen utensils, a pan can be done, completely suitable for home kitchenettes.

I am Chloé Dubois, a native of rural Burgundy, France. I focus on sharing the French common cuisine with zero failure. I always insist on restoring the original taste of ordinary French families and refuse restaurant-style complex improvements and expensive ingredients. This French meatloaf is a homely taste from snacks to my childhood. Every weekend when I was a child, my grandmother would chop meat stuffing and mix herbs in the kitchen. The fried meatloaf was matched with dense mashed potatoes and boiled vegetables. It was the main meal the family expected most. After living outside, this meat pie became my first choice to comfort my homesickness. After countless debugging, I finally optimized my grandmother's original formula into a novice-friendly version. Even if it is a small white kitchen, I can make authentic French meat pie with tender outside and full juice.

At the beginning of the independent re-carving, I also stepped on many common pits of novice: blindly choose pure lean meat stuffing, fried wood can't chew; The meat stuffing was not pickled in advance, which was completely intasteless. The big fire caused the skin to be burnt and the inside was not cooked thoroughly. After frying, cut directly, the juice is all lost, and it tastes dry. Later, I polished my grandmother's handwritten recipe over and over again before I found out all the core know-how. From the ratio of meat stuffing, the amount of vanilla to the temperature of frying, it was all dry goods for practical operation at home. There was no exquisite emphasis on the head and brain. Every step was stepped on the key point to bid farewell to the rollover completely.

🥩French Best Meat Cake Accurate Food Proportion (2 for 2, 2 Thick Cut Meat Cakes)

[Core meat stuffing (the key to fresh and tender)]]

• fat and thin meat stuffing: 300g (pork five-flower meat stuffing beef leg meat stuffing is mixed at a ratio of 1:1, fat and thin ratio of 3:7 is the best, pure lean meat must be firewood, pure fat meat is too greasy, and mixed stuffing tastes the most mellow)
• yellow onion: less than half (about 80g, rubbed into fine paste, do not cut into grains, avoid water coming out during frying, and add fragrance and remove fishy smell at the same time)
• garlic: 2 cloves (pressed into mashed garlic, fried with small fire, not bitter, not tasting)
• french Blend Vanilla: 1 Pinch (mainly dried thyme parsley crumbs, the soul of French patties, not dried parsley crumbs alone)
• normal temperature whole milk: 30ml (soften meat stuffing, lock juice, make meat cake taste softer and tender, replace egg more refreshing)
• salt-free butter: 10g (used for mixing stuffing, adding milk flavor and juice, making it more fragrant when fried)
• fine salt: 2g (French taste is light, a small amount of flavor can be added, do not put more)
• grind black pepper: right amount (more fragrant than pepper, remove fishy smell and increase fragrance)
• lemon juice: 2 drops (trace to remove fishy smell, not sour, enhance the freshness of meat)

[decocting and surface accessories (zero failure skin)]]

• salt-free butter: 15g (fried, more French-like than vegetable oil)
• high gluten flour: 10g (wrapped in a thin layer, set the juice, the skin is slightly crisp and not heavy, don't wrap in thick batter)
• fresh Thyme: 2 sprigs (flavored when fried, optional)

[Classic Match (French Dinner Standard)]]

• mashed potatoes, boiled carrots, green beans, or simple vegetable salad

👩🍳Detailed step-by-step approach (novice zero rollover, no difficulty in the whole process)

step 1: modulation of meat, lock juice softening (core first step)

take a large bowl, add the mixed pork and beef stuffing, add the polished onion paste, garlic paste and French mixed herbs, pour the normal temperature milk, add the melted butter, 2g fine salt, freshly ground black pepper and 2 drops of lemon juice. Use your hands to fully grasp and mix evenly in one direction, and continue to grasp and mix for 1-2 minutes until the meat stuffing is strong, absorbs all the liquid, and becomes delicate and sticky. Cover with plastic wrap, put it in the refrigerator and marinate for 20 minutes, so that the meat stuffing can fully absorb spices and milk fragrance. This step is the key to the taste and tenderness of the meat cake. Do not omit it it.

Step 2: shaping meatloaf, thin wrapped flour set

take out the preserved meat stuffing, divide it into two parts on average, gently form a circle with your palm, and then press it into a round cake with a thickness of about 2cm. Remember not to press it repeatedly to prevent the meat stuffing from becoming firm and tasting. The surface of the meat pie is thinly wrapped with a layer of high-gluten flour to shake off the excess floating powder. A thin layer of flour can not only lock the juice of the meat stuffing, but also make the fried skin slightly crisp, without forming a thick surface shell, which does not affect the taste at all.

Step 3: Slowly fry over a small fire and lock the juice with burnt incense (temperature is the soul)

turn a small frying pan on a low heat, add 15g of unsalted butter, wait for the butter to melt completely, foam finely, and have no burnt smell, add the shaped meat pie. Keep a small fire and fry slowly in the whole process. Do not open a big fire. The big fire will cause the outer skin to scorch instantly and the inside is completely raw. Fry for 4 minutes until the bottom of the patty is shaped and golden, then turn over gently with a silicone spatula and continue to fry for 4 minutes with low fire. When turning over, act gently to prevent the patty from breaking.

Step 4: Braised and fried thoroughly, let stand and lock the juice (the most easily overlooked key)

after both sides of the meat pie are fried until golden yellow, turn to the minimum heat, cover the pan and simmer for 2 minutes to ensure that the inside of the meat pie is completely cooked without losing juice. After stewing, turn off the fire, do not cut it immediately, put the meat pie on a warm plate and let it stand for 3 minutes. This step can make the juice of the meat stuffing flow back again. After cutting, the juice is full and does not run off, and every bite is fresh and juicy.

Step 5: plate on the table, the classic French eating method

the meat pie, which has been put on a plate, is matched with mashed potatoes and boiled vegetables prepared in advance, and can be decorated with a fresh thyme. There is no need to pour extra heavy sauce. The milk flavor and vanilla flavor of the meat pie itself are rich enough, light and fresh flavor, and are not greasy at all. It is the most authentic Burgundy home cooking method.

✨Tips for French Meat Cake (Grandma's Secret)

1. Don't change the ratio of meat stuffing randomly: 3:7 mixed stuffing of fat pig and beef is the best choice. Pure lean meat must be firewood, pure fat meat is too greasy, milk replaces eggs, and the taste is more refreshing and not fishy. 2. Must be refrigerated and marinated: 20 minutes of refrigerated and marinated can make the meat stuffing fully tasty, and direct frying will be tasteless; 3, it is the number one culprit of the loss of dried firewood and juice in meat cakes. It is indispensable to stand for 3 minutes. 4. Flour can be wrapped thinly: thick batter will cover up the flavor of meat, and a thin layer is only used to lock the juice for setting. 5. Light seasoning: French home-made meat cakes do not rely on heavy salt and flavor, highlighting the flavor of meat and vanilla. Do not add more salt.

This French meatloaf is the most representative home-cooked meat dish in the French countryside. It has no complicated craftsmanship or expensive ingredients, but with its extreme tender taste and pure fragrance, it has become the permanent hard dish for French family Sunday dinner. It is different from all American and Chinese patties. It has no heavy sauce and no strong seasoning. It perfectly interprets the core of French homely cuisine "simple but not simple". It is low-fat and refreshing, and the elderly and children can eat it at ease. Even during the fat reduction period, there is no burden to eat it in moderation.

It is full of practicability. The ingredients are all home-made items that can be bought in supermarkets. It can be completed in one pan. The whole process takes less than 40 minutes. It does not need dough kneading, oven or complicated knife workers. It can be easily controlled by novice kitchen users, rental parties and office workers. The fried meat pie is especially delicious except for dinner, sliced into cold dishes after refrigeration, sandwiched with French bread to make sandwiches, or served with salad to make simple meals. It can take into account multiple scenes of dining at one time, and the cost performance is full.

Every time I fry this meat pie and smell the aroma of butter and vanilla, I will think of my grandmother's busy appearance in the country kitchen. There is no delicate plate setting, no complicated steps, and only the simplest ingredients are used to make the most healing homely taste. This is the real charm of French cuisine. It is never the unattainable delicacy, but the warmth and sureness hidden in the fireworks. You can easily unlock the authentic Burgundy flavor at home without going to France.

If you are tired of eating heavy meat cakes and want to try light, fresh, tender and juicy French home-cooked meat dishes, or need a fast and decent hard meal, you must try this formula. This is the best French meat cake method that has been debugged countless times. If you do it, you will never turn over and you can fall in love with this pure French meat flavor in one bite.

Do you usually prefer heavy taste or light taste when making meatloaf? Do you need me to supplement the advanced method of * * red wine sauce * * for French meatloaf? Talk to me in the comment section, I will reply one by one, and I will continue to share more French home-made dishes with zero failure, so as to make authentic and exotic delicacies at home with everyone.