Name: Ahmet Ustanin Yeri
Address: Ostim, Alınteri Bulv./1177. Sok( Eski 9.) No:6, Ostim OSB, Ostim Osb, Yenimahalle, 06374, TR
Telephone: (0312) 385 70 15
Rating: 4.3

Türkiye

Turkey

Ankara

Yenimahalle

Ahmet Ustanin Yeri

Ground beef, often cut with pork or veal, bound with egg and soaked bread, seasoned with onion and herbs, packed into a loaf and baked under a glaze of ketchup or tomato until it holds a slice: meatloaf is the American weeknight dinner that every family makes differently and that diners sell by the thick slab with mashed potato and gravy. It is a descendant of the German Hackbraten and the Scandinavian meat cakes that immigrants brought in the nineteenth century, and it became a national dish during the Depression, when stretching a pound of meat with breadcrumbs and oats fed a family. The first American recipes appear in the 1870s, after the home meat grinder arrived; the ketchup glaze is a twentieth-century addition. Relatives include the Italian-American polpettone, the Belgian vleesbrood and the Turkish dalyan köfte, which hides whole eggs in the middle.

The proportions matter more than the seasoning. Roughly one part panade, bread soaked in milk and squeezed, to five parts meat gives a loaf that stays moist and tender; too little and it is a dense brick, too much and it is a bread pudding. Onion is softened in butter first so it does not stay raw, and the mix is worked gently with egg, salt, pepper, Worcestershire or mustard and parsley, then shaped by hand on a tray rather than pressed into a tin, so the sides brown and the fat can run off. Bacon draped over the top is a regional habit, and a strip of hard-boiled eggs through the centre a Southern one. It bakes at a moderate heat, around 175°C, for an hour or so until the centre reaches 70°C, with the glaze brushed on in the last twenty minutes so it caramelises without burning. It rests ten minutes before slicing, and it is as good cold the next day in a sandwich.

Cut a slice and look at it: it should hold together on the fork but yield easily, with a moist, slightly open texture and a browned crust on the outside, not a smooth pink paste and not a crumbly pile. The glaze should be sticky and tangy, not a thick layer of sweet sauce. Taste for beef first and seasoning second; a loaf that tastes mainly of onion soup mix or dried herbs has been padded. Mark down a dry, grey centre, a greasy base from a loaf cooked in its own fat in a tin, a raw onion crunch, a slab so dense it squeaks, and a reheated slice that has dried at the edges. Gravy should be real and the mash made from potatoes. Meatloaf is not a dish to be elegant about, but a diner that gets it right is doing something harder than it looks.

Meatloaf

Ekmek arası köftenin tadı baya güzeldi. Ostim sanayideki o gergin ortamda çöldeki bir vaha gibiydi. Çok acıydı yedikten sonra ağzımı kapatamadım ekmek yumuşaktı köfteler güzeldi

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