Beef
Panko Crusted Mozzarella Stuffed Japanese Curry Meatloaf
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16 Reviews
Stefan
February 9, 2019
About to make this but confused about the measurements. What on earth is 11/4? Does that mean 11 quarters of a pound? So is that 2 and 3/4 pounds? Why isn’t it written that way? I actually need that in grams anyway because I’m in Australia - so that’s 1.25kg I guess. Is that about right? Thanks for your help :-)
Stefan
February 11, 2019
OK, figured this out when looking on my iPad, where there's a bit more room on the screen. Feel a bit silly, but man, those characters are too close together! On my phone I swear it look like 11/4 and I checked with friends and they didn't pick it up either - we all just thought you were crazy to express it that way.
LeBec F.
January 10, 2012
tim, i also meant to ask, the part of the panko that is mixed with the meat- just gets soft, right? so panko could easily be substituted with fresh bread crumbs for the meatloaf ingredients? But the outside coating of panko needs to be panko because of the particular attributes of panko when it's crispy? i hope your answer is yes because i am making the meatloaf now and plan to do the finishing and sauce tomorrow! thnx much; neat recipe!
WuNotWoo
January 10, 2012
Hey there! So to answer both questions...
The roux can be made from scratch, but in the times I've tried it, there always seems to be a particular flavor that's missing. I've yet to crack what it is... But you could use a basic roux mixed with curry powder mixed in. What'd I've done in the past is equal parts butter and flour and a curry to taste (usually around a tsp). Japanese curry is also sweeter and less intense than Indian curry, so grating half an apple into the sauce gets it close. But still, if you can find the boxed Japanese curry roux, it's gonna be your best bet~
And as for the panko, I've found that even though they do just get soft, the initial lightness of the breadcrumbs prevent the meatloaf from becoming as dense as if you were to use regular finely ground breadcrumbs. So use panko if you've got it, but it won't result in armageddon if ya don't... I think.
Hope this helps!
The roux can be made from scratch, but in the times I've tried it, there always seems to be a particular flavor that's missing. I've yet to crack what it is... But you could use a basic roux mixed with curry powder mixed in. What'd I've done in the past is equal parts butter and flour and a curry to taste (usually around a tsp). Japanese curry is also sweeter and less intense than Indian curry, so grating half an apple into the sauce gets it close. But still, if you can find the boxed Japanese curry roux, it's gonna be your best bet~
And as for the panko, I've found that even though they do just get soft, the initial lightness of the breadcrumbs prevent the meatloaf from becoming as dense as if you were to use regular finely ground breadcrumbs. So use panko if you've got it, but it won't result in armageddon if ya don't... I think.
Hope this helps!
WuNotWoo
January 10, 2012
Hey there!
So to answer both questions...
I've tried making the roux from scratch before, and for some reason it's just not the same. I've come close though! What I tried was a basic roux, using equal parts butter and flour and curry powder to taste. Keep in mind Japanese curry is much less intense than Indian curry and sweeter as well. So if you're making it from scratch, grate about half an apple into the sauce to mellow out some of that heat.
As for the panko, I've found that even though it does just get soft, its initial lightness does help keep the meatloaf from getting too dense when you're mixing it, as opposed to using finely ground breadcrumbs. So use panko if you've got it, but it's not the end of the world if you don't. Same with outer coating, I just like the texture of panko more.
Hope this helps!
So to answer both questions...
I've tried making the roux from scratch before, and for some reason it's just not the same. I've come close though! What I tried was a basic roux, using equal parts butter and flour and curry powder to taste. Keep in mind Japanese curry is much less intense than Indian curry and sweeter as well. So if you're making it from scratch, grate about half an apple into the sauce to mellow out some of that heat.
As for the panko, I've found that even though it does just get soft, its initial lightness does help keep the meatloaf from getting too dense when you're mixing it, as opposed to using finely ground breadcrumbs. So use panko if you've got it, but it's not the end of the world if you don't. Same with outer coating, I just like the texture of panko more.
Hope this helps!
WuNotWoo
January 10, 2012
Oh geeeeeeeez, sorry for the double post. I thought my comment didn't go through the first time around. I'm really failing at this new comment system... Guess it's been too long since I've been around D:
LeBec F.
January 10, 2012
tim, since many people may not have access to japanese boxes of curry roux, is the product simply made up of flour and butter and curry powder,to which one adds water and your other ingredients ? Can you figure a substitute for it , i.e.: " 8 tablespoons flour whisked into 2 tablespoons of butter and simmered 5 minutes to cook out the flour taste. plus 1 teaspoon curry powder", or whatever the recipe is to create a roux....?
lechef
March 22, 2010
Hey Tim, I am assuming 1 egg, since you say "the egg"? It doesn't say in your ingredient list. Also, liquid dashi correct? Thanks! LeChef
WuNotWoo
March 26, 2010
oh shoot, good catch, yeah! it's 1 egg~ and I use granulated dashi actually, you find them in packets or in small jars at most japanese markets
gabrielaskitchen
March 11, 2010
I'm all about the panko and curry, not so much the Diet Dr. Pepper or Sudoku. Looks delish!
WuNotWoo
March 11, 2010
DIET DR. PEPPER MAKES THE WORLD GO 'ROUND.
... sudoku not so much. I prefer Professor Layton on the DS.
... sudoku not so much. I prefer Professor Layton on the DS.
mrslarkin
March 9, 2010
Nice! That curry roux is very cool! Will have to track it down nxt time I'm in the oriental supermarket. I'm having a diet cherry pepsi tho.
testkitchenette
March 9, 2010
This is awesome but what I really want is the Curry Pan! Yum all the way.
Mr.Kazaz
March 9, 2010
Brilliant. And I agree, meatloaf is hamburger's cousin. This is a great take on a classic dish... and I bet it makes for tasty leftovers too.
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