Perfect Meat Loaf with Chipotle Ketchup

Preparation info
  • Serves


    , with leftovers
    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

The French have a dish they call pâté en terrine— meat that is ground/minced, pressed into a terrine mold, cooked in a water bath, chilled, and then sliced and served cold. It sounds fancy but all it really is, is meat loaf. The reason it’s cooked in a water bath is to ensure that the meat and fat stay uniformly suspended and that the fat doesn’t separate out and float on top of what would be a dry, rubbery pâté. The same gentle cooking will result in the very best meat loaf possible