{"id":204806,"title":"Meatloaf – rulad\u0103 american\u0103 de carne tocat\u0103","modified":"2026-11-06T16:53:57+01:00","plain":"P\u00e2inea de carne a familiilor americane, cu carne tocat\u0103 de vit\u0103 \u0219i past\u0103 de p\u00e2ine \u00eenmuiat\u0103 \u00een lapte, modelat\u0103 manual \u0219i acoperit\u0103 cu o glazur\u0103 de ketchup.\n\n\n\n\u00cen unele seri, parc\u0103 ne dorim un preparat pe care s\u0103-l t\u0103iem \u00een felii groase \u0219i s\u0103-l m\u00e2nc\u0103m al\u0103turi de un munte de piure. Meatloaf-ul iese din cuptor cu glazura ro\u0219ie \u00eenc\u0103 lucioas\u0103, marginile caramelizate \u0219i o arom\u0103 de ketchup cald \u0219i mu\u0219tar. \n\n\n\nSub cu\u021bit, felia r\u0103m\u00e2ne fraged\u0103 \u0219i las\u0103 s\u0103 se vad\u0103 ceapa \u0219i p\u0103trunjelul din carne. Iar dac\u0103 mai r\u0103m\u00e2ne, felia rece de a doua zi ajunge \u00eentr-un sandvi\u0219, adesea \u0219i mai gustoas\u0103.\n\n\n\nO por\u021bie de mac and cheese al\u0103turi, \u0219i cina american\u0103 este complet\u0103\n\n\n\nCe este meatloaf-ul ?\n\n\n\nMeatloaf-ul este p\u00e2inea de carne din buc\u0103t\u0103ria american\u0103 de zi cu zi. Carnea tocat\u0103 de vit\u0103, un ou \u0219i o past\u0103 de p\u00e2ine \u00eenmuiat\u0103 \u00een lapte se amestec\u0103 manual cu ceap\u0103 \u0219i p\u0103trunjel, se modeleaz\u0103 \u00eentr-o p\u00e2ine alungit\u0103 pe o tav\u0103, apoi se coc la cuptor sub o glazur\u0103 de ketchup. \n\n\n\nJum\u0103tate din glazur\u0103 acoper\u0103 p\u00e2inea \u00een timpul coacerii, iar cealalt\u0103 jum\u0103tate se serve\u0219te la mas\u0103. \u00cen Japonia, aceea\u0219i baz\u0103 de carne tocat\u0103 legat\u0103 cu p\u00e2ine \u00eenmuiat\u0103 se folose\u0219te pentru hambagu, servit sub forma unei chiftele mari, \u00een por\u021bie individual\u0103.\n\n\n\nDenumirea englezeasc\u0103 descrie ceea ce vedem : carne, \u00een form\u0103 de p\u00e2ine. \u00cen francez\u0103, i se spune pur \u0219i simplu p\u00e2ine de carne ; varianta american\u0103 se recunoa\u0219te dup\u0103 glazura dulce-acri\u0219oar\u0103.\n\n\n\nUn alt preparat clasic cu carne tocat\u0103 de vit\u0103 : chili con carne\n\n\n\nDe la ma\u0219ina mecanic\u0103 de tocat la cinele anilor 1950\n\n\n\nCarnea tocat\u0103 coapt\u0103 \u00een form\u0103 de p\u00e2ine exista deja \u00een buc\u0103t\u0103riile europene, dar meatloaf-ul american \u00eei datoreaz\u0103 mult ma\u0219inii mecanice de tocat, r\u0103sp\u00e2ndite \u00een secolul al XIX-lea. Buc\u0103\u021bile tari de carne puteau fi, \u00een sf\u00e2r\u0219it, tocate u\u0219or acas\u0103 \u0219i deveneau o baz\u0103 ieftin\u0103, simplu de condimentat \u0219i de copt la cuptor. \n\n\n\nLa sf\u00e2r\u0219itul secolului al XIX-lea, \u00een Noua Anglie, p\u00e2inea de carne se servea uneori la micul dejun, pentru a folosi carnea de vit\u0103 r\u0103mas\u0103.\n\n\n\n\u00cen timpul Marii Crize Economice, \u00een anii 1930, a devenit un preparat economic : p\u00e2inea veche, fulgii de ov\u0103z sau biscui\u021bii s\u0103ra\u021bi permiteau hr\u0103nirea unei familii cu pu\u021bin\u0103 carne. Dup\u0103 r\u0103zboi, c\u0103r\u021bile de bucate din anii 1950 au consacrat formula care r\u0103m\u00e2ne \u0219i ast\u0103zi un reper, cu carne, un ingredient care leag\u0103 compozi\u021bia \u0219i glazur\u0103 de ketchup.\n\n\n\nUn p\u0103trat de cornbread cu care s\u0103 aduni glazura din farfurie\n\n\n\nMeatloaf-ul \u0219i-a f\u0103cut astfel loc printre preparatele populare de pe masa american\u0103, al\u0103turi de Big Mac sau de Philly cheesesteak. Se preg\u0103te\u0219te mai ales pentru cinele din timpul s\u0103pt\u0103m\u00e2nii, iar ce r\u0103m\u00e2ne ajunge \u00een sandvi\u0219uri a doua zi.\n\n\n\nIngredientele principale pentru meatloaf\n\n\n\n\n\n\n\nCarnea tocat\u0103 de vit\u0103 trebuie s\u0103 aib\u0103 aproximativ 15 % gr\u0103sime : la 5 %, p\u00e2inea devine uscat\u0103 \u0219i \u00eendesat\u0103. Este potrivit \u0219i un amestec de vit\u0103 \u0219i porc. Pasta din dou\u0103 felii de p\u00e2ine \u00eenmuiate \u00een lapte \u0219i apoi zdrobite p\u0103streaz\u0103 carnea fraged\u0103, iar oul leag\u0103 totul, astfel \u00eenc\u00e2t feliile s\u0103 se taie frumos.\n\n\n\nCeapa crud\u0103 t\u0103iat\u0103 cubule\u021be \u0219i p\u0103trunjelul tocat se pun \u00een carne, niciodat\u0103 deasupra. Sarea, piperul negru \u0219i un strop de sos Worcestershire completeaz\u0103 asezonarea, iar sosul intensific\u0103 gustul umami al c\u0103rnii de vit\u0103.\n\n\n\nGlazura combin\u0103 ketchup, zah\u0103r brun, mu\u0219tar de Dijon, sos Worcestershire \u0219i hrean la borcan, care aduce o not\u0103 iute. Ketchupul european este pu\u021bin mai pu\u021bin dulce \u0219i mai acid dec\u00e2t cel american, ceea ce d\u0103 o glazur\u0103 cu un gust ceva mai pronun\u021bat.\n\n\n\nRepere tehnice pentru un meatloaf reu\u0219it\n\n\n\nModelat\u0103 manual pe o tav\u0103, \u00een loc s\u0103 fie \u00eendesat\u0103 \u00eentr-o form\u0103 de chec, p\u00e2inea se rumene\u0219te pe toate p\u0103r\u021bile, iar sucurile scurse se \u00eendep\u0103rteaz\u0103 u\u0219or cu lingura. Termometrul r\u0103m\u00e2ne cel mai bun reper : 71 \u00b0C \u00een centru. Un repaus de 5 p\u00e2n\u0103 la 10 minute \u00eenainte de t\u0103iere ajut\u0103 la ob\u021binerea unor felii frumoase.\n\n\n\nPentru prospe\u021bime, pu\u021bin\u0103 salat\u0103 coleslaw al\u0103turi\n\n\n\nLa cin\u0103, se serve\u0219te cu glazura p\u0103strat\u0103 deoparte, piure de cartofi, fasole verde cu usturoi \u0219i l\u0103m\u00e2ie sau mac and cheese. Se potrive\u0219te bine \u0219i cu inele de ceap\u0103 pane, cartofi dulci pr\u0103ji\u021bi sau o salat\u0103 de cartofi. A doua zi, o felie rece \u00eentre dou\u0103 felii de p\u00e2ine pentru sandvi\u0219uri, cu maionez\u0103, ro\u0219ii \u0219i salat\u0103 iceberg, face un sandvi\u0219 foarte bun.\n\n\n\n\n\n\tMeatloaf\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tGlazur\u01032 linguri de zah\u0103r brun2 linguri\u021be de sos Worcestershire1 lingur\u0103 de mu\u0219tar de Dijon4 linguri de ketchup1 lingur\u0103 de hrean (preparat, la borcan)Past\u0103 de p\u00e2ine \u00eenmuiat\u01032 felii de p\u00e2ine ((p\u00e2ine alb\u0103, integral\u0103, de secar\u0103 sau cu maia))120 ml de lapteChec de carne900 g de carne de vit\u0103 (tocat\u0103 (pulp\u0103 sau spat\u0103))1 ou1 linguri\u021b\u0103 de sare (cu\u0219er, sau 0.5 linguri\u021b\u0103 de sare fin\u0103)0.75 linguri\u021b\u0103 de piper negru, (proasp\u0103t m\u0103cinat)1 linguri\u021b\u0103 de sos Worcestershire1 ceap\u0103 mic\u0103, (t\u0103iat\u0103 cubule\u021be)4 linguri de p\u0103trunjel (proasp\u0103t, tocat)\t\n\t\n\t\tPreg\u0103tirePre\u00eenc\u0103lze\u0219te cuptorul la 180\u00b0C.Tapeteaz\u0103 o tav\u0103 cu margini cu h\u00e2rtie de copt sau folie de aluminiu.Glazur\u0103Pune \u00eentr-un bol mic zah\u0103rul brun, sosul Worcestershire pentru glazur\u0103, mu\u0219tarul de Dijon, ketchupul \u0219i hreanul.Amestec\u0103 cu telul p\u00e2n\u0103 la omogenizare.\u00cemparte glazura \u00een dou\u0103 : o jum\u0103tate va acoperi checul de carne, iar cealalt\u0103 va fi servit\u0103 la mas\u0103.Past\u0103 de p\u00e2ine \u00eenmuiat\u0103Rupe p\u00e2inea \u00een buc\u0103\u021bele foarte mici.Pune buc\u0103\u021belele de p\u00e2ine \u00eentr-un bol mic.Toarn\u0103 laptele peste p\u00e2ine.Las\u0103 la \u00eenmuiat 5 minute, p\u00e2n\u0103 c\u00e2nd laptele este absorbit complet, iar p\u00e2inea este foarte moale \u0219i bine \u00eembibat\u0103.Zdrobe\u0219te p\u00e2inea cu v\u00e2rfurile degetelor p\u00e2n\u0103 ob\u021bii o past\u0103.Chec de carnePune carnea tocat\u0103 de vit\u0103 \u00eentr-un bol mare.Adaug\u0103 pasta de p\u00e2ine \u00eenmuiat\u0103.Amestec\u0103 cu m\u00e2na, zdrobind buc\u0103\u021bile mai mari de p\u00e2ine, p\u00e2n\u0103 c\u00e2nd p\u00e2inea se \u00eencorporeaz\u0103 aproape complet \u00een carne.Adaug\u0103 oul, sarea, piperul \u0219i sosul Worcestershire pentru checul de carne.Amestec\u0103 cu m\u00e2na p\u00e2n\u0103 la omogenizare.Adaug\u0103 ceapa \u0219i p\u0103trunjelul.Amestec\u0103 p\u00e2n\u0103 c\u00e2nd ceapa \u0219i p\u0103trunjelul sunt distribuite uniform.Pune carnea pe tava preg\u0103tit\u0103.Modeleaz\u0103 cu m\u00e2na \u00een form\u0103 de p\u00e2ine alungit\u0103.CoacereD\u0103 la cuptor pentru 30 de minute.Scoate tava din cuptor.\u00centinde jum\u0103tatea de glazur\u0103 destinat\u0103 acoperirii pe toat\u0103 suprafa\u021ba de deasupra a checului de carne.D\u0103 din nou la cuptor pentru 20 p\u00e2n\u0103 la 30 de minute, p\u00e2n\u0103 c\u00e2nd un termometru introdus \u00een centrul checului indic\u0103 71\u00b0C.Repaus \u0219i servireLas\u0103 checul de carne s\u0103 se odihneasc\u0103 5 p\u00e2n\u0103 la 10 minute \u00eenainte de a-l felia.\u00cen timpul repausului, \u00eendep\u0103rteaz\u0103 cu o lingur\u0103 sucurile albicioase (proteine coagulate) acumulate \u00een jurul c\u0103rnii.Transfer\u0103 checul de carne pe un platou de servire.Taie \u00een felii.Serve\u0219te cu glazura p\u0103strat\u0103 separat.\t\n\t\n\t\tCarne : re\u021beta folose\u0219te carne tocat\u0103 din partea rotund\u0103 a pulpei de vit\u0103, dar merge \u0219i spata. \u00cen Fran\u021ba, evit\u0103 carnea tocat\u0103 de vit\u0103 cu 5 % gr\u0103sime, care este prea slab\u0103 : checul de carne devine uscat \u0219i compact. Alege carne cu 15 % gr\u0103sime sau amestec\u0103 vita cu pu\u021bin\u0103 carne tocat\u0103 de porc. \u00cen Germania, este potrivit amestecul gemischtes Hackfleisch (jum\u0103tate vit\u0103, jum\u0103tate porc). Po\u021bi folosi \u0219i un amestec de vit\u0103 \u0219i porc sau de vit\u0103 \u0219i vi\u021bel, ori carne tocat\u0103 de vit\u0103 cu 10 % gr\u0103sime pentru o variant\u0103 pu\u021bin mai u\u0219oar\u0103.\nSare : re\u021beta folose\u0219te sare cu\u0219er Diamond Crystal, considerabil mai pu\u021bin s\u0103rat\u0103 la acela\u0219i volum dec\u00e2t sarea fin\u0103, de aceea se \u00eenlocuie\u0219te cu o jum\u0103tate de linguri\u021b\u0103 de sare fin\u0103.\nHrean : se g\u0103se\u0219te la borcan, la raionul de condimente (Meerrettich \u00een Germania). D\u0103 glazurii o not\u0103 picant\u0103. Dac\u0103 nu \u00ee\u021bi place hreanul, \u00eel po\u021bi \u00eenlocui cu bourbon, pentru un gust mai afumat. Sosul Worcestershire (Lea & Perrins) se g\u0103se\u0219te \u00een majoritatea supermarketurilor europene. Ketchupul european este pu\u021bin mai pu\u021bin dulce \u0219i mai acid dec\u00e2t cel american.\nForm\u0103 sau tav\u0103 : po\u021bi coace checul de carne \u00eentr-o form\u0103 de chec, dar este mai bine s\u0103 \u00eel modelezi cu m\u00e2na pe o tav\u0103, deoarece astfel po\u021bi \u00eendep\u0103rta mai u\u0219or sucurile care se scurg \u00een timpul coacerii. Pentru mini checuri de carne, \u00eemparte compozi\u021bia \u00een 6 p\u00e2n\u0103 la 8 buc\u0103\u021bi mici, \u00een form\u0103 de p\u00e2inici, \u0219i coace-le 20 p\u00e2n\u0103 la 25 de minute, \u00een func\u021bie de m\u0103rime. Un chec de 900 g se coace de obicei \u00een 45 p\u00e2n\u0103 la 60 de minute : temperatura de 71\u00b0C indicat\u0103 de termometru \u00een centru r\u0103m\u00e2ne cel mai bun reper.\nAlte variante : adaug\u0103 ierburi aromatice sau condimente uscate (oregano, busuioc, cimbru, ceap\u0103 pudr\u0103, usturoi pudr\u0103) ; m\u0103run\u021be\u0219te p\u00e2inea proasp\u0103t\u0103 \u00een firimituri fine pentru a o \u00eencorpora mai u\u0219or ; \u00eenlocuie\u0219te p\u00e2inea cu fulgi de ov\u0103z (instant sau clasici, niciodat\u0103 boabe de ov\u0103z m\u0103run\u021bite), cu pesmet panko sau cu biscui\u021bi s\u0103ra\u021bi zdrobi\u021bi, bine \u00eenmuia\u021bi ; \u00eenlocuie\u0219te laptele cu o b\u0103utur\u0103 vegetal\u0103 ; folose\u0219te p\u00e2ine f\u0103r\u0103 gluten \u0219i sos Worcestershire f\u0103r\u0103 gluten.\nPreg\u0103tire \u00een avans : compozi\u021bia crud\u0103 se p\u0103streaz\u0103 o zi la frigider \u00een bolul acoperit cu folie alimentar\u0103. Scoate-o cu aproximativ 20 de minute \u00eenainte de coacere, apoi modeleaz\u0103 checul.\nP\u0103strare : resturile se p\u0103streaz\u0103 p\u00e2n\u0103 la 5 zile la frigider, bine \u00eempachetate sau \u00eentr-o cutie \u00eenchis\u0103 ermetic. Re\u00eenc\u0103lze\u0219te feliile 30 p\u00e2n\u0103 la 45 de secunde la microunde sau, \u00eenvelite \u00een folie de aluminiu, 10 p\u00e2n\u0103 la 15 minute la cuptor, la 150\u00b0C. Checul de carne copt se poate p\u0103stra 3 luni la congelator, \u00eempachetat \u00een dou\u0103 straturi ; cel crud se poate p\u0103stra 2 p\u00e2n\u0103 la 3 luni la congelator \u0219i trebuie dezghe\u021bat complet \u00eenainte de a-l coace \u0219i glazura conform re\u021betei.\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/204806","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=204806"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/204806\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/204643"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=204806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=204806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=204806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}