So far, the meatloaf has been my favorite clay pot dinner. It was very moist and had a rich, meaty flavor with the hint of earthiness from the clay. This recipe was the hardest to clean up afterwards. Some of the meat was stuck pretty good to the bottom of the pot. Next time I would add just a bit more liquid, or as I mentioned, decrease the cooking time. I also found a meatloaf and potato recipe. This one suggests putting the potatoes around the loaf, but I think I would put a layer of potatoes on the bottom, then the meat on top. Stay tuned, we have some other clay pot creations coming.
I have had a lot fun experimenting with cooking in my clay pot. The first thing we made were the Cornish Game Hens, which were good, but they were not great. In my research of clay pot cooking I found a recipe for chicken with 40 cloves of garlic – yum! As a garlicholic I knew we had to try this.
Garlic hack: throw your garlic in the freezer with skin on, I just put it in a ziplock bag (left). When you are ready to use it, pull out what you need (top right), peel it (bottom right), and use as you would with fresh garlic. Fresh garlic can sprout or rot quickly, and it can make your house smell a little fragrant (bologna like). I have had garlic in my freezer up to year, and it is just perfect when I use it!
The original recipe called for 50 minutes with the lid on, but it took this one about 70 minutes with the lid on (size of the bird probably has something to do with it). Make sure to check the internal temperature with your meat thermometer to ensure it is at least 165 degrees Fahrenheit.
This recipe was great! The meat was so tender and juicy and the garlic was amazing too. We will definitely be making this again.