The Pain de Viande Glacé – Recette Maison Ultra Fondante is a deeply comforting dish, celebrated for its tender texture, rich aromas, and beautifully caramelized glaze. Made with seasoned ground meat, herbs, aromatics, and a silky sweet-savory topping, it delivers a warm, home-cooked feeling ideal for family dinners, weeknight meals, and cozy cold-weather evenings. Furthermore, its rustic elegance makes it equally suitable for entertaining guests.
Servings – Pain de Viande Glacé – Recette Maison Ultra Fondante
Servings: 6–8 servings
Time Required for Pain de Viande Glacé – Recette Maison Ultra Fondante
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Prep Time: 15 minutes
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Cook Time: 55–65 minutes
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Total Time: 70–80 minutes
Ingredients for Pain de Viande Glacé – Recette Maison Ultra Fondante
Below is a precise list of ingredients, organized for clarity and professional recipe structure.
Main Ingredients
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900 g ground beef (15% fat)
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150 g breadcrumbs (fine, dry)
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120 ml whole milk
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2 large eggs
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1 medium onion (100 g), finely diced
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2 garlic cloves, minced
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1 small green bell pepper (80 g), finely diced
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2 tbsp fresh parsley, finely chopped
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1 tbsp fresh thyme leaves
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1 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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1 ½ tsp salt
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1 tsp black pepper
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½ tsp smoked paprika
Glaze
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120 g ketchup
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2 tbsp brown sugar
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1 tbsp apple cider vinegar
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½ tsp garlic powder
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½ tsp onion powder
This glaze provides the shiny, sticky finish that makes the Pain de Viande Glacé – Recette Maison Ultra Fondante so visually appealing and aromatic.
Step-by-Step Instructions
Follow these detailed steps to achieve maximum tenderness, aroma, and a perfectly caramelized crust. The sequence is structured to ensure clarity and technical precision.
Step 1 – Prepare the Flavor Base for Pain de Viande Glacé – Recette Maison Ultra Fondante
Begin by heating a small skillet over medium heat. Add a drizzle of oil, then sauté the diced onion and bell pepper until soft and lightly golden. Additionally, stir in the minced garlic and cook for 1 minute until beautifully fragrant. Allow to cool completely before mixing with the meat.
Step 2 – Hydrate the Breadcrumbs
In a large bowl, combine the breadcrumbs and milk. Let them sit for 2–3 minutes; this step ensures the mixture becomes ultra soft, which in turn creates the “ultra fondante” texture.
Step 3 – Blend the Meat Mixture
Next, add the ground beef, sautéed vegetables, eggs, Worcestershire sauce, mustard, parsley, thyme, salt, pepper, and smoked paprika. Mix gently using your hands. However, avoid overmixing, as this can make the meatloaf dense instead of tender.
Step 4 – Shape and Prepare the Glaze
Transfer the mixture into a baking dish and shape it into a smooth loaf. Meanwhile, whisk together ketchup, brown sugar, vinegar, garlic powder, and onion powder to create the glossy glaze.
Step 5 – Glaze and Bake
Coat the meatloaf with half the glaze. Then place it in a preheated oven at 180°C. Bake for 45 minutes, brush with more glaze, and continue baking for another 10–15 minutes until caramelized and cooked through.
Step 6 – Rest, Slice, and Serve
Finally, allow the meatloaf to rest for 10 minutes. This step stabilizes the juices and ensures clean slices. Serve warm with mashed potatoes, roasted vegetables, or a crisp green salad.
Variations
Here are several creative twists to adapt the recipe while preserving its comforting spirit.
1. Mixed Meat Version
Replace half the ground beef with ground pork for a juicier, more aromatic meatloaf.
2. Vegetarian Alternative
Use a mixture of cooked lentils, mushrooms, and oats, shaped like a loaf and topped with the same glaze. It offers a hearty texture while remaining meat-free.
3. Creamier Version
Add 80 g of grated cheese (such as Gruyère or mozzarella) into the meat mixture for additional richness. Moreover, this variation melts beautifully and enhances the fondant texture.
4. Spicy Version
Incorporate 1 tsp chili flakes or diced jalapeños into the mixture. Additionally, add smoked chili paste to the glaze for a deeper kick.
5. Seasonal Add-Ins
Swap the bell pepper for grated zucchini in summer, or add finely chopped mushrooms and sage in autumn for earthy, seasonal depth.
Tips for Perfect Results – Pain de Viande Glacé – Recette Maison Ultra Fondante
1. Avoid Overmixing
Overworking the meat makes the loaf tough. Mix only until ingredients are combined.
2. Allow Ingredients to Cool
Adding hot vegetables directly to the meat can affect texture. Let the aromatics cool before mixing.
3. Bake Without a Loaf Pan
Shaping the meat by hand in a flat baking dish allows the glaze to caramelize along the sides, furthermore helping the loaf cook evenly.
4. Resting Is Essential
Allowing the meatloaf to rest prevents slices from crumbling. In addition, it enhances flavor absorption.
5. Proper Storage
Leftovers keep well in the refrigerator for up to 4 days. Moreover, the recipe freezes perfectly for up to 3 months when wrapped tightly.
