{"id":4005,"date":"2021-11-04T09:00:56","date_gmt":"2021-11-04T01:00:56","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=4005"},"modified":"2022-05-12T02:22:43","modified_gmt":"2022-05-11T18:22:43","slug":"best-smoked-meatloaf","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/nl\/beste-gerookte-gehaktbrood\/","title":{"rendered":"Beste gerookte gehaktbrood"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Inhoudsopgave<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d9bbfcace73\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Schakelaar<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69d9bbfcace73\"  aria-label=\"Schakelaar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/nl\/beste-gerookte-gehaktbrood\/#THE_ULTIMATE_SMOKED_MEATLOAF\" >DE ULTIEME GEROOKTE GEHAKTBALLEN<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/nl\/beste-gerookte-gehaktbrood\/#MEATLOAF_FUNDAMENTALS\" >BASISPRINCIPES VAN GEHAKTBALLEN<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/nl\/beste-gerookte-gehaktbrood\/#BUILDING_A_BETTER_MEATLOAF\" >EEN BETERE GEHAKTBROOD MAKEN<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/nl\/beste-gerookte-gehaktbrood\/#ULTIMATE_SMOKED_MEATLOAF\" >ULTIEME GEROOKTE GEHAKTBAL<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"THE_ULTIMATE_SMOKED_MEATLOAF\"><\/span><span style=\"color: #ff9900;\">DE ULTIEME GEROOKTE GEHAKTBALLEN<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\"><p>Met zijn wortels in de industri\u00eble revolutie, de noodzaak van rantsoenering tijdens de oorlog en de groeiende populariteit in de naoorlogse keukens van de jaren 50, heeft gehaktbrood een vaste plek veroverd in de Amerikaanse culinaire scene en cultuur. Van eetcaf\u00e9s tot familiediners heeft dit iconische gerecht talloze variaties en smaakprofielen gekend, aangepast aan de smaak en de regio van de thuiskok. Laten we het gehaktbrood vandaag eens uit de oven halen en in de rookoven bereiden voor een unieke smaak en een perfecte textuur.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefsteam Gehaktbrood Finale\" title=\"Chefsteam Gehaktbrood Finale\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Final-1024x683.jpg\" class=\"img-responsive wp-image-4006\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\"><h3><span class=\"ez-toc-section\" id=\"MEATLOAF_FUNDAMENTALS\"><\/span><span style=\"color: #ff9900;\">BASISPRINCIPES VAN GEHAKTBALLEN<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\" style=\"--awb-text-transform:none;\"><p>De beste gehaktbal moet aan veel eisen voldoen: sappig maar niet papperig of vet, stevig maar niet als worst, goed gekruid en makkelijk te snijden. Zoals Kenji Lopez van Serious Eats zegt:<\/p>\n<p><em>De allerbeste gehaktbal hoort mals en sappig te zijn, met een uitgesproken zachte maar nooit papperige textuur. Bij het proeven moet je denken aan &quot;fluweelzacht&quot; en &quot;rijk&quot;, zo mals dat je hem met een vork kunt snijden, maar stevig genoeg om een hap te nemen zonder dat hij breekt. Hij moet vocht opnemen als een spons, sappen afgeven tijdens het eten, maar geen plas op je bord achterlaten. De smaak moet diep en rijk zijn, vlezig en hartig, met een subtiele groentetoets om de smaak te complementeren en te verlichten. Maar vergis je niet: bij gehaktbal draait het om het vlees. En natuurlijk moet hij goed op te warmen zijn voor op een broodje. - Kenji Lope<br \/>\n<\/em><\/p>\n<p>Hoe bereik je deze culinaire prestatie het beste? Het begint allemaal met het vlees.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Gehaktbrood Ingredi\u00ebnten\" title=\"Chefstemp Gehaktbrood Ingredi\u00ebnten\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Ingredients-1024x683.jpg\" class=\"img-responsive wp-image-4008\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\"><h3><span class=\"ez-toc-section\" id=\"BUILDING_A_BETTER_MEATLOAF\"><\/span><span style=\"color: #ff9900;\">EEN BETERE GEHAKTBROOD MAKEN<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\" style=\"--awb-text-transform:none;\"><p>Elk soort gehakt is geschikt voor een gehaktbrood, maar voor een echt uitzonderlijk gerecht moeten we rekening houden met de spierstructuur van het vlees, het vetgehalte en hoe de eiwitten krimpen tijdens het koken.<\/p>\n<p>Rundvlees is afkomstig van grote, zware dieren die de hele dag rondlopen en daardoor veel inspanning van hun spieren vergen. Dit zorgt voor een compactere spierstructuur met vet dat hard is bij kamertemperatuur en rijk, smaakvol vlees. Een gehaktbrood gemaakt van alleen rundvlees levert daarom vaak een grovere, drogere gehaktbal op met een minder subtiele smaak.<\/p>\n<p>Varkens zijn veel kleiner, brengen het grootste deel van hun tijd liggend door en hebben daardoor een delicater, lichter vlees met een lossere spierstructuur en zachter vet. Dit is de reden waarom we varkensvlees en varkensvet gebruiken voor het maken van worst. Een worst van puur varkensvlees is dan ook vaak veel compacter, minder smaakvol, maar wel sappiger dan een worst van puur rundvlees.<\/p>\n<p>De truc is om de juiste verhouding tussen rundvlees en varkensvlees te vinden. Zo cre\u00eber je een gehaktbrood met de perfecte combinatie van rijke, vlezige smaak en mals, smaakvol vet.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\"><h4><span style=\"color: #ff9900;\">MAPPEN<\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><p>Vervolgens hebben we bindmiddelen nodig. De klassieke ingredi\u00ebnten hiervoor zijn melk, eieren en paneermeel, maar waarom?<\/p>\n<p>Melk voegt vocht en wat extra vet toe aan het gehaktbrood, maar je moet oppassen dat je er niet te veel van gebruikt, anders wordt het gehaktbrood vormloos. Slagroom of karnemelk werken hier het beste vanwege de hoge verhouding vet tot water.<\/p>\n<p>Eieren zijn essentieel omdat ze niet alleen zorgen voor een rijke smaak, wat vet en vocht, maar ook extra eiwitten leveren die de structuur van het brood helpen behouden. Dit zorgt ervoor dat het brood met zo min mogelijk bewerking gevormd kan worden. Hoe meer je gehakt bewerkt, hoe taaier en compacter het eindproduct wordt.<\/p>\n<p>Paneermeel is een onvoorspelbaar ingredi\u00ebnt. Ik heb recepten gezien waarin van alles wordt gebruikt, van fijn paneermeel tot instant havermout, en van oudsher is dit waar thuiskoks op besparen om een groter gehaktbrood te maken. Dit ingredi\u00ebnt is cruciaal voor de uiteindelijke textuur van je gehaktbrood en moet zorgvuldig worden gekozen. Paneermeel absorbeert en houdt niet alleen vocht vast, maar het breekt ook de eiwitvezels af, waardoor je gehaktbrood mals en sappig blijft. Wij geven de voorkeur aan de smaak en textuur van handgemalen botercrackers, perfect gekruid met die extra botersmaak.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\"><h4><span style=\"color: #ff9900;\">GROENTE BASIS<\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Gehaktbrood Vegetarisch\" title=\"Chefstemp Gehaktbrood Vegetarisch\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Veg-1024x683.jpg\" class=\"img-responsive wp-image-4010\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><p>Uien en rundvlees vormen een klassieke combinatie, voeg daar wat wortels en knoflook aan toe. We hebben gemerkt dat fijn hakken een goede basis vormt om de smaak van het vlees te versterken. We voegen ook graag wat in blokjes gesneden rode paprika toe aan het mengsel voor extra smaak en om de textuur van het gehaktbrood te verbeteren.<\/p>\n<p>Begin met het fijnhakken van de uien en wortels; je wilt geen grote stukken hiervan in je uiteindelijke brood. Je kunt eventueel een keukenmachine gebruiken, maar zorg ervoor dat je de ingredi\u00ebnten kort pulseert en niet te fijn maalt, vooral de uien, want die kunnen bitter en metaalachtig van smaak worden. Voeg de gehakte knoflook en de fijngesneden rode paprika toe aan dit mengsel. Bak dit kort in boter met een snufje zout tot de groenten zacht zijn. Haal van het vuur en voeg de room toe met een beetje ketchup, Worcestershire-saus en sojasaus. De sauzen lijken misschien een vreemde combinatie, maar het effect op het uiteindelijke brood is uitzonderlijk.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Chefstemp Gehaktbrood met gekookte groenten\" title=\"Chefstemp Gehaktbrood met gekookte groenten\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-cooked-veg-300x200.jpg\" class=\"img-responsive wp-image-4013\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-5 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Chefstemp Meatloaf Assembly deck\" title=\"Chefstemp Meatloaf Assembly deck\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Assembly-deck-300x200.jpg\" class=\"img-responsive wp-image-4014\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-6 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Chefstem Gehaktbrood Samenstellen\" title=\"Chefstem Gehaktbrood Samenstellen\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Assembly-300x200.jpg\" class=\"img-responsive wp-image-4016\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\" style=\"--awb-text-transform:none;\"><p>Laat dit mengsel afkoelen. Voeg, zodra het is afgekoeld, het rundvlees, varkensvlees, de eieren en het paneermeel toe. Breng op smaak met koosjer zout, versgemalen zwarte peper en een beetje knoflookpoeder. Meng alles voorzichtig, maar grondig, met je handen. Met de hand mengen is de meest zachte manier om te voorkomen dat het mengsel te veel wordt gemengd. We nemen altijd een klein stukje, ongeveer 1 eetlepel, en bakken dat in een koekenpan om de smaak te proeven. Voeg naar behoefte meer zout en peper toe.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\"><h4><span style=\"color: #ff9900;\">VORMGEVEN, GLAZUUR, ROKEN<\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-7 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Chefstemp Gehaktbroodglazuur\" title=\"Chefstemp Gehaktbroodglazuur\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Glaze-300x200.jpg\" class=\"img-responsive wp-image-4022\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\" style=\"--awb-text-transform:none;\"><p>Verwarm je rookoven voor tot 115 \u00b0C (240 \u00b0F). Controleer of je een nauwkeurige temperatuurmeting hebt met behulp van je thermometer. <a href=\"https:\/\/www.chefstemp.com\/nl\/product\/chefstemp-quad-xpro\/\"><u>Chefstem Quad Xpro<\/u><\/a> Gebruik een omgevingstemperatuursonde. Bekleed een bakplaat met opstaande randen met aluminiumfolie en plaats het gehaktbrood precies in het midden. Vorm het gehaktbrood tot een gelijkmatige rol. Dit doe je door eerst de zijkanten samen te drukken en vervolgens de bovenkant plat te maken, totdat je een gehaktbrood krijgt met een gelijkmatige breedte en een hoogte van ongeveer 6-7,5 cm.<\/p>\n<p>Je kunt je brood bestrijken met gewone ketchup of het wat spannender maken door er chilipoeder, gemalen chipotlepepers, bruine suiker, appelciderazijn of wat je maar wilt doorheen te mengen. Wij hebben het hier simpel gehouden met een mengsel van ketchup, appelciderazijn en bruine suiker.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-8 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Chefstem Meatloaf Probe\" title=\"Chefstem Meatloaf Probe\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Probe-300x200.jpg\" class=\"img-responsive wp-image-4023\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\" style=\"--awb-text-transform:none;\"><p>Steek thermometers in beide uiteinden van het gehaktbrood. Zo kunt u de hete zones in de gaten houden en bepalen wanneer u de pan moet draaien om het gehaktbrood gelijkmatig te laten garen. Laat het gehaktbrood ongeveer 2 tot 2,5 uur roken, of totdat de interne temperatuur 71 \u00b0C (160 \u00b0F) bereikt. Door het nagaren loopt de temperatuur verder op tot 74 \u00b0C (165 \u00b0F). Controleer de temperatuur altijd nogmaals met een thermometer. <a href=\"https:\/\/www.chefstemp.com\/nl\/product\/finaltouchx10-vleesthermometer\/\"><u>Finaltouch X10<\/u><\/a>\u00a0thermometer.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-9 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Chefstemp Gehaktbrood gekookt\" title=\"Chefstemp Gehaktbrood gekookt\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-cooked-300x200.jpg\" class=\"img-responsive wp-image-4024\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\"><p>Laat het gehaktbrood 5-8 minuten rusten zodat het vlees zich kan zetten en de eiwitten kunnen ontspannen. Dit voorkomt dat de sappen uit het gehaktbrood worden geperst.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-24 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-10 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Chefsteam Gehaktbrood Finale\" title=\"Chefsteam Gehaktbrood Finale\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Final-1-300x200.jpg\" class=\"img-responsive wp-image-4025\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-16\"><p>Je kunt dit in plakjes snijden en zo serveren met een portie aardappelpuree, of je kunt er sandwiches van maken. Onze favoriet is een simpele sandwich met een mengsel van ketchup en mosterd en augurken op witbrood.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-26 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\"><h3><span class=\"ez-toc-section\" id=\"ULTIMATE_SMOKED_MEATLOAF\"><\/span><span style=\"color: #ff9900;\">ULTIEME GEROOKTE GEHAKTBAL<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-27 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-18\" style=\"--awb-text-transform:none;\"><p><strong>INGREDI\u00cbNTEN<\/strong><\/p>\n<ul>\n<li>450 gram gemalen varkensvlees<\/li>\n<li>900 gram rundergehakt<\/li>\n<li>1 gele ui<\/li>\n<li>1 grote wortel<\/li>\n<li>1 rode paprika in blokjes gesneden<\/li>\n<li>4 teentjes knoflook, fijngehakt<\/li>\n<li>2 eetlepels boter<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-28 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-19\" style=\"--awb-text-transform:none;\"><ul>\n<li>Kosher zout, grof gemalen zwarte peper en knoflookgranulaat.<\/li>\n<li>1\/3 kopje slagroom<\/li>\n<li>5 eetlepels worcestershiresaus<\/li>\n<li>2 theelepels sojasaus<\/li>\n<li>\u00bc kopje ketchup<\/li>\n<li>3 eieren<\/li>\n<li>1 pakje boterkoekjes<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-29 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-20\" style=\"--awb-text-transform:none;\"><p><strong><b>Glazuur<\/b><\/strong><\/p>\n<ul>\n<li>1 kopje ketchup<\/li>\n<li>1\/3 kopje bruine suiker<\/li>\n<li>\u00bc kopje appelazijn<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-30 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-21\" style=\"--awb-text-transform:none;\"><p><strong>INSTRUCTIES<\/strong><\/p>\n<ul>\n<li>Snijd de wortels en uien fijn of hak ze fijn in een keukenmachine op de pulse-stand. Hak de knoflook fijn en snijd de rode paprika&#039;s in blokjes.<\/li>\n<li>Smelt de boter in een koekenpan op middelhoog vuur en fruit de groenten, op smaak gebracht met een beetje zout, tot ze zacht zijn.<\/li>\n<li>Voeg de room, sojasaus, Worcestershire-saus en ketchup toe, haal de pan van het vuur en laat afkoelen.<\/li>\n<li>Doe het gehakt in een grote kom. Voeg de eieren, de verkruimelde crackers en het groentemengsel toe.<\/li>\n<li>Meng het vlees voorzichtig door elkaar en voeg wat zout, zwarte peperkorrels en knoflookpoeder toe. Haal een klein beetje vlees eruit en bak dit in dezelfde koekenpan als waarin je de groenten hebt gebakken. Proef en breng het ongebakken vleesmengsel naar smaak op smaak met extra kruiden.<\/li>\n<li>Bekleed een bakplaat met opstaande randen met aluminiumfolie. Leg het gehaktmengsel in het midden van de bakplaat en vorm er een gelijkmatige broodvorm van.<\/li>\n<li>Verwarm uw rookoven voor tot 115 \u00b0C (240 \u00b0F).<\/li>\n<li>Meng de ingredi\u00ebnten voor het glazuur in een steelpan en verwarm het mengsel tot de suiker gesmolten is en alles goed gemengd is.<\/li>\n<li>Glazuur het brood en steek er vervolgens de <a href=\"https:\/\/www.chefstemp.com\/nl\/product\/chefstemp-quad-xpro\/\"><u>Chefstem Quad Xpro<\/u><\/a><u><\/u>Steek sondes in beide uiteinden van het brood. Plaats dit in de rookoven.<\/li>\n<li>Draai het gehaktbrood elke 30 minuten om zodat beide kanten gelijkmatig gaar worden en bak verder tot het een kerntemperatuur van 71 \u00b0C (160 \u00b0F) bereikt.<\/li>\n<li>Haal het brood uit de oven en laat het 5-8 minuten rusten. Snijd het in plakken en serveer.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":4031,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[1069,591,1070,531,351,337,586,898,710],"class_list":["post-4005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-ambient-temperature","tag-beef","tag-ground-meat","tag-internal-temperature","tag-meatloaf","tag-pork","tag-recipe","tag-smoke","tag-smoker"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/4005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/comments?post=4005"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/4005\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media?parent=4005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/categories?post=4005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/tags?post=4005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}