Tuesday, August 31, 2010
Growing up Meatloaf was a weekly occurrence and a way to slip veggies into the diet of the meat and potato eaters in the house. It provided a hearty filling meal at a reasonable price, and don't forget the leftover meatloaf sandwiches for lunch the next day. Being true to my carnivorous male hunter meat eating roots, meat loaf should not have veggies as an ingredient. This is my spin on on an American classic,big on flavor tender and moist. Enjoy!
Prep time: 10 min Cook time: 1 hour Serves: 6
1 lb Ground Sirloin
1/2 lb Ground Pork
3/4 cup Rolled Oats(not quick cook)
2 lrg Eggs beaten
1 pkg Onion soup mix
1/2 cup Milk
1/2 tsp Dried thyme
1 Tbl Dried parsley
2 tsp Kosher salt
1/2 tsp Black pepper
1 tsp Hot pepper sauce
1Ttbl Yellow mustard
1Tbl Worcestershire sauce
1/2 cup Ketchup / divided
*seasoned bread crumbs
large mixing bowl,measuring cup and spoons, Heavy duty aluminum foil, 1/2 sheet pan, cooking spray.
Preheat oven to 375º F
Line the 1/2 sheet pan with the HD aluminum foil and spray wit the cooking spray.
Crumble the ground sirloin and pork into the large mixing bowl and mix briefly together to even out the mix.
Add the rolled oats and mix like before, add the soup mix, herbs, salt, black pepper,mix again to distribute the seasonings.
Stir together the milk, 1/2 the ketchup, mustard, Worcestershire, eggs, and hot sauce mix well(blender or whisk). Pour into the meat and mix with implacably clean hands thoroughly but gently; Don't bruise the chopped meat. all you need is an even distribution. The mixture should be slightly tacky and form a ball pulling cleanly from the bowl. *If it is a little wet add enough bread crumbs to tighten the mix.
Form into a tight ball and turn out onto your prepared sheet pan, form into a loaf shape and slather top and sides with the 1/4 cup reserved ketchup. Bake on the center rack for 1 hour. Allow to cool 15 min and transfer to serving plater.
Serving suggestions; Scalloped potatoes, Roasted green string beans.