" /> I taste: November 2008
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November 15, 2008

Meat Loaf (aka "everythingbutthesinkloaf")

(serves 4-6, or more)

¾ of a small can of tomato sauce
¼ can (same can, just estimate) of Gold’s Ketchup (substitute seafood or chili sauce)
2 whole eggs
3 large cloves of garlic, smashed, then minced and smashed again
1 small Spanish (yellow isn’t as good) onion, coarsely chopped
1 T Worcestershire Sauce
1 T bottled horseradish
2 T stone ground mustard
2 T pepper relish
2 T dried green and red pepper flakes (see Penzies or King Arthur catalogues (link on site)
Several sprinkles of Italian seasoning
Sea salt and freshly ground black pepper (1-2 t each, depending taste preference)
1 cup (approximately-see below) seasoned bread crumbs
1 ¼ lbs ground chuck
3 (hot-dog sized) links of mild (or hot if you prefer) Italian sausage

• Mix well together all but the meat and bread crumbs.
• Add enough crumbs to make a thick, paste-like mixture which doesn’t run thru your fingers
• Then add the meat and mix well.
• Fold into a loaf pan sufficient to accommodate, with room to spare
• Coat the top with a thin layer of Gold’s Ketchup
• Layer that with several thin rounds of onion or green pepper to decorate
• Bake in 350 degree oven for 1 ½ hours, or until done

Somewhat fewer bread crumbs will leave more of a sauce
Somewhat more will give you a dry loaf (and way too much will give you cardboard)
The secret of this or any meatloaf is the experience to add just the right amount
of crumbs to get the consistence you want for the volume of liquid you have.
That comes with practice. Play with it.
Instead of the pepper flakes you can use diced green and red peppers; as well, mushrooms, etc.

Posted by respeto at 4:39 PM