Monday, February 12, 2018

Special Requests

Meatloaf. Who knew? I have had several requests for the recipe of this meatloaf I made.




So, normally I don’t make meatloaf except on Brenda’s birthday but I wanted an easy, high protein snack for my recovery and my tastes since surgery have been rather unusual to say the least.

I generally make meatloaf stuffed with something and free form so the grease drains away.  This time I had leftover ricotta, provolone and an open jar of Rao’s pasta sauce.

3 pounds ground beef at least 80/20.
1 pound ground pork
5 slices white bread soaked in milk
2 eggs
1/2 cup Italian seasoned bread crumbs
Medium onion finely chopped
2 cloves of garlic minced
1-2 tbls Italian seasonings
1 teaspoon ground fennel seeds
Salt and pepper
I used the Kitchen Aid paddle attachment to mix this into a cohesive mass.
I lined a rimmed baking sheet with plastic wrap and spread the meat in an even layer.
Apply the toppings which  could have included a bit of leftover charcuterie I had on hand but forgot about it.
Use the wrap to tightly roll the whole thing into a tight spiral. Line the pan now with parchment and position the meat in the center. Shape and compact. Remove all the plastic wrap.
Bake at 350 to an internal temp of 165 degrees. Towards the end I like to glaze the loaf with a 3 T ketchup, 2t Dijon, 2 T brown sugar mixture and bake it on till shiny. Enjoy.

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