Last month the hubs took me out to Cracker Barrel and decided to venture out and have Meatloaf and it was surprisingly very good. Ever since its been lurking in my mind and I've been pondering about this mystery meat.
Meatloaf is something I've read about in books and it seems to be a staple dish in most American households... yet I had no idea how to make it. Search Google and there are tons of recipes BUT I was severely reluctant to just use a random strangers recipe. I had to find a real person who enjoys this load of meat.
After a several inquires my friend Stacie sent me her mother's recipe. Unfortunately for the nitpickers --the recipe does not have any measurements. I faltered a bit in creating the dish but the below are the true encounters of my experiment I'm adept at creating sexy dishes but I'm gonna have to think outside the box to create a sexy meatloaf.
**As a precaution I didn't use the entire meat, I decided to freeze the raw meat/veggies for another day**
Stacie's Mom's recipe. "Meat loaf doesn't sound appealing, but please believe me when I say it BANGS every time my mom makes it. HARD, trust me." -Stacie
2. Add garlic powder
3. Add onion
4. Add salt
5. Add pepper **I was accidently generous with this**
6. Add packet of Lipton’s soup to season it
a. You can use Lipton’s beefy onion, or onion mushroom ** I used onion mushroom**
7. Chop fresh garlic **I used 2 garlic cloves**
8. Chop onions **I used ¼ cup of red onion**
9. Green bell peppers **I used ¼ cup**
a. you can mix ALL with the raw meat.
10. Add Italian bread crumbs (not crackers) **I was overly generous with this**
11. Add egg **I used 2 eggs**
12. Stir all the above ingredients together
13. Place in bread pan and put in the oven14. Cook at 325F or 350F until you don't see any pink, about an hour.
15. Once it cooks combine tomato paste, and Hunts four cheese pasta sauce together, and drizzle it over the finished meat loaf.
Now here is where it gets difficult….
•Stacie said “Follow this recipe. You also have to know how to perfectly season the meat loaf. Don't overcook it and make it dry.”
I forgot direction #15. I put the meatloaf in at 325F and only for 20 minutes. I took it out and combined the tomato paste and the pasta sauce.
Put the loaf back in the oven for 15 more minutes. It was looking very watery and because I put the paste/sauce on the meat I couldn’t tell if it was pink. AND it looked quite watery.
So the husband said to put it back in for 15 MORE minutes.
So all of that was 50 minutes of cooking at 325F.
The hubs still wasn't satisfied with the liquid content so we let the meatloaf sit in the oven for 10 more minutes... please note the top of the loaf was sufficiently cooked (burned).
I think the big issue was that I added the paste/sauce too early.
So next time I make meatloaf I'll follow the directions to the letter. Because this is annoying!!!!!
|The husbands thinks that it taste like meatloaf it just looks like meat for spaghetti|
Per Stacie’s suggestion: I made 2 sides.
- Garlic mashed potatoes (I used pre-cooked bag of course, using almond milk as a substitute for regular milk, and sprinkled in parsley, salt, and garlic powder)
- Corn – for the corn I sprinkled olive oil, roasted coriander and black pepper over the corn while cooking it on the stove) as sides.
|My thoughts, combine the sides w/the meat and it taste like Shepard's Pie. Oh and next time I'm only going to use Turkey instead of Beef.|
After that headache I figured I’d class dinner up with a glass of Merlot.
PS. So Christmas in Rhode Island was excellent ... once I finish being lazy I'll post some pictures, upload a video about the trip.... and yes I still have yet to upload my Thanksgiving-ish.