Recipes from the Riverhouse - Meatloaf
OK you foodies and pathological tiers, I am going to try something new. Every now and then, I am going to share a favorite recipe. How could I be so wonderful? I love to cook and am as passionate with things kitchen as I am with things tying. I have over 100 recipes kicking around. Some are simple and some are not and require a fair amount of prep time. Few ingredients are hard to find, and if so, I will try to give you a source.
Let’s start with meatloaf. One of my favorites as a kid, I still love a good loaf. I have taken a basic recipe and dressed it up. This version is the only one I make any more. Oops, I forgot Berry Glazed Loaves. We will do that one later. Meatloaf II - Return of the Loaf is a dandy. Needles to say, it is fab with a pile of garlic-white cheddar spuds and a good salad, but any left-overs make killer sammies. Give this loaf a try and you will never go back to your mama’s version. Enjoy!
MEATLOAF II - “RETURN OF THE LOAF”
2 lb ground lean beef - chuck is perfect
4 slices maple ham (like lunch meat from the deli) diced
¼ cup spicy salami, diced
1 med red onion, diced
1 green pepper, cleaned and diced
1 handful shredded cheese (some blend like Italian in a bag)
2 eggs, beaten
½ cup milk
½ stack, Cub Crackers, crumbled
salt and pepper (easy on the salt)
Favorite barbeque sauce
Pre heat oven to 350 (as in degrees)
Combine all the ingredients in a large bowl by hand – That’s right. This is no time to be a kitchen woosie! Mix, squish, fold etc. It really makes a gross sound. Divide it into two equal globs and form into loaves in a 9X13 pan. Liberally cover with the barbeque sauce and some pieces of salami if there is any left. Bake for 1 hour. Rest and serve.
This recipe is a national treasure and is acknowledged to be the best in the known cosmos. Loved by billions and billions. It was a favorite of Carl Sagan. Well OK, that is stretch, but he would have loved it.