Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Tuesday, September 20, 2011

Savory Texas Meatloaf


Everybody has a recipe for meatloaf.  Many people aren't happy with theirs, but are stuck in a rut.  Consider giving this one a try - there are a few tasty differences that make it mighty good.  And even better, it makes plenty, so there's lots left over for meatloaf sandwiches the next day!

1 large onion, cut in small dice
1 carrot, cut in small dice
1 Poblano pepper, cut in small dice
3 tablespoons butter
2 teaspoons pepper
5 teaspoons minced garlic

2 lbs. ground beef, 80/20
1 lb. ground pork
1 lb. ground lamb

1 cup breadcrumbs, unseasoned, fresh preferred
1/2 cup milk
1/2 cup ketchup
3 eggs
1/2 cup (compressed) of finely chopped cilantro
1/2 cup chopped cooked bacon

1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons salt
2 teaspoons pepper


Combine the breadcrumbs and milk together to create a mush. Prepare the vegetables as directed above.

In a large skillet, add the first 5 ingredients and sauté until the vegetables soften.  When soft, add the garlic and stir in well, cooking 1 more minute.  Remove from stove and allow to cool.  Gather your defrosted meats - clockwise from left, beef, pork lamb:

In a large bowl, separate and scatter the meats evenly in the bowl.  You don't want to over-mix the meat mixture, as that will make your meatloaf tough.  Add in the cooled vegetables, milk /breadcrumb mush, ketchup, cilantro and the eggs.  Heat your oven to 350°.

Mix until all parts are evenly distributed and then let it rest.  Divide the mixture evenly between two loaf pans, taking care to make the center a little lower than the edges.  This will help to cut down on the tendency for cooked meatloaf to have a large center bulge.

Finally, scatter half of the bacon across the top of each loaf.  Now pop the loaf pans into your oven, and set the timer for 45 minutes.  Combine the last 4 ingredients into a Texas Tang sauce so that it will be ready for the next step.

After an hour, remove the loaf pans and set on a cooling rack, and remove the loafs from the pans.  Place the loafs on a larger rimmed pan, and divide the ketchup sauce evenly over the tops of the two loaves.  Below you see the loafs after having been sauced, and ready for the oven again.

 Below is an oblique shot, and you can make out how relatively flat the tops are.  This will help a lot with making meatloaf sandwiches later!

Pop them back in the oven for another 45 minutes, or until the internal temperature reaches 155°.  Don't overcook or it will start to dry out!  The jalapeño garnish is, of course, optional as are the Pintos-n-Pico on the side.


§u®Fin §apo said...

Very good job Mark!!!! I love meat loaf!

Rachel said...

I'll make it with ground pork and ground buffalo or bettter yet venison if I can get it. The lamb is just too fatty. And as for the mandatory bacon....NOT! Great recipe though, Mark....sounds like a great dinner for tonight!

Mark said...

If you are going to replace the beef and lamb with something lean like buffalo or venison, you will have to be on guard against the meatloaf drying out, as these provide a good deal of liquid through fat content. There are several ways to do this.