Sunday, September 5, 2010

Meatloaf

This is how to make a really good meatloaf.


Always cook your meatloaf on a rack. You do not want this to 'stew in it's own juices'. I cover my rack with aluminum foil and spray it with cooking spray. Then I poke holes in it to allow the juices to drain.


I am making three meatloaves so I used a lot of meat. You can cut this back accordingly. I used about four pounds of ground chuck, a pound of ground veal, a pound of ground pork and about 1/2 pound of sweet Italian sausage. You can add about a half cup of tomato paste. I used some of my tomato and red pepper puree.


Add four eggs, a tablespoon of mustard, two tablespoons of Worcestershire sauce, a sleeve of crushed Ritz Crackers, and salt and pepper to taste.


Saute' several large diced onions, about 5 stalks of celery, 2 diced red peppers and about 6 cloves of garlic diced. Add this to the meat and mix thoroughly. If you like a course texture, mix it loosely. For a finer texture mix it for quite a while.

I was so into meatloaf making that I forgot to take a few picks here. Use your imagination!

A really good tip is to fry a few small pieces of the mixture so you can taste it for flavoring . Adjust it at this time.

Cover the entire meatloaf with bacon. This adds lots of flavor and it holds the loaf together and moistens it.


I learned this from a Czech friend years ago, I always put either hot dogs or sausage in the middle of my meatloaf when I am forming it.


I used smoked bratwursts this time. The Czechs often add hard boiled eggs as do I but I didn't have any prepared today so I skipped it this time.


Always bake your meatloaf until it reaches an internal temp of 170 degrees. I baked this at 350 degrees. This takes well over an hour depending on the size of the meatloaf.

Tomorrow I will show you what I made to go with it.

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