Magnificent Meatloaf

I rarely make meatloaf exactly the same every time. But the basic recipe is usually the same so it’s pretty similar to this most of the time. I’m pretty notorious for making something and never being able to replicate it again because I usually don’t think to write down just what it was that I did this time. So here it is officially in writing!

Preheat oven to 350 degrees.

Saute onion, peppers, and garlic in the butter till onions are soft then allow to cool a little before adding to the meat mixture.

Soak 2 slices of bread in the milk. Any kind of soft bread will work. I have used white bread (although I rarely have white sandwich bread on hand) but this time I used 2 slices of marble rye.

Mix together the ground chuck, salt, pepper, grated cheese, the soaked bread and milk, the cooled onion and pepper mixture and about 1/3 to 1/2 cup chili sauce, eggs.

It’s amazing how this unattractive glob can turn into a master piece.

You can use a spoon or clean hands to mush it all together. “Mush” is a very technical kitchen term.

Form into a load shape.

Lay strips of bacon over the top to help the meatloaf maintain it’s shape while cooking. I know this sounds extreme, but I found it also makes it a lot easier to slice after it’s been cooked with the bacon holding it all together. And bacon just makes everything that’s good . . . better!

Then top the bacon covered meatloaf as I normally would have In my regular recipe with about 2/3 cup of chili sauce.

A quick note on the chili sauce . . . I’m sure a jar of store bought chili sauce will taste just fine. But the reason mine is so chunky is because I canned it last fall from my garden produce. So it has a thicker consistency. I have also used salsa in place of the chili sauce although it takes on a slightly difference flavor. The chili sauce has a sweet component while salsa will give a bit of a spicy edge.

A recipe to write about in the future!

Bake it on a broiler pan.

I don’t know about you but it seemed like every time I made a meatloaf, and believe me I tried everyway possible, I always had to scoop away that gel like substance that would collect around the meatloaf because it was sitting in all that grease while it cooked. That doesn’t happen if you cook it on a broiler pan.

Bake for about 1 hour and 15 minutes. Then top with more chili sauce. Reserve some to serve on the side at the table and bake about another 20 minutes or so till the internal temperature reaches about 160 degrees.

Remove from oven and let rest about 5 or 10 minutes before slicing.

We had “Smashed Red Potatoes” . . .

and steamed broccoli on the side.

2 pounds ground chuck
2 slices bread
2/3 – 3/4 cup milk
salt and pepper
2 TBSP butter
2 cloves garlic
3 or 4 Anaheim peppers peeled, seeded and chopped
1 onion chopped
1/2 cup reggiano parmesan cheese
1 egg
2 cups chili sauce divided amounts
1/2 pound bacon

Preheat oven to 350 degrees.

Saute onion, peppers, and garlic in the butter till onions are soft then allow to cool a little before adding to the meat mixture.

Soak 2 slices of bread in the milk.

Mix together the ground chuck, salt, pepper, grated cheese, the soaked bread and milk, the cooled onion and pepper mixture and about 1/3 to 1/2 cup chili sauce, egg.

Form into a load shape and lay strips of bacon over the top to help the meatloaf maintain it’s shape while cooking.

Then top the bacon covered meatloaf with about 2/3 cup of chili sauce.

Bake it on a broiler pan.

Remove from oven and let rest about 5 or 10 minutes before slicing.

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