Way Too Much Bother Meatloaf |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 10 |
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Actually a sorta pickle and pimento pate' type meatloaf. I got to thinking about the pickle pimento loaf that a lot of us had on wonder bread with catsup for our grade school bound Brown-Bags I wanted a healthier and taster version more like a loafed rouladen. I ground my own primarily to control the fat, but also to mix the meat & additions really well. I must have way too much time on my hands because chanting my mantra Play With Your Food I actually made this one. Ingredients:
1 1/2 lbs ground round |
1 tablespoon beef base (i use the paste but lo sodium granulated bullion is ok) |
1 medium yellow onion, med chopped |
1 cup panko breadcrumbs (japanese bread crumbs, or any unflavored bread crumbs) |
2 tablespoons dried celery flakes, plus |
1/2 tablespoon celery seeds (zap in the spice grinder) or 1 stalk really finely chopped celery |
1 tablespoon old fashoned blackstrap molasses (the smelly sulphered stuff) |
1 tablespoon worcestershire sauce |
1 tablespoon roasted garlic or 1 teaspoon garlic powder |
6 -7 medium sweet pickles, julianned |
1 red bell pepper, roasted,seeded and skinned julianned |
salt and pepper, to taste (remembering both the beef base and bullion have some salt allready) |
Directions:
1. Now the fun and bother begins.
2. Smear the beef base or dampined bullion on top of that round BEFORE sliceing for the first grind.
3. Grind the meat once through the large die on the grinder.
4. Add the Onion, Celery, ahd Panko to the chopped meat and.
5. Run it through the grinder again, fine die.
6. Add the Molassas, Worestershire, egg, and garlic to the chopped meat.
7. Run it through the grinder again still the fine die.
8. Add and work in the Roasted pepper and sweet pickle.
9. Since I had my old Kitchen Center out for the meatgrinder, I used the dough hooks for this.
10. I know,, Lazy Woolfe.
11. Pat firmly into a loaf pan, insert the thermometer.
12. Bake in a 325 oven untill the internal temp is around 130°F.
13. Turn out onto a rack/in pan& reinsert the thermometer.
14. Continue bakeing untill you have 140- 145F internal.
15. Let cool before trying to slice thinly.
16. Makes one heckofa sammich, a tad dry so nextime a bit more fat in the mince.
17. Another*Skunkwoolfe* prodiction,, Enjoy.
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