Recipes To Keep

So this recipe has become a family favorite. It was originally just a meatloaf recipe that I found online and tweaked a bit to make it my own. When trying to come up with a name I was struggling because there was really no way to describe what it tasted like and my Michael summed it up perfectly. So here goes nothing..

20171127_133658

“F*CK THAT’S GOOD” Meatloaf

The loaf:

  • 1 cup breadcrumbs (plain is better and mixes well with the other flavors involved)
  • 1 1/4 cup milk
  • 2 lbs ground beef (80% works best to keep it juicy after cooking)
  • 3 eggs, slightly beaten
  • 1 chopped onion
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbs thyme

The glaze:

  • 1/3 cup ketchup
  • 3 1/2 tbs brown sugar

The How To:

  • PREHEAT OVEN TO 350 degrees
  • Combine meatloaf ingredients in a giant bowl. It should have a wet but sticky consistency. If it is too wet just add breadcrumbs by the tbs until you get a good sticky ball of meat in your bowl. Also DO NOT COMBINE ALL THE PEPPERS AND ONIONS INTO THE LOAF! When prepping the vegetables I noticed that I happened to get what seemed like the biggest peppers the store had to offer and had almost double of what I needed. To keep my loaf from becoming just a giant baked pepper I cut all the vegetables up, mixed them together and used only about 3/4 of the mixture for the loaf. The peppers and onion go so well together that you can throw them all in a tupperware together and have peppers for omlettes in the morning, so no worries.
  • Once you have the desired texture and combination of meat and vegetables, put them in a loaf pan. The shape of the loaf doesn’t really matter but I like my loafs to have a round top as opposed to just flat across. Working with this much meat can make it a challenge to fit it all together so I recommend keeping the round shape of the ball of meat you made in the bowl just so you can have a tall loaf as opposed to it over flowing the sides.
  • Combine the glaze together in a bowl and mix it until it’s as smooth as you can get it. Spread generously all over the top of the loaf so it is completely covered.
  • Bake at 350 degrees for 45 minutes. Use a butter knife to test the firmness of the middle of the loaf. If it feels mushy, add about 15 minutes. If it’s firm, pull it out and let it set for about 10-15 minutes.
  • Because you used meat with a higher fat content there will be a lot of grease. Just grab your turkey baster or a spoon and remove the excess fat while it sets. It will keep it from sucking back into the meat and distorting the distinct flavors that you are looking for. It will also make the reheat for left overs the next day a bit less messy. If you don’t have a baster or the patience to spoon it out, you can always use a few pieces of bread (aka edible sponges) to soak up the extra grease. Just make sure you don’t also suck up the glaze!
  • Enjoy your delicious, mouth watering, better than s*x, meatloaf my friend!

Feel free to share this recipe with your friends or make it for that special someone in your life. It tastes like an award winning chef made it so be prepared for them to be impressed. Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s