Wednesday, February 2, 2011


 Let your bread soak in the milk, crumble the bread, add your eggs, spices and veggies!
 Shape your loaf and place on a piece or parchment paper on top of a foil lined pan!
 4 ingredient sauce! Steak sauce, ketchup, Sambal paste, 1 tablespoon dark brown sugar and salt + pepper!
 Brown your loaf before you add ANY sauce!
 That is my dog, the Governor! He's the best!
 Here we go!

2 pounds ground meat- I used hamburger! I have used ground chicken, a mix of pork and beef, or turkey!
3 pieces of bread! We like the Kroger's Private Label Golden Flax & Grain. They are large wheat slices. The nuts in the bread give great texture.
1 small Spanish onion- minced
1 red pepper- minced
2 minced garlic cloves
2 eggs- beaten
1 tablespoon of dried basil
2 teaspoons kosher salt
2 teaspoons of black pepper- fresh ground

1/2 cup of steak sauce
1 cup of ketchup
2 table spoons of Sambal- Asian chili & garlic paste. It is in a gold labeled jar, usually has a rooster on it with a green top.
2 tablespoons of dark brown sugar
1 teaspoon of kosher salt and fresh ground pepper
**Whisk together all ingredients to prepare your sauce**

Soak your bread in milk for 5 minutes. Rub the milk soaked bread in your hands. You are almost trying to create a wet sand consistency.

**God intended you to use your hands. That is why they are at the end of your arms. Besides, I did not get to make enough mud pies as a child.**.

Add you beaten eggs, veggies, and spices! You WANT to be gentle when incorporating your ground meat.

**Be careful that you do NOT over mix! Do not knead it like dough. I know this because I have done it. Your meatloaf will come out like a dry log. No one likes to eat dry logs. At least not my husband**

You can now shape your loaf! I bake on 400 degrees for 30 minutes. I use a half sheet pan lined first with foil, and then with parchment paper. The parchment paper prevents that slimy bottom layer. It is worth the effort to maintain a crusty bottom! (LOL) Then sauce your loaf. Now bake for another 30 or 45 minutes on 450 degrees until the meat is done. I check with a knife! Insert and wiggle until you can see how done it is!

This is really a show stopper. I know everyone has had lackluster meatloaf. You know that greasy saw dust texture. Well get prepared! This is a ruby red studded mahogany glazed delight! It is moist and tender. It provides the heat to the sweet! I served this with mash potatoes and lemon steamed asparagus.

As a side note: Crumble up your leftover meatloaf, add 1 cup of cooked rice (we use brown), 1 cup of mozzarella cheese, and stuff some beautiful peppers with this mix. Bake on 350 covered until peppers are soft!  Remember, you can ROCK THAT PLATE!


Mary said...

This looks really wonderful. I'm new to your blog and have just spent some time browsing through your earlier entries. I really love the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings...Mary

Priyanka said...

This looks really wonderful... I have never made meat loaf coz I thought i would just spoil everything.....but ur recipe has truly inspired me....I will definitely give it a try... Thanks :)