Saturday, December 06, 2014

Tamara's insanely, ridiculously, amazingly delicious meatloaf

My friend Tamara is a chef extraordinaire.  I want to live next door to her so I can just go over with wine and eat her food. I asked for help updating meatloaf recipes. Tamara sends me this:

Meatloaf equal parts beef & pork, eggs, crumbs.  Sometimes I use Italian or Bratwurst instead of plain pork, out of the skin of course.  Put all the things you'd like on a hamburger, barbecue sauce, ranch dressing, mustard, bacon, grilled onions, mushrooms etc.  Mix everything together, divide in half.  Put half in the pan, put your favorite cheese in the center, put the rest of the meat over it, top with sauteed onions, bacon or whatever you want.This will be the best you have ever had.

I ask for measurements.  Mortals need measurements. 

She sends this:

To increase the fat content you might add flax seed oil or maybe flax seed.  I don't measure but I'd give a good squirt of each, probably 2 T. will be enough.  Extra eggs and no crumbs will keep it a bit softer and less dry.

I love her.  She is superhuman.  I am mortal. So to make it, we did this, with measurements:

1 lb ground beef (from our grass-fed cow, not a lot of fat)
1 lb ground pork
1 egg
1/2 cup Italian bread crumbs
1 T Mickey & T's All American
1-2 T BBQ sauce
1-2 T ranch dressing
1-2 T mustard 
onions (I like them raw)
cheese - about 1/2 a cup (we used 3 cheese)

We did what she said.  Mixed everything together, divided in half.  I put half in the pan, added the cheese in the center, and then covered with the rest of the meat.

I put a couple of squirts of BBQ sauce,mustard, and ranch dressing on top. Cooked uncovered to 165 degrees. Then we let it sit, covered, for about 10 minutes.

 It is unbelievable.  It is unlike any meatloaf that I have ever had and I will have a hard time making anything else. Ever. Again.

Because we are tweakers, the next time we make this (and we will make this again), I will add chopped pickles.


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