Friday, August 27, 2010

Meatloaf Recipe








Hello again,

Winn Dixie's ground chuck is on sale this week so I thought I'd put some meatloaves into the freezer. Here's the recipe, along with pictures. I've been using this recipe for a few years. It's not my original recipe, I found it on the Internet. I like the name, because after you try this one, your search for great meatloaf will probably be over. Enjoy!


The World’s Last Meatloaf

1 T bacon grease
1 cup minced onion
3/4 cup minced celery
3/4 cup minced green pepper
1 tsp minced garlic
1/8 tsp dried thyme
1/4 tsp dried oregano
2 tsp Montreal steak seasoning
1 T salt
1 cup milk
3 eggs
1 T Worcestershire sauce
1/2 cup ketchup
2 pounds ground chuck
1 cup white bread crumbs, coarsely ground

Preheat oven to 325 degrees. Heat bacon grease in large skillet over medium heat. Sauté vegetables with seasonings until tender. Allow to cool. Combine milk, eggs and Worcestershire and ketchup and mix well. Place ground chuck, cooled vegetables, bread crumbs and egg mixture into a large mixing bowl. Using your hands, gently squish meat until you have mixed everything together. Avoid over mixing, which will toughen the meatloaf. Shape meat mixture into the form of a loaf onto a broiler pan or roasting pan, with sides to catch the grease. Form an indentation down the center of the loaf (this is where the glaze will go). Bake 50 minutes. (This is the first baking before the glaze. After glazing, the meatloaf will need to bake another 30 minutes.) While meatloaf is cooking, make the glaze. Serves 8-10.


Tomato glaze
1 tsp bacon fat
1 T minced onion
1 tsp minced garlic
1/4 cup brown sugar
2 T yellow mustard
1 T Worcestershire sauce
1 cup ketchup

Heat bacon fat over medium heat. Cook onion and garlic in bacon fat three or four minutes. Add brown sugar and stir until dissolved. Stir in remaining ingredients. Remove loaf from oven and spoon glaze down center of the meatloaf and spread over the sides. Return meatloaf to oven, lower heat to 300 degrees and bake 30 minutes more. Allow meatloaf to rest 15 minutes before serving.




Bacon fat
Onions, celery, bell peppers, garlic
Thyme, oregano, Montreal steak seasoning, salt
Bread crumbs. I use bread from the freezer.
Eggs, milk, Worcestershire, ketchup. I'm making three meatloaves.
Vegetable mixture and ground chuck
Mix gently but thoroughly.
The first meatloaf. I wrapped them in non-stick foil, labeled, and froze. 
The essential glaze. 
Freeze next to the meatloaves. Thaw meatloaf in bottom of refrigerator overnight. Place on a baking sheet with sides and bake according to directions.

1 comment:

  1. My favorite meatloaf is the World's Last Meatloaf.

    ReplyDelete