Food pron…

Weather had been lousy all day yesterday, and is supposed to be the same through today and into tomorrow… Rain, colder (for Texas), and more rain and wind…

It was my turn to cook for the group, so… Comfort food!

At least for southern versions or Texas versions of comfort food.

Meatloaf, with a twist.  Rotel and a little good chili powder! And BACON! 🙂

And you can’t have meatloaf without mashed potatoes, and something green! In this case, seasoned turnips. And of course, cornbread.

It was well received, and there are a total of three pieces of meatloaf left out of three pounds!

Today will be a writing day, since the weather outside is… NOT lovely.

Edit- By requests, here is the recipe I used.

Ingredients

  • 1 medium onion (finely chopped)
  • 2 small cloves garlic (finely minced)
  • 2 bell pepper (finely chopped)
  • 2 large eggs
  • 2 pounds ground beef
  • 1 pound ground sausage (I used Jimmy Deans original)
  • 2 cups bread crumbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon GOOD chili powder (I used Spice House Medium Chili Powder)
  • 1 tablespoon Worcestershire sauce
  • 1 can original Rotel and green chilies (drained)
  • Splash of milk
  • 1 pound of thick cut bacon on top
  • Bake 60 minutes at 350, then 20 more minutes at 400 after draining excess liquid (primarily due to size, if you use a smaller amount of meat/ingredients, you can probably get by with 60 minutes at 350 to cook all the way through.

Comments

Food pron… — 18 Comments

  1. Three servings of meatloaf left? Put some more cornbread on, I’m on the way! It’s raining here, (Arkansas) and has been since yesterday evening. Weathergirl just said rain will continue through Monday. Be there in a few hours!

  2. I really miss getting together with friends to eat and fellowship. So glad you guys get to do that. And the tribe you are in….. just amazingly good folks.

    Take care!

  3. You have just described one of my favorite meals. Not forgetting cold left-over meatloaf sandwiches on white bread with Miracle Whip and a leaf of lettuce.

    Oh, durn. Now I’m all hungry again and I just had breakfast.

  4. My Mother used to make meatloaf in a pressure cooker. After molding the hamburger into the loaf shape – no breadcrumbs, no fillers of any kind – she’d place in the pressure cooker, add a half cup of water, then sprinkle a pouch of Onion Soup mix over the beef. Bring it up to a rattle, then turn it down to a hiss and let it cook for about a half hour, forty-five minutes.

    It turns out a good, juicy, solid-meat loaf that with a wonderful onion glaze, and the pot juice can be turned into a massively good gravy for the taters, or just served as an au jus to spoon over everything on the plate.

    I make it the same way, except I mix in some spices while molding the loaf. Sage is nice, maybe some minced garlic, or my Dry Rub blend. I found out this is a great way to do ground venison, too.

  5. Any chance you might share the recipe? Or just slather bacon on a regular meatloaf? Actually a layer of bacon on almost anything would be wonderful!

  6. One of the lightest meatloaves I had was a blend of veal, pork, and lamb, with bacon on the outside. Tasted great, was moist, and per the chef, “It makes hippies and PETA cry.” Oh, yeah, and it tasted very good.

  7. I’m saving some text here. Great ideas for next meatloaf or roast. Can do this with 2-3 lb. Round roast, add 1/2 C dry red wine, water, soup mix. Swarth in bacon. Made amazing gravy, almost a course of its own.

  8. This makes me a bit homesick. The beef here just doesn’t taste the same as it does in the States. I swear the next time we go home, I’m going to down a 12 oz ribeye all by myself.

  9. I can’t wait to get my taste buds back. I never understood why people order meatloaf at restaurants. Until I grew up and loved meatloaf.

    Folks might enjoy TheWolfPit over on YouTube. He (for US, the viewer) taste tests all sorts of awful stuff from Family Dollar and stuff. He also sometimes orders and taste tests really expensive stuff like oysters from the west coast. And he also has a channel which demonstrates that he’s really a heck of a good cook and I’ll be returning there somewhere about March of next year for recipes for things like Salisbury steak.

  10. Love higher octane meatloaf, but have never seen bacon added to recipe. Definitely a nice touch ! Thanks for recipe.

    • I’ve only seen bacon with meatloaf once before. The Moosekiller Meatloaf at the Tampa Bay Brewing Company in Ybor City is an insane number of calories but totally worth it.

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