So yes – it has been quite a while since our last post. No excuses just want to say that we’ve missed you too. So, for much of the country it’s cold as hell and everybody is spending a lot more time indoors and eating. No shame we all do it – I get excited as hell when there’s just a couple clouds in the Phoenix sky. For that reason we decided to test our skills and attempt to make the best meatloaf ever and I think we may have nailed it! The beauty of meatloaf is that it feeds the whole family, can be made the day before(or frozen) and is just American-Awsesomeness! So we suggest you approach this like you imagine Pollack would, keep the bas ingredients and toss in the crap you like not everyone like bell peppers and that is cool. I’d also make this using mushroom, diced caramelized onions and bleu cheese. Or maybe go with zucchini, yellow squash & arugula… The sky is the limit just keep the meat, sauce, oatmeal, milk, eggs & seasonings. You can go buck wild after that!
So this recipe is super easy and requires pretty much no measurement (make it the way you like it!). I have laid out some semi-not-precise measurements below. You can make them exactly if you want and it’ll produce 1 normal sized meatloaf. Be sure to mix your sauce & sugar separately from the rest of the ingredients. Also, don’t over fondle your meat… Mix it with you hands just enough so everything is all mixed together real nice! Otherwise, don’t come blaming me when that thing comes out of the oven like a cinder-block. This stuff will blow you mind – it did ours or we just really like meatloaf.
1/3# Ground Bison – (Sub beef if no bison, but bison is amazing)
1/3# Ground Pork
1/3# Ground Beef (90/10%)
1lg Chopped Red or Yellow Sweet Onion
2 Bell Peppers (Red & Yellow) Diced Small
1/3-1/2 cup Oatmeal – Depends how moist or dry you like your loaf.
½ cup brown sugar, packed
1 can tomato sauce – 15 oz
1/4 cup Milk – optional
Slavo Salt – don’t be shy – seriously the sauce is gonna be on the sweet side so you want a savory steaming loaf!
Dash Paprika, Chili Powder, Cumin, Cinnimon, and Red Pepper Flakes and SLAVO SALT
THE KEY HERE IS TOO HANDLE THE INGREDIENTS AS LITTLE AS POSSIBLE, THE LESS YOU MESS WITH IT THE LESS DENSE IT WILL BE!!!
MIX TOMATO SAUCE/SUGAR TOGETHER IN SEPARATE BOWL. I USUALLY PUT HALF IN MEAT MIXTURE AND THE REST ON TOP BEFORE BAKING.
TAKE ALL OF THE OTHER INGREDIENTS AND LIGHTLY MIX EVERYTHING TOGETHER. I ONLY ADD MILK IF NEEDED YOU WANT IT SO IT IS PRETTY MUSHY, BUT YOU CAN’T GO WRONG EITHER WAY.
DEPENDING ON SIZE OF PAN, BAKE HOUR/ HOUR AND HALF ON 350, UNCOVERED. IT WILL BE BUBBLY DELICIOUS WHEN IT’S FINISHED. REMOVE FROM THE OVEN AND LET REST IN THE PAN ON THE COUNTER TOP FOR 10-15 MINUTES. SERIOUSLY THIS SHIT WILL BE LIKE MAGMA – LET IT REST!!!!!!
YOU CAN MAKE SOME SIMPLE MASHED POTATOES, QUINOIA, OR BROWN RICE (WE MADE QUINOIA AND IT WAS AN AWESOME COMBO). THROW IN A SIMPLE SALAD OR VEGGIE AND YOU’RE ALL SET, ENJOY!