Tuesday, April 1, 2008

Every So Often...

...I throw down in the food department, and it's even better when the Sun agrees and eats it all. Cuz generally he's picky.

I made a slammin' meatloaf. So I'll share it here.

1 lb ground sirloin (NOT CHUCK)
1 lb veal
1 packet green Badia Sazon
about 1 good teaspon ground garlic*
1 teaspon recaito **
ground seasalt... maybe a half teaspon
freshly ground pepper
1 jumbo egg
about 3 handfuls 5-minute Quaker oatmeal (about 1/4 cup, if you're measuring)
3 strips beef bacon
4 oz tomato sauce, or some barbecue sauce, or some homemade spaghetti sauce or a mixture of all three.

Rinse the sirloin and the veal, pat dry with a paper towel (I squeeze it dry, too). Add all the seasonings, mix with your (clean) hands till beef and veal are pretty blended. (A fork just doesn't cut it.) Beat the egg in a separate bowl, then add to the meat. Mix with a fork till egg is entirely blended. Take the oatmeal in your hands and rub it so that the flakes break a little, adding them to the meat mixture. Blend well with your hands and pat into loaf pan.
Spoon the tomato sauce (or whatever) on top, shake a few drops of tabasco. Place the bacon strips on top of the meatloaf, spoon a little more sauce over the top. Cover with tinfoil, place in a hot oven. My oven doesn't have numbers on the dial, so I've no idea of the temperature, but I'd guess about 350-375. Bake a half hour. Uncover the meatloaf, bake about 10 minutes minutes more. Drain the fat off the meatloaf, spoon on some more spaghetti sauce and cook another 5 minutes.

Then let it set about 10 minutes before you cut it.

The Sun said the meatloaf tasted like sausage, and ate two slices. Not bad for a kid who only eats meat on a bone.

* ShoeFly's BigSister hipped me to the ground garlic. But a package of peeled garlic cloves (probably equal to 2 big bulbs, and fresh garlic is of course better, but I HATE peeling garlic), and put in a blender with a teaspoon of virgin olive oil, a tiny bit of ground seasalt and a 1/2 tsp of white vinegar (to keep the garlic white). Dump all this in a food grinder, and blend till it's pasty. Put it in an airtight plastic container, and place in freezer. You can chip off a few pieces with a spoon as needed. I always keep ground garlic in the freezer now.

**ShoeFly's sister also showed me how to make Recaito.

1 pkg recaito leaves (looks like this, smells like cilantro on steroids)
1 green pepper, seeded and chopped large
1 large yellow onion
1 package peeled garlic cloves (about 2 bulbs)
2-3 tbsps Oregano (fresh is better)
crushed red pepper flakes to taste (or a few habenero peppers to taste)

I added to the recipe
2-3 tbsp white vinegar (to preserve freshness)
rock sea salt
tbsp virgin olive oil
freshly ground pepper.

Put everything into a food processor and blend until creamy looking. Pour some into an airtight container and freeze. The smaller portion, keep in the fridge. It gets a little fermented-looking, but it will keep about a month.

2 comments:

Ros said...

I don't eat meatloaf, but here's to throwing down! I have a reputation for that at my high school. :-)

professor said...

so you can make me some of both...with just me and MMB I don't need to make large portions anymore...