The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Classic Meatloaf =

Classic Meatloaf

The Flat Possum Test Kitchen has been busy. One of its many recommendations is as follows:

CLASSIC MEATLOAF (Or, if you prefer, just "Meatloaf".  The word "Classic"adds class.)

4 pounds ground chuck (I buy it whole and grind my own)
1 Cup yellow onion, chopped
1 Cup celery, chopped
1 green bell pepper, chopped (add some red pepper too)
2 cups bread crumbs (I make my own from stale bread in the food processor, then freeze.)
3 eggs, beaten
1/2 Cup cream or milk
1 tablespoon steak sauce (A1 is OK, or Worchestershire)
1 teaspoon fresh ground black pepper (Telicherry, from India, is really good)
1/2 teas. kosher salt
4 thick slices bacon (optional) (these drippings add flavor)
Creole Sauce (recipe to come next)

Preheat oven to 350 deg. Mix all ingredients except bacon by hand until well blended.  Divide in half and shape into two loaves. (I use loaf pans about 8x4x3), or make one big loaf. 

Place 2 thick slices of bacon on top of each loaf and bake for about 75 minutes.  I like to let it get crusty on top, and that may require moving the oven rack up high to be close to the broiler. You can finish off the meatloaf by giving it a shot of broiler heat. Just be careful and don't burn the damn thing up. (Speaking from experience.)

Meanwhile prepare the Creole Sauce.  Slice the meatloaf thick or thin, as you desire, and slop on a generous amount of Creole Sauce when serving. 

Mashed potatoes work good with meatloaf. This stuff is also great served cold the next day or so as a sandwich with a little horseradish sauce slathered on the bread.

Frank Potter

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