Tuesday, January 22, 2008

Loafin' around

For a long time, J didn't like meatloaf. I made a vegetarian version with Gimme Lean log o' meat and I converted J back to the dark side. The great thing about meatloaf is that it is a clear-out-your-fridge dish that is fairly forgiving. The key pieces that make meatloaf, meatloaf are: the meat (obviously), breadcrumbs, eggs, Worchestershire sauce. from there you can go the Italian route (grated parmesan, basil, etc), southwest (jalepeno, cilantro, cumin) or even Asian (shitake mushrooms, soy sauce, spring onions).

So last Thursday we had a bunch of stuff lying around - ground chicken, Mexican chorizo, sun dried tomatoes, and bacon. All of it went into a satisfying meatloaf. Along with the meatloaf, we threw some sweet potatoes in the oven and it made for a nice winter meal. The sweet potatoes only needed a bit of butter and a drizzle of maple syrup.

Here's what we did with our Thursday night meatloaf:

1 lb of ground chicken
2 links of Mexican chorizo
1 egg
1/4 cup of dried breadcrumbs
1/4 cup of fresh breadcrumbs
12 onion, finely chopped
1 tablespoon Worchestershire sauce
1 tablespoon hot sauce (we used JT Pappy Florida Gator Sauce)
1 teaspoon cumin
1 teaspoon chili powder
5 sundried tomatoes, finely chopped
6 slices of bacon

Throw everything except for the bacon and ketchup into a bowl and mix well with your hands (seriously it's the only way to do it). In a greased pan, form the meat mixture into a nice loaf shape. Lay the raw slices of bacon on the loaf lengthwise and then smear the ketchup all over the top of the bacon covered meatloaf. Bake at 375 degrees in the middle rack of the oven for 45 minutes. Slice and enjoy.

Leftovers make great meatloaf sandwiches.

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