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Published On: Apr 26, 2006 10:02 PM
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Published On: Apr 26, 2006 10:02 PM
Troll's Meatloaf
Ya'll should know by now I'm a meat and potatoes
kind of guy. Or meat and pasta, or meat and... well meat. I'm a protein and
carbohydrate burning machine.
And I like meatloaf. I always have. In the Southern US we have what's known as "Porcupine Meatballs," which is basically meatballs with rice in them (it sticks out like quills, is the idea. It's a visual metaphor) I've decided to get the best of both worlds and develop a flavorful meatloaf with rice in it. We'll see how it goes.
2 lbs ground beef (or ground turkey, you health nuts, you)
1 packet Lipton Onion soup mix
1 egg
1 handful shredded mozzarella
1/2 cup bread crumbs (maybe more)
1/2 cup rice
1/3 cup ketchup
3 tbsp Worcestershire sauce
garlic powder to taste
1 cup water
Preheat oven to 350 degrees
It's not complicated. Smush everything together in a large bowl Add extra breadcrumbs if it seems too soupy wet. Shape into a loaf (like a rectangular box, if you've never seen a loaf before), and place in a 9X13 pan -- Those glass ones are good for things like this. Squish it a little tighter; if it's too loose it will be greasy, and you want the grease to run out instead of staying in the loaf. Sprinkle some more breadcrumbs on the top and sides, and rub them in.
Bake for 1 hour or so. We'll see; mine's still in the oven. -- Ok, that was more like 1 hour and ten minutes, but you want to make absolutely sure it's done all the way through. Steaks and such are good rare; ground beef isn't quite so safe. You might want to get a meat thermometer.
Let sit for about 10 minutes before serving.
And I like meatloaf. I always have. In the Southern US we have what's known as "Porcupine Meatballs," which is basically meatballs with rice in them (it sticks out like quills, is the idea. It's a visual metaphor) I've decided to get the best of both worlds and develop a flavorful meatloaf with rice in it. We'll see how it goes.
2 lbs ground beef (or ground turkey, you health nuts, you)
1 packet Lipton Onion soup mix
1 egg
1 handful shredded mozzarella
1/2 cup bread crumbs (maybe more)
1/2 cup rice
1/3 cup ketchup
3 tbsp Worcestershire sauce
garlic powder to taste
1 cup water
Preheat oven to 350 degrees
It's not complicated. Smush everything together in a large bowl Add extra breadcrumbs if it seems too soupy wet. Shape into a loaf (like a rectangular box, if you've never seen a loaf before), and place in a 9X13 pan -- Those glass ones are good for things like this. Squish it a little tighter; if it's too loose it will be greasy, and you want the grease to run out instead of staying in the loaf. Sprinkle some more breadcrumbs on the top and sides, and rub them in.
Bake for 1 hour or so. We'll see; mine's still in the oven. -- Ok, that was more like 1 hour and ten minutes, but you want to make absolutely sure it's done all the way through. Steaks and such are good rare; ground beef isn't quite so safe. You might want to get a meat thermometer.
Let sit for about 10 minutes before serving.
(No, really. It started out rectangular. What do I care? Got my meatloaf.)
Looks a lot better cut, doesn't it? Notice the rice? Some is nice and soft, and other's going to be a little hard. It's supposed to be a little prickly.
Throw in some pasta and leftover cornbread (the pasta was a mistake. Made from a mix. Nasty and the sauce never stood up) and you've got a full meal.
Assessment: This is some damn good meatloaf.
Wasn't really sure how this would turn out, and it's amazingly good. Try this
recipe.
Posted: Wed - September 14, 2005 at 08:17 PM