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Meatloaf!
#1
In the year of our Lard, Nineteen Hundred and Seventy-Two, BC Betty Crocker.  And She appeared to present thee with thy 17th rendition of the WholeLeek Scripture.


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"Use thy Gospel with reverence," She commanded, "and do not loaf except with thy meat.  Heed thine ingredients within, and then adjust them accordingly to satisfy thy culinary soul."

So who was I to argue with the Mystical Maven of the Middle American Menu?  I got right to it.  Page 260.  Meat Loaf & Variations - the key word being variations.  That's carte blanche right there to do as I saw fit.  One would be short-sighted, though, to discount the wisdom of the Betty, so I settled on these ingredients:


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One 5 lb. chub of ground beef, 73% lean
Two 1 lb. packages of ground pork
One & a half cups of plain, dry bread crumbs
One & a half cups of milk
Two eggs, beaten
One small white onion, diced
One & a half teaspoons salt
One-half teaspoon each of:
Black Pepper
Garlic Salt
Celery Salt
Dry Mustard
Sage
Two to Three tablespoons Worcestershire Sauce

The initial step is to prep & ready the ingredients.  Dice the onion.  Combine the spices.  Pour the milk.  Beat the eggs.  Measure the milk and the bread crumbs.  Have the woozie sauce at the ready.  And get that meat ready for mixing.


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Strangle that meat like it's still alive.  Use both hands.  None of this mixing with a spoon business.  There's only one hand in the picture because this blog is a product of Selfie Productions. That's right, the camera was in the other hand.  Choke that meat.  Mix it.  Mix it good. When you think you're done, step back and nod your approval.  Then mix it some more.


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Next, mix in the diced onion a little bit at a time.  Same song, second verse.  Mix it with your cleanly washed bare hands until you're satisfied and then mix it some more.


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Now, do the same with the spices that you've already combined by measuring and shaking them together in a small container.  A bit at a time, mix, a bit more, mix ...


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Now you're ready to add some of the bread crumbs, some of the egg, and some of the milk.  Still singin' the same tune:  A bit of each at a time, then mix by hand ...


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After you've included the Worcestershire sauce with three thorough mixings of about a tablespoon each, fashion that meaty glob into two equal sized loaves and place them in a couple of ungreased baking dishes.  They're ready for basting with your favorite barbecue sauce.  Currently my fav is Stubb's Original, but we had an open bottle of Biemer's Regular sauce, so I used that.


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The pre-cooked, basted result:


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#2
I like people who are good cookers.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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#3
Bake 'em uncovered at 350 degrees for 90 minutes.  Here's what they look like straight out of the oven:


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Here's what they look like sliced:


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Here's what it looks like on my plate with a baked potato:


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Wrap the remainder in foil for freezing future entrees:


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We scored an evening meal plus four future entrees of four slices each plus three leftover slices for sandwiches:


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And now ye may rest, sayeth the Betty, but not until you clean up the kitchen.
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#4
That looks yummy!

You should try some brown gravy over the meatloaf - delish!


I use Stove Top Stuffing in place of the bread crumbs and some of the other seasonings. I think the recipe is on their box.
"Some people have a way with words. Others...oh...not have way." - Steve Martin
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