Lots of flavor in this one with adjustable heat elements (Tony Cachere's and Tabasco). I was never a fan of traditional meatloaf, so I set out to make one that suited my tastes better. Namely, a more complex mix of flavors and a texture more like a well-made hamburger rather than a thick, dense brick.
Yield: 8 Servings Ready in 1 hours, 30 minutes
3 people trying soon
|1 poundground beef; extra lean|
|1 cango with sweet; mild, or hot sausage|
|3 each eggs; large|
|1 tablespoonTony Cachere's; Or any Seasoned Salt with Cayenne|
|1 tablespoonTabasco Sauce|
|1 tablespoonDale's Marinade|
|1 teaspoonblack pepper; freshly ground, fine|
|1 tablespoonworcestershire sauce|
|3 sliceswhite bread; torn or cut into small pieces|
|1/4 cupshallots; diced, add more or less to taste|
|1/4 cupscallions; green only, thinly sliced, again add more or less to taste|
|1 jarsliced mushrooms; We use Green Giant for this to keep prep simple, but you could a|
|1/2 cupparmesan cheese|
|1 jarPasta Sauce; Your favorite, we use the thicker chunky Classico sauce varietie|
Mike's Meatloaf Preparation
Preheat oven to 350F.
Throw eggs into a medium bowl and scramble them. Add Tabasco, Tony's, Dale's, Pepper, and Worcestershire to the eggs and mix until all ingredients are well dispersed.
In a large bowl combine the Ground Beef and Pork with the Bread, Dried Shallots and Onions, Green Onion, Mushrooms, and Parmesan and mix to get things initially combined without mixing too much (mostly just to get the ingredients spread out and over each other). Over kneeding/mixing here will lead to a more dense end result.
Add the liquids into the large bowl and mix until just combined. Separate into two loaf pans and top with Pasta Sauce.
Cook for 60-75 minutes (until done)
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