Mike's Meatloaf
Recipes » Main Dish » Meatloaf
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
Cuisine: AmericanMain Ingredient: Beef
100% would make again (reviews)
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Notes 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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Mike's Meatloaf Reviews
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Heat of the final meatloaf can be adjusted by using plain ground pork to dial down the heat or mild or hot ground sausage to dial it up. Tony Cachere's called for in the recipe is a Louisiana thing. It's quite popular along the Gulf Coast, but can be found as far away as Dallas and Atlanta. If you can't find it, any seasoned salt will do and just add some Cayanne to taste (again, dialing up or down heat in the final product).
We love all kinds of hot sauces, Tabasco seems to do best in this particular meatloaf, but if you've got another favorite, feel free to experiment with them. [I posted this recipe.] |
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