Jim Schrempp

Meat Loaf

being comfortable, part 2

two slices of meatloaf on a white and brown correll plate
More super recipes!

Comfort food is comfortable, no doubt about it. If you've got a hankerin', then there's also my gourmet macaroni and cheese to keep you satisfied. On this page you'll find one of the best meat loafs ever. Ray had already eaten dinner when he came over, and he still had two slices! 

  • 1 pound lean ground steak - get the good stuff
  • 1 pound lean ground pork
  • 1 pound pork sausage meat
  • 1 pound ground veal
  • 6 eggs
  • 1.5 cups oatmeal
  • 2 tablespoons ancho chili powder (here's how to make it, but no mayo or ketchup)
  • 1 clove of chopped garlic (don't use more than this, trust me)
  • 1/2 pound chopped brown mushrooms
  • 1/2 a medium yellow onion, chopped
  • 1 cup heavy cream
  • 6oz can of tomato paste
  • Salt and pepper

Heat the oven to 350 degrees.

In a large, and I mean LARGE mixing bowl, combine all ingredients except the tomato paste. Use your hands to mix this all up really well. I mean mix it a lot. Get this stuff all combined.

Use vegetable oil to lightly coat two loaf pans. Split the meat mixture between them and pack it in. Push it in so that there are no voids in the middle.

Use a spoon to spread the tomato paste over the top of each loaf. 

Place on a center rack in the oven. Cook until the internal temperature is 150 degrees, about 45 minutes. Remove from the oven and let rest 10 minutes. The internal temperature should rise to about 160.

Slice into one inch thick pieces and serve with ketchup. Serve with boiled red potatoes and Brussels sprouts. A nice red wine makes a delicious addition.

 

 

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