Thursday, March 1, 2012

Barbeque meatloaf and habanero zucchini

Monday night I made a super yummy meatloaf for dinner, per Conrad's request. But here's the thing: I hate meatloaf. I've tried it several different ways: with ketchup, with tomato sauce, with homemade tomato sauce... and it's always too dry or the flavor is wrong. The only way I've liked it is with BBQ sauce. There are so many different ways to make meatloaf, and you don't really have to measure, because you can add whatever you want. Here's how I made it on Monday.

1 pound ground beef (or you could do a half-pound of ground beef and a half-pound of ground pork)
7-10 mushrooms, chopped semi-fine
1/2 small red onion, chopped fine
1-2 eggs (eyeball the consistency)
breadcrumbs (I used Italian because it was what I had)
some barbeque sauce (you could also add milk - this is just to moisten and bind)

Mix all the ingredients together in a bowl. You could add any chopped vegetable you want (I've heard of celery and carrots being good). The consistency should be [how can I describe this?] like meat with stuff in it? Shape it into a loaf, and set it on parchment paper in an 8x8 pan (not a loaf pan). You want the fat to have space to drip out. If the pan is too small, like a loaf pan, all the fat will stay in the meatloaf. Don't worry, the loaf will hold its shape. 

Cook at 325 F for 35-45 minutes. Coat with BBQ sauce after it's been cooking for 10 minutes. Cut into the loaf and make sure their's no pink meat. 

It's really moist and yummy. As you can tell from the picture, it doesn't slice really well, because it's so chunky with vegetables. It pairs really well with any veggie or starch. I sauteed some zucchini in my new Habanero Olive Oil, and it was perfect. 

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