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Ted’s essays

Ted’s awesome meat loaf recipe

I combined a few recipes, added a dash of improv and made a lovely meat loaf today.

I wrote it out tonight so I could come close to repeating it another day. Of course the measurements are approximations and wild guesses, but I’m betting they are close to what I used.

Ted’s Awesome Meat Loaf

3 tablespoons coconut oil
1 cup chopped onion
½ cup chopped green onions
2 chopped carrots
2 chopped stalks celery
2 tablespoons minced garlic
2 8-ounce cans tomato paste [homemade]
2 tablespoons Worcestershire sauce
4 tablespoons apple cider vinegar
1/2 teaspoon salt [Himalayan pink]
1/2 teaspoon ground black pepper [fresh ground]
1/8 teaspoon cayenne pepper (untested addition)
——–
Stir fry the above ingredients, using only half of Worcestershire, vinegar and tomato paste
Place the ingredients below into large mixing bowl,
then add the above stir-fry and other half of withheld ingredients
——–
1 1/2 pounds ground beef
1 1/2 pounds ground pork sausage
1 cup rolled oats
2 eggs, lightly beaten
2 tablespoons maple syrup (the real stuff – or honey)
1/3 cup minced fresh parsley
——–

Mix thoroughly, form loaf, place in loaf pan or crock pot
[surrounded with small, red-skinned potatoes]
place 3 strips of bacon on top of loaf [or coat with additional tomato paste, or ketchup]
bake at 350 for 1 hour 10 minutes
crock pot low for 6 hours
crock pot high for 3 hours
———————

We wolfed it down before I realized it was “A Keeper”. Thus, the photo is not of the one I made. Nevertheless, this is officially The Best meatloaf I have eaten, let alone made.

The bacon on the top was a happy accident. We just happened to have a package with 3 strips of bacon taking up space in the fridge. OH YEAH. Do that every time – unless you have to do something else to keep the top moistened.