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What's that smell?
That, my friends, is a three pound meat loaf with two pounds of beef and one pound of pork ground together. Make a box of Stove top stuffing and add it to the meat. Mix well. Bake at 350 for one hour covered and the a half hour uncovered. Make sure the middle is fully cooked and enjoy. I'll be eating good for lunch if there are any leftovers.
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Dad 5-31-13
I smoked two 'cheap' beef roasts and finished them in foil with a whole sack of baby redskin potatoes, carrots, onions, whole garlic, and mushrooms for my Sunday dinner crowd. They wiped it all out and left me with nothing but bologna sandwiches for my sack lunches, next week. :bang:
I tend to cook more food than is needed for a get together. A 14lb brisket for six people? That sounds about right to me. A dozen leg/thigh quarters for four people? Yup. Leftovers are a favorite of mine.
Dad 5-31-13
For a twist, try filling 1/2 the pan then put some asparagus and . . . . wait for it . . . 2 or 3 Italian sausages.
Then cover with the rest of the meat.
A few of those mozzarella sticks if you like the cheese.
Dang, now I'm hungry.
Paul
Recoil is how you know primer ignition is complete.
Sausage!
My wife uses one of those 'As seen on TV' meatloaf pans. Works pretty good. 2# burger, 1# sausage, onion, green pepper, and oatmeal...
seabee78
That's called a hamburger! :tooth:
A 12/4 pounder!
I stopped using a filler when I started mixing in pork....firms up the loaf in addition to adding a lot of flavor.
I forgot to mention garlic in the recipe...
Now my in-laws make the most hideous meat loaf ever..consists of the cheapest, greasiest hamburger they can find, mixed with oatmeal and baked until it's a nice even black....then topped with ketchup......foul, nasty crap
i may have to try it.
- Don Burt
Take a pack of bacon maybe two. Lay out several strips side by side then take more strips and go the other way weaving em in over under over under alternatin fashion.
Take about 1 1/2 to 2 lbs ground meat, some do beef only some do sausage or pork only some mix it up.
Pattie out your meat to the same size as your bacon weave then place whatever you want for the filling. I have seen seafood or breakfast items or pizza toppings, just cheese and onions for a Cheeseburger Fattie. Leave a little space around the edges of your filling and roll up the meat and seal it up.
Place this meat roll diagonally across your bacon weave and then roll it up and pin it in place with some toothpicks or just tuck it under in the pan you intend to cook on.
Best way is to smoke it but I have seen em done in the oven just as you would a normal meat loaf. I'd do it on one of those two piece roasting pans with holes to drain off the grease were I to do one in an oven.