2005-05-23 17:18:43 UTC
meatloaf. This is a meal that we don't have often, but I've been
working on creating the perfect meatloaf recipe intermittently for
years. The one I made yesterday is the best effort yet......
1 lb lean ground pork
1 lb ground buffalo
2 medium vidalia onions, chopped finely
1/2 cup dry sherry (amontillado)
1 tbl beef stock concentrate (liquid concentrated beef stock)
1 cup Italian-seasoned bread crumbs (I use Progresso brand)
6 tbl dried parsley
2 tbl Worcestershire sauce
1 tbl dry mustard powder
Heinz Chili Sauce for dipping
The beef stock concentrate is kind of an obscure item. Most grocery
stores will carry some variety of it. I've gotten it in small bottles
(Ox brand) or in jars (Superior Touch "Better Than Bouillon" Beef
To make meatloaf, put the pork and buffalo in a large mixing bowl. Add
the onions, parsley and bread crumbs. Measure the sherry in a
measuring cup, and dissolve the beef stock concentrate in the sherry.
(The directions on the stock concentrate say to dissolve in boiling
water--that's not necessary.) Add the Worcestershire sauce to the
sherry. Remove a few tablespoons of the mixture, and dissolve the dry
mustard in this small volume, then return the mustardy fluid to the
cup, and pour the entire volume over the top of the breadcrumbs.
Thoroughly mix the meatloaf--gotta use your hands for this. Shape into
an oblong loaf, and put in a roasting pan that has been sprayed with
Pam or lighly oiled with vegetable oil (I use a 13x9 inch pan for this
purpose, and the loaf is about 12 inches long and 4-5 inches across.)
Bake at 350 degrees for one hour, or until a quick-read thermometer
reads at least 165 degrees. Serves 4 hungry eaters.