Dale's Meatloaf Thursday, June 28, 2012
We are leaving this recipe in even though we were preempted today. We have it on tape for later, but thought you might enjoy the recipe now.
2 lbs lean ground beef- I like to use 90-93% lean
1 lb ground pork - not sausage though
1/2 cup diced tomatoes
1/2 cup uncooked oats
2 eggs, lightly beaten
1/2 of a large yellow onion
1/2 green bell pepper
3-4 cloves garlic
2 TBSP Dale's sauce
1 TBSP hot sauce
1/4 tsp salt
1/4 tsp black pepper
For the sauce:
1/2 cup ketchup
1 TBSP Dale's sauce
1 TBSP hot sauce (or less - make it yours!)
1 TBSP honey or brown sugar
Preheat the oven to 350 degrees. In the bowl of a food processor, combine everything except the meat and sauce ingredients and pulse well to combine and form a loose paste. In large bowl, mix the meat with the v-8 mixture, mixing lightly but thoroughly. Don’t over mix the meat, it will make the finished meatloaf too tough. If you wish, divide the meat mixture in half. Form the mixture into two loaf shapes. At this point I freeze one, or just bake off both depending on how many I'm feeding. One will feed a family of four easily. If you make two loaves, then simple experience tells me that each takes about 1 1/4 hours. However, the best way is with a thermometer - and an internal temperature of 150-155F.
About a half an hour into the baking time, pour the sauce on top of the loaf and continue baking. I usually paint goofy messages on top of mine - it makes my children crack up. If you have a baking rack, it works for removing or keeping the fat away from the loaf. A turkey baster works well too - or just pour it off once or twice as it renders.