| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Onions; (small diced) |
| 1/2 |
c |
Celery; (small diced) |
| 1/2 |
c |
Red bell peppers; (small diced) |
| 1 |
lb |
Ground pork |
| 2 |
lb |
Ground sirloin |
| 3/4 |
c |
Tomato ketchup |
| 3 |
|
Eggs; (whole) |
| 3/4 |
c |
Half and half |
| 1 1/4 |
c |
Oatmeal |
| 20 |
sl |
Smoked bacon |
| 1 1/2 |
ts |
Salt; (kosher, coarse) |
| 1 |
ts |
Red pepper flakes |
| 1/2 |
ts |
Ground coriander seed |
| 1/2 |
ts |
Celery seed |
| 1/2 |
ts |
Ground cumin seed |
INSTRUCTIONS
SPICE MIX
Lightly steam onions, celery, and bell peppers and let cool. Place the
cooled vegetables into a mixing bowl and add the pork, sirloin,
ketchup, eggs, half and half and mix well. Mix in the oatmeal and
spice mix. Place the meat into a loaf pan lined with bacon strips.
Place in refrigerator overnight so that the meat loaf firms up. When
ready for use, remove from the refrigerator; cover the top of the
loaf pan with aluminum foil; place in a pre-heated 350 degree oven on
top of a roasting pan. Do this to prevent the overspill from making a
mess out of your oven and cook until the inside temperature (with a
thermometer) reaches 165 degrees (about 1 1/2 hours). 15 minutes
before it is done, remove the foil - this will allow the top to
brown. Remove from the oven and pour out excess oil and let it sit
for 20 minutes. Turn the loaf pan upside down to remove the meatloaf.
Slice with a sharp knife.
Converted by MC_Buster.
Per serving: 4205 Calories (kcal); 292g Total Fat; (63% calories from
fat); 287g Protein; 92g Carbohydrate; 1581mg Cholesterol; 4353mg
Sodium Food Exchanges: 4 1/2 Grain(Starch); 38 Lean Meat; 2 1/2
Vegetable; 0 Fruit; 36 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IN0005
Converted by MM_Buster v2.0n.
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”