Way Too Much Bother Meatloaf

Name: Way Too Much Bother Meatloaf
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 lbs ground round; 1 tablespoon beef base (I use the paste but lo sodium granulated bullion is OK); 1 medium yellow onion, med chopped; 1 cup panko breadcrumbs (Japanese bread crumbs, or any unflavored bread crumbs); 2 tablespoons dried celery flakes, plus; 1/2 tablespoon celery seeds (Zap in the spice grinder) or 1 stalk really finely chopped celery; 1 tablespoon old fashoned blackstrap molasses (The smelly sulphered stuff); 1 tablespoon Worcestershire sauce; 1 tablespoon roasted garlic or 1 teaspoon garlic powder; 6 -7 medium sweet pickles, julianned; 1 red bell pepper, roasted,seeded and skinned julianned; salt and pepper, to taste (remembering both the beef base and bullion have some salt allready)

Submitted by T. Woolfe

"Actually a sorta pickle and pimento pate' type meatloaf. I got to thinking about the pickle pimento loaf that a lot of us had on wonder bread with catsup for our grade school bound Brown-Bags I wanted a healthier and taster version more like a loafed rouladen. I ground my own primarily to control the fat, but also to mix the meat & additions really well. I must have way too much time on my hands because chanting my mantra "Play With Your Food" I actually made this one."

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Ready In:: 1hr 55mins
Ingredients:: 12
Serves:: 8-10

ingredients

1 ¹⁄₂ lbs ground round
1 tablespoon beef base (I use the paste but lo sodium granulated bullion is OK)
1 medium yellow onion, med chopped
1 cup panko breadcrumbs (Japanese bread crumbs, or any unflavored bread crumbs)
2 tablespoons dried celery flakes, plus
¹⁄₂ tablespoon celery seeds (Zap in the spice grinder) or 1 stalk really finely chopped celery
1 tablespoon old fashoned blackstrap molasses (The smelly sulphered stuff)
1 tablespoon Worcestershire sauce
1 tablespoon roasted garlic or 1 teaspoon garlic powder
6 -7 medium sweet pickles, julianned
1 red bell pepper, roasted,seeded and skinned julianned
salt and pepper, to taste (remembering both the beef base and bullion have some salt allready)

directions

Now the fun and bother begins.
Smear the beef base or dampined bullion on top of that round BEFORE sliceing for the first grind.
Grind the meat once through the large die on the grinder.
Add the Onion, Celery, ahd Panko to the chopped meat and.
Run it through the grinder again, fine die.
Add the Molassas, Worestershire, egg, and garlic to the chopped meat.
Run it through the grinder again still the fine die.
Add and work in the Roasted pepper and sweet pickle.
Since I had my old Kitchen Center out for the meatgrinder, I used the dough hooks for this.
I know,, Lazy Woolfe.
Pat firmly into a loaf pan, insert the thermometer.
Bake in a 325 oven untill the internal temp is around 130°F.
Turn out onto a rack/in pan& reinsert the thermometer.
Continue bakeing untill you have 140- 145F internal.
Let cool before trying to slice thinly.
Makes one heckofa sammich, a tad dry so nextime a bit more fat in the mince.
Another*Skunkwoolfe* prodiction,, Enjoy.

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RECIPE SUBMITTED BY

T. Woolfe

Compton, Ca.

May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor ***************************************************** Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings. A Word on How I feel about RATEINGS. I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.

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