Thursday, June 12, 2008

Pretty Darn Good Meatloaf

Throw in your food processor (or chop in small pieces by hand if you're so inclined):

2 garlic cloves
3 stalks fresh celery (the shorter kind...not the super-huge chemically altered kind)
1/2 large-ish onion
1 cup fresh parsley leaves
2 small carrots
a nice sized chunk of red and/or yellow bell pepper (you want about 1/2 cup minced)
1/4 cup of minced herbs: basil, oregano, thyme, sage (or you can use a dried Italian blend (1 heaping tablespoon)

Whirrrr until uniformly chopped to bits. Dump into a bowl along with:

1/2 cup rolled oats
1/2 cup ketchup or barbecue sauce (whichever is your meatloaf preference)
1/2 tsp salt
1/2 tsp red or black pepper
2 eggs
1/2-1 tsp dried cumin
2 pounds ground beef, buffalo, venison, etc

Squish it all up with your hands until combined. Form into a loaf in a 9 x 13 pan and top with more ketchup or barbecue sauce. Bake at 350 for an hour or until you're sure it's done.

How is that for a haphazard recipe?! Meatloaf is one of those things that is much better the second time around. This freezes awesome.


farron and cheri said...

So....this freezes well??

Shannon said...

yes! better that the first round!

Janelle said...

Awesome! Thanks, I can't wait to try it out. I seem to be in a rut and am eager for some new recipes.

Tim & Melissa said...

This meatloaf is AWESOME!!! We tried it tonite and I've frozen the 3/4 we didn't eat...will have to try your tortilla recipe next! How'd that turn out, by the way? And how long did you fry it in the pan?

Shannon said...

I actually just warmed the tortillas for a minute in the oven. I fried the meatloaf slices in a pan with a little butter/olive oil and topped it with pepperjack cheese. Then we just wrapped it up and YUM! I also had a slice on a bed of sauteed red bell peppers the next day for lunch...that was scrummy too.

Amber said...

made the meatloaf...we all loved it and Jason took the last piece in his lunch the next day.