Cookin' With Leo
So Who Wants Meat Loaf?
(Whoever Said Meat Loaf Was fer Po' Folks?)
This Recipe' is for the Gourmet Meat Loaf Lover, whatever. If you think this is something' to tide you over 'til the next paycheck, ferget it. You ain't never had no goodies like this.
This is the stuff you're gonna' need:
From your favorite butcher buddy, remember him?
Three pounds of top ground round, trim off all the fat, and have your butcher buddy grind it twice. Make sure you tell him you want to end up with three pounds (that's important).
Also tell him you want about a pound of the very best maple sugar cured bacon. Thick sliced is fine, but not too thick.
From your favorite spice shop, get as much of the following as you want, but this is how much you need:
1 tsp. Marjoram leaf, cut and sifted (it comes that way)
2 tblspn, coarse ground Black Pepper.
1 tsp. Rosemary leaf, ground fine.
1/4 cup Garlic Flakes (don't pick up garlic salt for flakes, remember salt is salt, even it it is flavored with garlic, garlic flakes is garlic without any salt).
2 tsp. Oregano leaf, gound.
1 tsp. Caraway Seed, black, whole.
1 tblspn Worcestershire Sauce.
A dash of Louisiana Hot Sauce.
The last stop is the Super, again get what you want, but this is what you need:
2 medium-sized white onions, chopped fine.
4 eggs, hard-boil 2 of 'em.
Now you're ready to go to work.
1. Get yourself a nice big mixing bowl and dump in everything except the bacon and the two hard boiled eggs.
2. Now get in there with your hands and mix the devil out of all that meat and stuff and make sure everything is well blended. No bits and pieces of onion and stuff should be stickin' to the side of the bowl, that's a clue everything is well blended.
3. Find a 9 inch bread baking pan and spread the meat mixture in it, just like a loaf of bread.
4. Scoop out two holes, one in each end, big enough for the two hard-boiled eggs and drop them in long ways with the pan and cover back up with the meat.
5. Cover the top of the meat with the strips of bacon, not long ways, short ways, and tuck the ends into the sides of the pan.
6. Bake in the oven heated to 325 degrees for an hour and fifteen minutes. While baking, from time to time, pull the p an out and pour off any bacon grease, but use this to baste the top of the bacon to keep it from getting too done or burning.
7. When done pull the pan out of the oven and dump off the grease and liquid in the bottom of the pan. Let the loaf set out for a few minutes before slicing, that way it will set and you will get nice serving slices.
8. Skim off the excess grease from the liquid and add enough water and flour to make a nice bowl of gravy.
This is a class meal, so whip up some mashed 'taters to go along with the meat 'n gravy, jes' like Sunday eatin' if the preacher's droppin' by.
Man! Ain't that like floatin' on Cloud Nine?