David's Dynamite Meatloaf. Meat eaters love this!

O.K. Sorry for all your vegetarians and vegans out there. This recipe is for the meat eaters out there. For those who love meat sometimes or all the times, this makes a recipe makes an awesome taste meatloaf that will have your friends and family begging for me.

Below is the recipe for your enjoyment.

David’s Meatloaf:

This meatloaf is easy to make and very tasty.

1# of lean ground beef( can be venison or buffalo)

1# of lean pork

2 eggs

3 TBPS of extra virgin olive oil( this is good for your heart and is better than the fat in animals, this is why I purchase lean meat.)

2 stalks of celery chopped in ¼” chucks

½ a large onion chopped in ¼” chucks

1 bunch of Kale, stems removed and chopped into ½”-1/4” chucks.

One bell pepper

½ tsp kosher salt ( to taste)

½ tsp fresh ground pepper (to taste)

½ of a fresh lemon juice and zest

2 tsps of your choice hot sauce( I like

1 tsp of thyme (fresh if you have it for the rest)

1 tsp of basil

1 tsp of oregano

Japanese bread crumbs (about a cup depending on dampness. I like to just add enough to hold the mixture together without really tasting it is the key)

Place all ingredients into a very large bowl and hand mix together until all pork and beef are well mix and you can’t tell them apart.

Place mixture on heavy duty sheet pan with parchment paper with pan cooking spray on it.

Mold into the loaf you would like. I like to make it the size of my sandwich bread so I can slice it and have it fit perfectly on my sandwich of course( mine is about 3.5” tall and 4” wide)

Shaping your meatloaf on a pan instead of placing it in a pan does two things.

1. Allows you to heat 3 sides of the meatloaf and give it a nice roasted favor.
2. Doesn’t allow the fat to sit in the pan. It drains off and leaves you with a moist tasty meatloaf.

Bake at 375 with meat thermomator set at 155 degrees. (about 30 minutes)

Get ready for the yummiest meatloaf around.

David-

 

 

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