Everything Meatloaf

Ever wonder what a Scotch egg would taste like if you deconstructed it and made it in a loaf pan?

I didn’t. But I imagine it would be something like this.

Meatloaf - full

Glamorous?  No.  Delicious?  Yes. Exactly the thing to do to get my crappo day out of my head?  Also yes.  Any dish where you have to squish meat around will instantly make you feel better, I guarantee it.  It’s like playing with meaty, delicious Play Dough, but riskier to eat off your fingers when you’re done.

(Not that that stops me.)

Bottom line is: this meatloaf has too much protein, and I am totally fine with it.  Because it’s also delicious.  And I sort of want to eat it for breakfast, actually.  Is that weird?

In my defense...it looks completely like breakfast.

In my defense…it looks completely like breakfast.

This is the result of three-person collaboration, which is sort of unheard of in my house these days.  I suggested meatloaf; my dad suggested we add sausage (because he always suggests we add sausage); my mom suggested we add hard boiled eggs.  I was skeptical, but she assured me that it was a Thing and we should give it a shot. So we did.

Meatloaf - veg

Things started off pretty normal; veg got chopped and lightly sauted with some spice.  From there it met the meat and got another good spicing, plus some breadcrumbs to bind it.  And then the mixing happened.

Meatloaf - premix

Hands down, this is my favorite part, probably for the same sort of reasons I like kneading bread so much.  It’s just– things gooshing through your hands, I don’t know.  It’s a stress reliever.

Anyway, moving right along: into the pan we go, with a decent glob of meat pressed down into the sides.

Technical term.

Technical term.

Then a layer of hot Italian sausage; pre-cooked, squeezed for grease, and sliced lengthwise.  Another glob of meat goes down on top of this, and you might want to press it out in your hands before you slap it down– pressing it out directly in the pan works, but you risk pushing the sausage out to the edges of the pan as opposed to the center area (which is where you want it).

Meatloaf - snausages

Repeat sausage step with eggs.  It helps to make a little well for the eggs in the layer of meat underneath them.

Meatloaf - eggiwegs

Top with the last of your meat and you’re good to go.

I got you craving meatloaf, didn’t I?  Here, have a recipe.

Everything Meatloaf

Ingredients

  • 1 pound ground beef
  • 2 hot Italian sausage links
  • 2 hard boiled eggs
  • 1 stalk of celery, finely chopped
  • 1/3 cup mushrooms, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, diced
  • 1 teaspoon hot pepper
  • 1 tablespoon (divided) ground black pepper, plus more to taste
  • 1 tablespoon (divided) kosher salt, plus more to taste
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup breadcrumbs
  • 1 tablespoon parsley

Cooking Directions

  1. Start your preliminary prep: boil the eggs and cut each in half; cook the sausage links and slice, lengthwise.
  2. Heat a tablespoon of olive oil over medium-high heat. Saute the mushrooms, celery, onion, and garlic with half the black pepper and half the salt.
  3. In a large mixing bowl, combine the ground beef with the vegetables, remaining spices, Worcestershire sauce, and breadcrumbs.
  4. Press a little more than a third of the beef mixture into a lightly greased loaf pan. Add the sausage, then press half of the remaining beef on top.
  5. Repeat with the egg halves.
  6. Bake at 350 degrees for an hour. Remove from oven and drain out any accumulated grease; serve immediately after.
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