Meatloaf has come up a couple of times in conversations lately. An OFM reader suggested putting shredded zucchini in it and I told a story at a coupon class recently about how my middle-Little didn't know what the heck meatloaf was when my friend said it was one of her favorite foods. I don't make meatloaf for my family for one reason and one reason only. My mother ruined me for it when I was a teenager. I had written a scathing review of her meatloaf in my diary. I believe, I used the colorful phrase "kiss the porcelain goddess" to describe the impact her cooking made on my delicate 15 year old taste buds. This was the entry my mother chose to read aloud to me one morning when she totally violated my privacy by reading all of my journals. (Ugh. Mothers. And double ugh. '80s slang.)
Today, I experimented with what I had on hand and I think I may have reclaimed this recipe from the terrible, no good memory of my snooping mother and her unfortunately bland rendition of this decidedly middle class comfort food. The flavor pops and definitely has a kick with the addition of Frank's Hot Sauce, but it's the non-traditional topping that really makes an impression. Peace, B.
You'll need the following ingredients to make a meatloaf that serves five:
1 pound extra lean ground beef
1 & 1/2 cups bread crumbs
1/2 of a 10 oz package of frozen chopped spinach, thawed & drained
1/2 cup shredded zucchini
1/2 cup bleu cheese crumbles
3 cloves minced garlic
1/4 cup A1 Steak Sauce
1/4 cup Frank's Hot Sauce
1/4 cup Worchestershire sauce
1 teaspoon black pepper
3 basil leaves cut into small pieces
about 2 teaspoons fresh Greek oregano
two pieces of thin sliced rye toast
8 teaspoons of pimento cheese
Preheat oven to 350 degrees. Combine all ingredients except toast and pimento cheese in a mixing bowl. Smoosh everything with your fingers to get it really good and mixed.
Put the mixture into a small loaf pan.
Tear the toast into bite size pieces and put on top of the meat loaf. Then, drop eight teaspoons of pimento cheese on top of the torn toast. Pop the whole shebang into the oven for 50 minutes.
Let cool for 10 minutes on the counter before slicing into that yummy-ness.