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Sunday's Meat loaf recap

Austin  EggheadAustin Egghead Posts: 3,408
edited 12:50AM in EggHead Forum
Many thanks to everyone who contributed ideas or links. Here are the results:

Tomato Sauce recipe:
11lb 10oz can diced tomatoes
1 lg can whole stewed tomatoes
1 large 105 Onion TX Sweet
4 cloves of garlic smashed
2 carrots finely diced
1 tsp each salt, celery flakes, Mexican oregano
1/8 tsp of ground cumin
fresh ground pepper to taste
1 Tbsp each Italian herbs, Mrs Dash Orginal
1/2 jalapeño seeded and minced
½ red bell pepper minced
1 Tbsp of Worcestershire sauce

All added to pot and cooked for 1 hr at low simmer. Put all but 1 cup (wanted texture) in food mill and process. Yield is 1 quart

For meat loaf
Minced 1 small shallot and marinated in the juice of ½ lemon for 20 minutes.
4 slices of sourdough bread
½ +/- cup of milk
½ lb bacon minced
2 extra large eggs
2 lbs of ground meat (I used 90/10 ground sirloin)
½ lb bacon slices
1 cup of non processed sauce
processed sauce as needed

Added the milk to the bread, then added all other ingredients and mixed till incorporated. Form into 2 1lb loafs add bacon strips. Place plate setter in egg feet up, place grate on plate setter. Place loafs into an ovenproof dishes. Stabilize egg at 350 and cook until internal temp reads 185 about 1.5 hrs. Last 15 minutes added applewood chips for smoke. Foil tent for 15 minutes.

Sauce for pouring over the meatloaf:
To 4 oz of the processed sauce add 2 tsp of brown sugar. Microwave on low for 3 minutes. Spread on top of meatloaf for the last 15 minutes of the cook.

On the Table...the basket weave needs work
Close-up
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To the table
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Cup of sauce not run thru the food mill
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The sauce cooking down
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The cast minus the dried herbs spice and onion
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Sent Sam and Carolyn home with one loaf and cup of sauce and they left us Sam's famous applesauce We finished up the leftovers tonight. Sauce is a keeper!
Large, small and mini SW Austin
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