Isthmian-style Meat Loaf

Unknown

Isthmian-style Meat Loaf[p]
½ c green olives w/pimiento
2 ½ oz jar pimientos
2 canned chipotle chiles, minced
2 canned pickled jalapenos minced
½ c blanched almonds
4 oz or 2-3 thick slices, diced
4 oz boiled ham, diced
4 oz smoked sausage, chipped fine
1 lg onion, chopped fine
3 garlic cloves, minced
2 c plain dry bread crumbs
5 oz can evaporated milk
1 lb grd pork
1 lb grd beef
1 3 ½ oz can deviled ham
3 tbs mayonnaise
1 tbs mustard
3 tbs parsley

Combine and set aside the olives, pimientos, chipotles, jalapenos. Bake almonds and chop. Fry bacon, sausage and ham, drain and set aside. Use 2 tbs of the grease from the pan to fry the onions and garlic till soft and add to the bacon mixture. Place bread crumbs in bowl and add milk to set 10 min. Place meat in large mixing bowl and add these and all remaining ingredients and mix by hand, shape into loaf on a piece of tin foil and when ready turn onto a grill topper on a raised grid with drip pan. Cook till about 140 internal at 350.[p](I doubled this cause I like foodsavering it for sammiches, if you do too PLEASE don't treat like traditional meat loaf and eat cold with brown mustard or maybe horseradish - this stuff needs warmed and maybe mayo and cheese at the most)

StubbyQ

Where is the world is Isthmiania? Sounds like an interesting meatloaf however. Thanks for the recipe. I know many folks enjoy your great ideas.[p]Even Temps Friend

Unknown

StubbyQ, it is on the Isthmus of Tehuantepec in the state of Oaxaca in Mexico. Have you ever done a large meat loaf on a grill topper like that?

Chrispy Bob

Chet, I assume the 203 thick slices in your recipeis the bacon. Is the origin possibly Greek? Definetely have to try it.[p]CB

Unknown

Chrispy Bob, it's the bacon. Dang I thought I proof read the better. No Greek, ck out the reply to to the other reply on it's origin.

mad max beyond eggdome

Chet,
see, i learn something new every day around here. .we do regular old american meatloaf all the time (actually, my daughter does it). . .no rack, no pan, just right on the grid set up on inverted plate setter with a drip pan on the plateseter. . .it holds together just fine (you do need a couple of large spatulas to take it off all in one piece though. . .[p]

mad max beyond eggdome

mad max beyond eggdome,
here is a picture of syd (spawn of mad max)'s meatloaf setup. ..[p]<img src=http://img73.photobucket.com/albums/v221/madmax521/syds_meatloaf.jpg&gt;

StubbyQ

Well yes I did. It was very good. Just never heard of this place. Guess I don't get out enough.

Wise One

Chet, what the rest of this ingredient: "4 oz or 2-3 thick slices, diced"[p]

Unknown

Max, I'm sure they would hold fine same as your daughters if I didn't make em so big. this last one was between 4 and 5 lbs and are pretty moist when I put em on with the milk and all I put in em. Just for kicks have spawn try a grill topper and make the same thing except make a 4 pounder and see how it does. She could even get creative and make a dollar shaped one with dollar ketchup on top of the dollar...that'll work won't it...

Unknown

Wise One, sorry, it's bacon...

mad max beyond eggdome

Chet,
great ideas!! . . .she purposely broke them down to about 2.5 pounders to handle easier (and to get done quicker). . .i think if it was 4 pounds +, she'd have to do like you and use a screen of some sort. ..[p]that meat loaf of yours does sound good though. . may have to try it at some point.