WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
 

What’s Cookin’ Wednesday: Molten Meat Loaf

What’s Cookin’ Wednesday: Molten Meat Loaf

whatscookinwednesdayI love meat loaf.

I know it’s not exactly “gourmet” food, but there are few things I’d rather see on my table on a cold, rainy evening than a steaming pan of meat loaf.

I like to experiment with meat loaf recipes, too.  This one is my family’s favorite.

Molten Meat Loaf

1 pound lean ground beef

1/2 pound lean sausage

2 eggs

1 “log” of saltines, crushed

1 large onion, chopped

1/4 cup diced green pepper

1/2 cup Texas Passion Pepper Jelly

1/4 cup Texas Gourmet Habanero Salsa

1/4 cup barbecue sauce

dash black pepper

Do not add any salt; the crackers were salty enough!

Mix everything together in a big bowl.  Use your hands; a spoon isn’t good enough.

Pat mixture in a casserole dish.  A deep-dish pie pan works well, too.  Cover top of mixture with more Habanera Salsa.

Bake at 350 for 50-60 minutes.  Let the edges burn a little; my son likes that the best!

Remove from oven and let it set for about a half hour.  Meat loaf slices better if it’s allowed to rest.

When I fix Molten Meat Loaf, I always throw a few foil-wrapped potatoes and a pan of baked beans in the oven with it.  They all need the same length of time, and the main elements of your supper will be done at the same time!

Add a nice tossed salad, and you’ve got a fantastic cold-weather supper.

Molten meat loaf makes delicious sandwiches the next day, if you HAVE any leftovers.  Good luck with that; we seldom have leftover meat loaf in my house.