I usually don't do meat loaf during the warm months but yesterday I got the
urges, so set two 2 1/4lb pieces of chuck shoulder into the fridge to defrost.
This afernoon I sliced it all into strips, seasoned with lots of fresh ground
black pepper, a bit of garlic granules, a goodly amount of Penzeys 'talian
herbs, instead of salt a gentle sprinkling of Goya sazon, a couple tablespoons
Penzeys toasted dehy onion, and a good slosh of olive oil, toss to disperse
seasonings and into the fridge. Then scrubbed a couple spuds and sliced em
into sticks, a couple ribs celery into sticks, a pared carrot into sticks, a
small yellow onion into chunks. Then pull out the trusty grinder and pass
everything through a 3/16" plate alternating ingredients finishing up with a
handfull saltines. Next add 5 large eggs, a good squirt ketchup and mix by
hand with enough bread crumbs to absorb eggs, probably a bit more than a cup.
Then into a roasting pan and form into a loaf. Schmear with a thin coat
ketchup and place in a preheated 375F oven for 2 hours. Oboy, was that good,
ate two big slices and now I can't hardly walk. Yoose don't know what good is
until you grind your own meat.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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