My Love/Hate Relationship with Meat Loaf

When it comes to meat loaf........to love or to hate, that is the question. Growing up I LOATHED meatloaf. Nothing would make me GAG worse than a nice slice of meat...cracker/egg/chuncked onion amidst other unidentified nasty lumpy stuff. All through my early adulthood I practiced EXTREME CAUTION with this unappealing dish. I'm relieved to tell you that I braved a few choice examples of the dish....which allowed me to let my guard down ever so slightly.

Then my quest began for a tolerable, if it possible even delectable, meat loaf. After all, much to my previous dismay, meat loaf ranks fairly high on most red-blooded American's list of favorite "comfort food."

In my neurotic, cover to cover, reading of my March 2009 Better Homes & Garden's I found the basis of my newly discovered love....more like obsession, with meat loaf. The subtitle reads, "Great meat loaf is moist, dense, and satisfies with a rich flavor that's meaty and lasting. Learn the basics from Scott Peacock, then adapt as you please".....there is was, the invitation I'd been waiting for! Notice that the description of the dish was not dry, lumpy, bland and crackery with ketchup spread on top! Thank you Scott! You are my new hero!

Now I present you with the tried and true version of my Ever-So-Tolerable Meat Loaf kicked off by Scott Peacock's MEAT LOAF. (I've only dared to ever so slightly stray from this excellent recipe....for fear of the reoccurrance of my previous encounters with the dreaded version of meat loaf) Of course I use MULTIPLE Pampered Chef products to bring an excellent result to the table.

Manny's Meat Loaf

2 Tbsp. butter
1 to 1/2 onion, chopped using the Food Chopper (we're talking EXTREMELY fine)
1 c. mushrooms, finely chopped with your Food Chopper
1/2 c. celery, finely chopperd with...you guessed it, the Food Chopper
1/2 tsp. dried thyme
1 large garlic clove pressed with Garlic Press
1/2 c. grated carrot, use the Microplane Adjustable Grater, as Scott says this "ensures they soften during cooking and don't provide too much texture or crunch. The techique also distributes thier sweetness throughout the meat loaf"
1 c. fresh bread crumbs, use your Food Chopper and run it over a bun, roll, or slice of bread or two
1/2 c. half-and-half or milk
2 eggs
1 1/2 lb. ground beef
1/2 lb. sausage
1/4 lb. baccon, finely sliced with the Professional Shears
Kosher salt
Freshly ground black pepper
Home-made Chili Sauce!!! The crowning glory! (I may even give you that recipe....but be prepared to can!)

1. First I like to render the baccon (save the drippings). Don't let it get too crisp...we'll do that later.
2. In a large skillet (Executive Cookware 12" Skillet) heat butter until melted an foaming. Add onions, mushrooms, and celery. Season to taste with kosher salt and black pepper. Cook 3 minutes, being careful not to brown.
3. Sprinkle thyme over onion mixture and press your garlic in too. Cook and stir until onions are tender and translucent. Stir in grated carrot; remove from heat. Cool completely.
4. Meanwhile soak bread crumbs in half-and-half. Beat eggs and add to the bread crumbs gently.
5. In a large mixing bowl combine ground meats, cooled veggie mixture, and bread crumb mixture. Sprinkle with 1 3/4 tsp. salt and a little pepper. USING YOUR HANDS mix until well blended. Gently fold it over and over...similar to a kneading action used when making bread.

NOW FOR THE FUN PART.....to choose your BAKING VESSEL!!!! Don't forget to top your loafs with your favorite Chili Sauce.

My personal preference is the Pampered Chef's stoneware 12-Cup Muffin Pan. I use my large Stainless Steel Scoop to portion the mixture into the muffin tin.(If you love the crisp bottom and sides of the meat loaf this is the way to go!) My girls also love me to use the Mini Loaf Pan....or there is always the Stoneware Loaf Pan.....Bake at 350 degrees for approximately 1 hour.

Need to speed up the proccess???? Use your Deep Covered Baker! Form your loaf, top it with the Chili Sauce and throw it in your microwave for 20-25 minutes! Way faster....I love to use my baker to make it quick in the microwave (just know that it cooks beautifully but it won't crisp up as well....you could always fix that by using your oven but you will be back to the 1 hour baking time....always so many great choices!)

I hope that you will LOVE your meat loaf as much as I do now!