chuckmore:

tessipes:

YE OLDE FASHIONED LOAF O MEAT

ingredients:

1 lb ground pork

1 lb ground beef

2 slices of white bread, soaked in milk

1/2 tsp dried marjoram (you will find this in your spice rack if you have a spice rack — chances are you don’t use it very often, but it’s the jam)

1/2+ cup ketchup (depending on the amount of love you have for ketchup)

1 1/2 tbsp worcestershire sauce (separated into 1 tbsp and 1/2 tbsp)

1 egg

1/2 cup minced onion

Salt and pepper

dash of nutmeg (I put this in literally everything)

2 slices bacon, chopped into bits

Preheat oven to 375. In a large bowl, mix pork, beef, egg, bread, marjoram, salt, pepper, nutmeg and onion until very well blended. Mix in 1/2 tbsp worcestershire sauce. Now, I didn’t happen to have a loaf pan that was the right size, so I shaped my ingredients into a football-shaped loaf — which, actually, helped the fat run out of the meatloaf while giving it a nice crusty texture on the outside. So, a football — that’s right. I did that on purpose and IT WAS A GREAT IDEA. Either way, though, if you follow my advice to football-shape your meatloaf or not, you’re now going to be going bananas with ketchup on top of that motherfucker. First, spread the rest of your worcestershire sauce over the loaf, then drizzle ketchup all over the top of your meatloaf. Like, a lot of it. Now sprinkle your bacon on top, and a little salt, unless you’re on a low-sodium diet, in which case you’re not allowed to eat any of this meatloaf anyway.

Pop it in the oven for about 20 minutes at 375, then lower the heat to 350. Bake for 1 1/2 hours, or until the middle registers 160 degrees. Serve with more

Love meatloaf. Love the football technique.

Chuck’s meatloaf at the Only production dinners broke my 30 year loathing of meatloaf