Meatloaf Marriage Recipe

How to make it

---

• This is one of those times you say, hey, did I write enough of that down? I will try to put forth what happed and why, because that is what worked today. Your efforts will be a little different, just remember, you can do it.
• I happened to have had a big bag of hamburger 80/20 in the fridge. I based this recipe from what I had in meat vs what I had around the kitchen. I needed to get rid of some extra bread so I used some aging hamburger and hot dog buns.
• Preheat the oven to 350 degree f. I have one of those molded shaped bread pans, it's bigger than a standard loaf pan and it looked like it would be great to try this recipe in See Photo. I was counting on creating the caramelized topping in the bottom of the pan like you would for caramel morning buns, flip the whole thing over and wah al` perfectly glazed masterpiece. Well that didn't work, but here is what did.
• While oven heats, pulse chop bread into crumbs. Add milk or cream to create a panade (paste of bread crumbs and milk or cream) add the eggs and slowly add the meat See Photo. I did this in like three batches because the total amount was much bigger than the food processor would handle.
• During the second batch, chop onion and apples in food processor until minced or maybe it almost looks like chunky apple sauce See Photo. Again, add meat, maybe something that hasn't been added to yet. Continue with the rest of the meat.
• In batches and by hand combine the ground meat, bread, milk, eggs, mustard, horseradish, minced onions and apples.
• Grease the loaf pan. Sprinkle with brown sugar, coat the sides if you are able. Squirt out a coating of ketchup on the bottle, dollop your favorite glazing jam or jelly See Photo. Fill with meat mixture.
• Two hour was just enough to get to 175 degrees F See Photo. internal. But I could tell this was not going to be a perfectly glazed meatloaf inside and on top of that it looked dangerous with all that hot grease. See Photo
• I covered a jellyroll pan with foil and thought about inverting the whole shebang, but instantly realized the folly and mess that would occur trying to flip. Visions of flying hot oil around the kitchen invited me to wrap foil over the top, crimp around edges, lay onto the foiled jelly roll pan and with a steady flowing motion roll the meatloaf on to the jelly roll pan. The loaf pan released immediately, (something I was worried about) but I could see the glaze was mostly a liquid around the bottom of the foil boat surrounding the meatloaf.
• Collect the juices and reduce, adding a little more jellies or jams and some bbq sauce, something sticky makes sense. Return the meatloaf to oven, while sauce reduces. Pour glaze over meatloaf and finish off @ 350 for another ten to fifteen minutes. See Photo
• We like to let this cool completely and then slice. If we eat it right away, it disappears and we wonder if we really had a chance to eat it.