Tuesday, January 20, 2009

Tom's Dinosaur BBQ Meat Loaf


Tom's favorite meatloaf recipe is in the Dinosaur BBQ cookbook that Sarah gave him. He's been making variations of it since 2002. As he is known to do, he doctored the recipe again when he made it on Sunday. This time he added chopped bacon and used store bought croutons instead of bread. This recipe takes a while to make and bake, so he usually does it while watching football or the like. Plan on 3 hours from start to putting it on the table.

You'll need an extra large mixing bowl for assembly and baking sheets to go under the loaf pans or your oven will be a mess.

This recipe is so fail proof that it tastes good even when you leave the eggs out like Tom did this time. Must have been an engrossing football game.

So, here's Tom's way of making---

Not Your Mama's Meatloaf
pg 47, Dinosaur Bar-B-Que Cookbook

2 Tbsp. olive oil
1.5-2 cups chopped onions
1 -1.5 cups chopped peppers (he prefers orange, or red, in addition to green)
1 jalapeno pepper, chopped (his addition)(omit if you don't like the heat)
1 Tbsp. kosher salt
2 tsp. black pepper
1 heaping Tbsp. minced garlic
1.5 lbs. ground beef (sometimes he uses a mix of beef, pork & veal)
3/4 to 1 lb. bulk sweet Italian sausage (he uses hot)
5 slices soft white bread (he uses whatever we have;this time it was croutons)
1 1/4 cups of Dinosaur BBQ Mutha Sauce (available in the grocery store,or recipe is pg 165 which I can provide if there is interest)
2 tsp. chili powder
1 tsp. ground cumin
1/8 tsp. cayenne pepper
2 eggs, slightly beaten


Preheat the oven to 350 degrees. Saute onions and peppers with a pinch of salt and pepper until soft. Add garlic and cook a little longer. Scrape into a large bowl. Crumble in the ground beef and sausage and mix it all together with your hands.

Wet the bread with water, then squeeze out all of the liquid. Chop it up and mix into the meat mixture. Pour in 3/4 cup of the Mutha Sauce and sprinkle on the chili powder, cumin, cayenne, 1 Tbsp. salt, and lots of pepper. Mix with your hands. Add the eggs and mix it up one more time.

Depending on how much mixture you have, use one large or two smaller loaf pans. Press the mixture in to the pan(s) and slather the remaining sauce on top. Place pan(s) on a cookie sheet to catch drippings. Bake for 1.5 hours. Remove and let sit for 20 minutes. Resting is important if you want to be able to slice it. Drain any extra fat before serving.


We baked both loaves and froze the extra one for future use.

Serves 6 to 8 plus leftovers

1 comment:

  1. Mmmmmmm, how inspiring! Especially love the pictures of the process, I could almost taste it! Thanks for doing this blog, I already feel inspired to make something beyond frozen pizza....

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