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Not your Mother's Meatloaf (not smoked)

11/25/17 @ 8:51 AM
ORIGNAL POST
12packabs
12packabs
User since 12/19/06

The best meatloaf I have ever made and eaten (just finished leftovers this morning for breakfast):

2T butter

1 small onion, diced

1C red bell pepper diced

1 clove garlic, minced

1-1/4lb ground beef

1-1/4C Italian bread crumbs

2oz grated parmesan cheese (not powdered Kraft, real grated)

1/2C plain yogurt

1 egg, beaten

1/4C ketchup

2T Worcestershire

8-14oz fresh squeaky cheese curds (more the better)

1t salt

1tsp black pepper

In nonstick skillet, melt butter and saute onions, red pepper and garlic 5-6 minutes till soft.  Remove from heat and set aside.

In Large bowl combine all ingredients, mix by hand (latex gloves recommended) till combined.

Distribute mixture into loaf pan(s).  I use two smaller ones, could use one larger one.

Bake at 350F for 1 hour, drain fat and let sit for 5 minutes before cut and serve.

Note:  Make sure the cheese curds against the pan wall get that carmelized crunch on the outer surface.  Again, I add actually 12-14 oz of curds...makes me live up to my handle.  This recipe is so easy and can handle a lot of modifications without negative effects.  I sometimes add lot of green tobasco to the final product for a some zip.  One of my favorites.

DISPLAYING 1 TO 10 OF 20 POSTS
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2/12/20 @ 7:55 PM
TH98
TH98
User since 7/15/14

Verdict is in......18 y.o. picked out the red peppers and then cleaned his plate.....17 y.o. ate it as is until he gave up and said "that is a lot of meat and cheese"......13 y.o. cleaned his plate without speaking.....I enjoyed it and cleaned my plate, definitely the most unique meatloaf I have ever had!!

2/12/20 @ 5:30 PM
TH98
TH98
User since 7/15/14

Just put it in the oven, followed the directions to a T, I will let you know what I and my 3 teenage boys think.....by the way, cheese curds are hard to find in St Louis...much harder than at my parents cabin in Harpers Ferry Iowa.

2/7/20 @ 6:43 AM
zeplure
zeplure
User since 2/11/02

When I was a young kid I was tainted by my mothers meatloaf. I have no idea what was in it but most was not eatable. I have only had meat loaf 2-3 times since (45 years) and was never impressed and it brought back terrible memories of trying to eat the meat looking substance that was on my plate. 

After trying this recipe I am back on the meatloaf! It was fantastic and can't wait to make it again! 

It should be called Meatloaf Therapy it released me from the horrors of my childhood trauma!  

2/6/20 @ 7:23 PM
12packabs
12packabs
User since 12/19/06

Sorry to hear that Utahman, I now usually add more than 14 oz of curds...the more I add, the better it gets.  Gotta be the bear...or pork.

And taste is in the eye of the beholder....one man's tasty is another man's blech.

2/2/20 @ 3:41 PM
utahman
User since 3/9/03

Thats exactly what ruined it. I wouldnt put any cheese in it .I put the whole package of curds in like 14 oz, so that was probably way too much. Yes this bear is exactly like beef.

1/4/20 @ 12:56 PM
12packabs
12packabs
User since 12/19/06

Ground bear...does that compare to beef?  Never had it.  Seems you could put almost any red meat in this recipe and it would be good.  And remember, you can't put in too many cheese curds.

1/3/20 @ 7:02 PM
utahman
User since 3/9/03

just made it with ground bear and a 1/3 pound of ground pork 

10/23/19 @ 6:46 PM
Dave1234
User since 9/8/09

That is on point!  Thanks for sharing.  My wife even liked it!  It will going into the rotation.

10/22/19 @ 6:59 PM
Dave1234
User since 9/8/09

Thanks 12 pack!  Giving it a try tomorrow with venison and no onions (kids hate them).  I will let you know how it is.

10/5/19 @ 7:50 PM
12packabs
12packabs
User since 12/19/06

Dave

That's 1.25 lbs of beef.  Also typed as "1-1/4lbs"

DISPLAYING 1 TO 10 OF 20 POSTS
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