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     Beef and Pork Meatloaf

 



Above: This hearty meatloaf gets lots of flavor from sauteed peppers and onions.

 

 

Ingredients
1 pound ground pork
1 pound ground beef
1 jalapeno pepper
1 large yellow or white onion
3 cloves garlic
2 tablespoons bacon fat (or extra virgin olive oil)
1 1/2 cups bread crumbs (2 pieces of whole wheat bread)
2 eggs
1/2 cup beer (or club soda)

1 tablespoon crushed dry basil
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons dark molasses
1 tablespoon ketchup
1 tablespoon yellow table mustard

Utensils and Supplies
large non-stick skillet
measuring spoons
measuring cup
chef knife
cutting board
rubber spatula
small and large mixing bowls
food processor (to make bread crumbs)
garlic press
roasting pan with rack
aluminum foil
wooden spoon
small spoon
fork
food brush
meat thermometer

large spatula


Above: Place a large non-stick skillet over medium-high heat.


Above: Heat 1 tablespoon bacon fat, (or olive oil), in the skillet.


Above: Dice jalapeno pepper, leaving out the membrane and seeds.



Above: Drop jalapeno into oil.



Above: Dice 1/2 of the onion and add to skillet with peppers.  Stir the vegetables occasionally during cooking.



Above: Dice the second half of the onion, place in a small bowl and set aside.



Above: Make bread crumbs from two torn up slices of bread in a food processor.


Measure 1 1/2 cups of bread crumbs, set aside.


Above: When onions become translucent, remove jalapeno and onion from skillet, place in a small bowl and set aside.


Above: In a small bowl, crack eggs and beat with a fork.  Set aside.


Above: Measure 1/2 cup of beer into a small bowl and set aside with other ingredients.

 



Peel garlic cloves and cut off root ends.  Run cloves through a hand-held garlic press.  Place crushed garlic in a small
bowl and set aside.



Have the dried basil on hand with the other ingredients you have prepared.



Pre-heat the oven to 350 degrees.



Above: Line roasting pan with foil and place a rack in the pan.


Place ground beef and ground pork in a large mixing bowl.


Chop up meat with a wooden spoon.


Pour eggs over meat.


Add half of the bread crumbs.



Pour in beer.


Add the sauteed jalapeno and onion.


Add the diced fresh onion and the garlic.



Add cayenne, salt and pepper.  Crush the dried basil and add to mixture.  Add the remaining tablespoon of bacon fat.


Stir mixture with wooden spoon to incorporate liquids.


Add the remaining bread crumbs.


The best way to blend the mixture is with your hands.


Once ingredients are well mixed together, form the mixture into a loaf shape.



Place the loaf on the rack inside the foil-lined roasting pan.  Note that the loaf is an intentionally rustic rectangular shape,
not a perfect brick.


Place the roasting pan in the oven on the center rack.  Set timer for 30 minutes.


In a small bowl, mix molasses, mustard and ketchup together with a fork.


This mixture will be used to glaze the meatloaf.


When the timer goes off after 30 minutes, use a food safe brush to coat the top and sides of the meatloaf with glaze.
Let the meatloaf bake for another 20 minutes, coat again and bake another 20 minutes, (70 minutes total).


After meatloaf has baked for 70 minutes, use a meat thermometer and check the inner temperature.  If the thermometer
reads 165 degrees or higher, the meatloaf is done.  If not, continue to bake, checking the temperature at 5 minute intervals.
Bake until the thermometer reads at least 165 degrees.


Once the meatloaf has been baked to temperature, remove from the oven.  Use a large spatula to lift the meatloaf out
of the roasting pan and place on a cutting board.  Allow the meatloaf to rest for 10 minutes before slicing.


Slice the meatloaf to your liking, we sliced ours about 1/2 inch thick.  This meatloaf is excellent served with KQ Gold
Mashed Potatoes and KQ Roasted Carrots.  Get the potato recipe,
CLICK HERE.  View the carrot recipe, CLICK HERE.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com

BEEF AND PORK MEATLOAF

Ingredients
1 pound ground pork
1 pound ground beef
1 jalapeno pepper
1 large yellow or white onion
3 cloves garlic
2 tablespoons bacon fat (or extra virgin olive oil)
1 1/2 cups bread crumbs (2 pieces of whole wheat bread)
2 eggs
1/2 cup beer (or club soda)
1 tablespoon crushed dry basil
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons dark molasses
1 tablespoon ketchup
1 tablespoon yellow table mustard

Utensils and Supplies
large non-stick skillet
measuring spoons
measuring cup
chef knife
cutting board
rubber spatula
small and large mixing bowls
food processor (to make bread crumbs)
garlic press
roasting pan with rack
aluminum foil
wooden spoon
small spoon
fork
food brush
meat thermometer
large spatula

Place a large non-stick skillet over medium-high heat.  Heat 1 tablespoon bacon fat, (or olive oil), in the skillet.
Dice jalapeno pepper, leaving out the membrane and seeds.  Drop jalapeno into oil.  Dice 1/2 of the onion and add
to skillet with peppers.  Stir the vegetables occasionally during cooking.  Dice the second half of the onion, place in
a small bowl and set aside.  Make bread crumbs from two torn up slices of bread in a food processor.  Measure
1 1/2 cups of bread crumbs, set aside.  When onions become translucent, remove jalapeno and onion from skillet,
place in a small bowl and set aside.  In a small bowl, crack eggs and beat with a fork.  Set aside.  Measure 1/2 cup
of beer into a small bowl and set aside with other ingredients.  Peel garlic cloves and cut off root ends.  Run cloves
through a hand-held garlic press.  Place crushed garlic in a small bowl and set aside.  Have the dried basil on hand
with the other ingredients you have prepared.  Pre-heat the oven to 350 degrees.  Line roasting pan with foil and
place a rack in the pan.  Place ground beef and ground pork in a large mixing bowl.  Chop up meat with a wooden
spoon.  Pour eggs over meat.  Add half of the bread crumbs.  Pour in beer.  Add the sauteed jalapeno and onion.
Add the diced fresh onion and the garlic.  Add cayenne, salt and pepper.  Crush the dried basil and add to mixture.
Add the remaining tablespoon of bacon fat.  Stir mixture with wooden spoon to incorporate liquids.  Add the remaining
bread crumbs.  The best way to blend the mixture is with your hands.  Once ingredients are well mixed together,
form the mixture into a loaf shape.  You want the loaf to be an intentionally rustic rectangular shape, not a perfect brick.
Place the loaf on the rack inside the foil-lined roasting pan.  Place the roasting pan in the oven on the center rack.
Set timer for 30 minutes.  In a small bowl, mix molasses, mustard and ketchup together with a fork.  This mixture will
be used to glaze the meatloaf.  When the timer goes off after 30 minutes, use a food safe brush to coat the top and
sides of the meatloaf with glaze.  Let the meatloaf bake for another 20 minutes, coat again and bake another 20
minutes, (70 minutes total).  After meatloaf has baked for 70 minutes, use a meat thermometer and check the inner
temperature.  If the thermometer reads 165 degrees or higher, the meatloaf is done.  If not, continue to bake, checking
the temperature at 5 minute intervals.  Bake until the thermometer reads at least 165 degrees.  Once the meatloaf
has been baked to temperature, remove from the oven.  Use a large spatula to lift the meatloaf out of the roasting pan
and place on a cutting board.  Allow the meatloaf to rest for 10 minutes before slicing.  Slice the meatloaf to your liking,
we sliced ours about 1/2 inch thick.  This meatloaf is excellent served with KQ Gold Mashed Potatoes and KQ Roasted
Carrots.


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