Tuesday, September 21, 2010

Savory Meat Loaf

Care for a slice of heart attack?
Uhgggh... there is just soooo much wrong with this dish, I hardly know where to start...  It is a solid brick of greasy meat with a surprising (and not in a good way) core of hard boiled eggs. I have so many questions... Why??? Why does this exist?  For the love of god, why are there hard-boiled eggs in the middle of this culinary monstrosity? What sort of sick joke was the Homemakers Research Institute pulling on humanity?  Were heart attacks not a cause for concern in the the 1960's?  When a person dropped dead with blocked arteries at 41, was that considered a full lifespan instead of a cautionary tale? 

In the photo below, do you see the liquid pooling in the crack near the center of the loaf? And the liquid in the corners of the of the dish?  That is fat.  That is hot, liquid fat that cooked out of the meat.  Blargh!
This is not an optical illusion.  It really did look this gross.
I don't know where they get off calling this meatloaf "savory" either.  I guess in their minds, the fact that it isn't sweet makes it automatically default to savory status.  This doesn't actually have a lot of flavour or seasoning in it (unless you call "grease" a flavour).  The only thing it has is a small amount of chopped onion and a bit of salt and pepper.  I only ate one slice of meatloaf last night, but the grease soaked all through it and made me feel majorly queasy.

I shouldn't bitch too much about this.  I knew I'd be putting my health and stomach lining on the line in the name of science when I started this blog.  All I'm saying is that I'd better get a Nobel Prize for my efforts one of these days.  I'm like Marie Freakin' Curie, here!

I have the coolest loaf pan, though.
Savory Meat Loaf
2 pounds ground beef
1/2 pound ground pork
1/2 cup fine dry breadcrumbs
2 tablespoons milk
1 tablespoon lemon juice
2 tablespoons chopped onion
2 teaspoons salt
1/4 teaspoon pepper
4 hard-cooked eggs

Combine all ingredients except hard-cooked eggs. Pack half the meat mixture into a 5x9 inch loaf pan.  Arrange shelled hard-cooked eggs in a lengthwise row through center of loaf.  Pack remaining meat mixture over eggs.  Bake in moderate oven (350° F) until done, about 1½ hours. Serve hot or cold.  Serves 8.


  1. Sorry for the late post! Better late than never...?

  2. Lovely pan, but oh dear, an egg? I don't think the pan is enough to redeem this dish. You are a brave woman.

  3. Beleive it or not, this meatloaf experienced a second life!

    I let the fat solidify in the fridge for a couple of days, then I carved it off (Yep, I said "carved"...it was about 2 cups worth). I took the eggs out, as they had been permanently tainted, and then crumbed up the meat and put it in a saucepan with onion, garlic, carrots, and tomato sauce. Then I let it bubble away for an hour or so and put it on noodles.

    I don't like to waste food, and this was the only way anyone in the family (including yours truly) could stomach it!

  4. Holy cow! Sorry about all the typos in that last comment!