Oops, I did it Again!

I have been credited for chucking meat on purpose.  Over the years, in fact, I have chucked several semi-loads of bad meat.  I know, I know….people are starving in….this is bad shopping, bad planning, bad karma!  I have been in my house for three solid days with these roasts and hamburger patties, and still they did not managed to get cooked or served.  This is my meat chucking confessional.  I don’t take it lightly.  The meat got chucked again:  here & here.  If I was a better planner/cook/ok, even MOTHER…..then, I wouldn’t be a Mother Chucker!!!  Kristin,  on the other hand, has managed to make a beautiful meatloaf tonight, even though she was in her van for six chuckin’ hours! See, her beautiful unchucked meatloaf?

Like I said, I don’t like it, but, I did it, Again.

Meatchuckin’ Meatloaf Recipe (by Kristin and Devon)

3 lbs. ground beef

1/2 vidalia onion/medium dice

1 1/2 orange pepper/medium dice

4 celery stalks/small dice

1 C. chopped parsley

3 Tbls. Worcestershire

2 Tbls. sea salt

2 Tbls. chopped garlic

1/2 C. panko bread crumbs

1. Mix all of the above ingredients until combined.

2. Shape into three loaves and place on a sheet tray.

Make Topping:

2 Tbls. olive oil

1 can of tomato sauce (approx. 18 oz.)

1 can of diced tomato (approx. 15 oz.)

2 small yellow onions/small dice

1 Tbls. chopped garlic

1/4 C. chiffonade of basil

3 Tbls. of marmite

1.   Heat olive oil in a medium sauce pan.

2.  Add onions and caramelize.

3.  Add garlic and simmer for 10 minutes to thicken.

4.  Add basil and marmite, stir in and turn off heat.

(The topping recipe will make more than you need…save to serve with eggs…will make your breakfast extra special!)

Spread the topping, generously on all three meatloaves!

Bake at 350 degrees F for approximately 1 hour until no longer pink in the center.

*This recipe obviously makes a large portion!  We served 17 people with one loaf left over.  Use this recipe for a large crowd, or cut the recipe into thirds!  Meatloaf is one of those things you can change, doctor and have fun with!  Ours is never the same!

Join the Conversation!

  1. Hey Kristin,
    Would you recommend sauting the onions, garlic celery peppers before adding them to the meat…or do you go for the crunch?

  2. Kristin Potler says:

    not needed…just mix it together and cook…an hour later, the veggies are soft…

  3. laura decker says:

    so chris ann, how many pounds of ground beef can you throw away… 😉

  4. As many as it takes!

  5. I laughed out loud at this post! Thank you for sharing your blog with me, Chris Ann!
    -Megan (AKA Ms. Bernhardt, Ian’s teacher!)

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