Quick Meals with Stu Paprocki ep. 20 - Meatloaf
- 10 years ago
I hope this meatloaf gets me back to the top of the sexual food chain.
Ingredients:
The Loaf
1.5 lbs. Ground Beef (I like 85% lean for this recipe)
1/2 cup crushed Saltine crackers
1 egg
1/3 cup Milk (whole milk is best)
1/2 cup chopped Onions
4 tbsp. Ketchup
1/2 tsp. Salt
1/4 tsp. Pepper (white pepper FTW)
1/4 tsp. Dry Mustard
1/4 tsp. Garlic Powder
The Glaze
1/2 cup Ketchup
2 tbsp. Brown Sugar
2 tbsp. Dry Mustard
2 tbsp. Sriracha Sauce (if substituting another hot sauce use less than 2 tbsp.)
Chef Stu Paprocki Contact Info:
• Twitter: @stupaprocki
• Facebook: https://facebook.com/stu.paprocki
• Email: stu.paprocki@gmail.com
• Tumblr: stupaprocki.tumblr.com
Bio:
After last week’s episode, Funeral Potatoes, I probably owe all my dedicated Taste Buds an apology. Do you know who I don’t owe an apology to? Mitch. That rascal copulated with my girlfriend.
Recipe:
Do yourself a favor and get your ground meat out of the oven 30 minutes before you start this recipe. Fridge fresh meat can be unbearably cold on your phalanges (those are your fingers, Taste Buds).
Your next step should be preheating your oven to 375 degrees.
Then you’re going to make your glaze. Take a bowl mix together your 1/2 cup ketchup, 2 tbsp. brown sugar, 2 tbsp. dry mustard, 2 tbsp. sriracha sauce. That’s your glaze.
Now it’s time to assemble you loaf. Start off by cracking an egg into a large mixing bowl. Then beat that egg up nice and good. Then make about a 1/2 cup of crushed saltine crackers. Through the years, I’ve found that you usually need about 15 crackers to get that 1/2 cup. You can crush them in a bowl or a plate with a spoon or place them in a Ziploc bag and crush them with your bare hands. Either way, add your 1/2 cup of crushed saltines to your beaten egg along with the rest of your loaf ingredients: your ground meat, your milk, your chopped onions, your ketchup, your salt, your white pepper, your dry mustard, and your garlic powder. Then wash your hands because you’re going to use your mitts to mix all those ingredients up real good.
When you’re finished manually commingling all those ingredients, wash your hands. Then spread your glaze over the inside surface of your loaf pan. Then plop in your loaf and cover the top of it with a nice layer of glaze.
Place your meat loaf in your 375 degree oven and cook for 45-60 minutes. But your work isn’t complete yet, Taste Buds. Ten minutes into the cooking, open your oven up and lather half of your remaining glaze on the top of your loaf. Close the oven up and keep cooking. Ten minutes before your loaf is ready to come out, open your oven up once again and spread the rest of your remaining glaze all over that loaf.
When your meatloaf is finished cooking you’ll want to drain off all the excess fat and grease, into the proper receptacle, before serving. Once you do that slice it, serve it, and you’ve got yourself another quick and delicious meal sure to make your taste buds PAP!
Ingredients:
The Loaf
1.5 lbs. Ground Beef (I like 85% lean for this recipe)
1/2 cup crushed Saltine crackers
1 egg
1/3 cup Milk (whole milk is best)
1/2 cup chopped Onions
4 tbsp. Ketchup
1/2 tsp. Salt
1/4 tsp. Pepper (white pepper FTW)
1/4 tsp. Dry Mustard
1/4 tsp. Garlic Powder
The Glaze
1/2 cup Ketchup
2 tbsp. Brown Sugar
2 tbsp. Dry Mustard
2 tbsp. Sriracha Sauce (if substituting another hot sauce use less than 2 tbsp.)
Chef Stu Paprocki Contact Info:
• Twitter: @stupaprocki
• Facebook: https://facebook.com/stu.paprocki
• Email: stu.paprocki@gmail.com
• Tumblr: stupaprocki.tumblr.com
Bio:
After last week’s episode, Funeral Potatoes, I probably owe all my dedicated Taste Buds an apology. Do you know who I don’t owe an apology to? Mitch. That rascal copulated with my girlfriend.
Recipe:
Do yourself a favor and get your ground meat out of the oven 30 minutes before you start this recipe. Fridge fresh meat can be unbearably cold on your phalanges (those are your fingers, Taste Buds).
Your next step should be preheating your oven to 375 degrees.
Then you’re going to make your glaze. Take a bowl mix together your 1/2 cup ketchup, 2 tbsp. brown sugar, 2 tbsp. dry mustard, 2 tbsp. sriracha sauce. That’s your glaze.
Now it’s time to assemble you loaf. Start off by cracking an egg into a large mixing bowl. Then beat that egg up nice and good. Then make about a 1/2 cup of crushed saltine crackers. Through the years, I’ve found that you usually need about 15 crackers to get that 1/2 cup. You can crush them in a bowl or a plate with a spoon or place them in a Ziploc bag and crush them with your bare hands. Either way, add your 1/2 cup of crushed saltines to your beaten egg along with the rest of your loaf ingredients: your ground meat, your milk, your chopped onions, your ketchup, your salt, your white pepper, your dry mustard, and your garlic powder. Then wash your hands because you’re going to use your mitts to mix all those ingredients up real good.
When you’re finished manually commingling all those ingredients, wash your hands. Then spread your glaze over the inside surface of your loaf pan. Then plop in your loaf and cover the top of it with a nice layer of glaze.
Place your meat loaf in your 375 degree oven and cook for 45-60 minutes. But your work isn’t complete yet, Taste Buds. Ten minutes into the cooking, open your oven up and lather half of your remaining glaze on the top of your loaf. Close the oven up and keep cooking. Ten minutes before your loaf is ready to come out, open your oven up once again and spread the rest of your remaining glaze all over that loaf.
When your meatloaf is finished cooking you’ll want to drain off all the excess fat and grease, into the proper receptacle, before serving. Once you do that slice it, serve it, and you’ve got yourself another quick and delicious meal sure to make your taste buds PAP!