Meatloaf

Using the meatloaf pan I posted earlier I made this meatloaf last weekend. Using a fattier beef will give the loaf more flavor. The pan with removable tray will allow the fat to cook out and drain to the bottom but still keep the flavor. I found a few recipes and took the parts I like the best to make this one. Feel free to amend it as needed.

2 lbs ground beef. 80/20 or 75/25 fat ratio
1 pound fresh ground sausage
2 eggs beaten
cracker crumbs (about a stack of Ritz or Townhouse)
1 tsp worchestershire sauce
ketchup (just cover top in the mixing bowl)

Mix ingedients in bowl but don't mix too much as it will cause loaf to become too compact.

For glaze:
2 Tspoon worchestershire sauce
1 cup ketchup
3/4 cup brown sugar

Preheat oven to 350
Using utensil form meatloaf into pan with middle raised a bit. Use glaze to cover top evenly. Place meatloaf on middle rack and don't cover with foil. Bake for 1.5 to 2 hours.

Tools of the Trade

I'm by no means a master chef or anything, but I do make a few things pretty good. I don't cook as much as I would like due to working afternoon shift. I try to cook on the weekends but it doesn't always work out. I have been trying a few things or tweaking a few things with new ingedients. I'd like to get a rotisserie for my grill as well as a rib rack and beer can chicken cooker. I have been using my iron skillet more, but I also would like to use it more.

Below are the pictures and links to the items I use and some things I would like to get.

The few itmes I have.







Lodge 12" Cast Iron Skillet





Meatloaf Pan






Kenmore 3 Burner Grill





Black & Decker Food Processor