Recipe by T. Woolfe
Actually a sorta pickle and pimento pate' type meatloaf. I got to thinking about the pickle pimento loaf that a lot of us had on wonder bread with catsup for our grade school bound Brown-Bags I wanted a healthier and taster version more like a loafed rouladen. I ground my own primarily to control the fat, but also to mix the meat & additions really well. I must have way too much time on my hands because chanting my mantra "Play With Your Food" I actually made this one.
- 1 1⁄2 lbs ground round
- 1 tablespoon beef base (I use the paste but lo sodium granulated bullion is OK)
- 1 medium yellow onion, med chopped
- 1 cup panko breadcrumbs (Japanese bread crumbs, or any unflavored bread crumbs)
- 2 tablespoons dried celery flakes, plus
- 1⁄2 tablespoon celery seeds (Zap in the spice grinder) or 1 stalk really finely chopped celery
- 1 tablespoon old fashoned blackstrap molasses (The smelly sulphered stuff)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon roasted garlic or 1 teaspoon garlic powder
- 6 -7 medium sweet pickles, julianned
- 1 red bell pepper, roasted,seeded and skinned julianned
- salt and pepper, to taste (remembering both the beef base and bullion have some salt allready)
Directions See How It's Made
- Now the fun and bother begins.
- Smear the beef base or dampined bullion on top of that round BEFORE sliceing for the first grind.
- Grind the meat once through the large die on the grinder.
- Add the Onion, Celery, ahd Panko to the chopped meat and.
- Run it through the grinder again, fine die.
- Add the Molassas, Worestershire, egg, and garlic to the chopped meat.
- Run it through the grinder again still the fine die.
- Add and work in the Roasted pepper and sweet pickle.
- Since I had my old Kitchen Center out for the meatgrinder, I used the dough hooks for this.
- I know,, Lazy Woolfe.
- Pat firmly into a loaf pan, insert the thermometer.
- Bake in a 325 oven untill the internal temp is around 130°F.
- Turn out onto a rack/in pan& reinsert the thermometer.
- Continue bakeing untill you have 140- 145F internal.
- Let cool before trying to slice thinly.
- Makes one heckofa sammich, a tad dry so nextime a bit more fat in the mince.
- Another*Skunkwoolfe* prodiction,, Enjoy.