I preface this food story by saying that I'm a busy cook. And by that mean that I don't mind using fifty ingredients when it really only takes fifteen ingredients to make the dish really good. However, my daddy is by no means a busy cook. His cooking style is in your face, bold and spicy. However, his recipes are usually short, simple and to the point, but not this one.. This recipe is very busy, but this meatloaf is damn good. So, without further a due I present to you....
Daddy's Darn Good Meatloaf
INGREDIENTS
1 package of Lipton (or Knorr) onion soup mix
1 can of Campbell's beef and barley soup
2 pounds lean ground beef or ground turkey (preferably dark meat)
2 large eggs (lightly beaten)
1/2 cup rice
7 tablespoons ketchup
1 ½ teaspoons Worcestershire sauce
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup green bell pepper
3 cloves of finely chopped garlic
EQUIPMENT & SUPPLIES
9 inch Baking Pan
Non-Stick aluminum foil or parchment paper
Large bowl
INSTRUCTIONS
As long you are NOT using a glass or ceramic baking pan, preheat the oven to 350 degrees. Otherwise turn the oven to 350 degrees AFTER you prepare the meatloaf to bake AND put the pan in the oven. Line the baking pan with parchment paper or non-stick aluminum foil. Put meat and all ingredients together in a large bowl and blend with your hands adding rice last. Shape mixture into loaves. Put into lined pan and bake for about forty-five minutes to an hour, checking for doneness but not draining liquid off. You need the liquid to soften and cook the rice in the meatloaf. Cover meatloaf with another piece of aluminum foil and let it rest for ten minutes after taking it out of the oven then serve and enjoy.
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