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I had 6 chicken thighs to use up so I though about Gumbo, but that morphed into chicken meat balls. Then I thought Gumbo Meatballs, but ended up with Gumbo Meatloaf. I thawed out a half pound of andouille and skinned and boned the thighs. I had cooked bacon the night before, but saved the pan for something and here is it. I diced onion, celery and garlic then wiped out all oil from the pan and sweated my sofrito so as to dissolve and absorb the bacon fond which it did. I blitzed the meats in the food proc then soaked some torn peasant bread in water seasoned with a garlic/pepper blend and dried parsley. Since I'm out of fresh bell peppers I added roasted red peppers to the final mix. Meat(s), sofrito, egg, red peppers and lightly squeezed bread into the bowl, seasoned with salt, pepper, smoked paprika, ground sage, fillet powder and a dash of worcestershire then mix really well. I had to add some seasoned panko as it was loose. I formed it on parchment on a sheet pan then brushed some kicked up ketchup and covered with bacon. Baked at 350 for @1.5hrs. This is some of the best tasting meatloaf I've made in a long time. I can't wait to make sandwiches out of it.
What goes better with meatloaf than a "cowboy hashbrown"? Simply pealed golds, grated, soaked and squeezed then salt & pepper and into a hot, skillet oiled with "butter schmaltz" turned once.
What goes better with meatloaf than a "cowboy hashbrown"? Simply pealed golds, grated, soaked and squeezed then salt & pepper and into a hot, skillet oiled with "butter schmaltz" turned once.