A lot of people have meatloaf recipes, right? There's a fun topic.
1lb ground turkey (approx, can add another pound of this or ground beef to stretch it out)
1lb ground turkey sausage
bbq sauce (preferably sweet baby ray's raspberry chipotle)
2 eggs
beer
bread crumbs
onion & mushrooms (cooked down and caramelized, allowed to cool)
bacon (not thick cut)
provel cheese (yes, provel, not provolone)
proscuitto or salami (optional)
Mix up all ingredients (except the bacon and cheese), preferably keeping a helper nearby to add additional liquids or breadcrumbs as necessary to achieve the desired consistency.
Form two logs of meat (you need to have two, trust me) and create a trough in each one.
Lay provel cheese ropes into the cavity (if using proscuitto or salami, line the trough with it first, then lay in/wrap the cheese)
Tuck the meat up around to completely encase the cheese.
Lay the bacon over the top of each loaf, covering as much as possible.
Brush the bacon/loaf with more of the bbq sauce and bake.
Maybe about 375*, until the bacon is cooked.
Let the meatloaf rest for a little bit, or the cheese will all run out when you cut into it.
Mmmmm ... that sounds like a good Father's Day recipe (as my dad would like it and he'll be home by Father's Day).
That particular cheese might be a challenge. ~thinks it can't be as easy as just using the three cheeses in combination, but will probably try it that way~
Come on 'Bat Out Of Hell' is a brilliant song. There's no need to butcher Meatloaf 😄
Howard Walker
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😛 lol nice, thanks!
I usually use ground sirloin and ground pork in my meatloaf. I don't measure anything, I just add chopped onions and mushrooms, one egg, breadcrumbs and some fresh thyme and/or rosemary. Smashi it all together and hope for the best!
Chris Benner
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@pendean wrote:
Same recipes as yours, except I use Beef and Italian Sausage (Sweet or spicy, depends on my mood): can only get Provel seasonally down here, so a Provolone/Mozz mix it is usually.
What excellent taste you have, Dean! 😄
I used to use beef and italian sausage, until I started adding the cheese and bacon... then I switched to leaner meat so I could feel healthier. lol
@cbenner wrote:I usually use ground sirloin and ground pork in my meatloaf. I don't measure anything, I just add chopped onions and mushrooms, one egg, breadcrumbs and some fresh thyme and/or rosemary. Smashi it all together and hope for the best!
I don't measure much, I season by feel and smell, lol. Drives my husband nuts, because he wants to try to replicate some of my stuff but wants exact directions.
One place where we differ is herbs. I'm quite sensitive to the taste of most herbs and can only use them sparingly... but, DH (having burned off all of his tastebuds with uber-hot tea, imho 😉 ) loves to use a ton of herbs. ~shudders delicately~
@Mistress0fTheDorkness wrote:
There's a recipe here: http://st-louis-pizza.com/provel-cheese.php as well as some suggested uses:
"""you can try this basic formula: 2 cups shredded provolone, 1 cup shredded swiss, 1 cup shredded white cheddar. Mix it well, and add two or three drops of liquid smoke"""
Excellent - thanks! I don't have liquid smoke, but I'm guessing I can find that if I just go looking for it.
Finally got to try the OP recipe this week - my parents make great guinea pigs!
I didn't have a loaf pan, so we made large meatballs instead:
1/2 a meatball ended up being just right. We ate it with a side of baked zucchini:
Nom, nom!
So, can I tell you the adventure of making this meatloaf? If you don't want to hear it, you can stop reading now ....
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