Sunday, May 20, 2007

Two New Recipes, One in the Wild!

We got two entries in the blog this week. That’s OK, because it’s been a while since I cooked.

Friday night, our church had what’s called a “Father’s and Sons Campout”. As the name implies, all the dads in the ward take all their sons camping, to the same location. Great time to spend together. Since Jodi was out of town over the weekend, it was good timing, too.

After I got the tent set up, I pulled out the DO, my original 12”-er, and started cooking. I made an old favorite of mine.

Mark’s WOW Layered Meatloaf

12” DO
8-9 coals below
16 coals above

The basic meatloaf:
1 1/2 lb ground beef
1 large onion, chopped
½ cup bread crumbs (or better, crushed crackers or croutons)
2 eggs
Catsup or BBQ sauce to taste
Salt, Pepper, Worcestershire to taste

The other layers:
1 lb medium pork sausage
About 2 cups grated cheddar (I like sharp cheddar, but it’s also good with other yellow cheeses, like Colby or CoJack)

Mix the ground beef, onion, bread crumbs, eggs, sauces, and spices. You could actually use your own favorite meatloaf recipe if you prefer. Divide it in half.

Spread one half of the beef meatloaf mixture in the bottom of the DO. Don’t worry about greasing the bottom, it’ll be plenty greasy on it’s own. Sprinkle a layer of Cheddar. Spread the sausage, then another layer of cheddar. Spread a top layer of meatloaf mixture and then a last sprinkling of cheddar.

Bake, and make sure to turn the oven and the lid about every 15-20 minutes to keep from burning. It goes about an hour. While it’s the best tasting Meatloaf I’ve ever eaten, it’s NOT lowfat! I spoon off the drippings before serving.

This is actually the first time I’ve gotten to cook this “in the wild” so to speak. And actually, it's only the second time I've cooked that way at all. Most of the time it's safe on my back porch, bringing things out from the kitchen. In the woods, it’s kinda tricky, because there’s no table to chop up the onions on, or anything. You just gotta improvise.

This is actually the second time I’ve made this meatloaf, and I really didn’t alter the recipe from the first time. Well, not true. The first time, the sausage was hot, and, while I like hot sausage, I found it overpowered the tastes of the other meat. So, I went with medium this time.

I got some pics, to, and this time, they were shot with a real camera, so they look a lot better.

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