Post by damnoldhippie on Aug 1, 2007 16:39:15 GMT -5
We had this for dinner last night, had some leftovers for lunch today, and still have plenty to slice thin for sammies or freeze. The three different meats blend flavors nicely. Char doesn't even like lamb, but she likes this.
Triple Meatloaf
Oven at 350
3/4 pound fresh ground bison
3/4 pound fresh ground lamb
3/4 pound fresh ground pork
1 med-large red onion, chopped
6 large cloves garlic, chopped
1/2 lg red bell pepper, chopped
1/2 lg green bell pepper, chopped
2 eggs
6-7 slices of a good, dense, whole-grain or seed bread (our fave is a "3-Seed Bread" from Central Market.) Use the last of a loaf that's going stale, or you can dry slices of bread over a 4-5 hour period by laying on the warm spot of your cooktop near the pilot light vent. Flip 'em every hour or so, so they dry evenly, until they're nearly as dry as toast. Let them cool, and tear into chunks and put in food processor for about a minute, until you have good bread crumbs.
salt/coarse-ground black pepper (about a tablespoon of each)
In large bowl, place onion, garlic and peppers. Stir to distribute evenly. Pour bread crumbs on top of veggies. Crack in the eggs. Tear the raw meat into small chunks and distribute the three meats evenly on top. Scatter the salt and pepper atop the meat. Now get in there and start mashin' and smushin' and blending everything together with your hands, eventually ending up with a loaf that stays together like a batch of bread dough. Knead it as you would dough for about another minute, folding and pressing with the heel of your hand. This really mixes the veggies into the meat and gets everything distributed nicely. Press the resulting loaf into a large loaf pan (ours is about 10 x 4 x 4), pressing sides down so you've got a slightly rounded top. Needs to bake around 60 to 70 minutes.
Serve with real mashed taters, mushroom gravy and steamed green beans w/roasted almond butter.
For real mashed taters I always use large red potatoes, about 8 or 9 of 'em. Boil 'em, drain 'em. Leave the skins on. Place in a big stainless-steel mixing bowl, slice a stick of butter into one inch chunks, add about a cup of Daisy sour cream, and salt/pepper to taste. I use an old-fashioned wire-type potato masher...just git in there an' git after it. After things are all mashed together, stir w/wooden spoon until well-mixed and fluffy.
For a quick mushroom gravy, slice and saute in some olive oil about 8oz of sliced fresh brown or white mushrooms along with a very thinly sliced/chopped yellow onion. Stir and cook until the mushrooms begin to soften. Cover and let cook until they are reduced and the onions are nearly carmelized. Add two beef boullion cubes and about two cups of water. Cover and let it come to a boil again. Stir a tablespoon of corn starch into a tiny bit of cold water. Pour this into the boiling mushrooms slowly, stirring while you do. Boil for about another minute or two and season to taste.
For roasted almond butter, roast sliced almonds in slow oven for about 7 to 10 minutes...they should be golden brown. Melt about a 1/2-stick of butter and stir in roasted almonds. Great over any veggies, especially green beans or broccoli.
(If you want to go a slightly different, more homestyle presentation, top the meatloaf with about a half-inch thick layer of ketchup and lay three strips of bacon across the top before baking. Serve with home-fries and ketchup, and corn-on-the-cob.)
Triple Meatloaf
Oven at 350
3/4 pound fresh ground bison
3/4 pound fresh ground lamb
3/4 pound fresh ground pork
1 med-large red onion, chopped
6 large cloves garlic, chopped
1/2 lg red bell pepper, chopped
1/2 lg green bell pepper, chopped
2 eggs
6-7 slices of a good, dense, whole-grain or seed bread (our fave is a "3-Seed Bread" from Central Market.) Use the last of a loaf that's going stale, or you can dry slices of bread over a 4-5 hour period by laying on the warm spot of your cooktop near the pilot light vent. Flip 'em every hour or so, so they dry evenly, until they're nearly as dry as toast. Let them cool, and tear into chunks and put in food processor for about a minute, until you have good bread crumbs.
salt/coarse-ground black pepper (about a tablespoon of each)
In large bowl, place onion, garlic and peppers. Stir to distribute evenly. Pour bread crumbs on top of veggies. Crack in the eggs. Tear the raw meat into small chunks and distribute the three meats evenly on top. Scatter the salt and pepper atop the meat. Now get in there and start mashin' and smushin' and blending everything together with your hands, eventually ending up with a loaf that stays together like a batch of bread dough. Knead it as you would dough for about another minute, folding and pressing with the heel of your hand. This really mixes the veggies into the meat and gets everything distributed nicely. Press the resulting loaf into a large loaf pan (ours is about 10 x 4 x 4), pressing sides down so you've got a slightly rounded top. Needs to bake around 60 to 70 minutes.
Serve with real mashed taters, mushroom gravy and steamed green beans w/roasted almond butter.
For real mashed taters I always use large red potatoes, about 8 or 9 of 'em. Boil 'em, drain 'em. Leave the skins on. Place in a big stainless-steel mixing bowl, slice a stick of butter into one inch chunks, add about a cup of Daisy sour cream, and salt/pepper to taste. I use an old-fashioned wire-type potato masher...just git in there an' git after it. After things are all mashed together, stir w/wooden spoon until well-mixed and fluffy.
For a quick mushroom gravy, slice and saute in some olive oil about 8oz of sliced fresh brown or white mushrooms along with a very thinly sliced/chopped yellow onion. Stir and cook until the mushrooms begin to soften. Cover and let cook until they are reduced and the onions are nearly carmelized. Add two beef boullion cubes and about two cups of water. Cover and let it come to a boil again. Stir a tablespoon of corn starch into a tiny bit of cold water. Pour this into the boiling mushrooms slowly, stirring while you do. Boil for about another minute or two and season to taste.
For roasted almond butter, roast sliced almonds in slow oven for about 7 to 10 minutes...they should be golden brown. Melt about a 1/2-stick of butter and stir in roasted almonds. Great over any veggies, especially green beans or broccoli.
(If you want to go a slightly different, more homestyle presentation, top the meatloaf with about a half-inch thick layer of ketchup and lay three strips of bacon across the top before baking. Serve with home-fries and ketchup, and corn-on-the-cob.)