Anti-Martha Stewart Meatloaf Recipe
Overview:
This Anti-Martha Stewart Meatloaf recipe is a rebellious take on the classic dish, featuring a blend of ground beef and pork sausage, with a hint of onion and Worcestershire sauce for added depth of flavor. What sets this meatloaf apart is the inclusion of crackers, a controversial ingredient according to Martha Stewart, but one that brings a delightful moistness and texture to the dish. Perfect for a cozy winter night or a quick weeknight meal, this recipe is a hit with both kids and adults alike.
Nutritional Information (Per Serving):
- Calories: 429.8
- Fat Content: 32.3g
- Saturated Fat Content: 11.4g
- Cholesterol Content: 136.9mg
- Sodium Content: 793.9mg
- Carbohydrate Content: 6.5g
- Fiber Content: 0.2g
- Sugar Content: 5.3g
- Protein Content: 27g
Ingredients:
- 1 to 1 1/2 pounds ground beef
- 1 pound pork sausage
- 1/2 onion, finely chopped
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1/2 beef bouillon cube, crumbled
- 1/2 cup ketchup
- Salt, to taste
- Pepper, to taste
- Cayenne pepper, to taste
- Crushed crackers (quantity as needed)
Instructions:
| Step | Description |
|---|---|
| 1 | Begin by preheating your oven to 350 degrees Fahrenheit. |
| 2 | In a large mixing bowl, combine the ground beef, pork sausage, finely chopped onion, egg, Worcestershire sauce, crumbled beef bouillon cube, ketchup, salt, pepper, and cayenne pepper. Mix everything thoroughly until well combined. |
| 3 | Gradually mix in the crushed crackers until evenly distributed throughout the meat mixture. The crackers will help bind the ingredients together and add moisture to the meatloaf. |
| 4 | Transfer the meat mixture into an ungreased loaf pan, pressing it down firmly to form a loaf shape. |
| 5 | Place the loaf pan in the preheated oven and bake at 350 degrees Fahrenheit for 60 to 90 minutes. Note that if you’re baking at high altitude, the meatloaf may require the full 90 minutes to cook through. At lower altitudes, it may be done sooner, so keep an eye on it to prevent overcooking. |
| 6 | Once the meatloaf is cooked through and has reached an internal temperature of 160 degrees Fahrenheit, remove it from the oven and let it rest for a few minutes before slicing and serving. |
| 7 | Optionally, for a gourmet twist, consider serving the meatloaf with honey Dijon salad dressing instead of ketchup. This substitution adds a touch of elegance and complements the flavors of the dish beautifully. |
Tips:
- For best results, use a mixture of ground beef and pork sausage. The combination adds richness and depth of flavor to the meatloaf.
- Don’t skip the crackers! While unconventional in traditional meatloaf recipes, they are the secret ingredient that keeps this meatloaf moist and tender.
- Adjust the seasonings to suit your taste preferences. If you like it spicy, add extra cayenne pepper for a kick.
- If you’re short on time, you can prepare the meatloaf mixture ahead of time and refrigerate it until you’re ready to bake. Just remember to adjust the baking time accordingly if the mixture is chilled.
Conclusion:
This Anti-Martha Stewart Meatloaf recipe is a flavorful departure from the ordinary, with a rebellious spirit that challenges traditional culinary norms. Whether you’re cooking for a family dinner or hosting a casual gathering, this meatloaf is sure to be a crowd-pleaser. So embrace your inner rebel chef and give this recipe a try—you won’t be disappointed!
