RECIPE #445, DAY #616
ORIGINAL RECIPE: “Brattleboro ‘Commune-Style’ Loaf,” from Bert Greene’s Kitchen Bouquets
TIMING: 1 ½ hours
DIFFICULTY: Easy, easy, easy
TOOLS: A baking pan with some depth, a mixing bowl, etc.
COOK TYPE: Oven
HEALTH: This is as old-school as it gets. Just a whole lot of meat, some veggies and spices, some fillers, like bread crumbs and binders, like eggs and milk. If you serve it with some old-school vegetable sides, like mashed potatoes and corn or green beans, you’ll be okay. Just don’t go with ye old can of beans or box of potatoes, like we used to have. Use fresh, homemade foods.
EXPERIENCE: It was tantalizing to me to make a meatloaf with sausage meat. What a simple way to shortcut to great flavor. But I knew that it was going to taste different from our usual meatloaf with either a ketchup or brown gravy. It certainly did. Made from pork and reminding one faintly of breakfast foods, this is a great change from the usual.
NOTES: I used a bulk breakfast sausage, because that is easier to find where I shop. If you could find an Italian bulk sausage, this would be more what it was written to be, but pretty darn different. I also did not use spicy, but I love spicy.
- Preheat oven to 350F.
- In a large mixing bowl, crumble 2 slices of whole wheat bread and drizzle with ½ cup milk. Add 1 egg and mix well.
- Add ½ cup diced green apple, ½ cup diced celery, and ¼ cup wheat germ. Mix, then add 1 pound ground pork, 1 pound spicy bulk sausage, ½ teaspoon salt, 1/8 teaspoon ground pepper, 2 tablespoons chopped parsley, an optional teaspoon chopped basil, pinch of thyme, and a pinch of nutmeg. Do not over-mix.
- Shape loaf into a baking dish, leaving a little space around the loaf. Bake 1 hour and 15 minutes before checking for done-ness. Let rest before slicing to serve.
Serve with mashed potatoes and corn or green beans. A cup of milk would about do it.
LEFTOVER IDEAS: Meatloaf sandwiches. If this is going to way too much, just halve the recipe and reduce cooking time.
*Recipe changed from the original.