Sunday, November 6, 2011

Weekend Cook: Pork, Beef and Blue Cheese Meatloaf!

 This comes together fast, then bakes slowly.

Beef and Pork Meatloaf
Makes (2) loaves
Serves 8

1 lb. Ground Beef
1 lb. Ground Pork
1 Large Onion, pureed in a food processor
6 oz. Blue Cheese, crumbled*  (I used our farm’s Madison)
3 Eggs
1/4 cup Minced Garlic (about 8 cloves)
6 TB Breadcrumbs
1 TB Italian Herb Blend (salt-free)
4 tsp. Black Pepper
2 tsp. Powdered Garlic
2 tsp. Powdered Onion

Mix all ingredients together.  Microwave a test piece and adjust for salt if necessary – this varies according to the amount of salt in the blue cheese.

Let stand in the refrigerator for 1/2 hour.

Preheat oven to 350f.

Transfer mixture to two ungreased 9-inch loaf pans.  Bake until the internal temperature is 160f, about 1½ - 2 hours. 

*If cheese is very salty, reduce the amount by half.

I served it with creamed leeks and steamed squash.  The best part is the crunchy crispy top!