This was inspired by a thread in IMHO (I think) about the glory of meatloaf sandwiches. Please post your favorite meatloaf recipe.
Nott’s Horseradish Meatloaf with Bourbon Cornmeal Crust, vers. 4.0.
Makes two loaves
2 lbs. ground beef, not the lean kind
6 slices bacon, cooked and crumbled
1 1/2 cup pasta sauce
1 cup rolled oats
6.5 oz. prepared horseradish (not sauce, and yes, that’s the whole jar)
1/2 Hungarian (banana) pepper, chopped
1/4 green bell pepper, chopped
1 stalk celery, chopped
1/2 cup chopped onion
1 teaspoon fresh rosemary, minced
1/2 teaspoon paprika
1/2 teaspoon curry powder
3 cloves garlic, chopped
2 tablespoons ginger root, grated or minced
8 dashes Frank’s Red Hot Sauce (dash= quickly, vigorously turn the bottle over so you get a squirt)
2 teaspoons brown sugar
1 ounce Kentucky Straight Bourbon per loaf
yellow corn meal
Preheat oven to 375 degrees F.
Put all ingredients (except the bourbon and cornmeal) in a big bowl, and moosh them together with your hands. Divide in half, and form into two loaves with sloping sides in two baking dishes.
Pour 1 ounce of bourbon on each loaf. Dribble cornmeal with your fingers onto each loaf until the loaf is hidden. It looks like too much, but it’s not.
Bake for 1 1/4 to 1 1/2 hours. There will be a crispy, fatty ring of corn-mealy stuff around the bottom of each loaf. You may discard that, but it’s mighty tasty.