Sunday, November 15, 2009

Lacey's Salt Crusted BBQ Chili Verde Sauce Meatloaf

There really isn't a good way to make a loaf of meat smothered in some sort of sauce look great on a photo. In my opinion at least. So there it is...
When making meatloaf I always look in the depths of the fridge and bottom most shelf in the door to see what bottled sauces have been lurking around a little too long so I can use them up. This time I found bag of shredded carrots, thai chili sauce and some gluten free Chile Verde BBQ Sauce I had picked up on my last trek to Whole Foods Market in the search of wheat and dairy free items my daughter could eat. And let me be honest here, I HEART Whole Foods. I wish it wasn't so far away (100 miles) because the store inspires me every time to try new foods and cooking methods. And their cheese section? O - M - G!
Grabbing the carrots, Chile Verde sauce and the rest of the ingredients on my meatloaf recipe roster, I tossed them all in a bowl:
Two packages of 7% all natural hamburger
2 eggs
small squirt of ketchup
about 3/4 cup of oats
1/2 cupish of bread crumbs
salt and pepper
around 1 cup of the Chile Verde BBQ Sauce
Pre shredded carrots I chopped up even finer - 3/4 cup
I put on some rubber gloves and got to work mushing and mixing it all up, saw it was too runny and added another dump of oats in. Perfect.

Get out the cookie sheet, place some parchment paper on top and dump out the meat mix. Form into a loaf with your hands (hence the "meatloaf" name). This time I got creative and got out my smoked Hawaiian Sea Salt and patted a good helping into the top of the loaf and it was definitely worth the use of the expensive salt.
Pop the meatloaf in the oven on 375 for about an hour. Mine took over an hour because the loaf was bigger.
I prefer this method over placing the loaf in a bread pan because all the juices and fat and stuff can run off the meatloaf rather than it baking in its own grease. And I've never had an issue with it turning out anything other than perfectly moist.

This version was much sweeter than my standard issue loaf, but that is to be expected with the Chile Verde sauce and the carrots. The salt crust on top made each bite a savory treat, I won't be forgetting to add that little marvel in again any time soon! We always have left overs, our favorite part. We enjoyed meatloaf sandwiches on roasted garlic sourdough bread all week for lunch. YUM.


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