HWHII Posted February 3, 2010 Share Posted February 3, 2010 Upon writing this thread I realize I might take a little heat for posting a cooking recipe on this web site. It might even jeopardize my on going quest to reach member status here with the administrator. My friends, family and any one who have had this meatloaf say it is the be all end all best they have ever had and I should share my secret ingredients with them so today I give it up to the world and rest my sole of anymore quilt. So here it is. I usually make this in a 8 pound loaf but I cut it in half to make it more manageable. BLACKSMITHS MEATLOAF 4lbs ground beef ( I like to use the cheap fatty stuff ) 4 eggs 1 large onion chopped 1 Tbls ground pepper 1 Tbls garlic powder 1 Tbls Lawreys seasoning salt 1 Tbls crush red pepper flakes 1 tsp cayenne pepper ( for the brave ) 1 cup Pace Picante sauce medium 1 1/2 cups shredded chedder cheese rolled oats ketchup Mix thoroughly together in a bowl ( using your hands is the best way ) and add oats till it firms up about 1 cup. Dump out and beat into a loaf Place into baking pan glaze it with ketchup and bake at 425 for 60 to 90 mins. depending on how done you like it. If one person out there tries it and likes it will be worth it. Enjoy :D Quote Link to comment Share on other sites More sharing options...
Sam Thompson Posted February 3, 2010 Share Posted February 3, 2010 I was just wondering what to have for tea tomorrow! Quote Link to comment Share on other sites More sharing options...
pkrankow Posted February 3, 2010 Share Posted February 3, 2010 When the blueprints come back that will have to go into Vulcan's Grill. II'll have to try it, it looks like a good recipe. Phil Quote Link to comment Share on other sites More sharing options...
Bill Roy Posted February 3, 2010 Share Posted February 3, 2010 The list of ingredients in your recipe has an obvious regional influence of the Southwest USA. Hot and spicy! My wife never makes her meatloaf the same way twice. It's always a little different each time. We used to live in New Mexico years ago and got used to the heat. We'll have to try yours soon, for sure. Thanks, Quote Link to comment Share on other sites More sharing options...
Timothy Miller Posted February 4, 2010 Share Posted February 4, 2010 Think you will need to cook it with a hardie hole in it. Quote Link to comment Share on other sites More sharing options...
TimB Posted February 4, 2010 Share Posted February 4, 2010 Think you will need to cook it with a hardie hole in it. There you go, we seem to be in need of some anvil shaped meatloaf pans. Gave my wife the recipe today and she agreed it sounds good Quote Link to comment Share on other sites More sharing options...
David E. Posted February 4, 2010 Share Posted February 4, 2010 I am going to give my wife a shock and cook this for her, I don't think Pace Picante sauce is available here in the UK and I do not know what it is,Does anyone know what would be similar that I could use as a substitute, thanks for the recipe HWH11 and to anybody who replies with a solution. David. Quote Link to comment Share on other sites More sharing options...
southernforge Posted February 4, 2010 Share Posted February 4, 2010 Pace Picante Sauce 10 3/4 oz. can tomato puree 2 tbls. white vinegar 1/3 cups onion, chopped fine 3 jalapeno peppers, chopped fine 1/2 teas. salt 1/2 teas. dried minced garlic 1 1/4 cup water|Mix all ingredients together and place in a saucepan. Bring to a boil, and then simmer until the desired thickness is achieved. The amount of jalapenos can be altered to your taste. from http://www.recipetrove.com/component/option,com_mtree/task,viewlink/link_id,938/Itemid,26/ Quote Link to comment Share on other sites More sharing options...
CBrann Posted February 4, 2010 Share Posted February 4, 2010 Sounds good.... I was expecting a picture of an iron bloom.... Cliff Quote Link to comment Share on other sites More sharing options...
clinton Posted February 4, 2010 Share Posted February 4, 2010 I am going to give my wife a shock and cook this for her, I don't think Pace Picante sauce is available here in the UK and I do not know what it is,Does anyone know what would be similar that I could use as a substitute, thanks for the recipe HWH11 and to anybody who replies with a solution. David. It is a chunky salsa there must be something simillar over there Quote Link to comment Share on other sites More sharing options...
David E. Posted February 4, 2010 Share Posted February 4, 2010 Thanks Clinton and anvilflower, if I cannot find a chunky salsa, I can follow the recipe (thanks for the link) :) Quote Link to comment Share on other sites More sharing options...
TimB Posted February 5, 2010 Share Posted February 5, 2010 I am going to give my wife a shock and cook this for her, I don't think Pace Picante sauce is available here in the UK and I do not know what it is,Does anyone know what would be similar that I could use as a substitute, thanks for the recipe HWH11 and to anybody who replies with a solution. David. I must be a meathead, why didn't I think of that! Quote Link to comment Share on other sites More sharing options...
pkrankow Posted February 6, 2010 Share Posted February 6, 2010 I think I am going to dance around a beef and milk allergy and try this with ground turkey and no cheese. I'll let you know how it turns out. Phil Quote Link to comment Share on other sites More sharing options...
BIGGUNDOCTOR Posted February 6, 2010 Share Posted February 6, 2010 For the ones unfamiliar with chilis,regulating the heat is done by trimming the internal ribs. Deseeding will not do it, it is the rib that holds the heat. Here is some chili info, http://ushotstuff.com/Heat.Scale.htm Quote Link to comment Share on other sites More sharing options...
pkrankow Posted February 7, 2010 Share Posted February 7, 2010 I tried this in turkey minus the cheese because my daughter has a beef and milk allergy. I am unsure how much the cheese regulates heat, and I think that the beef stands up better to heat, but this was the best use of ground turkey I have encountered. I felt that this came out HOT, and my wife claimed it was inedible (she finds medium salsa rather hot), but that I should try it again with reduced heat next time, so I think that she could taste a lot more than she was saying. I will use mild salsa and halve the black, crushed red, and cayenne pepper. I feel elimination of the cayenne would remove too many flavors. My wife agrees with this too. Thank you for the wonderful recipe Phil Quote Link to comment Share on other sites More sharing options...
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