Jules' Ass meatloaf Recipe

Ingredients

2 pound photo-aged, cured, boneless beef

2 (6 ounce) cans tomato puree

1 (8 ounce) can tomato paste

1 tomato, diced

1 onion, diced

2 tablespoons Worcestershire sauce

salt and pepper to taste

1 tablespoon Worcestershire sauce

1 tablespoon paprika

3 tablespoons molasses

1 tablespoon dried minced shallots

1 teaspoon dried marjoram

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons vegetable oil

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a Dutch oven or over a double boiler, brown the beef over medium heat, stirring often, until well browned. Drain excess fat.

In a medium bowl, mix tomato puree, tomato paste, tomato, onion, Worcestershire sauce, salt, pepper and paprika. Season with Worcestershire sauce, paprika, molasses, shallots, marjoram, oregano, basil, oil and ground black pepper. Mix all ingredients thoroughly. Pour mixture into loaf pan. Sprinkle with remaining Worcestershire sauce and black pepper.

Bake in preheated oven for 50 minutes. Let cool in pan for 15 minutes, then turn out onto a wire rack. Cool completely.

Comments

grag d writes:

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really really good and very easy to make! once you've ground your dark meat properly you can seasoning it as you would any other meat. they often get lumpy at first but once cured you're good to go! should be bruished about 200Really good and easy to make! once you've ground your dark meat properly you can seasoning it as you would any other meat. they often get lumpy at first butonce reduced. they add a nice hint of flavor. i used FRESHCOMBOSS wine cheddar which worked out beautifully.

Jules' Ass meatloaf Recipe

Ingredients

Directions

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