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Too lazy to set a custom title
Industry Role:
Join Date: May 2001
Location: My network is hosted at TECHIEMEDIA.net ...Wait, you meant where am *I* located at? Oh... okay, I'm in Winnipeg, Canada. Oops. :)
Posts: 51,460
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I created this dish about 15 or more years ago. Detailed instructions, no pics though, you'll have to use the old imagination.
CD's Volcanic Meatloaf:
"Volcanic???" . . . Sounds Dangerous. Well, it isn't, trust me. If you love meatloaf,
you are gonna love this recipe.
Take a big pot or large bowl, and throw in 1-5 lbs of lean ground beef.
Crack 1-3 large eggs, and pour em in with the meat. Add in bread crumbs,
or take 5-10 slices of bread (hopefully whole wheat) and crumble them up,
add them in. I like to add some chunky hot salsa, finely chopped onion and
red pepper, and some garlic. Mix this all up with a big wooden or metal spoon,
Or if you have one, use the old food processor. I get a sore wrist mixing this.
Now, once this is all mixed up, what I do is I scoop out this mixture with my hands
and pack it into a giant meatball, a sort of a football shape.
I roll it and knead it for a few minutes, making my wrists more sore of course,
then put it in the big oven roaster. Then, I push down into the top of it with my
fingers, and hollow it out a little, creating a deep pocket in the meatloaf.
Here it comes. . .
I select a different type of cheese each time, I'll leave it up
to you to pick the one you like best. I have used Gouda, cheddar, extra old cheddar,
monterey jack, etc.
I cut a long, skinny piece about 4 or 5 inches long, and about 2 inches by 2 inches
thick (depending on the size of your loaf, heh heh) and I insert the chunk of cheese
into the meatloaf. Cover it up. . . I mean, push the meat loaf together again, over the
cheese. Make sure that the cheese is deep down, and that it is sealed in there good.
Add just enough water to the roaster to cover the bottom, and bake in a pre-heated oven
at 350 deg. for about an hour or so. When the smell is such that you just can't stand it,
you'll know that it's done.
I can't describe this. . . maybe other cooks know what I mean.
I just know when something is done cooking by the smell of it. . . It just "smells done".
When you serve this loaf, you will find that while baking, the cheese has bubbled
it's way to the top of the meatloaf, and forced it's way through the opening you made.
It has run all down the sides of the meatloaf, and baked on there, creating a
"volcano effect".
It's good...Go nuts.
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