The 3-lb Meat Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Meat
1 lb. ground Lamb 85% lean
1 lb. ground Bison 90% lean
1 lb. grass-fed Angus Beef 93% lean
“Dry” Base
1 Head of Parsley, chopped
8 medium-sized brown Criminy Mushrooms, diced
1 medium Walla Walla White Onion, diced
1 Anaheim Pepper, deseeded, diced
1 Red Bell Pepper, deseeded, diced
5 small Yellow Crook-neck Squash; about the diameter of a man’s thumb; really small. Chopped.
1 can (14.5 oz.) Diced Tomatoes, drained before adding
˝ cup thick rolled Oats (Snoqualmie Lodge brand) as a binder, liquid sink
˝ cup Jasmine Rice as a binder, liquid sink
Dash of Sea Salt
Spices admixture
2 fresh brown Eggs as a binder
Dashes of Sea Salt
50 turns Peppermill, mixed pepper medley (black, white, red, and green peppercorns)
˝ clove (thereabouts) of fresh Garlic, minced. Figure about 3 tbsp.
1 Serrano Pepper, deseeded, about 3-inches long, minced
Sprigs of fresh Rosemary, about 2 tbsp. diced
Shakes of dried Oregano
Shakes of dried Paprika
Pinch of Fennel
Splash of Olive Oil
~1 tbsp. Ground Flaxseed
Odd Fellows
˝ lb. Cut Corn, White, Frozen
1 Bunch organic Carrots (qty-7), about finger-sized, cut in 3-inch lengths
1 bag (1 lb. 8 oz.) Mini Medley Potatoes (about 1-˝ inch size), washed and left whole, white, red, and purple colored
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Directions: |
Directions:Preheat
Set Oven at 350°. Plan to cook for at least 1-˝ hours before checking internal temp.
Assembly
Dutch oven cleaned and swabbed with liberal dash of Olive Oil on the contact surfaces.
Next, stirred Spices Admixture first, then hand-blended the Meats to create a loaf starting with Lamb first, eventually adding in Bison and Beef. This block was placed into the center of the Dutch oven.
The Dry Base was then poured over the top, nearly filling the entire Dutch oven, followed by methodical hand-blending with the meat loaf until for the most part completely combined (about 5-10 messy minutes).
Level out the combined loaf in the Dutch oven. Altogether it winds up about 1 inch from the top.
Evenly insert and distribute carrots into the loaf as vertical pillars.
Add ˝ pound of cut white corn over the top. (This was meant to be blended into the meat loaf, but there was a concern that it might not fit. So instead we did a layer of corn on top).
Add the bag of washed mini potatoes and distribute evenly across the top. Smoosh them into the loaf so we can place the cover onto the pot.
One last dash of sea salt and fresh ground pepper.
Cover and place into a pre-heated oven.
Cooking
Placed in preheated oven at about 8:25 PM. At 350°F, we wait for 2 hours before testing center. Temp needs to be at least 165°F.
At 2 hours, the internal temp was 189°F. The mini potatoes were easily penetrated by a fork. The pot did not appear “flooded” with moisture, although profound steam was given on lifting the lid. Elected to remove the Dutch oven from the stove.
As with many commentaries, decided to let the Dutch oven stand for 10-15 minutes after removal. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: Taste
Went out to the grocer during cooking and came back to a home selling of lovely garlic! Removed the Dutch oven after about 2 hours of cooking. Checked the temp (came in at 189°F), then let it stand for another 10-15 minutes.
Meat has a beautiful garlic flavor. Carrots are surprisingly very firm in al dente. Potatoes though are opposite and soft. Next time we dice the carrots to get them to cook faster.
I pied out a slice roughly equal to a normal serving. Wagering there are going to be 12 with this Dutch oven.
Embedded rice were a version of slightly underdone al dente. Oats were not detected.
There was about ˝ inch of liquid in the bottom of the Dutch oven. Another ˝ cup of oats would reduce that nicely.
Surprised that the salt and pepper were so mild. Need to add another Serrano or two.
Notes
1. I think this is my first meatloaf.
2. As usual, all recipes get a blessing of whatever beer I’m drinking.
3. Wanted to add more ingredients but there wasn’t enough room.
4. I need a larger mixing bowl!
5. After 90 minutes, the House smells of garlic!
6. Wanted to add cheese, but all they had at Safeway in Mozzarella or Monterey-Jack was Lucerne brand (made with oil).
7. Waited 2 hours before testing temp which came out well on top of expectations. Next time we could probably throttle that back to 90 minutes. Kudos to my fine rarely used oven!
8. Gratefully, the Dutch oven proved to be non-stick.
Final Thoughts
• Carrots need to be diced.
• Reduce cook time from 2 hours to 90 minutes.
• Spices need to be amped (except salt, garlic)
• More oats, perhaps no rice.
• Needs White Cheese
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