2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs (I use the Italian Seasoned kind)
2 tablespoons grated onion, or 2 tsp onion powder, or a half-packet of Lipton’s dry onion soup mix
1 clove crushed garlic, or 2 tsp garlic powder
1/2 teaspoon ground sage
1 tablespoon Cholula or Tabasco (optional)
1 tablespoon Worcestershire sauce (not-so-optional)
salt and pepper to taste (we use Nature’s Seasoning)
1 pound ground buffalo (bison), 1/2 pound lean ground beef, 1/2 pound ground pork (not sausage)
Sliced jalapenos (nacho-style, optional)
Shredded cheddar cheese (optional)
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon grated nutmeg
Meatloaf drippings, strained
1/4 cup corn starch
2+tbsp milk (enough to completely dissolve the corn starch)
1 cup beef bullion or broth
In a large bowl, combine eggs, milk, bread crumbs, onion, garlic, sage, Cholula/Tabasco, Worcestershire, salt and pepper. Add the meat and mix thoroughly (the best part is getting the meat under your fingernails – woo!). Shape by hand into a 9×5-inch rectangle or oval, and carefully place it in the crock pot. Sprinkle additional Worcestershire and/or Cholula/Tabasco over top. Place sliced jalapenos on top of loaf. Cover and cook on LOW for six hours (and really, you can’t overcook the thing – it’s been in the crock pot for 7 or 8 hours before and turned out just fine).
To remove it from the crock pot, slide a flexible spatula underneath and carefully lift out. Sometimes I use two, coming at it from each side. Place on a platter and top with shredded cheddar cheese, then cover with foil and let it “rest” for about five minutes.
I’ve provided instructions for both the sauce and the gravy, to put on top of the meatloaf. My family prefers the gravy, although I love the sauce, too.
Sauce – Combine ketchup, brown sugar, mustard and nutmeg in a small bowl. Pour mixture over meat. Turn control to HIGH. Cover and cook on high for 15 minutes. Slice and serve meatloaf.
Gravy – Remove meatloaf from crockpot. Pour juices and drippings through a strainer into a saucepan. Put saucepan on stove on high heat and immediately whisk in beef broth. Bring to a boil. Combine cornstarch with milk in a bowl or measuring cup. When drippings are boiling, gradually add corn starch, whisking constantly, until you have achieved the desired consistency (it may not require all of the corn starch, or it may require more). Slice and serve meatloaf with gravy.
- Add a packet of onion soup mix to the meat mixture in place of onion and garlic.
- Meatloaf Billy Style – Put a slice of Texas Toast on a plate. Add a slice of meatloaf. Top with mashed potatoes. Top mashed potatoes with a spoonful of canned corn (warmed). Cover all with gravy, salt, pepper, Worcestershire, Cholula, and a dab of Ranch dressing. Groan as you can feel your arteries clogging.
- Killer Meatloaf Sandwich – Prepare two slices of bread by buttering one side of each slice, and putting mayonnaise or Miracle Whip on the other side of each slice. Assemble sandwich such that the buttered sides of the bread are on the *outside*. Fill the sandwich with a thin slice of meatloaf, a spreading of ketchup, a slice of pepper-jack cheese, salt, and pepper. Place the assembled sandwich in a frying pan warmed over medium/high heat, and fry until both sides are golden brown (as in a grilled cheese sandwich).
As you can tell, clearly this household obsesses over this meatloaf. If anybody out there decides to make this, drop me a line and let me know how it turned out, okay?