Thursday, January 27, 2011

Rosemary and Gorgonzola Meatloaf

Quick post tonight. 

I had intended to do something more elaborate but it will have to wait.  Long story short --- Thought we were having a break in here at the house, but the police determined  it was most likely just punk kids doing some serious vandalism. 

If so...   Here is my message to those kids --   GET OFF THE STREETS AND GO READ A FRICKIN' BOOK! 


My kitchen was in a bit of a disarray when the officers came.  I had to use it as an opportunity to lighten the mood.  I said, "Why is my house always a mess when the police show up?"  The officers not only had a sense of humor, but they were extremely efficicient.  Thank you, Clermont PD.  I digress.  It's nice to have a blog sometimes.  ;.) 


I made the possibly the best meatloaf last night that I've ever made.  Enjoy!




Rosemary and Gorgonzola Meatloaf

1.25 lbs Meatloaf Mix (Beef, Veal and Pork)
1 Egg, beaten
1 tablespoon Worcestershire Sauce
1 tablespoon Garlic Powder
1 teaspoon Onion Powder
1 Beef Bouillon cube, crumbled
1 tablespoon Grill Seasoning for Steak (Suggest Montreal)
¼ cup dry Italian Bread Crumbs
¼ cup Tomato Paste, divided
¼ cup Light Sour Cream
1 tablespoon dried Rosemary
2 ounces crumbled Gorgonzola Cheese
2 tablespoons Ketchup (suggest Heinz – what other kind is there?)
1 teaspoon dried Oregano

Preheat oven to 375°. 

In a large mixing bowl, add first eight ingredients plus on tablespoon of the tomato paste.  Reserve remaining tomato paste and set aside.

Add sour cream, rosemary and Gorgonzola cheese to the meatloaf mixture.  Mix well until all ingredients incorporated.

Form into loaf and add mixture into an 8 X 4 loaf pan.  Mix remaining tomato paste with ketchup.  Spread evenly over top of loaf and sprinkle with dried oregano.

Bake for 1 hour and 15 minutes.  Skim fat off the top using a turkey baster. 

Yield 8 servings.

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