Feetloaf Meatloaf
Ingredients
- Meatloaf Glaze
1 cup ketchup
2 tbsp brown sugar
1 1/2 tsp white vinegar
- Meatloaf
½ cup onion, finely chopped + 10 shards to resemble toenails
1 tbsp finely chopped garlic
5-6 scallions, chopped
2 pounds meat loaf mix (1 pound ground chock, 1/2 pound ground pork, 1/2 pound ground veal)
4 cups seasoned breadcrumbs
2 large eggs
1 tbsp Dijon mustard (whole seed preferred)
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp cumin
¼ tsp dried oregano
1/2 cup half & half (I used almond milk)
1 leek, white part cut into two 3-inch segments
Directions
- Meatloaf Glaze
- Mix all ingredients in a small bowl and set aside. (Spread over prepared loaf before cooking. *I’m not sure I’m going to do this. I’ll explain why on stream.)
- Meatloaf
- Preheat oven to 350 degrees F. Combine eggs with mustard, salt, pepper, cumin, oregano, and half & half. Add egg mixture to meat in a large bowl along with breadcrumbs, garlic, scallions and onions. Mix with fingers until evenly blended and not sticking to bowl. (If sticky, add a little more liquid.). Place meat mix on a shallow, foil-lined baking pan, and form into two feet approximately 8 inches long, 3 inches wide and 1.5 inches high (you can eyeball it) around the leek “ankle bones”. Apply onion toenail shards. Brush on glaze (maybe), and bake the loaf until internal temperature reaches 160 degrees F (about 40-45 minutes). Drain off fit using a baster as necessary. Cool at least 10 minutes.
Notes
- recipe adapted from god knows where it’s just one Grog has saved on his phone for a decade