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Sassy Meat Loaf Ring

Lone Star Dutch Oven Society master cook Bill Brummel shows us how to make ordinary ground meat into a masterpiece meatloaf. This recipe ran in our November 2000 issue's story on Dutch oven cooking.

  • 2 large eggs, beaten
  • 1/4 c. nonfat dry milk
  • 1/2 c. fine, unseasoned dry bread crumbs
  • 1/4 c. onion, finely chopped
  • 2 T parsley flakes
  • 1 t salt
  • 1/2 t black pepper
  • 1/2 t garlic salt
  • 1/2 c. thick and chunky salsa
  • 1 T Worcestershire sauce
  • 2 lbs. lean ground beef (90-10 or 93-7)
  • cooking oil spray

For the Glaze:

  • 1/4 c. catsup
  • 2 T brown sugar
  • 1 1/4 t dry mustard
  • 1/2 t concentrated lemon juice

In a bowl, combine eggs and milk. Stir in all other ingredients except meat, mixing well. Add ground beef and thoroughly mix. Spoon the mixture into a cooking oil-sprayed 5 1/2-cup gelatin ring mold and firmly pack it down. Lightly spray bottom and insides of 10-inch Dutch oven with cooking oil. Carefully unmold the meat mixture into the Dutch oven. Place oven on top of 9 hot briquettes and put 14 hot briquettes on the lid. Bake for 50 minutes. If necessary, use a turkey baster or spoon to remove excess liquid from the meat. When the loaf is nearly done, mix the glaze ingredients together and spread over the top of the loaf. Replace lid and continue cooking for 10-15 minutes. Fill the loaf’s center ring with mashed potatoes and garnish as you desire. Let loaf set and cool for about 5 minutes, slice and serve.

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