This Sicilian Meatloaf is fool-proof and let’s face facts, ANYTHING Sicilian is bound to just be better.
Many people cook/make a version of the traditional meatloaf. Although I’ve eaten many a meatloaf over the span of my life, I’ve cooked 3 times as many meatloaf recipes as I have eaten. The following meatloaf recipe for “Sicilian” Meatloaf is fool-proof and let’s face facts, ANYTHING Sicilian is bound to just be better.
I don’t do recipes like regular food preparation staff, so buckle up and hang on for the ride.
First thing is to turn on your oven and get it up to a temperature of 375, which should be done as you complete this recipe. It’s vitally important to understand any recipe, except for all baking recipes, can be altered, improvised, and made your own. That’s the beauty of cooking over baking, so that said, if you want my perfect results, do not deviate from this recipe. If you happen not to like some of the ingredients I use, by all means, change them, comprehend that your results may differ from mine.
Finely chop the following: 5 medium-sized juicy red tomatoes (Do NOT discard the juice, it plays an important part in making this meatloaf moist), 5 cloves of garlic, 2 bunches of cilantro, 2 red, green, or yellow bell peppers (your choice), one bunch of green onions or scallions (your choice), and finally, this is optional but works wonders for moistness as well, 3 stalks of celery.
The issue I have with most meatloaf recipes is they turn out dry and most are overcooked. You’ll notice breadcrumbs, a staple in most meatloaf recipes is absent from this recipe because breadcrumbs suck moisture from the meatloaf during baking, causing dryness.
For the meat in meatloaf, I use the following, as I stated above, changing the recipe is permissible but your results will vary from my tried, tested, true results. One pound of Sicilian pork sausage (most grocery stores sell a fresh or frozen version of Sicilian sausage labeled as Italian sausage), one-half pound of ground lamb, 4 pounds of ground ribeye steak, all these ground meats can be found at any local grocery store and pick your ribeye steaks and have them ground by your grocery store’s butcher. Ribeye is selected by me because it has the perfect meat to fat ratio to add flavor, stop dryness, keep the meatloaf MOIST.
To this meat mixture add 2 packets of Quaker maple sugar instant oatmeal (for moistness), 2 eggs beaten, and add one teaspoon of any liquid smoke and one teaspoon of Franks red-hot sauce (omit this hot sauce step if spicy is not your thing). Lastly and very important, add 3 teaspoons of olive oil, for moisture. Combine all the ingredients in a large bowl, mixing gently until well incorporated. Over mixing this meat mixture will cause the meatloaf to become tough, be gentle.
A step I use, which is not included in the recipe above, because many folks have health issues with certain seasonings, is the seasoning blend I use in most dishes. Cooking for me is about 3 things, flavor, texture, and taste. My seasoning blend is perfect for ME, if you want to add seasonings to this recipe, I suggest you use what you like. MY seasoning blend consists of smoked paprika, garlic powder, onion powder, Emeril’s Cajun seasoning, lime/cilantro seasoning mix. I add my seasoning mix to the meatloaf just before I mix, remember…. gently mix.
In a large UNCOVERED baking dish pour the meatloaf mixture in, gently mold into any shape YOU desire, usually a loaf shape is good but hey, be creative. Add this incredibly perfect creation into that hot 375 degrees C oven, gas or electric, does not matter, and bake for 35 minutes. THIRTY-FIVE MINUTES ONLY (remember overcooked = dry tough inedible meatloaf).
After 35 minutes is up, turn the oven off AND LET MEATLOAF REST INSIDE OVEN FOR 15 MINUTES. During this rest period, meatloaf will continue to cook to perfection. I guarantee.
This recipe for meatloaf, Sicilian, Meatloaf, can be served a plethora of ways: as a side to eggs, over rice, crumbled into any and all pasta dishes, goes great in Mac & Cheese, served hot or cold as a sandwich, a side to all vegetables, and so on. Your imagination is unlimited. The dish will taste even better the next day because over time in the fridge, the flavors of all the ingredients will melt as one.
Submitted by: The Militant Negro™