Sprinkle Plenty and as much David’s Devil Dust as you like!
I was on a temporary restriction to eat only soft foods so why not meat loaf? I made our Pepper Coast Meatloaf no nuts this time. One pound of beef, one pound of dark turkey. Lots of spinach and arugula in the middle, a 5 oz package. I wanted something hotter so I added one tablespoon of David’s Devil Dust in with the Sprinkle Plenty. Did not quite fill 9 x 5 pans I picked. Could have used the slightly smaller 4 1/2 by 8 1/2 or whatever they are. Convection Roast at 350 F for. 55 mins.
Not any drippings to pour off. Made gravy with oil, flour, chicken stock and then added Super Mole sauce I get from Mexican Grocer. Super simple, really good. Did our favorite Italian Asparagus with Lemon, used a good bit of diced up preserved lemon. I made some preserved lemons back in the fall, and sometimes when I dice some up there are leftovers. So I keep them in small jar and find all sorts of opportunities to use them. Was good.
Here is the recipe I created long ago, that is still my guide.
Pepper Coast Meatloaf Servings: 8
- 3/4 lb ground chuck (your choice)
- 3/4 lb ground turkey
- 1 1/2 c onions, chopped
- 1 c salt free seasoned bread crumbs
- 2/3 c ketchup
- 2/3 c parsley sprigs, chopped
- 3 eggs, lightly beaten
- 2 jalapenos, chopped
- 1/2 c pine nuts, toasted
- 3 tbsp Sprinkle Plenty
- 1/2 lb spinach, chopped
- 3 scallions, chopped
You can choose a combination of ground meats such as chuck, round sirloin and/or turkey. Place all of the ingredients except the spinach and scallions in a large bowl and kneed with your hands until everything is blended but do not over mix. To assemble place one half of the mixture in a well greased loaf pan, add a layer of chopped spinach and chopped scallions, finish with remaining meat mixture, mounding in the center. Bake in oven for 1 to 1 1/4 hours at 350 degrees. Pour off any excess fat and let stand 15 minutes before serving.
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