Way Too Much Bother Meatloaf Recipe

Name: Way Too Much Bother Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs ground round; 1 tablespoon beef base (I use the paste but lo sodium granulated bullion is OK); 1 medium yellow onion, med chopped; 1 cup panko breadcrumbs (Japanese bread crumbs, or any unflavored bread crumbs); 2 tablespoons dried celery flakes, plus; ½ tablespoon celery seeds (Zap in the spice grinder) or 1 stalk really finely chopped celery; 1 tablespoon old fashoned blackstrap molasses (The smelly sulphered stuff); 1 tablespoon Worcestershire sauce; 1 tablespoon roasted garlic or 1 teaspoon garlic powder; 6 -7 medium sweet pickles, julianned; 1 red bell pepper, roasted,seeded and skinned julianned; salt and pepper, to taste (remembering both the beef base and bullion have some salt allready)

Servings: persons

1 12 lbs ground round
1 tablespoon beef base (I use the paste but lo sodium granulated bullion is OK)
1 medium yellow onion, med chopped
1 cup panko breadcrumbs (Japanese bread crumbs, or any unflavored bread crumbs)
2 tablespoons dried celery flakes, plus
½ tablespoon celery seeds (Zap in the spice grinder) or 1 stalk really finely chopped celery
1 tablespoon old fashoned blackstrap molasses (The smelly sulphered stuff)
1 tablespoon Worcestershire sauce
1 tablespoon roasted garlic or 1 teaspoon garlic powder
6 -7 medium sweet pickles, julianned
1 red bell pepper, roasted,seeded and skinned julianned
salt and pepper, to taste (remembering both the beef base and bullion have some salt allready)

1
Now the fun and bother begins.
2
Smear the beef base or dampined bullion on top of that round BEFORE sliceing for the first grind.
3
Grind the meat once through the large die on the grinder.
4
Add the Onion, Celery, ahd Panko to the chopped meat and.
5
Run it through the grinder again, fine die.
6
Add the Molassas, Worestershire, egg, and garlic to the chopped meat.
7
Run it through the grinder again still the fine die.
8
Add and work in the Roasted pepper and sweet pickle.
9
Since I had my old Kitchen Center out for the meatgrinder, I used the dough hooks for this.
10
I know,, Lazy Woolfe.
11
Pat firmly into a loaf pan, insert the thermometer.
12
Bake in a 325 oven untill the internal temp is around 130F.
13
Turn out onto a rack/in pan& reinsert the thermometer.
14
Continue bakeing untill you have 140- 145F internal.
15
Let cool before trying to slice thinly.
16
Makes one heckofa sammich, a tad dry so nextime a bit more fat in the mince.
17
Another*Skunkwoolfe* prodiction,, Enjoy.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 lbs ground round, 1 tablespoon beef base (I use the paste but lo sodium granulated bullion is OK), 1 medium yellow onion, med chopped, 1 cup panko breadcrumbs (Japanese bread crumbs, or any unflavored bread crumbs), and more.

Yes, Way Too Much Bother Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Way Too Much Bother Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions