Meatloaf Mix

Meatloaf Mix! What?  Meatloaf Mix is packaged as a combination of ground Beef, Veal, and Pork. It is found near the butcher in your local Supermarket, usually near the ground beef/hamburger meat. If you don’t see it as an advertised product on the shelf, request it from the butcher. Don’t be shy, even in Massachusetts the butchers are friendly!  You can easily buy all of these meats separately and achieve the same mixture, but there are a few grocery stores that sell the invention prepackaged. It should come in equal parts by weight of ground meat.

So...what to do with Meatloaf Mix? Make a meatloaf, obviously! The reason Meatloaf Mix is such a success is because it balances the amount of meatiness and fat for the tastiest, moistest dishes. Why do so many people scoff or seem repulsed at even the slightest utterance of the word “meatloaf”? It is kind of an unappealing word, and conjures up images of grey rectangles of desiccated meat served in a dingy basement cafeteria in elementary school...but we’re way past that! We’re PARAMEDIC COOKS! We try different recipes, experiment with fresh herbs and spices, and investigate modern cooking appliances and techniques! My favorite recipe for meatloaf uses lots of fresh thyme and sauteed onions in olive oil before baking. The absolute best use of meatloaf mix I have ever discovered is called “Stuffed Cabbage Stoup,” created by Rachel Ray. Here’s the link: http://www.foodnetwork.com/recipes/rachael-ray/stuffed-cabbage-stoup-recipe/index.html. I dare you to try it! Let us know what you think!

Besides, who’s to say we can’t reinvent and rename Meatloaf! I would call it...Beefcake Bake! Or Breakout Burger Dome! It could be a catchy tune, even:” Baking away again in Beefcake Burgerville...”