Beware the local dumpster diver

By John Owen | Jul 25, 2013

If you should happen to see somebody who looks like me rummaging through  communal garbage cans in  your  neighborhood, resist the temptation to call the cops or the city sanitation department.  Chances are I am conducting a scientific and financial  experiment aimed at targeting the richest household in Edmonds.  Don't be alarmed.  Years ago I conducted the same refuse sweep aimed at finding the richest family in Bellevue.  As a consequence eastside readers discovered the formula for "the world's best meatloaf recipe."

When I first published the recipe I noted two opposite reactions. Some readers insisted it was absolutely the best meatloaf they had ever tasted.  Others claimed it was the worst meatloaf they had ever been served.  I can understand these opposite reactions.  Because this dish is Identified as "Rockefeller Meat Loaf" so readers may be influenced by the views expressed by John D. Rockefeller, who might be described as the founder of the feast.  He didn't scrimp on ingredients as long as the price and effort was reflected in the outcome of any endeavor.  Including meal loaf.

So don't be surprised at the fact that  sour cream, cottage cheese, two packages of onion soup mix and a wide variety of sauces and spices are required.  If there is  evidence of these ingredients  in your garbage you may anticipate a future visit from  representatives of local, state or national revenue offices,  not to mention The Intermediate Eater.

Is this dish worth the effort?  I must think so or I wouldn't be rummaging through your garbage.  But you be the final judge.

 

Rockefeller Meat Loaf

 

1 pound hamburger

1 pound highly seasoned sausage

12 ounces cottage cheese

8 ounces sour cream

2 slices rye bread, crumbled

2 packages onion soup mix

3 eggs, beaten

1 tablespoon A-1 sauce

dash of tabasco sauce

2 teaspoons soy sauce

1/2 teaspoon curry powder

pinches of ginger, nutmeg, rosemary and black pepper

1 cup butter

2 onions, diced

1 1/2 cup chili sauce

 

Heat oven to 350. Bring meat and cheese to room temperature. Add the sour cream, the crumbled bread, the beaten eggs, soup mix and seasonings.  Place into a large loaf pan.

In a saucepan combine 1 cup butter, melted and two diced onions.   Saute over low heat and when the onion has softened add 1 1/2cups chili sauce.

Place the loaf in the oven for an hour and a quarter, basting with the chili-butter sauce every 15 minutes.

You can pass the leftover chili sauce, heated, over the slices of meat loaf.

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