Meatloaf Scramble

This recipe was borne out of necessity. I was “scrambling” for time to get my meatloaf in the oven (I think it was called “30-Minute-Meatloaf” from Cook’s Illustrated). I decided to just throw the meatloaf ingredients along with the glaze into my dutch oven instead. The recipe just evolved from there as I added in blackstrap molasses and kept bumping up the flavor until it reached perfection!

A Family Favorite Recipe

We used to eat the precursor of this recipe – “scrambled burger” we called it – when I was a little girl. As I recall, it was just ground beef and onions with ketchup on top. This recipe, however, has a very grown up taste and is now one of the Farmer’s favorites! He was the one who figured out that it needs to simmer a long time to develop that deep, rich flavor (and now declares that it tastes almost like candy!)

Kids also seem to like this dish since it doesn’t have a variety of textures (keep the onions diced very finely and they may not notice they even exist, OR you can use dried minced onions if you are in a pinch.) In fact, one little boy to whom I served this exclaimed to his mother, “Mom, this meat’s gonna blow your mind!)

Wholesome Ingredients

You will notice that this calls for a good bit of ketchup. You can always substitute tomato sauce or crushed tomatoes if you don’t want to break out the Heinz. I typically purchase organic ketchup from Aldi’s since it doesn’t contain high fructose corn syrup. I figure that my kids are going to ask for ketchup on their meat regardless, so adding it ahead of time is just portion control! One day I’ll try making my own ketchup again. When I get that down pat, I’ll let you know! (My last effort was heavily laden with allspice and it turned us all off for a while!)

I tried making my own Worcestershire sauce using this recipe from Food Renegade and it turned out fairly well. I did find that the flavor improves as it ages (or ferments, as you will) in the refrigerator. Using fish sauce may seem a little strange, but don’t leave it out! We go through so much Worcestershire sauce at our house that it is more cost effective for me to make my own (and, I am able to control what goes into my recipe.)

Serving Suggestions:

Serve atop rice, baked potatoes, or oven roasted potatoes. It tastes reminiscent of a gourmet Sloppy Joe on a freshly toasted hamburger bun (see my recipe for 100% Whole Grain Hamburger Buns). My children eat it separately…with a spoon.

Meatloaf Scramble

Initial Ingredients:
4 lbs ground beef (90/10) – I use Piedmontese beef
1 onion, diced small

Add later:
6 tablespoons Worcestershire sauce (I make my own following this recipe)
4 T. dried parsley
4 tablespoons Dijon mustard (or honey mustard)
4 teaspoons onion powder
1/4 teaspoon cayenne pepper
1/2 cup ketchup (can use crushed tomatoes or tomato sauce for a lower sugar option)
1/4 cup blackstrap molasses (can use brown sugar)
3 tablespoons apple cider vinegar

Directions:

Brown the ground beef with the onion in a large dutch oven, continuing to stir until there is no pink left in the meat (if there is a large amount of fat in your beef at this point, you will need to drain it – I use Piedmontese beef and don’t ever have to drain my meat).

Add remaining ingredients and simmer, covered, for at least 30 minutes before serving (you can serve it immediately, but it won’t have as much flavor). Simmering for a few hours (2-4) is ideal as this allows it to develop a rich flavor! (The Farmer declares it is almost like candy!)

To freeze: Allow meat to cool and then spoon into freezer safe containers or ziplock bags.

Meatloaf Scramble

 

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This savory recipe is sure to please adults and children alike. It makes a large amount to feed a crowd. Half the recipe if you like, or just make the full amount to freeze for another day!

Author: A Spoon Full of Yum | Bethany Thomson

Recipe type: Main Dish

Ingredients

• Initial Ingredients:
• 4 lbs ground beef (90/10) – I use Piedmontese beef
• 1 onion, diced small
• Add later:
• 6 tablespoons Worcestershire sauce (I make my own following this recipe)
• 4 T. dried parsley
• 4 tablespoons Dijon mustard (or honey mustard)
• 4 teaspoons onion powder
• ¼ teaspoon cayenne pepper
• ½ cup ketchup (can use crushed tomatoes or tomato sauce for a lower sugar option)
• ¼ cup blackstrap molasses (can use brown sugar)
• 3 tablespoons apple cider vinegar

Instructions

1. Brown the ground beef with the onion in a large dutch oven, continuing to stir until there is no pink left in the meat (if there is a large amount of fat in your beef at this point, you will need to drain it – I use Piedmontese beef and don’t ever have to drain my meat).
2. Add remaining ingredients and simmer, covered, for at least 30 minutes before serving (you can serve it immediately, but it won’t have as much flavor). Simmering for a few hours (2-4) is ideal as this allows it to develop a rich flavor! (The Farmer declares it is almost like candy!)
3. To freeze: Allow meat to cool and then spoon into freezer safe containers or ziplock bags.

3.5.3217

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