I wait for it every year. The VNSA (Volunteer Nonprofit Service Association) Book Sale has become legendary in Phoenix for finding books on every subject imaginable at rock bottom prices. The cookbook section is where you would have found me last week boxing up my bounty of books. Among them, an old handmade booklet with a bright pink piece of construction paper as a cover. It simply read, “Key To My Favorite Recipes,” scribbled in black marker. No author was identified but the booklet was loaded with great recipes including this adaptation on a good old fashioned meatloaf. The meatloaf mixture is stuffed into a bread loaf, where it is nestled and slow cooked within the hollow walls of sour dough. Serve it up nice and hot with your favorite mashed potatoes or veggies, or cold the next day as a ready-made meatloaf sandwich!
| Servings |
- 8 strips thin sliced bacon
- 1 large fresh sour dough loaf, scooped out hollow (reserve bread)
- 1 pound ground beef
- 1 pound ground pork
- 1 sweet yellow onion, diced fine
- 2 cloves garlic, minced
- 1 1/2 cup fresh grated Parmesan cheese
- 4 eggs
- 1 cup milk
- 2 heaping tablespoons fresh parsley, chopped fine
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pinch red pepper flakes
Ingredients For the Sour Dough Meatloaf:
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- Slice top of sour dough loaf lengthwise and scoop out bread, leaving it hollow. Reserve bread dough. In a skillet, fry bacon until cooked halfway (not crispy). Set bacon aside to cool. In same skillet with bacon grease, sauté onion and garlic until golden brown. Cool and set aside. Preheat oven to 350 degrees. In a large bowl, combine beef and pork, reserved bread dough, cooled onion mixture, cheese, eggs, milk, parsley, salt, pepper and red pepper flakes. Mix the ingredients by hand or with large spoon until well combined. Prepare barbecue sauce. With a brush, lightly coat inside of loaf with barbecue sauce. Pack meatloaf firmly into the hollow bread loaf. Place strips of bacon across the top, tucking the sides into the bread. Brush bacon with barbecue sauce. Cover with loaf top and wrap in aluminum foil covering the loaf completely. Place on baking sheet and cook at 350 degrees for 1 hour and 15 minutes or until thoroughly cooked. When done, remove foil and sour dough top. On broiler setting, cook for about 5 minutes or until bacon is fully cooked and begins to get crisp. Cut into slices and serve with reserved heated barbecue sauce, vegetables or a salad.
