Thread: Rise and shine! The Breakfast car is now open. Show us your Breakfast !!

Originally Posted by TheGeek

Plain bread and square sausage. Nom nom

Geek

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When I looked up a recipe I found that This is basically what we call meatloaf around here except it is fried instead of being baked. Coriander and Nutmeg for spices.

The plan for me today is to grind some venison today. I have to get some cheap pork to mix with and i will see if I have the right spices.

Originally Posted by 32t

When I looked up a recipe I found that This is basically what we call meatloaf around here except it is fried instead of being baked. Coriander and Nutmeg for spices.

The plan for me today is to grind some venison today. I have to get some cheap pork to mix with and i will see if I have the right spices.

Pretty much except i thought meatloaf had some form of sauce through it.

Geek

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I doubt if you could list all the possible variations of meatloaf! Sort of like an omelette, whatever is left over or you have handy can be mixed in. I like onions. When I see a sauce used it is usually just poured on top and not mixed in.

Hard to make a bad loaf.

Here's my variation (momma's)
Equal parts ground beef & sausage, two eggs, one lg green pepper, one lg onion, both chopped, one package McCormick's meatloaf seasoning packs, and enough rolled oats to bind it together.
Cover top with ketchup, cover with foil, bake at 350°F till done. Remove foil, leave in oven till outside browns a bit.

Much better than using bread crumbs, or rice. [emoji39]

A bit of a wait.... I got 24.69 lbs of pork trimmings. 1/2 frozen for grinding is good but I need to break it apart small enough to fit in the grinder.

Grinding some coriander and waiting....

Around 20 lbs of ground venison.



Some of the ground pork trimmings.



Putting it through the grinder the second time.



Square sausage.

Watch them fingers..!!
I don't care much for fingernails in my food. [emoji34]

No fingers yet but I have ground up a few chunks of wood over the years. I keep thinking of making a plunger the size of the throught of the grinder but then I only think of it again the next time I grind. The second grind is a lot slower because it is warmer and sticks but the results are worth it.

Need to shoot me one of them there critters, miss my venison jerky. Been around 3-4 yrs since I blasted one of um.