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River Watch Week – Memphis District Munchies – Elvis Meatloaf

09 May
River Watch Week – Memphis District Munchies – Elvis Meatloaf

With the Army Corps of Engineers taking the Flood Fight 2011 – Operation Watershed down river we will take a culinary tour of the affected areas:

Monday – Memphis District Munchies – Elvis Meatloaf
Tuesday – Vicksburg District Vittles – Mississippi River Chicken & Dumplings
Wednesday – New Orleans District Nosh
Thursday – BBQ Byway
Fishy Friday River Style

Serve coated in sauce with classic southern sides.

Serve coated in sauce with classic southern sides.

This Paula Dean version of Elvis’ favorite meatloaf makes for a light and cheesy alternative to tomato based classics.  Paula’s recipe called for a condensed soup based sauce, but I decided to go old school and build it from scratch sans salt.

Ingredients

Ingredients

Prep

Grate Cheese, dice veggies, and crush the crackers to a fine crumb

All In

Dump all ingredients together, line the pan and place stale bread in the bottom

Bake

place mix in pan and bake for 45 min at 350 then drain fat and discard bread

Build

cube cheese, dice onion, mince parsley then melt butter and saute onions.

Sauce

wisk flour to form roux, add mild and then melt cheese before adding parsley

Lessons Learned

The green pepper and onion were too large.  Next time I would pulse them in a food processor into more of a paste.

The bread grease mop at the bottom of the pan was a nice idea. I used a lean “meatloaf mix” (beef, pork, veal) and only had 2 tablespoons of fat that bubbled up and could be drained.

I had enough sauce left over for a small mac and cheese, but I don’t think making a sauce with less than a cup of milk would be easy to build.

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Posted by on 9 May 2011 in United States of America

 

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