Page 80  – Lucky Peach #8 – The Gender Issue

RROCK StickersThat’s my friend Roger’s slogan – I felt it was a fitting message to Peter Meehan, since I made his Mom’s meatloaf. He gave us the recipe in LP Issue #8, so you can do it too, and I recommend it – it tastes damn good!

IMG_4869You’ll need the following ingredients:

IMG_4765Preheat the oven to 350. Now, let’s do this dairy bit! In a bowl, beat the egg, then add the milk, and finally, the oats. Peter specified “the stuff from the guy with the funny hat.”

IMG_4769This little mixture is gonna soak while we get to the other prep.

IMG_4775Chop up the celery, green bell pepper, and onion (the latter two came from my garden). Grate the carrot.

IMG_4772Add the olive oil to a hot pan, and cook those goods up with a mad pinch of salt, stirring regularly, for about 10 min. It just needs that golden delicious look.

IMG_4784Here’s what we’re about to gang up on our raw meat. I keep my own stash of bread crumbs. Seriously, I make toast, put it in a ziploc bag and smash it up to use later. This recipe called for a lot of Heinz products but I never buy that shit, so I splurged on the Heinz 57 to see what that was all about, but kept loyal to my stuck up ass organic ketchup. Thyme from my garden, suckas!

IMG_4793Organic ground beef. Probably from New Zealand, because Trader Joe’s hardly sells American made in their produce and meat/fish sections. I can discuss the whole eco-footprint thing here, but won’t. It was my fault I didn’t get to my local hipster butcher for this.

IMG_4805First, always season with salt and pepper! Then add the everything else (except the glaze, that’s for later): the thyme, the bottled sauces, the dairy-oatmeal gook, the veggies, and breadcrumbs last. He actually said mix with a fork, then get in with your hands, but I think using the fork is just a waste of time – use your hands, get tough! If it’s too dry, don’t be scared to add a little more ketchup or Peter even suggests “a splash of milk if the situation is truly arid.” Mine was perfect consistency.

IMG_4811Sculpt the meat into a beautiful loaf on a baking sheet that’s been lined with aluminum foil.

IMG_4820IMG_4824Put that pup in the oven and set your timer for 20 minutes. Now to the glaze.

IMG_4852IMG_4833Mix it up in a bowl, and taste it. I did.

IMG_4828After the timer rings, take that meatloaf out and cover it with that glaze. Pour the whole bowl right over it! Back in the oven with this slimy beast for another 40 minutes.

IMG_4843It’s ready when that glaze has like made it’s own layer on top. Touch it gently and if your finger doesn’t go right through it, that baby is ready.

IMG_4846Slice it up!

IMG_4862IMG_4865IMG_4866And, this is actually my “holy fucking shit” face, which means it’s really really good.IMG_4867