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Got some leftover candy corn tonight you don't know what to do with? Put it in a meatloaf and have it for dinner- the chicken pairs well with the cloyingly, sweet candy corn! I used to hate candy corn as a kid- it wasn't chocolate, so why should it be considered candy?Plus it's not even a goddamn vegetable, though I'm sure humans would be eating a hell of lot more vegetables if it were! But why the change as an adult? A lot more open-mindedness when it comes to food. Personally, I believe if you buy food, you should try as much as you can to eat all of it, even if it's something that's pretty much pure sugar and food dyes. Though, I probably won't buy another bag of candy corn again. I think I'm starting to lose my tastebuds with age and some things are just too sweet for me now. But why put candy corn in a chicken meatloaf? Chickens eat corn(the real type, not the candy), so pairing them with candy corn kind of makes sense in a twisted sort of way. I didn't feel like making candy corn bread just for this recipe, so I did the next best thing- put polenta(corn flour) in it to hold the meatloaf together. The addition of polenta brings a hint of cornbread taste to this dish. Plus polenta absorbs liquids(namely the candy corn syrup) well. I loved the fact the outside of the meatloaf crisped up well. It was as if I was eating really thick slabs of fried chicken, albeit laced with candy corn! Candy Corn Chicken Meatloaf Ingredients 2 beaten and whisked eggs Pinch of onion powder 1/2 cup candy corn 1/2 cup Monin Candy Corn Syrup Pinch of salt Pinch of black pepper 2 cups raw polenta 1 pound ground chicken Instructions
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We turned a well-known dish from the Middle East, kibbeh, and turned it into a meatloaf, except we used some Zwan Chicken Luncheon Meat, a brand of halal luncheon meat commonly eaten in many African and Caribbean nations. I first found Zwan Luncheon Meat at my local supermarket when they started selling more international foods and it looked interesting, considering I never knew Muslims had their own halal version of spam. If luncheon meats weren't so salty, I really do believe more people would use them as the meat in meatloaf. A Dutch company actually makes this product, though I don't remember if the can said "Product of Lebanon", but anyhow, I discovered a really common dish of said country, kibbeh, which is commonly made with bulgur and beef, goat, lamb, or camel meat(i've never tried camel meat before though it would be interesting to make some chocolate or caramel using camel hump fat and camel milk powder...). Speaking of bulgur, it's quite the interesting grain. To make 2 servings, you only need 1/2 a cup of bulgur and 1 cup water. The bulgur practically doubles in size when it's cooking, so when measured, it's really 1 cup cooked bulgur! But I put in some breadcrumbs just to make sure the mixture would hold together. You're probably wondering about what Zwan chicken luncheon meat is like. Well, for starters, the can is so easy to open. In the past, I've had problems opening up canned corned beef, which usually comes with a key and if you don't open the can correctly, the meat is stuck in the can. There's no key needed to open up a can of Zwan luncheon meat! As for the meat itself, it's very thick. I'd say it's even thicker than spam. When it comes to taste, it tastes like as if you put a bunch of frankfurters in a food processor and turned them into a really thick puree! Trust me, it tastes better than its description. The bulgur on the outside makes the meatloaf crispy, which contrasts well with the softness of the luncheon meat inside the loaf. Speaking of contrasts, I initially thought this meatloaf would go well with honey but once I realized the meatloaf tasted like frankfurters, I tried dipping it in ketchup instead. That's a much better pairing. I mean, nobody ever puts honey on top of a hot dog! That sounds kinda gross actually, and that says a lot coming from a guy who likes eating weird shit(not literal shit, although there is a fancy type of coffee made from some animal's actual 💩). My dad didn't try this meatloaf simply because he ate a heavy dinner beforehand. I swear, he's coming up with better and better excuses to not try my food. HELPFUL LINKS: Pine Nut Butter: www.amazon.com/Dastony-Wild-Pine-Nut-Butter/dp/B07BKS15LN/ Aleppo Chili Pepper: www.amazon.com/Aleppo-Turkish-Pepper-Zamouri-Spices/dp/B00562WN1Q/ Zwan Chicken Luncheon Meatloaf: www.amazon.com/Zwan-Luncheon-Halal-Chicken-Ounce/dp/B00AR170NC/ Ingredients: Pinch of onion powder 2 beaten and whisked eggs 1/2 cup pine nut butter(see HELPFUL LINKS) Pinch of Aleppo Chili Pepper(see HELPFUL LINKS) Pinch of cardamom(or cinnamon + nutmeg) Pinch of allspice Pinch of black pepper 1/2 cup cooked bulgur wheat 2 tsp. plain breadcrumbs 12 oz. Zwan Chicken Luncheon Meat(see HELPFUL LINKS) Serve with either ketchup or honey Instructions: 1. Put all ingredients in a large bowl. Crumble up the luncheon meat into a ground meat consistency. 2. Mix all the ingredients up until you get a firm mixture. 3. Spray a lasagna pan with nonstick cooking spray. 4. Form 2 loaves from the mixture. 5. Bake the meatloaves in a 350℉ oven for an hour. It's normal for the inside of the meatloaves to be pink, but it's nothing to worry about since the meat is already cooked when it's sold in the can. 6. Serve with either ketchup or honey on the side to counteract to saltiness of the luncheon meat. This meatloaf is (mostly) made with peanuts, and no, I'm not talking of the packaging kind- seriously, that'd be disgusting! There are many things you can use besides meat(whether it be from actual slaughtered animals or grown in a lab) to make a meatloaf like:
I first encountered boiled peanuts at Walmart. It looked weird, so I bought a can. Then I bought another on Amazon. And after that, I realized I didn't buy enough cans of boiled peanuts to make a pound of meatloaf because it turns out, the edible peanuts inside the shells are really 40% of the actual peanuts. Luckily, I had some already seasoned peanuts in my cabinet, so I was able to eke out enough servings for 4 meals. Boiled peanuts are commonly eaten as a snack down South, especially in Georgia and Alabama. But they're salty AF, which is why it's better to use one of those cheap peanut butter brands like Jif or Skippy and not an unsweetened version, because the former has sugar in it and while that's normally a bad thing, it isn't with this recipe! It helps to season it with Cajun seasoning to to get the real authentic Southern experience, but it will suffice if you only have chili powder on you like yours truly. The prep is worse than the actual event of making of the "meatloaves" in terms of time required. I can say the same thing about colonoscopies, actually, but at least with this recipe, I'm doing this because I want to and not because my gastroenterologist says I have to(I have had 3 done in my short lifetime and it's not fun shitting your brains out on the 🚽, which is why I hate Gatorade). Sorry for the unappealing image I just put in your head. I'll tell you this much, if you're going to make a grain-free bread, I highly recommend using peanut or pistachio flour because they're really good at holding things like meatloaves together. The "meatloaves" tasted like...peanuts, duh! Specifically, a lot of creamy peanut butter, softened boiled peanuts, a hint of chili powder, and lots of dill pickles from the seasoned, roasted peanuts I used to bulk up the recipe. My dad tasted peanut butter, which he liked, given he's apt to eat a PB&J sandwich three times a week but he said the peanuts themselves were bland, presumably the boiled kind. Sadly, he spit out the meatloaf. He didn't like the aftertaste, which I'm guessing was the dill pickle seasoning. HELPFUL LINK: Peanut Flour: amzn.to/2VA30DV You will need: 16-32 oz. canned, boiled peanuts Pinch of onion powder Pinch of chili powder or Cajun seasoning 2/3 cup applesauce 1/2 cup creamy peanut butter(highly recommend Jif or Skippy, not unsweetened peanut butter) 1 cup peanut flour(see HELPFUL LINK) To prepare the peanut(this should take about 45-50 minutes per pound of boiled peanuts): 1. Shell each and every peanut by cracking them in half with either bare hands or a nut cracker. The greener peanuts are harder to crack than the tanner peanuts. 2. Extract the nuts inside the peanuts and place in a large bowl. Dispose of the shells- they're inedible. 3. If you only get a shell with no peanuts inside, just squirt the juices out from the shell and into the large bowl before disposing of the shell. 4. Do not shell any blackened peanuts, they're rotten, so just dispose of them! For the "meatloaf": 1. Add the rest of the ingredients to the bowl with the shelled peanuts and mix all the ingredients up until you get a firm, rectangular mixture. 2. Spray a lasagna pan with nonstick cooking spray. 3. Form 2 loaves from the "meatloaf" mixture in the lasagna pan. 4. Bake the "meatloaves" in a 300℉ oven for 10-20 minutes. You don't want to leave them in too long at a higher temperature because then the peanut butter will start to melt and all you'll be left with are some seasoned peanuts. Who needs a plate of food for St. Patrick's Day when you could just combine all of those ingredients into one delicious meatloaf! I'm baaack! For some strange reason I had a can of corned beef with onion in my kitchen and after scanning through the hundreds of videos I've made through this channel, I've realized I've never made a St. Patrick's Day meatloaf before, though I have made a corned beef meatloaf before. It was a New York Reuben Meatloaf and that was 3 1/2 years ago, way before I came out. I do recall my dad saying something about the corned beef smelling like dog food then. Making a meatloaf out of canned luncheon meats is the easiest type of meatloaf you can make if you're strapped for time, though it's definitely not one of the healthiest what with the salt and all. But hey, at least all that cheese counterbalances with the saltiness of the canned meat! I put in a ton of cheese into this meatloaf only because I find slicing a block of cheese into thin slices a pain in the ass, so I just used chunks instead. This meatloaf tasted very cheesy and you can detect the cabbage in it. It had a very soft texture to it. Now normally you open up a can of luncheon meat like Spam with a screw. The only problem is if you stop in the middle of unscrewing the can, the screw will be detached and all of the power tools in the world will make getting the meat out a struggle. Hence you're screwed. Luckily when I screwed up, I unscrewed just enough of the can to scoop the contents out of it, but needless to say I was very pissed at myself and frustrated. Despite my dad not liking the last corned beef meatloaf I made over three years ago, he said this meatloaf was a winner! You will need: For the cooking equipment: A large bowl A loaf pan Nonstick cooking spray For the meatloaf: 2 beaten and whisked eggs 1/2 cup clementine drink or jam(you could use any beer instead) 1/2 cup chopped cabbage or sauerkraut 1 cup Irish soda bread 4 oz. potato chips 12 oz. canned corned beef with onion Irish white cheddar cheese 1. Put the first 3 ingredients into the large bowl. Crumble up the soda bread and crush the potato chips before putting them into the large bowl. 2. Add the corned beef to the large bowl. Mix all the ingredients up until you get a firm meatloaf mixture. 3. Spray a loaf pan with nonstick cooking spray. Put half the meatloaf mixture into the loaf pan. Top the mixture in the pan with however much Irish cheese you like and cover the cheese with the rest of the meatloaf mixture. 4. Bake the meatloaf in a 350 degree Fahrenheit oven for 20-25 minutes. Why pay $1500 for a really expensive ice cream sundae when you can make a kobe meatloaf with all the components of it for a fraction of the price? I didn't calculate how much this meatloaf cost to make, but if I had to make an estimate it would definitely be less than $1500. The kobe wagyu beef was $11.00 and that may have been the most expensive ingredient, save from the $23 I paid for the edible gold leaves. What about the caviar, you say? Well, I got the cheapest kind possible, the one found in most supermarkets in the Northeast if you look hard enough. Price = $7.00. I think you can see a pattern here of using the cheapest version of each ingredient in the Golden Opulence Sundae, which is a menu item in NYC. Will I ever try the actual sundae? Hell no! I could pay for most a new Macbook with that money. So what does kobe wagyu beef taste like? It's very rich and melts in your mouth(well, not like M&Ms, but the texture anyway). Surprisingly, the almond flour is a good meatloaf binder and you taste no almond flavor whatsoever. There's a reason why I don't eat caviar, and it's not just the price of it- it's salty AF! Drizzling the meatloaf with chocolate syrup made eating it palatable. You also taste the dried cherries and remnants of the chocolate truffles too. Edible gold, in my opinion, is overrated. It has the texture of skin you can't help peel off of a sunburn as it's healing and the gold has a Midas touch in that if you touch it, the gold disintegrates and stains your fingers, which is why you must retrieve it from the paper it was in from with chopsticks. My dad didn't try this meatloaf, as it had chocolate and champagne vinegar in it. HELPFUL LINK: Edible Gold Leaf: www.amazon.com/Ians-Choice-Genuine-3-15X3-15-Decorations/dp/B07BN5N4RD/ref=sr_1_1_sspa?ie=UTF8&qid=1532876364&sr=8-1-spons& You will need: For the cooking equipment: A large bowl A lasagna pan Nonstick cooking spray Chopsticks Plastic utensils For the meatloaf: 2/3 tbsp. onion powder 2 beaten and whisked eggs 1/2 cup dried cherries 1/2 cup milk chocolate flakes 3-4 Ferrero Rocher chocolate truffles 1 tbsp. champagne vinegar The fruit puree from 2 containers of passion fruit yogurt 1 tbsp. chocolate syrup Pinch of vanilla extract Orange peel Pinch of salt Pinch of black pepper 1 cup almond flour 1 pound ground kobe wagyu beef Sheets of edible gold(see HELPFUL LINK) Caviar More chocolate syrup for drizzling 1. Put the first 4 ingredients into the large bowl. Crumble up the truffles into the bowl and add the next 9 ingredients as well. 2. Mix all the ingredients up until you get a firm mixture. 3. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves from the mixture. 4. Bake the meatloaves in a 350 degree Fahrenheit oven for an hour or until the internal temperature of the meatloaf reaches 160 degrees Fahrenheit. 5. Slice one of the loaves in half and put on a plate. 6. Retrieve a slice of gold from the paper it's in using 2 chopsticks- it's very fragile. Place the gold on top of the slice. 7. Take some caviar out of the jar using a plastic spoon and spoon the caviar on top of the gold. 8. Drizzle some more chocolate syrup on top of everything to counteract the saltiness of the caviar. Eat with plastic utensils, otherwise the caviar will taste metallic and you definitely don't want that! Celebrate the 4th of July with a meatloaf that is literally full of pork, spicy sauces, and the trappings of a BBQ! There's a burger restaurant in California called Slater's that made a 'Merica Burger 3.0 a couple of years ago that was the inspiration for this meatloaf. I took creative liberties by using ground pork instead of ground bacon in the meatloaf, because that's a lot of salt to put into one meatloaf if it was made from the latter. I couldn't find bacon American cheese, so I just used the plain type, though it was at my local supermarket at one point. Everything else in the meatloaf was pretty similar to the 'Merica Burger. Really creative burgers like that provide good fodder for meatloaf recipes, let me tell you! I put just enough sriracha and hot sauce in the meatloaf so that it wouldn't overpower it. You definitely taste bacon and pork obviously. Surprisingly, this meatloaf doesn't cut very well, as the plated meatloaf, well, it looks like tumbleweed and not so much a loaf. The two things I've never had before in this meatloaf were Texas toast and hot links. Texas toast is basically toast that tastes like garlic bread. The hot links were spicy but not too much- water helped quell the spiciness in my mouth, along with the cheese and coleslaw in the loaf. My dad said this meatloaf wasn't spicy at all, but to be fair, I didn't give him any piece of the hot links. If I did, he probably would've spit it out. HELPFUL LINKS: Bacon Grease: www.amazon.com/Bacon-Grease-BELLY-PALEO-COOKBOOK/dp/B01M0WNCO0/ref=sr_1_3_a_it?ie=UTF8&qid=1530470959&sr=8-3& Hot Links: schwabmeat.com/shop/schwab-s-old-fashion-hot-link-sausages.html You will need: For the cooking equipment: A frying pan A large bowl A loaf pan Nonstick cooking spray For the meatloaf: 1/2 an onion Bacon Grease(see HELPFUL LINKS) 2 beaten and whisked eggs 1/2 cup baked beans 1/2 cup coleslaw 1/2 cup bread and butter pickles 1/2 cup French-fried onions 3 tbsp. honey mustard 1/2 tsp. hot sauce 1 tsp. Sriracha Pinch of BBQ rub 5 slices of Texas toast Breadcrumbs 1 lb. ground pork 2-3 slices American cheese 2-3 hot links(see HELPFUL LINKS) 2-3 slices bacon 1. Turn the stove on and melt some bacon grease. Put the onion into the frying pan and saute until they're translucent. Put the sauteed onion into the large bowl. 2. Add the next 9 ingredients into the large bowl. 3. Crumble up the Texas toast slices and put them into the large bowl. Pour some breadcrumbs in as well. 4. Add the ground pork to the large bowl and mix all the ingredients up until you get a firm meatloaf mixture. 5. Spray a loaf pan with nonstick cooking spray. Put half the meatloaf mixture into the loaf pan. 6. Top the meatloaf mixture that's in the loaf pan with the American cheese. Top the cheese with the hot links and cover the hot links with the rest of the meatloaf mixture. 7. Top the meatloaf with the bacon and bake the meatloaf in a 350 degree Fahrenheit oven for an hour or until the internal temperature of the meatloaf reaches 155 degrees Fahrenheit. This is the closest thing you'll get to the lemon-elderflower royal wedding cake from Prince Harry and Meghan's wedding. But hey, at least you can have it for dinner! I didn't anticipate making this video- I only made it because another recipe didn't turn out the way I hoped. But everybody on the Internet has been talking about the royal wedding for the past week practically, so I had to jump on the bandwagon. If Harry and Meghan released the actual menu from the wedding to the public, I probably would've made a meatloaf using those dishes instead, but the only thing they released was the recipe to their royal wedding cake, which is a lemon elderflower cake. So what does elderflower taste like? It's like a plasticky, spicy apple taste, but you barely taste it in this meatloaf, even though I used a good amount(1/4 cup) of the syrup and elderflower supposedly has a strong taste to it like rosewater, which I haven't tried. The appearance of the meatloaves quite frankly looked pretty plain. If I had edible flowers on hand, I would've topped the meatloaves with that but I didn't have the foresight to get any. However, I did have purple icing on hand and purple is associated with royalty, so I used that to top the meatloaves. The meatloaf tasted slightly citrusy and tart from the lemon zest and lemon curd but the icing provided a sweetness to the meatloaf that rounded out the otherwise bland, soft meatloaf. My dad surprisingly liked this meatloaf. HELPFUL LINK: Elderflower Syrup:www.amazon.com/Monin-Elderflower-Syrup-Bottle-750/dp/B004L6DIA8/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1526839113&sr=1-2& You will need: For the cooking equipment: A large bowl A cheese grater or zester A lasagna pan Nonstick cooking spray For the meatloaf: Pinch of onion powder 2 beaten and whisked eggs 1/2 a lemon 1/4 cup lemon curd 1/4 cup elderflower syrup(see HELPFUL LINK) Pinch of black pepper Pinch of salt A 19 oz. yellow cake 1 lb. chopped, drained, firm tofu Plain breadcrumbs Purple icing or edible flowers for garnish 1. Put the first 2 ingredients into a large bowl. Zest 1/2 a lemon using a cheese grater or fruit zester and put the zest into the bowl. 2. Add the next 4 ingredients into the bowl. 3. Separate the frosting from the yellow cake. Crumble up 3/4 of the yellow cake and put it into the large bowl. Eat or discard the frosting. 4. Add the tofu to the large bowl and mix all the ingredients up. If you don't get a firm mixture, add plain breadcrumbs to thicken the mixture a bit. 5. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves. 6. Bake the meatloaves in a 350 degree Fahrenheit oven for 40-45 minutes. Let the meatloaves cool off at room temperature for 5 minutes. 7. Top each meatloaf with either edible flowers or purple icing. I had a can of whelk in my pantry and it was about to expire, so I decided to turn it into a meatloaf that tastes like a chewy, fishy version of sesame chicken. Where did I find said can? At an Asian supermarket over a year ago(it's in a closed can, so it lasted a while, it's not like it was expired- I'm not that stupid). Finding ingredients for this meatloaf other than whelk was a bit of a challenge, as it's not a very common ingredient. It's called the poor man's abalone by California fishermen because it's cheap unlike abalone, but I'd really love to make an abalone meatloaf soeday. I did find a Korean dish that utilizes whelk in the form of a cold salad, so that was my inspiration for the meatloaf- golbaengi-muchim. But this meatloaf is cooked because nobody likes a cold meatloaf, even me. So what does whelk taste like? It's very chewy, tastes like a mixture of seaweed and shrimp, and is reminiscent of conch(which is related to whelk), only better tasting for some reason. I was surprised there weren't that many whelk in the can but whelk are large sea snails. It didn't have a foul odor either, unlike some canned proteins like corned beef. Actually, it didn't have any odor. This meatloaf was probably 70% other stuff and only 30% actual meat, but that's the appeal to this recipe. My dad spit out the whelk after he politely said on camera it tasted like it came from the ocean and was rubbery. He said it could've been cooked longer, but I have to disagree. Nothing would've made the whelk soften given its shape. Plus it's not easy to break apart either. HELPFUL LINKS: Red Curry Paste: www.amazon.com/AROY-D-Red-Curry-Paste-OZ/dp/B06XBYK3CY/ref=sr_1_2_sspa?ie=UTF8&qid=1526220152&sr=8-2-spons& Whelk: www.amazon.com/SAJO-Korean-Whelk-14-1oz-SafeZone/dp/B07BJ7GG43/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1526219785&sr=1-1& You will need: For the cooking equipment; A large bowl A lasagna pan Nonstick cooking spray For the meatloaf: 1/2 an onion sauteed in sesame seed oil 2 beaten and whisked eggs 16 chopped up baby carrots 1/2 a chopped up long cucmber 1/2 cup cooked udon noodles 1/2 tsp. green chiles 1 tbsp. sesame seeds 1 tbsp. white vinegar 1 tbsp. coconut aminos or soy sauce 1 tsp. red curry paste(see HELPFUL LINKS) 2-3 tbsp. honey Pinch of chili powder Pinch of parsley Pinch of garlic powder Pinch of black pepper 1 cup cooked white rice 14 oz. can of whelk, drained(see HELPFUL LINKS) Breadcrumbs to hold the meatloaf together 1. Put the first 16 ingredients into a large bowl. 2. Break apart the whelk into smaller pieces with your hands and put them into the bowl. 3. Mix all the ingredients up. If the mixture is still liquidy after mixing them up, add a lot of breadcrumbs and mix until you get a firm meatloaf mixture. 4. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves. 5. Bake the meatloaves in a 350 degree Fahrenheit oven for 20 minutes. Everything that reminds you of Easter is in this meatloaf, from the rabbits(in the form of hot dogs) and lamb(jerky) to the sweet Easter candies like jelly beans and chocolate eggs! There's even Peeps on top of the meatloaves. I didn't search enough to find ground rabbit meat. Turns out it exists, just not on the website I usually buy from to get exotic meats for videos. But let's just assume ground rabbit wasn't available and breaking down a whole rabbit just to grind up that meat is too time-consuming. Turns out crumbling up rabbit hot dogs into a ground meat suitable for making a meatloaf is also a pain in the butt. After getting the casing off the meat, I found it very hard to crumble up the skinned hot dogs. Using a food processor wouldn't be a good route to take because then you'd end up with some sort of paste and not ground meat. Everything else about the meatloaf went without a hitch. I didn't know how the mix of jelly bean flavors would make taste but it contrasted well with the saltiness of the processed rabbit meat. The carrots were somewhat softened and due to the moisture in the meatloaf, the jerky moistened to taste really delicious. Though getting seaweed salad out between one's teeth is a bit of an inconvenience. I actually haven't had a Peep since 4th grade(back when Pancakes and Maple Syrup Peeps weren't a thing). They don't really taste like anything to me really, except powdered sugar and marshmallows. Of course, had I used one of the flavored Peeps like the chocolate dipped ones, I would've changed my tune about the taste of it. But Peeps are too cute to put in a meatloaf, which goes in an oven that will only melt them. So I decided to put them on the meatloaves after they were done cooking! I have a soft spot for food with faces on them. The meatloaf may look firm but it didn't hold its shape after slicing. Wasn't surprised about that. Given my dad's aversion to eating poor bunnies, he didn't try this meatloaf. HELPFUL LINKS: Seaweed Salad: www.amazon.com/Japanese-Delight-Seaweed-Sesame-0-9-Ounce/dp/B005JXHHBS/ref=sr_1_3_a_it?ie=UTF8&qid=1521918797&sr=8-3& Rabbit Hot Dogs: www.exoticmeatmarkets.com/product-p/rabbithotdogs32.htm Lamb Jerky: www.amazon.com/Charki-All-Natural-Gluten-Premium/dp/B00DD64UOK/ref=sr_1_3_a_it?ie=UTF8&qid=1521918860&sr=8-3& You will need: For the cooking equipment: A large bowl A lasagna pan Nonstick cooking spray For the meatloaves: 2/3 tbsp. onion powder 2 beaten and whisked eggs 18 chopped up baby carrots 2 oz. seaweed salad(see HELPFUL LINKS or get from a sushi restaurant) 1/2 cup jelly beans(not the Harry Potter, vomit-flavored type!) 1/2 cup mini chocolate eggs 1/4 cup marshmallow fluff 1/4 cup honey mustard Pinch of dill weed Pinch of salt Pinch of black pepper 3 hot cross buns 1 lb.(6-8 links) of rabbit hot dogs(see HELPFUL LINKS) 2 oz. lamb jerky(see HELPFUL LINKS) 2 Peeps 1. Put the first 11 ingredients into the large bowl. Crumble up the hot cross buns into a breadcrumb consistency and put that into the bowl as well. 2. Take the casing off of the rabbit hot dogs and try to crumble up the skinned hot dogs as best as you can using your hands into a ground meat consistency. Put the crumbled, skinned hot dogs into the bowl, in addition to the lamb jerky. 3. Mix all the ingredients up until you get a firm meatloaf mixture. 4. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves from the meatloaf mixture. 5. Bake in a 350 degree Fahrenheit oven for 30 minutes. Take the meatloaves out of the oven and top each loaf with a Peep. This pan-Asian spam meatloaf is based off of the Filipino dish tosilog and Spam Musubi, plus some additional ingredients I had on hand to make something that is greasy, salty, and delicious! Perfect for the munchies or a hearty breakfast. The Tocino flavored Spam is a limited-edition flavor of Spam, which is popular in Hawaii and the Philippines. So what is Tocino? It's A Filipino style pork inspired by the Spanish that's usually served with fried rice, fried eggs, and pickled papaya. I couldn't find pickled papaya or the dried type at the supermarket so I used canned papaya chunks instead, but they provide a nice sweetness to this very salty meatloaf. Based on past experience, rice isn't the most ideal meatloaf binder, especially if it's fried, but I did have some cornbread on hand, which has nothing to do with tosilog. However, cornbread when crumbled holds any meatloaf together well. Not that canned meat needs something to hold it together but still. So what's up with the Takis and what are they? Takis are Mexican mini rolled tortilla chips that are deeply colored with food dye and not the natural type either, which is why I trashed the bag after recording the video. The fajita flavor says its hot but I'd call it more of a medium spiciness, especially when compared to Flamin' Hot Cheetos, which are lot spicier. Takis have nothing to do with Flipino cuisine although both Flipino and Mexican cultures are adopted from the Spanish. Plus tocino and Takis start with the letter T! The use of the furikake is inspired by the dish Spam Musubi, which is rice and spam wrapped in seaweed, which is one of the key ingredients in furikake. Plus furikake is one of my favorite words. You can find furikake at many Asian supermarkets. As for the vegetable broth, I just had that on hand from a previous video. Healthy this meatloaf is certainly not. It's got lots of salt from the Spam and the fried rice, along with 5 eggs in the entire meatloaf, the most I've ever used in one meatloaf recipe. But hey, YOLO! The meatloaf tasted salty, greasy and crispy, maybe even a little too crispy, at least to my dad anyway- he ended up with one of the few burnt pieces on the meatloaf but he did say the rest of it was more than edible. HELPFUL LINK: Spam Tocino: www.amazon.com/Spam-Tocino-Seasoning-12-Ounce/dp/B01I9M82ZK/ref=sr_1_1_a_it?ie=UTF8&qid=1517082505&sr=8-1& You will need: For the cooking equipment: A large bowl A lasagna pan Nonstick cooking spray For the meatloaf: 2/3 tbsp. onion powder 2 beaten and whisked eggs 3 fried eggs 1/2 cup cooked combination fried rice 1/2 cup canned papaya chunks 1/2 cup vegetable broth Pinch of furikake(mixture of sesame seeds and seaweed) 1/2 cup crumbled cornbread 1/2 cup crumbled fajita Takis tortilla chips 12 oz. Spam Tocino(see HELPFUL LINK) 1. Put the first 9 ingredients into a large bowl. Crumble up the Spam until it's a ground meat consistency and put it into the large bowl. 2. Mix all the ingredients up until you get a firm meatloaf mixture. 3. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves in the lasagna pan from the meatloaf mixture. 4. Bake the meatloaves in a 350 degree Fahrenheit oven for 60 minutes. |
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