Dirt Loaf

I've always liked a good meatloaf. Not that bulbous singer who sang "Surf's Up," but the kind you eat. My mother used to make a killer meatloaf. One day, with only memories of what it was like, I decided to figure it out. Well, I got close, and discovered something wonderful in the process.

a pound of lean ground beef
a cup or so of Post Grape Nuts cerial. Any grain based product can be used. The traditional extender is some kind of bread crumbs. I find that the Grape Nuts add a great taste and absorb a lot more liquid, so the loaf doesn't dry out.
two large eggs
about a quarter pound of two or three types of cheeze (mix some cheddar and jack or swiss, or what ever you like, more is smoother and moister)
a whole zucchini
four large mushrooms
a small carrot
a single cellery stalk
a whole bell pepper (red or yellow for color - green is fine if you like)
a roma tomato
a small can of tomato sauce
one head of broccoli
a small jar of pimentos
an 1/8th cup of terryaki sauce (I like Surfers Choice)
a few drops of oriental hot pepper oil or chilli powder
a pinch of seeds (I like a blend of poppy, sesame and caraway)
Beyond this, I always cruise the spice shelf for things like cinnamon, basil, or what ever. I also use just about any vegetable that is sitting idle in the fridge, like brussell sprouts, artichokes, and squash, plus any leftover sausage. If it cooks and I can chop it up, then it goes in the meat loaf.

Clean the vegies
Chop the vegies into small pieces
Cut the cheezes into 1/2 inch cubes. Set aside
Pre-heat the oven to 375 or 400, depending on how crusty you like it...I like a healthy crust on a meatloaf. By the way, if you hold out one of the egg whites and spread it over the meatloaf mixture after it's in the pan, it'll add a bit to the crust.
Take a little bit of a vegetable or sesame oil, and lightly coat a large glass loaf pan. Transfer the meatloaf mixture to the pan. Press it firmly into a loaf as thick or thin as you like. Leave a slight gap around the edges to collect any excess fat that drains off in cooking. The leaner the meat, the less fat...

This is the fun part. There's something primal about oozing this mixture between your fingers. Yes, you mix by hand. No spoons allowed. You might consider washing first.

ground beef
Grape Nuts
terriyaki sauce
a bit of the oriental pepper oil or chilli powder
eggs

After this melenge is all mooshed between your fingers, mix in the rest of the ingredients. Add oil if it gets too dry, though I've never had to do this.

Move the lump from the mixing bowl to the loaf pan, making a rounded top and leaving a gap between the loaf and the sides of the pan if possible. If you held out an egg white, nows the time to smear it over the crown of your jewel.

Place it in the center of the oven, and take it out when it's done. The time depends on the configuration...thicker takes longer...figure it out. It's done when it's all crusty and sizzling.

Slice off a chunk, place it on a plate, fork a lump into your kisser, and chew the little sucker into submission. I like it with corn on the cob or caramalized brussel sprouts, or a barbed wire pineapple (artichokes to those of you not fans of the Three Stooges), and a yam or baked white potato. White potatoes are a lot moister and smoother than russets, and are a bit sweeter. They make GREAT french fries too. Serve with a wine you like, or a glass of Vernors Ginger Ale, a Pacifico, a cold Dr. Pepper, or a chilled glass of Apricot Nector.

Dirt Loaf reheats really well for leftovers or meatloaf sandwiches.