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Thursday, August 18, 2011

Some Meat n Tatoes on the Hasty Bake

With the heat still a major problem here, I have not used my indoor oven in months. It's just too hot to fire it up.... I want to keep the house as cool as possible.

I've been eating salads, sandwiches, black olives from my finger tips...
Meatloaf and garlic smooshed potatoes sounded nice and comforting! :)

I've made this in the Memphis Pro and on my drum, this time I tried the charcoal Hasty Bake.



I lit some coals in the Hasty Bake then mixed my meatloaf and sprinkled it with cracked black pepper.



Into the Hasty Bake on the top shelf...also added a few potatoes drizzled with olive oil and seasoned with cracked black pepper, kosher salt and garlic.

I set the hot coal rack to the "bake" level and closed the lid.



While the meat-n-tatoes were baking I sauted minced onions and garlic in butter...



added the cubed cooked tatoes, a bit of milk, and salt & pepper



The potatoes were tender in 1 hour, the meatloaf baked for 1 1/2 hours...







The Hasty Bake meatloaf, garlic smooshed potatoes and some steamed broccoli...



I really liked the added charcoal flavor in the meat and tatoes..



I wrapped half of the loaf and saved it in the freezer for future meals. I also had enough for meatloaf sandwiches the next day.

Back to my black olives, popcorn and fried egg sandwiches for awhile. :)

14 comments:

marc said...

Love your version of comfort food!

But truth be told I am a kalamta man. I have been eating open- face poached egg sandwiches with sliced tomatoes and butter.
As for popcorn at least a microwave bag every other day topped with Cholula Chipotle or Old Bay.

Looking at that last pic has got me thinking maybe a lil' meatloaf this weekend.

Again thanks for sharing.

LindaG said...

Your Hasty Bake looks like a great piece of equipment!

By the way, how do you clean your cast iron cookware? I've heard that a bit of oil and coarse kosher salt is the best way, but I'm not sure.

Hope you're all well!

cowgirl said...

Yum Marc, I like the sound of your snack food! Thanks :)

cowgirl said...

Thanks Linda! I've not used salt. Usually a soft cloth and sometimes I use a mild soap.. I keep it seasoned well so they are really easy to clean.
Hope you had a safe trip home! :)

David P. Offutt - The Gastronomic Gardener said...

That looks wonderful, but cold meatloaf sandwiches, with a little horseradish and kethcup... my oh my

LindaG said...

Thanks, Cowgirl. I seem to have trouble with the seasoning part.
Do you have a post explaining how to do it? I will have to look.

We did get home safely, thank you.

Peggy said...

What do you put into your meatloaf that gives it that delicious color?

Tango Joe said...

After seeing this post and how good everything looked I must search out Hasty Bake.
Awesome looking taters!

cowgirl said...

Thanks David! I'm with you... cold meatloaf sandwiches are the best part of making meatloaf. lol :)

cowgirl said...

Glad to hear you made it home safe Linda,
I don't have a post on seasoning cast iron. I oil it and heat it in the oven for the first time. You can use lard too but it leaves a strong flavor sometimes. After using I make sure they are clean (use a soft cloth) and sometimes wipe them with an oiled cloth before storing them.
They build up a nice non stick coating over time. I really love them for in the house and while camping.
Good luck :)

cowgirl said...

Thanks Peggy! My favorite meatloaf recipe is the one on the Liption Onion Soup box. :) It's easy and quick and the best tasting meatloaf I've ever had. lol
I also use plain ole ketchup for the top.
The smoker adds a nice color and flavor to the meat to.
Good luck! :)

cowgirl said...

Thanks Joe! I love the Hasty Bake. It's really easy to use and puts out some good eats.
Hope you had a great weekend! :)

LindaG said...

Thanks for the tips, Cowgirl. Much appreciated!

cowgirl said...

You're sure welcome Linda! :)