We really like to use a base of Beany Spoon-Up Meatloaf for hot ground beef mix sandwiches, our own version of Mexi-Roni and just good old Goulash. (Recipe to follow!)
As I’ve made this recipe over many years, I’m the first to acknowledge modifications due to time, forgetfulness, ingredients on-hand and more forgetfulness. The last time — last Saturday, forgetfulness saved me!
I browned-up the fresh (browning is a modification), grass-fed ground beef, added my current favorite ingredients and tasted. Oh no! Heavy on the salt and spices…what to do? What to do?
Help me, Google! How do I dilute SALT. The dish is supposed to be spicy, but the salt could be too much and ruin it. That means ruining 2 lbs of that wonderful lean beef!
First I searched for ways to rescue food and get rid of SALT. No one really had an answer. The cooking blogs were willing to discuss ‘salt wrecks’. They danced around the issue. Talked a lot about too much spice. Said ‘lemon juice works wonders’…mostly said nothing.
The commenters were the most help. One told of a home-ec teacher who recommended making another 1/2 batch of the dish and blending the two, then freezing the excess. The commenters who kept saying “You didn’t answer the SALT question.” were my wake-up call about what I would want to say to clients with problems that I can’t answer right away. These people protested that the ANSWERS were not there….the stuff being written was BALONEY.
Searching for the recipe found almost the exact same procedure and ingredients as I had first loved in a costly collection of recipe cards (remember those sets from the 1980s?). I added some more of my modifications — shredded carrot and chopped celery, then the ‘filler’ that goes with a good meatloaf — bread crumbs and egg. These items served to ‘thin’ the over-seasoning. Over the years, I’ve been leaving out the filler which was acceptable, but no longer. We found how much enjoy a silky texture that we’d sort of forgotten.
A wrong turn can often times be brought around and even be better than we expected. My guests were happy with their supper and I had learned a little business thing from BALONEY.
Smack My Head — I must commit to not hand BALONEY to clients. I have worked with many platforms and not touched others. I have a wonderful network of people who have experience where I do and where I don’t….if I don’t know the answer to a problem, I probably know someone who does. I am game to try things, but will keep you in the loop. No BALONEY!
I promised you the recipe for Beany Spoon-Up Meatloaf. HungryMonster.com had the recipe…but in case that site disappears, I will give you my modified recipe.
Beany Spoon-Up Meatloaf
2 lbs ground beef
1 can condensed bean with bacon soup
1 can pork and beans (I like beans)
1/2 cup milk
2 slices of my sourdough bread, rubbed to crumbs
1 teaspoon beef bouillon
1 clove garlic
1/2 chopped onion
2 chopped hot onions (Walking onions from the garden) OR 1 can of chopped chilies
1/3 cup finely chopped celery
1 shredded carrot
2 teaspoons balsamic vinegar
Dollop of hoisin sauce (optional)
Serve on english muffins or buns or rice.
Tangy sauces that are just the right little touch with the other spices
1/2 and 1/2 catsup and a bit of hoisin sauch (optional) and mayo/salad dressing
The other recipes use a chili sauce, but we like catsup
1/2 and 1/2 mustard and mayo/salad dressing
I brown the beef (the other recipe bakes in the oven), then add everything and simmer for at least 45 minutes for the silky ‘dippy’ texture we like. I think I like the brighter browned color compared to the typical gray/brown of meatloaf. There’s no tomato to help color up the loaf to suit us.
Thank you, Thomas Renger, for shooting a photo of your cooking and placing it in the Flickr Creative Commons.