Friday, March 6, 2015

Bison... It's What's For Dinner - Meat Loaf and the P-19 Broiling Platter

I have debated on whether to actually post a meatloaf recipe or not.   Meatloaf is one of those quintessential things that we Americans equate with "home cooking".   Most people have a favorite recipe that they got from their mother or grandmother, and THAT is the way they do it.   I have 2, and I alter back and forth myself; Mom's recipe and Grandma's recipe.  Usually, instead of standard "Bread Crumbs", I throw in Panko.  Tonight I decided to use my own meat mixture and my Mom's basic recipe, which utilizes Pepperidge Farm Herb Seasoned Classic Stuffing, instead of Bread Crumbs.

But I also incorporated and extra element that I learned from my Sister-In-Law that she got from her Grandmother.  

I was so happy with the result, that I decided to go ahead and write up a recipe for the Corning Ware P-19 Broiling Platter. 

My favorite meat combination is Bison and Lamb....  Beef and Veal are nice, as are Beef and Lamb, but there is something about the Bison...   Beef competes with the Lamb flavor, and Veal is so mild that it is easily overshadowed by anything that you add to it.  Bison, on the other hand, is an extremely cooperative meat.  It's like the leek of the meat world... It just gets along with everyone.

I have a theory on this... (I have a theory about almost everything)   But I am not going to get into the amount of Corn and Soy that are fed to our modern cattle and how it changes the flavor of the meat, as opposed to the Bison, who simply chow down on grass.

ANYWAY..... This is how I make my Meatloaf...

2 Carrots, grated finely
2 Celery ribs, diced
1/2 Onion, diced
1/2 Bell Pepper, diced
2 large Eggs
1 lb Bison (or Beef)
1 lb Lamb (or Veal or Pork)
2 TB Tamari (or Worcestershire)
4 oz Tomato Sauce
1/2 a bag (7oz) of Pepperidge Farm Herb Seasoned Classic Stuffing
1/2 cup Quick Oatmeal

Large Stainless Steep Bowl or Pyrex 404/444 Bowl
P-19 Broiling Platter with P-19-R rack

Preheat your oven to 375F degrees.
Place finely shredded Carrot, Celery, Onion and Bell Pepper in the large bowl (Stainless or Pyrex) and toss everything together.

Add Eggs and mix well, until all the vegetables are coated.

Add the meat, and mix everything together (you can use a fork, but your hands work best)

Add Tamari (or Worcestershire) and Tomato Sauce, stirring everything together again.

Add 1/2 a bag of Pepperidge Farm Herb Seasoned Classic Stuffing and mix it in. 

More than likely, the mixture will still be a little too wet to hold it's shape...

(This is where my Sister-In-Laws Oatmeal comes in handy.  It adds just that little bit more dry ingredient that helps absorb the moisture and keep things tender and juicy.  It almost gives the finished meatloaf a "creamy" texture)

Add the Quick Oats and mix every thing together, gently.

The meatloaf should hold it's shape now.  If not, add up to an additional 1/4 cup of Quick Oats.
I recommend spraying your P-19-R with non-stick cooking spray. (just to be on the safe side)
Form your loaf on the P-19-R/P-19.

(I prefer flat and wide... it cooks a little bit faster and fits better on the bread when making a meatloaf sandwich)

Place in the oven at 375 for 10 minutes, then reduce the temperature to 350F and continue to bake for an additional 60 minutes, or until the internal temperature reaches 170 degrees.

Remove from the oven and tent with foil, letting the meatloaf rest for at least 10 minutes.

Slice and serve!

I know, I should have dug out my Centura...  But I was busy making a Walnut Dacquoise with Espresso flavored French Butter Creme.  That was why the meatloaf... Mix - Form - Bake and hands off for over an hour... Super simple.

Where is your Corning Ware??


  1. Thanks so much for sharing your meatloaf recipe. I am always looking to learn new things from other cooks.

  2. I have the P-19, but not the P-19-R. These things seem to get separated over the years, and when they show up at thrift shops, it is difficult to recognize the P-19-R unless you already know what it is!