HOT MEATLOAF SANDWICH

Welcome back to Let's Cook. Today we are going to revisit WEST VIRGINIA MEAT LOAF.

It's one of my favorites, and we taught you how to make it a couple of years ago.

http://killitcutitupandcookit.blogspot.com/2018/03/west-virginia-meat-loaf.html

So, the other night we had the urge for some meatloaf and it was GREAT !!! Served with a baked tater and some greenie beanies, it really hit the spot.

BUT, we had plenty of left overs. So we decided to revisit those diners we grew up with and make a HOT MEATLOAF Sandwich.

It's really not a sandwich in the conventional way.

Penny's Grandmother owned a restaurant in Monongah, WV and her Hot Roast Beef Sandwich was a long time favorite. So she says. “Why can't we make one with Meatloaf??”

 

And I said “right!!!” 

 

I loved Hot Roast Beef Sandwiches as a kid. Who remembers sitting at the counter at Woolworth's and enjoying one of these delights??

 

So let's get into it. This is another meal what we just throw together without a recipe. But you may need a recipe for the meatloaf so you can get that recipe here :

http://killitcutitupandcookit.blogspot.com/2018/03/west-virginia-meat-loaf.html

If you like, you can make this and not wait for left overs.

Here is what you should have when you take the meatloaf out of the oven.

 See all that fat and juice ???? That's Black Gold, Texas Tea......

 

 

 

 

 

 

 

 

 

 

Go ahead and sing......I know you want to..

 Put the drippings in a container. (You'll thank me later)

 

While the meatloaf sits, let's make some mashed up taters.

Cut taters into small cubes and put in a pan with some salt added to the water.

Bring to a boil and cook the taters until tender.

Drain and place into a large bowl. Add butter and mash, first with a 'masher'

Add some milk (I use Cream) and mix with a mixer.

Add more butter and more Cream. Keep mixing.

 Salt & Pepper to taste.

Set aside. (I used the oven “keep warm” setting.)

MAKE the GRAVY !!!!

Place the drippings into a small pan and heat until melted.

Add some Wondra flour and whisk. Keep adding flour until you get a nice roux.

The amount of flour will depend on how many drippings you have.

Now start adding water and whisk until gravy is at the consistency you require.

Pour into a Gravy Boat.

On a plate add bread and a slice of meatloaf on the top. Place some mashed up taters in the middle.

Now, POUR the GRAVY !!!!!!! And enjoy.

Don't forget the salad !!!!  And an Adult Beverage

This makes for a great alternative to a regular meatloaf dinner. We made this the next evening and it was G R E A T. It made for a great leftover dinner, you can make when you get home from work...No more GOING OUT to EAT !!

You can thank me now.

IF I HAD TO DO IT ALL OVER : Well, I think I would use some broth for the gravy rather than the water. Other than that, this recipe worked well. I ended up in a “FOOD COMA.”

Hope you try it !!

Coming up next on Let's Cook.

We take a stab at Chicago Style Pizza in our oven.

See you then.

Stay safe, Stay healthy, and STAY the **&^ at home !!!

Live Long & Prosper

 

Good night !!!!
 

 

EASY POT ROAST

Hello foodie friends. I am back. I took some time off to care for the boss who underwent some back surgery last month. (She did great and is healing well.) So while she recovered, I cooked up a storm but had no time to post recipes.

So it is time for some “CATCH UP”

One of the things I made was POT ROAST. I also made a killer BEEF STEW, but we'll talk about that later. POT ROAST is one of our favorite things and is about the easiest recipe ever. In fact, I made this one without a recipe, using what we had on hand.

So let's get into it.

Using the pictures I took, I came up with a list of ingredients.

Of course you need a POT ROAST. I got a Shoulder Roast. (2.5 lbs.)

Adolf's Tenderizer

Cast Iron DUTCH OVEN with some EVOO on the bottom

1 White ONION (chopped in 1/4's)

1 Can of Mushrooms

3 good size CARROTS (Cut into 1/3's)

3 CELERY Stalks (Cut into 3-4 inch size)

1 pint of CHICKEN BROTH (HOME MADE OF COURSE !!!!!)

4 GOOD SIZE Russet POTATOES (Peeled and cut up)

Penzeys English Prime Rib RUB

Penzeys BEEF BASE

 

Salt & Pepper

PRE HEAT your OVEN to 350.

Tenderize your roast and let sit for 2 hours (in the FRIDGE)

 

Put the POT on your burner and set heat to High. Heat up your EVOO and turn heat to medium high. BROWN the roast on ALL SIDES.

Sprinkle the ROAST with some Prime Rib Rub

Add the BROTH, ONIONS , CARROTS & MUSHROOMS.

Add ½ TBL Beef BASE to the broth.

Place the Taters on top.

Salt and Pepper

COVER AND BAKE for (APPROX) 1 ½ hours. Check with your meat thermometer. You want 150 degrees.

Poor yourself an ADULT BEVERAGE and go find the president.

Isn't he the cutest damn thing you ever saw ?

When the ROAST is done, remove the roast and set aside under some foil.

Remove the taters, and carrots.

In a separate bowl, remove and many of the onions and celery pieces as possible.

 

STRAIN the broth to remove the rest of the veggies. Pitch the veggies. AND use the strained both for GRAVY !!!!

In a PAN, add some broth and heat up.

Add 2 TBL of WONDRA FLOUR and whisk to make a ROUX. 

Then add BOTH and stir until you get the consistency you need.

 

Slice the Roast and place on a platter. 

 You are R E A D Y

This ROAST went well with a SALAD. And of course, another Adult Beverage.

There you have it. A quick and EASY meal without GOING OUT to EAT.

Remember, STAY SAFE, STAY HEALTHY, ANS STAY THE *&%#$ AT HOME !!

See you next time !!!!! 

Live Long And Prosper !!!