Country Meat Loaf Salad
Hearty country meatloaf meets delectable garden vegetables in this robust homestyle salad. This recipe cleverly combines components of separate menu items to create a new and exciting entrée.
Ingredients:
- Andouille Sausage Meatloaf Prep - 1 each
- Phase, LBA - .5 oz.
- Romaine, cut - 1 Cup
- Mesculn mix - 2 Cups
- French fries, crisp - 1 Cup
- Marie's super blue cheese - 2.5 oz.
- Chopped bacon - .25 Cup
- Diced tomatoes - .25 Cup
- Carrots, julienne - .25 Cup
- Roasted corn-prepared - .25 Cup
- Cheddar cheese, shredded - 2 oz.
Preparation:
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Mix all of the ingredients with the fries and combine well with the dressing. Place in the serving bowl.
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Heat the meatloaf on the grill with 1/2 oz. of LBA until an internal temp of 165 degrees is reached.
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Place the warm meatloaf in the center of the salad and serve.
Subrecipes:
Andouille Sausage Meatloaf Prep
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Ingredients:
- Ground beef - lbs. 2
- Ground pork - lb. .5
- Chopped Andouille Sausage, casing removed - lbs. 2
- Eggs, whole - each 10
- Green and red peppers, chopped small - each 2 of color
- Yellow Onion, chopped small - Cups 2
- Celery ribs, chopped small - each 5
- Garlic, chopped - Cup 1
- Hidden Valley Ranch dressing - Cups 2
- Catsup - Cups 2
- Salt, Kosher - tbs. 5
- Black pepper, ground - tbs. 5
- Thyme fresh, chopped - tbs. 3-4
- Panko breadcrumbs - Cups 10
- Griddled Andouille Sausage Meatloaf Entrée - servings 1
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Instructions:
In a clean bowl place all the ingredients except for the vegetables and thyme and combine well.
Fold in the vegetables and thyme to the meat mix and combine well.
- Spray all the loaf pans with pan release, fill the pans with the meatloaf mix leaving a 1/2 Inch lip from the top of the pan.
Bake the meatloaf for 60 minutes covered in a 350F degree oven. Bake for an additional 15 minutes uncovered and increase the temperature of the oven to 400F degrees and bake enough to brown on top. Ensure the internal temperature of the meatloaf at the end of the 15 minutes is 165F degrees using a food thermometer.
Once the meatloaf has come out of the oven allow for the product to entirely cool. Using the back of a knife or a metal spatula, scrape the inside edge of the pan sides so the meatloaf can pull away from the pan so you can pop it out of the pan to slice. The slices should be 1-1/2" thick slices.
