As a big game hunter, I have taken it upon myself to track and capture the phantom Bigfoot that everybody's talking about. You know, that damned dirty ape with the stinking paws who wanders the countryside. And boy, hunting the legendary Bigfoot sure works up an appetite.
During my quest to capture the elusive North American Yeti, I have traversed hundreds of acres of wilderness, several dive bars and a HairCare for Men meeting.
So when I return to Casa di Pishnery, I like to have a meatloaf. A Bigfoot Meatloaf.
Yes, Bigfoot is my White Whale, but in my spare time I enjoy listening to pop icon Meatloaf’s music. It soothes me after a long day of stalking the hairy beast.
So crank up the hi-fi, enjoy this meatloaf recipe and don’t forget the Le Sueur Peas. What’s meatloaf without these quintessential viridian morsels. I usually tear into a meatloaf dinner like a bat out of hell. Ursula usually serves me up three hefty slices and if for some reason I can only manage to eat two slices? Well..2 out of 3 ain’t bad.
- 3 Lbs. 80/20 Ground Beef
- 1/2 Lb. Chorizo Sausage
- 1 Onion
- 2 Eggs
- Smoked Sea Salt, Freshly Ground Black Pepper
- 1 1/2 Cups Panko Bread Crumbs
- Sweet Red Chili Sauce
- 1Cut onion in half and cut from each half an outer layer of the onion for the toenails.
- 2Mix ground meat with egg, Pankos, spices and chili sauce.
Form 2 feet out of the meat.
- 3Preheat oven 350 F.
- 4Add chili sauce on top (cut off part of the foot!) so it looks like blood, place on top 1 onion slice. Arrange onion toenails on the loaf.
- 5Bake the feet for 40 minutes and 10 minutes before the end, add some more chili sauce on the top of the foot.
- 6Enjoy your feet with mashed potatoes and of course, Le Sueur Peas.