The World’s Best Meatloaf

Topping Sauce:

1/2 White Onion, minced

2 Garlic Cloves, minced

1Tbl Chili Powder

1tsp Cumin

1/2tsp Cayenne

1 1/2c Brewed Coffee

1c Tomato Sauce

6oz Tomato Paste

1/3c Brown Sugar

1/4c White Vinegar

1/4c Cider Vinegar

2tsp Cocoa Powder

1tsp Molasses

1tsp Kosher Salt

Meatloaf:

1 White Onion, diced

3 Garlic Cloves, minced

2 Celery Stalks, thinly sliced

3 Red Potatoes, diced

1Tbl Paprika

1Tbl Old Bay

Kosher Salt, lots

2lbs Ground Meat, beef & pork

4 Bacon Strips, cooked and diced

1/2c Breadcrumbs or 1c Stale Bread Pieces

2 Eggs, beaten

1c Cheese

This elite dish originated within the uppity German aristocracy during the late 19^th Century.  It was originally titled Meatenfarfenloafernstein until it made its way to the New World where it was de-ethnicized to simply Meatloaf.  To this day it remains a common staple amongst poor undesirables in pedestrian American states no one gives a fuck about.       

Sauté the onion and garlic until fragrant.  Add the spices and stir around for a minute or two.  Dump in everything else and simmer for about two hours.  Set aside.

Sauté the onion, garlic, celery, and potato until fragrant.  Add the spices and stir around for a minute or two.  Remove from heat.  Smoosh it all together with the remaining ingredients and cram it in a bread loaf pan. 

Bake it at 375 degrees for 45 minutes.  Pour the topping sauce all over the top, duh.  Bake for another 15 minutes.  Meatenfarfenloafernstein is best enjoyed with a fine Mosel Riesling.  Eat it.