Recipe for the Week:

JQP’s World Famous (except for Canada) Meat Loaf:



With over 2 requests for my secret recipe for the best meat loaf ever, I decided that I should no longer hide my candle under a bushel and that I should share it with the masses. So, for your dinning pleasure, behold my Meat Loaf recipe. I should note that one thing I like about this is it includes just about one of every animal in the barn yard, damn it’s tasty. Bon Appetite’

1 small onion, chopped
2 garlic cloves minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1 table spoon of Allspice
8 each Green and Black Olives
1/2 teaspoon ground black pepper
4 teaspoons Dijon mustard
4 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/2 cup milk
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup well crushed potato chips
1/3 cup minced parsley
1 pound thick bacon

For the meatloaf, heat oven to 350 degrees.

(This is kind of what it should look like when your done)

Mix eggs with salt, pepper, allspice, thyme, mustard, Tabasco, Worcestershire sauce, and milk. Add onion and garlic then the meat in large bowl along with potato chips, olives, parsley and cooked onion and garlic. Mix with fork until evenly blended and mixture doesn’t stick to the bowl. If it sticks add milk.

With wet hands, pat mixture into 9x5-inch loaf shape. Place in foil lined baking pan for easy clean up. Rap the loaf with bacon, tucking the ends under the loaf, with the side just barely overlapping. Bake until crisp, about 1 hour. Cool at least 20 minutes and serve with the remaining glaze. You can broil for about the last five mins. to give the bacon a darker finish. If you don’t want the veal or pork just add more hamburger. I also sometimes add a handful of diced red and green bell peppers.