Ma! The Meatloaf: NCAAF Title Game Pick

Tonight’s half assed gambling pick is bright to you by my famous meat loaf recipe.

Pretty sure it’s MY recipe

Shut your face, Chrissy! I’m talking here.

All my biggest mush sources are talking about how much they love Clemson and no one is giving them a chance and Coach O is all hype and this is going to be such a high scoring game and a matchup for the ages. Well fuck you. I know one god, and only one true god. And that is the mush god.

Bow down before him

I have a quad mushing tonight where all my worst sources are honing in on Clemson being undervalued. Thus, we bet the house. The line has been hammered down to 4.5 by these losers and I say fuck it, I’m ride or die with Coach O.

LSU -4.5

Now, on to the recipe!

Let’s go babe

It’s cold as balls in Chicago and we’ve rumors of polar vortex on the way. Huddle up and make yourself a meat football tonight to enjoy while watching the game.

Ingredients:

4 Hawaiian slider rolls

1/3 cup milk

1 cup chopped mushrooms

1 lb mild Italian sausage

1 lb 80% lean ground beef

1 cup chopped celery

1 cup grated carrots

1 large egg

1 tbs Worcestershire

2 ts salt

1 ts red pepper flakes

1/2 ts black pepper

1/4 cup bbq sauce

Instructions:

Preheat oven to 350F

In food processor, grind rolls into fine crumbs. Measure out to 1 cup and transfer to a large mixing bowl. Add the milk, mix, and let soak for 5 mins

Mince the mushrooms in the food processor. Add mushrooms to the bread crumbs along with the sausage, beef, celery, carrots, egg, Worcestershire, salt, red pepper flakes, and pepper. Combine the mixture using your hands, but done smash that shit down. You want this ingredients well mixed throughout but don’t want to lose the airy mixture for a light loaf.

Coat a 9×5 inch loaf pan with butter. Grease that shit up good before you place your meat mix into the pan. Take your favorite BBQ sauce and top the loaf with 1/4 cup of it. Make your own if you want, but it’s a waste of time with so many great over the counter BBQ sauce around these days.

Bake until cooked through and your BBQ sauce is a nice glaze, around an hour. Let it cool for 15 mins or so to absorb some of those juices back in and then enjoy!

Geaux Tigers!

-Riverboat Chef Pug