Ok, who the heck would make meatloaf using sirloin tip? Well, sometimes when you don't have much choice that's what you do. My husband picked up fresh, twice ground sirloin tip for kibby late the Thursday afternoon before Good Friday. He bought extra because the weekend was already slated for a lot of visitors and since one batch was going to a family gathering, he thought I would make one for those coming to the house. Along with all the Easter gatherings, our first grandbaby was baptized Easter Sunday. I would have ground the meat myself but with everything else going on (house sale), I was runny on empty.
We eat kibby raw so whatever is not consumed that day is baked then sliced for sandwiches. However, I found myself with about 2 lb of twice ground raw sirloin that need to be used and not a whole lot of energy to be creative. The problem is once frozen it can't be used for kibby and there was no way I was going to let this meat go to waste.
Sirloin Tip MeatloafWe get the sirloin tip will as much fat as possible cut off because we eat it raw. Normally I mix in shredded vegetables for my regular meatloaf but I wanted this meatloaf to give firm slices when cooled. We seldom buy lunchmeat because I routinely slice meat and freeze it for making sandwiches later.
The following list of ingredients is just a guideline but close in amounts I used.
Sirloin Tip Meatloaf
2 lb twice ground sirloin tip
2 eggs
2 1/2 c dry bread crumbs
1 tbsp tomato powder
1 tbsp carrot powder
1 tbsp zucchini powder
1 tbsp mushroom powder
1/2 c Heinz 57
1 tbsp ketchup
1 tsp mustand
2 good splashes of Lea & Perrins Worchestershire sauce
Pre-heat oven to 350ºF. Mix the ingredients together then place in a loaf pan. Bake for approximately 40 minutes until centre is cooked through.
SlicedThis meatloaf gives firm slices when cooled. Of course we had some of it for dinner that night served with a tossed salad, baked potato and sauteed mushrooms. After dinner, I allowed the meatloaf to cool enough to put in the refrigerator. This is a bit of an aside. Up until recently I always had a fridge with metal racks. The new fridge has glass shelving so I'm a bit concerned over thermal shock at putting something too warm on them. So I set the pan on a folded tea towel just in case.
Once the remaining meatloaf was fully cooled, I sliced it thinly. It isn't as thin as what you would get at a deli but then the thickness is just right for a hearty sandwich. It has a wonderful flavour that will go just perfect with beefsteak tomatoes! I'm getting hungry just thinking of a slice of this meatloaf, a slice of beefsteak tomatoes, fresh garden greens, a couple rings of onions, a bit of mayo and mustard all sandwiched between fresh 12 grain bread.
Vacuum SealedGarden goodies are awhile away so beefsteak tomatoes are just a dream. From the looks of it, I will more than likely be planting in containers and move them but there is a chance of early possession which means the garden will continue as normal. I mentioned that I routinely make sandwich slices from whatever meat I cook.
I don't have a meat slicer but that may change in the new house if all goes well. What I do is cool the meat thoroughly. I find it best to let the meat cool overnight in the fridge. Then I cut into slices about 1/8 to 1/4 inch thick depending on the meat. I like to vacuum seal the slices for freezing. With drier meats like most meatloaves, turkey, and chicken there is no need to flash freeze before vacuum sealing. For moister meats like ham, I place then in the vacuum sealer bag then into the freezer. Once semi-frozen, I vacuum seal them.
but what is kibby?
ReplyDeleteKibby is a meat dish made traditionally with lamb but we use sirloin tip, spices and crushed wheat. We serve it as an appetizer. The prepared meat is formed into a large round. Pieces are pulled off using a fork, placed in a piece of pita bread and eaten that way. Quite often guests will drizzle a little olive oil on the meat as well. To bake, I form it into a round, drizzle with a little olive oil.
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