Burger Loafer
Well! What have we here! My college nickname, that’s what. Just kidding, they called me Bitchface Von Poorhouse.
This episode of Respect Your Elders is a beaut. I want to jump straight to the MSG and say: there’s nothing a little excitotoxin can’t fix! Let’s look at this as a whole, though.
Burger Loafer
1 long loaf of French bread
1 14oz can evaporated milk
1 lb ground beef
1/3 C. minced onion
1/3 C. finely diced green pepper
1 egg
1/2 tsp. MSG
2 tsp. salt
1/4 tsp. oregano
1/4 tsp. nutmeg
1/2 tsp. pepper
- Cut a thin slice lengthwise from loaf of bread and hollow out the loaf. Measure two cups of the bread guts from the loaf and in a large bowl, soak it in the can of evaporated milk for 10 minutes.
- Add everything else to the bowl and mix.
- Pack this raw meat (which is now what we’d refer to as “meatloaf”) into the bread, cover with the bread lid you removed and then wrap the whole thing in foil and bake for about an hour and fifteen minutes at 350°.
- Remove from foil and serve slices with hot tomato sauce we failed to mention that you’d need in the ingredient list.
So, okay. Wait. Do I want to try this? Maybe I do. The thing is, I make meatloaf fairly regularly, and I use a mixture of beef, pork and lamb to build up the right ratios of fat and flavor. I kind of have a thing against plain ground beef. But ignoring that, I know how much fat comes off a meatloaf, and I’m not sure I want to be eating that soaked into a what is certainly now soggy loaf of French bread. Or do I? It has a strange appeal. Like, what if you did a small quantity? With a higher ratio of a tougher bread, like taking one of those sourdough boules and putting in less than half of this recipe?
Holy shit, I think I actually want to make this.
March 23rd, 2010 | Respect Your Elders
The meatball-in-a-breadroll thing has merit. But what about home-made Hun Buns!
My mom used to make something similar to this called Long Boy cheeseburgers and we loved them as kids,but I have a hard time comsuming one now thinking about all that meat fat sinking into the bread. My sister still makes them for her teen boys.
Long Boy Cheeseburgers!? I love it! But yeah, I just can’t get over the fatty part, I don’t know. Another friend suggested trying to make it with some fake beef product instead, which I’d be up for if the stuff would actually stick together when cooked.
More research!
Long Boys with Tall Boys … game on!
Oh, my…a casual google search brought me here to see the exact same recipe (same print and everything!) that is glued to my Mom’s recipe card for our favorite dish! This has been a family favorite for over 45 years! We’ve never used the MSG, nor the tomato sauce (but ketchup…yes, we will admit to that)and we also leave out the green pepper…but it is wonderful! And not at all soggy…I make it using an 80/20 ground meat. We use the electric knife to cut it because it does get crispy, and it reheats well. Did you ever try it? Now I need to make it again soon!
I used to eat this all the time when I was a kid. I’d blow a shipload of sailors to get some again one day!
LOL!