Culinary Cannabis

“twinkie” Meatloaf
Hello Everyone!
Thanks for stopping by today to spend some time with me. Today, I’d like to share one of my favorite
recipes… Twinkie Meatloaf; you’ll see why from the picture.
This recipe came about due to my husbands dislike of anything called a casserole. I was about to make a beef and potato casserole, when he piped up that he didn’t want a casserole for dinner. So, I asked him
if he had any objections to a meatloaf stuffed with potatoes. The answer was no, and so started the
journey toward Twinkie Meatloaf.
I originally tried to make the meatloaf with diced potatoes since I had already prepped them that way for
the casserole. This turned out more like the ‘pinata’ cakes you see online…when sliced the potatoes just
spilled out of the meatloaf onto the plate. The next time I attempted to make the dish, I used normal
mashed potatoes in the center. Same result, the mashed potatoes just flowed out of the meatloaf when
cut. I had almost given up on the process when I tried much stiffer mashed potatoes…Success!!
This recipe also seems to work better with instant mashed potatoes. If you make from-scratch mashed
potatoes, just make sure your potatoes are very stiff; you could even say crumbly. Remember, the potatoes will be soaking up the liquid that oozes out of the meat mixture. That doesn’t sound all that appetizing, but trust me, these are some of the best tasting mashed potatoes you will ever eat.Since we are infusing the meat mixture (as well as the potatoes), start with the leanest beef you can find. The day I was shopping for ingredients, the leanest I could find was 90% lean…I can someƟmes find 97%.
Since the recipe calls for a quarter cup of cannaoil, you want the beef to be as lean as possible.
You could also make individual meatloaf portions. I have a whole cabinet full of Christmas themed small loaf pans that would work well for this recipe. No one needs to know you are repurposing Christmas
décor. The cook time would decrease significantly…I’d start checking at 25 minutes.

Ingrediants

Stuff Your Loaf
Meatloaf Ingredients
½ c panko bread crumbs
½ c quick cook oats
¼ c infused olive oil
1/3 c milk
½ c ketchup
2 eggs
2 T Dijon mustard
2 T balsamic vinegar
2 t salt free creole seasoning
2 t salt free herb and garlic seasoning (Dash brand)
1 t salt
1 t black pepper
2 t dried basil
2 t garlic powder
1 lb. 90% lean ground beef
1 lb. pork sausage
½ c diced onion
¼ c diced bell pepper
¼ c celery
Mashed Potato Ingredients
2 c milk
4 T infused butter
½ t garlic powder
½ t salt
2 ½ c instant potato flakes
2 T sour cream.

Preheat oven to 375 F.
For potatoes, melt butter into milk. Add salt, pepper and garlic powder. Stir in potato flakes. You are
looking for a very stiff mashed potato. If the potatoes are too stiff, add sour cream to loosen a bit. I
repeat, you need very stipff potatoes to keep them from funning out of the meatloaf during cooking. Set
potatoes aside and mix up the meat mixture.
Meatloaf
In large bowl, combine panko bread crumbs, oats, infused olive oil, milk, eggs, ketchup, mustard, vinegar,
creole seasoning, herb and garlic seasoning, salt, pepper, basil and garlic powder. Allow to sit for 10 minutes or so for the crumbs and oats to soak up the liquid. Add meats, onion, bell pepper and celery to bowl with crumb mixture. Combine thoroughly.
Put approximately ½ of meat mixture in boƩom of 9X5 or 9X7 loaf pan. Spread evenly across bottom of pan and partially up the sides. Create a trough in the center of the meat mixture, making sure tomaintain wall integrity on both the bottom and sides of the pan. Spread the mashed potatoes into the
trough created in the meat mixture. Carefully add the other half of the meat mixture to the top of the loaf pan. Lightly press to ‘connect’ the top and boƩom meat layers.
Bake for 50-60 minutes or unƟl internal temperature reaches 160 degrees. Allow to sit for 5-10 minutes before removing from pan and cuƫting

As always start with small portions till you learn your tolerance to the infusion, keep out of reach if children and pets.

Culinary Yours in Cannabis,

Mary Ann