First, the chuck roast. Look for a piece that weighs roughly three to four pounds and is a couple inches thick. This tends to stand up very well once cooked for the low and slow time period. Once it's covered with all the delicious ingredients, they will penetrate into the meat with the meat pulling apart fork tender after several hours of low and slow cooking.
There's something about meatloaf most people either love or loathe. I'm going to suggest that we embrace this delicious recipe that's a cinch to make with a new appeal and consider it closer to a fantastically amped up meatball rather than the typical meatloaf recipe hailing deep from the 1950's!
The foods are rich in depth and character, Chilies, spices, chocolate and beautiful aromatics such as onion and garlic. Such simple ingredients but so incredibly complex in their unbelievable combination.
Need a dinner idea? EASY. Homemade skillet burgers with caramelized onions are making the menu on this range tonight! I’m seasoning with McCormick Spice Montreal Steak Seasoning to give it an even better real restaurant, steakhouse taste.
There's just something about the combination of steak and shrimp! The sweetness of the shrimp matched with the beefy flavor of a well marbled steak is unmatched! This pan sauce that comes together with both is simply delicious.