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Bloody Feetloaf made with CaJohn's The Reaper BBQ Sauce
- Private group -
October 13, 2017
Story Location:
17601 Coastal Highway
Lewes, DE 19958
United States
17601 Coastal Highway
INGREDIENTS:
- 1/2 cup quick-cooking oats
- 1/2 cup milk
- 1 small carrot, grated
- 1 small onion, grated
- 1 clove garlic, minced
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt (garlic salt or smoked sea salt are good here)
- 1/2 teaspoon ground black pepper
- 1 pound ground beef (90/10)
- 1 pound ground pork
- 1 very small onions, peeled
For the blood glaze: 3/4 cup CaJohn's The Reaper BBQ Sauce
INSTRUCTIONS:
- Preheat oven to 350° F. Line a baking sheet with foil.
- Combine the first 9 ingredients (oats through pepper) in a large bowl and mix until combined. Add the beef and the pork and use your hands to squish and mix everything together until thoroughly combined.
- Turn mixture out onto the prepared baking sheet and form it into the shape of a foot with an ankle. Make shallow indents on the toes where the nails should be and a deeper indent the width of your onion in the ankle spot.
- Remove the very out layer of the onion and cut it into 5 craggly toe nails. I like to make then a little long so that I can push them into the "nail bed", which helps keep them in place. Add them to the toe indents.Use your knife to "roughen" up one cut end of the whole onion, so that it sort of looks like a broken off bone. Nestle it into the ankle indent that you made, rough side up. Press the meatloaf up and around the edges a bit.
- Slide into the preheated oven and bake for 20 minutes. Stir together all of the glaze ingredients until smooth.
- Pour or brush 1/3 of CaJohn's The Reaper BBQ Sauce over the foot and return to oven for 10 more minutes. Brush another 1/3 of CaJohn's The Reaper BBQ Sauce onto the foot and return to oven until a thermometer inserted in the center registers 165° F, about 5-10 minutes longer (35-40 minutes or so total cooking time).
- Heat the remaining CaJohn's The Reaper BBQ Sauce until it bubbles, then drizzle it around the edge of your serving plate. Carefully slide the foot onto the plate and serve
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