I had never heard of the word “goetta” until I moved to SE Indiana. People were surprised when they asked me if I’d had it and I said no, that in fact, I had no clue what it even was. Their explanation of what it is didn’t spur my curiosity enough to try it, as most people just said it was like breakfast sausage but it has oats in it. I figured there was no reason to change from the breakfast sausage I already liked in order to try something new that people couldn’t describe the taste of very well.
I finally gave in and tried goetta ~2 years ago after running a 5K that was part of the Bockfest in Cincinnati. My husband and I got a goetta dog, and I’m not sure if it was just the hunger after doing a run or if it was just that good, but I was hooked. I always put ketchup on any kind of grilled “dog,” but I remember eating this one plain and being perfectly ok with it. After that, we ended up buying a tube of the actual breakfast goetta and making it at home. We try to make goetta more of an occasional indulgence versus a regular item on the breakfast menu. The problem is, I cannot regularly find a brand locally that doesn’t contain nitrates and/or preservatives, which we are trying our best to avoid.
Earlier this month my husband and I were talking about how goetta sounded good, and he began researching how hard it is to make your own. It is time-consuming, but we got multiple freezer bags out of 1 batch, enough for plenty of future breakfasts.
I think of meatloaf as a sort of “comfort food.” I have always enjoyed it, especially when smothered with ton of ketchup. In the past, when we were on road trips and were craving something more “homestyle,” we would stop at Cracker Barrel to eat. I never had to look at the menu; it was always meatloaf, mashed potatoes with gravy, and green beans on my plate.
My husband doesn’t care for meatloaf, so I rarely make it at home (only if I’m having a serious craving). So when he sent this recipe to me and asked for it for dinner, I was very surprised to see that it was a type of meatloaf. Then I saw two very key ingredients: the chorizo and bacon. Not just a regular meatloaf we’re talking about here.
This did take quite a bit of prep and cook time, but it was certainly worth it. Ours turned out just a little dry, not sure if it was a bit overcooked or if I need to add some additional liquid of some kind next time. I made my own chorizo because the one kind at Kroger had all sorts of fun “crap” in it that I wasn’t interested in eating. The recipe for the chorizo is posted below.
We used to love “splurging” every now and again and eating that frozen meat-filled ravioli with spaghetti sauce and loads of cheese on top, baked in the oven. There is not much about that now that fits in to our diet, other than the spaghetti sauce. It seems hardest to re-create your favorite Italian dishes since they almost always involve pasta and lots of cheese, so when I saw a recipe with “Paleo” and “Ravioli” in the same line it immediately had my interest. Like the “lasagna” that I’ve posted in the past, the ravioli is made with zucchini.