THE Burger Loaf

So, amidst all this weather fluctuation we've been experiencing, we've been struggling to break out of our rut of dinners to make. However, with it being warm one day and then snowing the next it's not like grilling season is right around the corner for us either (or is it? Damn you weather app for not knowing....)
One item that I've been craving a whole bunch is burgers. Smoky, juicy, spicy burgers. Call it a craving if you will, but I've even had dreams about burgers (some good, some not up to par). I don't know if you know this, but when you start dreaming about food items that is a SURE sign that you're crazy in need. As much as I want one I don't always want to go out to eat and I'm certainly not going to pull out the grill, go down to the parking lot and spend an afternoon working on it for a total of 8 burgers. Not happening. (Oh the joy of apartment living).
Now, where I've been wanting burgers David's been keen on having meatloaf. You know, 'Ma! The meatloaf! Where's the meatloaf?' kind of keenness. You may not know this about me, but I hate meatloaf. With like a burning passion actually. David thinks its irrational because I really enjoy gyro meat and other such loaves made of meat, however, it's the classic American meatloaf that I can't stand. With these two opposing desires, he suggested a compromise. A loaf of meat that is like a burger mix. Iiiiiinteresting I thought, can it be done? Can the two items be fused together into a delicious log of meat ready to be sliced and made into sandwiches?? The more I considered his idea, the more excited I became.
I considered all my ideal items in a burger and pulled them off my shelves, and then the items that bind together a meatloaf were added.

Of course it all got mixed together and formed into a loaf shape. I stuck in a roast thermometer and set the alarm to go off when the internal temperature was at 153 degrees F and popped it into an oven preheated to 350 degrees. 

No, it's nothing beautiful or glamorous in this picture. An unsuspecting victim might even think it's a normal meatloaf (gasp!) but they'd be pleasantly surprised to find that it is the new invention the Burger Loaf ;) a product of David's brilliant (if not hungry) mind. We let it rest 10 minutes, where it rose in its internal temperature about 12 degrees so it ended up being a little over target at 165 degrees F. That's okay it was still super juicy and the required done-ness that I require currently. 

Once it cools you can slice the loaf into generous thicknesses and serve on buns, as shown, just like any burger. We opted to have fries and a tossed salad with it and we were transported to a summer picnic mentality. It. Was. Awesome. 

THE Burger Loaf

Makes 8 servings

• 8 burger buns

Burger Loaf

• 2 lbs ground beef
• 1 medium onion, diced
• 2 tbsp Worcestershire sauce
• 1 tbsp liquid smoke
• 1 tbsp adobo sauce from canned chipotle peppers in adobo sauce
• 2 chipotle pepper from the can, diced
• 1 jalapeno pepper, minced (or a half a jalapeno and a green chili pepper)
• 2 eggs
• 1/2 c bread crumbs or cracker crumbs
• 1/4 lb or less bacon, chopped small - optional
• 3 oz cheese of preference, shredded - optional

Topping Options We Enjoy

• Avocado slices, or mashed and used as a spread to replace mayo
• tomato slices
• lettuce
• red onion slices
• cilantro sprigs
• BBQ sauce

1. Preheat oven to 350 degrees F.
2. Mix all burger loaf ingredients together and make sure everything is thoroughly distributed. Turn mixture over onto broiler pan for more fat drainage, or a lined baking sheet. Form into a log shape that would be about a suitable size for a burger when sliced after finished baking.
3.  Bake until the internal temperature reaches 152 degrees F. (approx. 1+ hr ). I’m not sure of the exact cook time since I used a roast thermometer’s alarm to let me know when it was done.
4. Remove from oven and let rest at least 10 minutes, during which the internal temperature will increase about 10 degrees, until it is around 162 degrees F. Once it’s rested and cooled a bit you can slice it into generous ‘patty’ thicknesses and serve like a hamburger.

We both agree though that this is good as an alternative to be able to grill, so we wouldn't do this in the months of the year we can easily grill regular burgers. With that said, it's still delicious - even if it's technically a meat loaf  : P
So, good work David! You have come up with a solution that in application fixes a very important problem in the world. Without this, the youth of America may never know the possibilities of a meat loaf. : D