One of my favorite summer recipes. I love the combination of sweet-savory flavors that I get with the ingredients I use. The sweet-savory combination goes on well with grilled chicken or fish, turkey, or even meatloaf.
The meatloaf can be made with anything. I use ground lamb, chicken, turkey, or just plain ground beef. They’re all good for you.
The only thing you need for this recipe is bread, salt, and pepper.
The flavor is amazing. No breads or breadsticks are needed. It’s a bit like going to a beach party. You can’t get the same texture of bread as you would for a frozen pizza.
I recommend using a toaster to toast the bread to make it easier to get it brown. The bread can be put into the toaster to brown it, then pulled out when toasting is done. That way it stays warm and crispy.
There are several other ways to get the same texture. I got mine through the griddle then I just threw it on the grill and it cooked up nicely. It is important to get the meat to cook all the way through so it doesn’t have to be browned before putting it on the grill.
You can use a toaster, but that only works for the very first time. The meat on a toaster needs to be seared in the middle, then toasted. Then it will brown evenly enough that it wont stick to the bottom of the pan.
pop belly is the new, trendy, way of adding a nice crisp to your meat. In fact, many recipes call for grilling the meat first, then popping it on the grill to finish. This was the trend for several years, but now you can get the same texture with a bit of olive oil and a little garlic. A quick and easy way to do this, is to fry up some mushrooms and garlic, then toss it in a pan with olive oil.
The big problem with frying mushrooms is that they don’t brown evenly. You can adjust this with the addition of a bit of sugar or salt, but for me, I prefer a bit of olive oil and a little garlic. I also like to add a bit of black pepper, but that’s up to you. If you don’t, add more garlic.
If any of the above techniques don’t work, you can simply fry the mushrooms, garlic, and black pepper in a pan with olive oil.