Squigmeat Recipes

This is a recipe I got years ago in college from one of my housemates at Da Boyz 'ut. It was originally a meatloaf recipe, but I found it works well for burgers and meatballs too.

Ingredients for Squigmeat:

• 1 cup V8
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 1 stick celery, chopped
• 2 lbs. Ground beef
• 1 lb. Ground sausage
• 8 oz Italian bread crumbs (~1/2 canister)
• Cheeses of choice (sliced or cubed, depending on recipe)
• Pasta sauce, if necessary

Squigmeat:

• Put V8, Worcestershire sauce, hot sauce, Italian seasoning, garlic powder, salt, and vegetables in blender and blend until liquefied.
• Mix ground beef, sausage, breadcrumbs, and Squigjuice in large mixing bowl until blended.

Squigloaf:

• Spread half of Squigmeat mixture on bottom of 9x13 casserole dish. Place sliced cheese on meat, then cover with rest of meat mixture.
• Bake at 350° for 45-60 minutes or until toothpick comes out clean, if slightly cheesy.

Squigballs:

• To make Squigballs, form Squigmeat into balls. Push cubed cheese into center of balls.
• Coat bottom of slow cooker pot with a thin layer of pasta sauce. Place one layer of Squigballs on top and cover with more sauce. Repeat for all balls.
• Cook on high for 2.5 hours or until done.

Squigburgers:

• Place two slices of cheese together. Form Squigmeat patties around cheese. Grill until done.

I haven't done Squigloaf in a while, and the times and temps are for standard meatloaf, so I have no guarantees it's correct.

bon appetit