Fester's 3-Week Anniversary Meatloaf | Addams Family Values #FoodnFlix

The Food 'n Flix club bloggers have scooched their chairs up to the Addams Family table this month, along with our host Kimberly from Coffee and Casseroles. There's no month more fitting than October to hang out with in the kitchen with one of my favorite families. Kimberly invited to watch either (or both) of the early 1990's films, The Addams Family or Addams Family Values. I watched both. Again.

I think I knew right from the start that I'd be cooking from Addams Family Values, though. In this film, Gomez and Morticia have just had another child. Wednesday and Pugsley are none too happy about having another sibling, and are trying to get rid of little Pubert. In their search for help, Debbie "the nanny" shows up at their door offering her services. However, she is not who she claims to be.

We find out that Debbie is a black widow, and her eyes are fixed on Fester. Wednesday is on to her, so Debbie finagles a plan to send the two older kids to a summer camp so she doesn't have to worry about her interfering. At summer camp, there is a ridiculous reenactment of the first Thanksgiving, which I'd originally planned to use as my recipe inspiration (I may revisit this idea next month).

Instead, I chose a scene from later on in the film...after Debbie does work her way into Fester's heart. They do wind up getting married in short order, and Debbie is concocting ways in which to "get rid of" Fester and keep his money. We see her disguising a bomb in a gift box while Fester is downstairs in their mansion cooking up a special dinner for their 3-week anniversary.

Fester makes the hugest meatloaf ever, garnishing it in an odd way that is all his own. Until now, because I took that image and ran with it. On top of his giant loaf of meat, he has slices of pineapple and bell pepper along with black and green olives. The meat itself looks pretty sad, with only a couple strips of a ketchup-type glaze.

I started brainstorming, using those interesting garnish choices as my starting point. I thought pork would be the most obvious choice of meat to use as the base. It made me think of one of my favorite pizza combos, so I added bacon and red onion to the ingredient list. I switched up my normal ketchup-based glaze to a barbecue sauce-based glaze...and wound up with a dinner that the whole family devoured. Of course, we love our meatloaf in general, but this is a version that I will make often!

P.S. - all's well that ends well. Fester has survived worse than a little bomb in his day. Debbie however, was not so lucky.

This month's edition of Food 'n Flix is being hosted by Kimberly at Coffee and Casseroles with her pick, The Addams Family and/or Addams Family Values; submissions are due October 30, 2019 by 6pm ET.

Join us next month as I invite everybody into the kitchen with my November movie pick, What's Cooking?.

For inspiration, check out the Food 'n Flix website (click on any of the roundups listed to see what participants have been inspired to make by the movie choice), all of my past Food 'n Flix posts, or my Food 'n Flix Pinterest board!

Pork and Pineapple Meatloaf (aka Fester's 3-Week Anniversary Meatloaf)

Yield: serves 6-8

Author: Heather Schmitt-Gonzalez

prep time: 15 Mcook time: 1 H & 30 Mtotal time: 1 H & 45 M

Pork, pineapple, and barbecue sauce make this meatloaf worthy of any special occassion (like your 3-week wedding anniversary)!

ingredients:

For the meatloaf

• 2 pounds ground pork
• 4-6 ounces of cooked and crumbled bacon
• 1/2 cup Panko breadcrumbs
• 1/4 cup barbecue sauce (your favorite)
• 2 large eggs, lightly beaten
• 1 small red onion, peeled and grated (include the juices released while grating)
• 2-4 fat cloves of garlic, peeled and minced or grated
• 1 tablespoon pineapple juice (fresh or from a can of rings)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon parsley flakes
• 1/2 teaspoon smoked sea salt
• 1/2 teaspoon ground white pepper

For the glaze

• 1 cup barbecue sauce (your favorite)
• 1/4 cup cider vinegar
• 1/4 cup pineapple juice (fresh or from a can of rings)
• 1 tablespoon smoked paprika

Everything else

• 1 can of pineapple rings (or equivalent of fresh, sliced pineapple rings)
• 1 large red bell pepper, sliced into rings
• 1 large green bell pepper, sliced into rings
• Kalamata olives, to taste
• Manzanilla olives, to taste

instructions:

How to cook Pork and Pineapple Meatloaf (aka Fester's 3-Week Anniversary Meatloaf)

1. Preheat oven to 350° F. Line a baking sheet with foil; grease lightly or coat with non-stick spray.
2. Combine all of the ingredients for the meatloaf in a large bowl and use your (clean or gloved) hands to squish everything together until well-distributed and combined. Do not overmix. 
3. Set aside a 2-3 each of the pineapple and bell pepper rings. Scatter the remaining ones on the prepared sheet pan.
4. Gather the meatloaf mixture in the bowl and form a loaf-like shape, then transfer it to the baking sheet (using the pineapple and bell pepper rings as a base). Place the reserved pineapple and bell pepper rings on top of the meatloaf, gently pressing them into the loaf.
5. Slide into the hot oven and bake for 30 minutes.
6. In the meatime, whisk together all of the ingredients for the glaze.
7. After the first 30 minutes is up, open the oven; quickly and carefully pour about 1/3 of the glaze over the top. Close the oven and cook for 20 minutes longer, then repeat process with another 1/3 of the glaze. 
8. Continue to cook until the meatloaf has reached an internal temperature of at least 165° F, approximately 30-40 minutes longer (total cooking time is around 80-90 minutes).
9. Remove from oven and allow to sit for 10 minutes before slicing. Serve with extra roasted veggies, olives, and remaining glaze.

https://www.allroadsleadtothe.kitchen/2019/10/pork-pineapple-meatloaf.html

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meatloaf, bacon, pork

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