La What Now?

Since the 1960s, baseball teams and players have been publishing cookbooks. I collect them and try out some of the recipes that major leaguers have shared with their fans over the years. Photos, recipes and comments included.

Sunday, May 12, 2013

Meatloaf - Dennis Lamp (Pitcher)


2 1/2 pounds hamburger
2 cans tomato soup
3 large onions
1 green pepper
1/2 cup bread crumbs
salt & pepper to taste

Cut up and saute onions until clear.  Add green pepper (cut up) and cook slightly.  Combine 1/3 of this with meat and bread crumbs.  Add 2 cans tomato soup to remaining onions with 1/2 cup water, heat until bubbling.  Add 1/3 of meat, mix with fingers.  Shape into meatloaf.  Put in large baking dish.  Pour remaining tomato sauce on top.  Cook uncovered 1 hour at 375 degrees.

Dennis Lamp played 19 big league seasons with six different teams.  He was drafted by the Cubs and worked his way through their system to his major league debut in 1977. 

After four seasons on the north side, he was traded to the White Sox for Ken Kravec.  At the time, it was a straight up trade of starting pitchers, but for the 1983 season, Lamp was moved to the bullpen, where he flourished for the remainder of his career.

Lamp was part of the 1983 AL West Division champs, and would also go on to enjoy post-season action with the 1985 Blue Jays and 1990 Red Sox.

It's almost a given that a 1980s baseball cookbook would have a recipe for meatloaf, and here it is. 

The ingredients are very straightforward, and I stuck to it.  However, the simplicity of the recipe invites experimentation.  Maybe add a little heat with chili powder, maybe boost the flavour with some garlic, or fresh parsley, or other spices. 

The recipe is a great foundation for all sorts of creativity.  As for this one, it turned out great.  The sauce is as basic as it gets, but actually turned out quite tasty.  It's hardly gourmet food, but easy to make and very filling.

FINAL SCORE - Lamp comes in with a no-fuss performance, and it's a good one.

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