Gentlemen, I invented and have been making the most crowd-pleasing, satisfying, exceptional Super Bowl Dish for over twenty years. Every Super Bowl Sunday, my social media feed is flooded with pics of dudes who made it, reaped the rewards and compliments of family and friends, and then posted to thank me.
I now share this recipe with you, our loyal Manologue readers, so that this Sunday, you can crush all culinary competition and win every “Best Super Bowl Dish Discussion” outright.
It is time you learn about my world famous invention: The Meat Bomb.
First, a little backstory on the thinking and mindset behind how and why I invented The Meat Bomb…
You know what’s great about pizza?
Cheese.
You know what’s great about pizza toppings?
Meat.
You know what one problem is?
Pizza slices are too small and the tensile strength of the bread is such that over a certain size the integrity fails and the bread collapses.
That’s not good.
Now, do you know what’s awesome about nachos?
Cheese.
You know what else is a tremendous nacho topping?
Meat.
You know what limits the amount of meat and cheese toppings you can get in your mouth?
That’s right. Tensile strength again.
Nachos are too small. The structure of the nacho collapses under an excessive amount of meat and cheese.
This quandary used to bother me.
I’d toss and turn at night.
Then, one day, like Archimedes sitting in his bathtub, a solution hit me clear as day and I shouted “Meat!”
If the only thing holding me back from enjoying copious amounts of melted cheese and meat was the tortilla chips and bread, then…
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REMOVE THE TORTILLA CHIPS AND BREAD FROM THE EQUATION…
And thus, on that fateful day, November 5th 1955, the same day that the flux capacitor was created, as fate would have it, I sketched out the very first meat bomb.
And now, for over two decades, I’ve perfected the show-stopping, crowd-pleasing, greatest Super Bowl dip/dish of all time…
From its legendary name to its flavor to its simple brilliance…
Now, I’m sharing the recipe with you.
1) Here Are the Top Secret Ingredients for The Meat Bomb
- 2 lbs. ground beef
- 2 eggs
- Large container of sour cream
- quarter cup brown sugar
- quarter cup taco seasoning
- 1/2 lb. shredded Colby Jack / American Cheese
- 1/2 lb. shredded Cheddar/Mozzarella
- 1/2 stick butter
2) Here are the Instructions for The Meat Bomb
- Mix the ground beef, 2 eggs, taco seasoning & brown sugar in a bowl
- Put the bowl in the fridge for 2 hours minimum
- Next you’ll need a 12″ x 18″ x 2″ deep baking pan
- Here’s how you’ll prepare it…
3) Prepare the pan for The Meat Bomb
- Layer the bottom of the pan with 1/2 your sour cream
- Spread the shredded colby jack/american cheese evenly over the sour cream.
- Now back to the meat…..
4) Assembling The Meat Bomb
- Cook the ground beef mix in a skillet until golden brown.
- Mix butter ’til melted
- Spread the cooked meat in the pan
- Use a spatula to spread the rest of the sour cream on top
- Layer the mozzarella/cheddar cheese on top
5) Final Preparations for The Meat Bomb
- Heat your oven to 350
- Place Meat Bomb in oven
- Watch closely. Remove once cheese on top melts/bubbles.
- SERVE THE GREATEST DIP/DISH OF ALL TIME
- … a few notes….
6) The Meat Bomb Notes
- The Meat Bomb will weigh almost 4 pounds when done.
- It can 100% be eaten on its own, like chili, no chips.
- Chips are acceptable. BUT, get thick, sturdy chips to handle the weight. Even better (and this my son’s move): FULL TACO SHELLS!
- Take all the credit. Add your own wrinkles. Own it…
7) Show Off
When you make the Meat Bomb, post it, tag me on Twitter or IG & I’ll absolutely share it.
I’ll post mine as well.
Happy Meat Bomb Day, Gentlemen,
Jon
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Jon Finkel
Editor-in-Chief, Midlife Male
follow me on Twitter/X, Instagram, and LinkedIn.
Check out my latest books at jonfinkel.com
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