“The Rocky Horror Show” is celebrating its 40th anniversary this year, a fact that really dates those of us who remember when it first came out. But “Rocky” is ever young, as two live productions in San Antonio are proving.
The film version, or “The Rocky Horror Picture Show,” as it was re-titled, featured singer-actor Meat Loaf as Eddie, Dr. Frankenfurter’s first creation, and his performance prompted one of the show’s often-repeated lines: “Oh, no! Not meatloaf again!”
If you’re one of the few who has never seen the show, we won’t spoil the setting of that line. But we do offer you this meatloaf recipe from Greg Hinojosa, who has directed the production now playing at the Woodlawn Theatre, 1920 Fredericksburg Road. (Call 210-267-8388 for tickets, or click here.)
Meatloaf has certainly been around a lot longer than “Rocky Horror.” And it’s still popular with young and old alike. Everyone, of course, has a favorite meatloaf recipe, and this version features cumin, mixed vegetables and crushed Ritz crackers. Enjoy this while doing the Time Warp again.
A “Rocky Horror” Meatloaf
2 pounds ground beef
1 (15-ounce) can mixed vegetables, drained
2 large eggs
2 (8-ounce) cans tomato sauce, divided use
1/2 cup chopped onion
1 sleeve Ritz crackers, crushed
Salt, to taste
Pepper, to taste
2 tablespoons cumin, or to taste
2 tablespoons garlic powder, or to taste
Preheat oven to 350 degrees.
In a large bowl, mix ground beef, vegetables, eggs, all but 2 tablespoons of the tomato sauce, onion, crackers, salt, pepper, cumin and garlic powder together. Shape into a loaf and place into a non-stick baking dish. Pour the remaining tomato sauce down the center and baked for 90 minutes.
Makes 6-8 servings.
From Greg Hinojosa/Woodlawn Theatre