First, I sauteed the onions and garlic.
Then, I marshalled the other ingredients together.
There were three "groups" of things to mix: the beef
and pork; the salt, pepper, fresh parsely, and binding
agents (eggs and crushed Saltines); and the ingredients
for the ketchup-y glaze (pictured).
Would you like to play with the Worcestershire, Eva?
It's true-- a bottle of sauce can be lots of fun
until you use it to hit yourself in the head.
Finally, Daddy's home! Here, take the baby
and stare in amazement at the free-form loaf.
According to America's Test Kitchen, a hand-shaped
meatloaf baked on a baking sheet will cook much
more evenly and develop a nice, crusty exterior.
Time to pop it in the oven!
And here it is! That's a wok full of kale staring it down.
I thought we needed something green to combat the sheer
meatiness of it all.
We'll always be friends.
And then, we ate it. And it was GREAT! Not just good,
mind you, but moist and tangy and all the things a
meatloaf should be. It was a resounding success. If
you'd like the recipe, I'd be more than happy to pass
it along! Just shoot me a message at carymilkweed at
gmail dot com.
This concludes today's Adventures in Meat.
5 comments:
Exactly how much ketchup does this thing require? I will take the recipe if you already have it typed up.
Amber
If you want to be really amazing, make a double recipe and freeze one loaf. You can then take it out at a moment's notice and have yummy meatloaf in a little over an hour (take a little longer to cook if you don't thaw ahead of time, but it still works if you put the frozen loaf in the hot oven). And you have inspired me to make meatloaf for tonight!
Don't worry, sister. I at least appreciate the irony in all this--and I admire your postmodern brio in embracing it!
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