A perfect set of “bookends” for summer. It’s been a little over six months since I made my last meatloaf – It was april 14.  I know because I posted about it.

As I re-read the post I realized how similar April and October weather can be in New England  – both months can be a roller coaster of temperatures. 75+degrees, not a cloud in the sky last weekend. 48 degrees, cloudy, windy and chilly this weekend.  As the saying goes around these parts, “if you don’t like the weather, wait a minute.”

Meatloaf #288

It was a winner according to my husband. Because if you read my other post you know that meatloaf is always an adventure with me – never made the same way twice. I know there are recipes to follow and I own many of them – but I just use them for inspiration. A jumping-off point. I think meatloaf is really about using what you have and making it stretch. And anybody who grew up with a parent trying to “make it stretch” will tell you that meatloaf also means comfort food. And any cook can tell you that it is the best thing to whip up in a few minutes and throw it in the oven to cook while you clean up from a long afternoon of leaf raking. (6 bags !!!!!)

The recipe. (I am writing these creations down now so they can be re-created.)

3/4 lb ground pork – cause it is cheap, delicious and available around here

1/4 lb ground beef – to add a little fat and flavor

1/2 cup plain or seasoned breadcrumbs – I personally don’t think seasoned crumbs are very “seasoned tasting”

1 egg lightly beaten

2 tsp Penzey’s English Prime Rib Rub – why save it for prime rib!

1 tbs Worcestershire sauce – my secret weapon

1 small onion grated – or chopped VERY fine

1 tbs olive oil – pork is not as fatty as you think these days. If you use all beef – eliminate the oil. If you use all ground turkey I would double it.

6oz can of tomato paste – I like a tomato-y meatloaf but 1/2 the can would be plenty for most. (Freeze the extra 1/2 !)

Salt and pepper to taste.

You know the drill…mix it all up and bake it in a loaf pan at 375 degrees for 50-60 mins. Serve with baked potato, peas and some easy mushroom gravy if you feel like making it.

Cook’s Confession:

I don’t like to use my hands to mix it all up! I know, I know… but I just can’t bring myself to get all sticky. I use a potato masher very gently to mix it and then when it goes into the pan I pack it down and make the groovy design on top! This design holds a glaze really well too!


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