Last night at a party, I asked a bunch of my friends from high school if they remembered her. Even with the prompting of a first name, none of them could.

Are we all going senile?

I am going to have to track down my yearbook.

Last night, very late, while reading a book, her name came to me.

I think it was Karen.

I am still working on the last name.

What is with the Newfoundland diaspora? I know it is huge. I know it is widespread. But why is it that, when I sitting alone in the Maple Leaf Lounge in Pearson, minding my own business, enjoying a beer and reading quietly, am I acosted by someone I went to high school with?

I know it is a small world. I am the first to admit that Newfoundlanders get into to more cracks, crevices and hard to reach places then roaches, but come off it.

She was nice, we knew common people, but I couldn't remember her name and I think she could tell. That is always awkward and painful. We chatted pleasantly about me being a bad friend and pregnant peers and she ran off to catch a flight.

Maybe I will bump into her in St. John's, too.

(I still can't remember her name)

Bruce Campbell has made my life really busy, so I haven't updated very regularly. I will update soon. Off to Newfoundland for a wedding tomorrow. Maybe someone will serve meatloaf.

A few days ago, Athena mentioned her idea about a 'Thanksgiving Loaf', which was basicly a turkey meatloaf with a vein of dressing (stuffing to you mainlanders) running through it. On Saturday, I was all keyed up when I was leaving work from selling roughly 1000 copies of Harry Potter combined with seeing almost every child in the free world get excited about reading. So needless to say I was jazzed and needed an outlet. Making a meatloaf seemed to be as good an idea as not and since I had been negligent in that area I felt it was my duty to try something new. So without further ado, here is:

Stuffed Turkey Loaf with Sweet Potato Frosting

2lbs lean ground turkey
2 med carrots, grated and chopped
1 lrg onion, chopped
2 cups mushrooms, chopped
2 cloves garlic, chopped
1/2 cup cream of celery soup, undiluted or milk
2 tbsp chili sauce or ketchup
1 tbsp dried rosemary, ground
1 tsp black pepper, ground
all-purpose flour

Dressing/Stuffing
1 box Pepperidge Farms Stuffing
1 stalk of celery
1 small onion, chopped
2 tbsp savory, ground

Sweet Potato Frosting
1 lrg sweet potato (I mean large, use two if you are unsure)
1 tbsp brown sugar
1 tsp cinnamon, ground
salt and pepper

Directions

1. Preheat oven at 375F.

2. Combine carrots, onions, mushrooms, garlic, rosemary and pepper in large bowl. Add turkey, soup and chili sauce. Mix evenly with hands.

3. Lay out large sheets of wax paper and dust with flour. Lay turkey mixture out and roll flat until about an inch thick with rolling pin or bottle (I personally use a full bottle of Jameson's). Width should equal length of loaf pan. (see below)



4. Mix your dressing according to instructions on the box or make it from scratch (I sauteed onions and celery which I combined with my box dressing. I also added savory to make it taste more like traditional Newfoundland dressing). Distribute dressing/stuffing evenly over tukey mixture leaving small area at either end uncovered. (see below)


5. Roll turkey mixture into a loaf as you would roll a jelly-roll. Lightly press to connect join at end. (see below)



6. Place roll in loaf tin and bake for 1 hour or until internal temperature reaches 180-190F.

7. Boil sweet potato in salted water until soft. Drain (you may want to reserve some of the water for a gravy base) and mash. Add cinnamon, 3/4 tbsp brown sugar and salt and pepper to taste.

8. Take meatloaf out of oven when cooked. Cover top of loaf with uniform coating of potato mixture. Sprinkle remaining brown sugar on top of loaf. Broil for 5-10 minutes or until sugar begins to caramelize. Remove meatloaf from oven. (see below)


9. Let stand for 10 minutes. Slice and serve. (I served it with mushroom gravy - see below)

A few things I learned were, firstly, make your dressing/stuffing a little drier than you think as it absorbs a lot of the meat juices. Secondly, it is important to get that internal temperature up because, although it is a meatloaf, it is still poultry. And finally, it may be a little better with a brown sugar glaze instead of sprinkled sugar.

All in all, a pretty good recipe that is easy to modify to your ideas about Thanksgiving. Although, in making it it reminded me of an old joke whose punchline is "Wrecked 'im? Damn near killed 'im!".

I made a new meatloaf on Saturday. I will post a quick recipe and photos!! by Wednesday. It is an answer to Athena's request for Thanksgiving loaf.

My AC works!!!

Well, I am still kinda blah about writing. Maybe it is the heat, maybe work (you go HP!!), but I'm bummed. so I need to talk about something else for a day or so.

Tonight I saw The Wedding Crashers and, yes, I do think Vince Vaughn is the god of comedy. I really enjoyed this movie. Yes, it was crass. Yes, it was smaltzy, but dammit it made me laugh. Not to mention that meatloaf played a small role in one very funny scene.

So go see the movie. It is funny, it has nudity wedding music, Vince Vaughn is really tall, they mention meatloaf and the Weakerthans are on the soundtrack. What more could you ask?

I have been a little stymied with regards to this blog, as of late. It may be my work load, a lack of inspiration, or, as many of you have pointed out, a lack of meat loaf in my diet. I imagine a combination of all these factors (and maybe some unknown ones as well) have contributed to my loafishness.

So today, I got up early and after making a very pleasant omelette for breakfast, I thought about meatloaf. Where does it come from? Who created it? Why does it seem to be cross-cultural, at least in the meat eating cultures?

My friend Stephen said something to me recently that stuck with me. In having a conversation with his mom, Antonia, they came to the realisation that most American dishes are just versions of famous ethnic or gourmet dishes made with prepackaged ingredients and more time saving shortcuts taken in the preparation. This would marginally explain Chef Boyardee or the use of transfats, but how does it impact meatloaf? This made me turn to my Larousse Gastronomique. I have two of these useful books, one from 1961 and one from 2001. For those of you that don't know Larousse Gastronomique is basically an encyclopedia of food and food preparation. It gives the origins, common types, and uses for any number of ingredients, dishes and utensils. It does all this from a French cuisine bias, but it still is incredibly useful, especially for a trivia nut like myself.

Anyway, Larousse doesn't have a listing for meatloaf and there is barely a mention of it under the entire meat section. Being of French origin, I didn't think this was too surprising. I mean meatloaf isn't French in spite of the huge section on pates and forcemeats. So I went to the English for help. The Oxford Companion to Food (1999) is basically an English knock off of Gastronomique. This is a common practice among dictionary/encyclopedia publishers, but Oxford does, at least, have a reference to meatloaf. According to Oxford meatloaf is:

a dish whose visibility is considerably higher in real life, especially in N. America and Britain, than in cookery books. This situation might be changed if it had a French name (pate chaud de viande hachee, prealablement marinee dans du vin de pays et des aromatiques), but it does not. In the USA the term was only recorded in print from 1899, in Britain not until 1939 (although liver loaf and ham loaf occurred earlier). The use of 'loaf' is particularly appropriate as most recipes include bread, usually in the form of soft breadcrumbs. Also, it is shaped like a loaf and may indeed be baked in a loaf tin or something similar. A worthy dish, which can embody the sort of rusticity which the word 'peasant' evokes, but can also exhibit the kind of refinement associated with bourgeois cookery. Its range, however, does not extend into the realm of haute cuisine.
The editors of the OED assert that meat loaf is usually eaten cold in slices.

Strange that Oxford fails to mention that a meatloaf is actually made from meat, but I guess they are not perfect. I should mention that, the editors of this book crack me up. There is a underlying humour in almost everything they write. You can almost picture the smarmy, mousey looking researcher sitting at their desk giggling as they write stuff like "this situation might be changed..." or "a worthy dish..."and especially, "the editors... assert that meat loaf is usually eaten cold...". You can almost hear the resounding 'Jolly Goods' and 'Brilliants' coming from the editorial meetings, but I digress.

It is funny that it seems to be a point of honour, taken up by the contributor, that meatloaf is too low brow for the French, but it coould be rectified by a high-falutin' name change and also that the 'loaf could never be part of haute cuisine.

And I don't know if it is just me, but it is like this reference simply says that meatloaf is a peasant dish, served earliest in the USA (ie the peasants) with adoption in the UK at a later date where it is raised from its humble roots (ie bourgeois cookery), but, of course, it could never possibly be improved, especially not by those haughty French bastards.

I guess meatloaf, like other dishes, is, in fact, best served cold.

It has been a rough week at work and I am feeling less than creative. I will update soon.

Just 'cause you love meatloaf doesn't mean you can't love vegetables. Good food is good food and creative competent cooks can be meat eaters and not. Well, my friend Bill is a meat eater and his girlfriend Keri is not. So Bill cooks phenomenal vegetarian dishes when he is at home and eats meat when he is out with friends.

Because of this I asked Bill to send me his recipe for nut roast. It is a great dish (so is Bill) and I thought it needed to be shared. It is a great example of vegetarian cooking that isn't bland or boring, isn't a poor copy of a meat dish and is better than the sum of its parts. So here you go.

Vegetarian Nut Roast with Miso Gravy

You won’t believe how delicious this nut roast is especially when it’s smothered in rich miso gravy, which tastes like the real thing. But it’s purely veg – perfect for those nostalgic vegetarians who pine for the flavour of gravy on special occasions – or any time, for that matter. Don’t assume this dish is just for vegetarians, either. The biggest meat-eater I know tried this nut roast and he loved it. It’s perfect as a side dish, too. But you absolutely must to try the gravy on some mashed potatoes.

Vegetarian Nut Roast

1 large onion
2 large cloves garlic
1/8 cup butter
1/8 cup olive oil
1 cup whole unsalted cashew nuts
1 cup whole pecan nuts
1 cup white bread, torn into pieces
1 cup vegetable stock
salt and freshly ground black pepper
thyme leaves

Stuffing

1 x 284 gram bag spinach
2 cups water
2 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 sprigs fresh thyme
2 shiitake mushroom, sliced, cut in medium dice
1 tbsp sherry vinegar
1 cup white bread, torn into pieces
salt and freshly ground black pepper
1/4 cup vegetable stock

Directions

1. Preheat the oven to 400º F.

2. Grease and line a 1 lb loaf tin with parchment paper. Use a pair of scissors to cut the paper into two strips – one strip to fit the length and one for the width of the tin. Make sure there is enough paper hanging over the edge so that you can easily pull the paper up to remove the nut roast from the tin. Make sure the parchment paper is greased, as well.

3. In a medium-sized saucepan, lightly sauté the onions in a combination of olive oil and butter until tender but not brown. Remove from the heat.

4. Grind the cashews and pecans in the food processor with the bread and garlic and add to the sautéed onion in the saucepan (off the heat), together with the boiled vegetable stock, fresh thyme leaves and salt and pepper.

5. Let this mixture stand while preparing the stuffing.

6. Wash the spinach leaves, break off and discard the stems.

7. Fill a medium-sized saucepan with salted water and bring to a boil. Fill a small bowl with ice water and place near saucepan on stove.

8. Plunge spinach leaves in boiling water and blanch for 1-2 minutes.

9. Immediately remove spinach from boiling water with a slotted spoon and drop into the ice water in order to cold-shock it. The spinach will retain its vivid green colour this way.

10. Drain and thoroughly squeeze excess water from spinach. Set aside in small bowl.

11. Put shiitake mushrooms into a different bowl and drizzle sherry vinegar and olive oil over top.

12. Add chopped garlic and thyme leaves and season with salt and pepper. Let stand for 10 minutes to absorb flavours.

13. In a small skillet, sauté onion and garlic in olive oil over medium heat until it turns translucent. Add mushrooms and sauté for 5 minutes or until they are tender and the juices have released. Let cool.

14. Grind bread, spinach and mushroom mixture in food processor and moisten with vegetable stock, if necessary.

15. Pour half of the nut mixture into the prepared tin, top with all of the stuffing, then spoon the rest of the nut mixture on top.

16. Dot with the remaining butter and stand the tin another larger tin to catch any drippings.

17. Bake for 30 minutes or until it turns deep brown. Remove from oven.

18. Cool for a minute in the tin, then slip a knife around the sides. Turn the nut roast out onto a cutting board and strip off the parchment paper strips.

19. Cut roast into slices and serve fanned out on a platter. Serve with miso gravy.

Miso Gravy
1 tbsp vegetable oil
1 carrot, peeled, finely, diced
1 finely diced stalk celery
1 finely diced medium Onion
1 leek, (white part only), rinsed, finely, diced
1/2 cup white wine
2 cups canned vegetable stock
1 tbsp barley miso, soybean paste available from any health store
1 tbsp dark soy sauce
1 sprig fresh thyme
1 sprig fresh parsley, with stem, cut in 3 parts
1 tbsp cornstarch
salt and pepper, to taste

Directions

1. In a skillet, over medium heat, saute the carrot, onion, celery and leek in the vegetable oil until caramel-y on the edges and the pan is fairly dry.

2. Add the wine and bring to a medium boil, scraping the bottom of the pan to dissolve any brown bits into the liquid. Simmer until most of the wine has evapourated.

3. Add the vegetable stock, Miso, soy sauce, thyme and parsley and stir until Miso is dissolved. Bring up to the boil then reduce to medium low and simmer for about 10 minutes. Turn off heat and let the herbs steep in the liquid for about 30 minutes. Season with salt and pepper.

4. Strain the sauce with a fine sieve. Bring the mixture back up to a simmer over medium high heat. Mix the cornstarch with 1/3 cup water in a measuring cup and stir together with a fork.

5. Add the cornstarch mixture to the gravy and simmer until it thickens slightly.

6. Keep warm until ready to serve, or refrigerate and warm up when ready to go.

Meatloaf is apocryphal. Yup, there is something primitive about the 'loaf. It seems to call to all cultures, creeds and ethnicities. This doesn't mean it is stagnant. The 'loaf is ever changing, as I found out tonight.

Some of you may remember Athena's comment that she "took an informal poll" and that 'loaf was only batting about .500.

Well, this shook me. Yup, it shook me to my core. Being chief lobbyist of the 'loaf in question, I have a lot of questions to answer on a daily basis. You wouldn't believe how may people get antagonistic over the 'loaf. It would turn your hair white. Well, tonight I went toe to toe, yup, mano y mano, with the official driver of the nice yellow schoolbus to Hell.

Bryce.

He is the anti-christ's official chauffeur. And, boy, does he take his job seriously. He gets excited by sin. And not your run of the mill sin. He takes EVERYONE's name in vein. Every chance he gets he makes bad choices. Simple.

Anyway, needless to say, Bryce voted in the contrary, in Athena's straw poll, about meatloaf. Strangely, growing up in rural Saskatchewan made him anti 'loaf. However counter-intuitive that is , I had to accept it. Saskatchewan has been nothing but a speedbump to me in the past so why should I know anything about the culinary perogatives of the prairie folk, past or present (sorry, Danielle).

Well, Bryce was anti 'loaf. He hated it; didn't understand the purpose. He just couldn't find a place in his heart for the ground baked meat. As many of you know, this is anathema to me, but, also knowing me, it isn't surprising that I didn't approach this situation as a confrontation. Bryce is a friend and if, god willing, I am on that bus, I will need all the help I can get, so I am not going to antagonize him. No sir!

So I brought out the big guns. Yup, the Big'uns! And for a loaf lover like myself this is only one thing. Yup, you guessed it.

Duck!

Bryce's jaw dropped. No, I didn't provide a lead up. I didn't say, "I can convert you". All I did was mention the Duck Burger from the cookbook. He asked for more information and I slammed him.

"Well", I said, "I was only looking at the cookbook because I wanted to expand my options. Every burger can be expanded to a loaf, you know. Think about it... Duckloaf."

You can almost see the jaw as it hits the floor. Maybe you can actually hear it. I did. It was a satisfying mixture of Iggy Pop and *kerplunk*. His only response, weak as it was, was "I love duck. Duck loaf sounds goooood."

No truer words have been spoken. Duck loaf does sound good, doesn't it? It is exciting, very exciting, but expensive. Buying enough ducks, deboned and ground, to fill your average loaf pan will cost you in upwards of $50. That is a lot for a 'loaf, but not out of reach. Inspite of the fact that duck is fatty and will shrink. A lot.

So, what do you do?

Bryce, Athena and myself brainstormed the problem.

The only thing we could come up with was

Triple Glazed Turducken Loaf with a Cranberry Relish

but I will talk about that later.

What is it with the Brits and their cookbooks? Why are they so much more accepting of ethnic and or lifestyle food choices? Why can you get a curry on your fries (chips?!)? Why is vegetarianism so much more accepted and seen as a viable alternative, especially for restaurants?

I have this cookbook that I bought at work a while back. It is titled The Burger Book by Gina Steers and as you can imagine it is a collection of burger recipes. Of the 34 distinct burger recipes, 5 are fish and 10 are vegetarian. Roughly 45% of the book is for non meat eaters. The rest fall under meats and poultries and even those are more exciting than most. A couple fun examples would be Smoky Trout Burgers with Pesto Relish from fish. Or my favourite from poultry, Duck Burgers with Sweet Apple and Plum Relish. Meat comes in with a couple of whoppers (mind the pun) like Lamb Tikka Masala Burgers and Beef Teriyaki Burgers with Sizzling Vegetables. The veggie options are the true winners, however. How could one not get excited by Butternut Squash with Cornmeal Burgers or Blue Cheese and Apple Burgers or Macadamia and Feta Cheese Burgers? It just boggles the mind.

I just wonder where I can find enough ground duck to fill a loaf pan.

My dear friend Kate sent me a short anecdote about growing up in her household. Her Mom, who I have known my entire waking life, is a phenomenal cook. And she is the most patrician woman named Patricia I have ever met. I never imagined she would ever cook a meatloaf, but according to Kate she did, on special days. Have a look:

"As kids, we got to choose our own birthday suppers. For a few years in a row I chose....meat loaf. I think this was in the Eva [the best Hungarian gourmet family friend anyone could ask for - editor] years when food at our house took a turn for the gourmet and meatloaf fell out of favour with the chef. What I really wanted was "frosted" meatloaf - oh yes, the loaf can be coated with a creamy white casing of mashed potatoes...I have seen photos in my Betty Crocker Junior Cooks cookbook. But I never got it. The mashed potatoes were always on the side... probably thesis writing and tending house and kids did not leave a lot of time for a left-handed, uncrafty-type to drive herself insane trying to smear potatoes evenly over a log of ground meat..."

Well, this was the first time I had ever heard of this 'frosted' loaf and to be honest, it really intrigued me. Albeit, 'frosted' loaf sounds like Shepherd's Pie without a 5pm visit from the gravy train, but what do I know. So as any enterprising blogger would, I googled it. And let me tell all of you once and for all. My Google-Fu is stronger than yours!!! So here is a simple recipe (from a very God-fearing woman named Heneliz) for...

Frosted Meatloaf

1 egg
1/3 cup quick oats
1/3 cup barbeque sauce
1/2 tsp salt
dash black pepper
1/3 tsp onion powder
1/2 tsp garlic powder
1 1/2 lbs ground beef
instant mashed potatoes(or real,it's up to you)
sliced american cheese
1/4 cup onion, chopped
1 clove minced garlic

1. In a bowl beat egg and add oats, barbeque sauce, salt, pepper, onion powder, garlic powder, chopped onion and minced garlic. Mix well add ground beef & mix with hands.

2. Put your meat mixture into a loaf pan, bake at 350 degree oven for 1 hr & 15 mins. Remove from oven and drain fat.

3. Make instant potatoes according to package directions but use only 1/2 the milk. Spread the potatoes over top and sides of meatloaf bake 15 minutes more.

4. Put american cheese slices on top of potatoes and let melt before serving. Place meatloaf on serving platter and slice. You may substitute any kind of cheese you like.

I would pay particular attention to the last sentence. Please, by the will of God, substitute ANY kind of cheese you like. American cheese isn't!

And Kate, maybe it is time you frosted one up for your kids.

Well, today I realised I wasn't the smartest man I know (no, it isn't you either Nick). It just so happens that the smartest man I know is a woman. Anna, during a very engaging discussion about the loaf, stated, and I paraphrase, "Well, it seems very Atkins friendly". Boy is she right. And maybe this is the exact thing we need to get meatloaf back into it's rightful place on the kitchen tables of America.

So for your enjoyment and recipe boxes, here is a meatloaf recipe approved by the good Doctor.

Mushroom-Flavored Meatloaf

Mushrooms, Parmesan and herbs jazz up plain-old meatloaf for a dish that just might become a family staple. Serve with roasted vegetables on the side for a nourishing and hearty autumn meal.


Ingredients
2 slices low-carb white bread, cubed
2 tablespoons olive oil, divided
1/2 cup freshly grated Parmesan (preferably Parmigiano-Reggiano), divided
8 thinly sliced white mushrooms
7 finely chopped scallions, including half of the green tops
1 1/2 teaspoons minced garlic
2 pounds ground chuck or ground turkey
1 1/2 cup heavy cream
1/2 cup ice water
1 large egg, lightly beaten
1 1/4 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon pepper
3/4 cup chopped fresh parsley leaves, divided

Directions
1. Heat oven to 350°F. Line a 13- by 9-inch baking pan with foil. Cover a wire rack with foil; prick foil in several places with a fork. Place rack in pan; set aside.

2. Pulse bread in a food processor to make fine crumbs. Transfer to a bowl; set aside.

3. In a small cup combine 1 tablespoon bread crumbs, 1/2 teaspoon olive oil and 1 tablespoon Parmesan; set aside.

4. In a 12-inch skillet, heat remaining olive oil over medium heat. Add mushrooms, scallions and garlic; sauté until mushrooms are tender, stirring frequently, 5 to 7 minutes.

5. Transfer mushroom mixture to food processor and process until finely chopped.

6. In a large bowl, gently combine ground meat, plain bread crumbs, mushroom mixture, cream, water, egg, remaining Parmesan, salt, thyme, pepper and all but 2 tablespoons parsley. Mix until evenly blended. Transfer mixture to a work surface and form into a 9- by-5-inch loaf.

7. Place loaf on prepared rack. Bake for 1 hour. Sprinkle top of loaf with bread-crumb topping. Bake until an instant-read meat thermometer inserted into center of loaf registers 160°F for chuck or 165°F for turkey and bread-crumb topping is nicely browned, 20 to 25 minutes more.

8. Let stand for 10 minutes before slicing and serving. Garnish with reserved 2 tablespoons parsley.

Everything courtesy of


Thanks Anna!

Well, I couldn't sleep. I think it has to do with the large cup of coffee I had around 5:30 this afternoon. Everytime I drink coffee after 4pm I am up all hours. Unless I dilute the coffee with liquor. That seems to work.

'What does this have to do with meatloaf?', you ask. It just so happens that one of the thoughts floating around in my scattered little mind while lying in bed was how much I loathe my father's hamloaf. When I say loathe, I mean loathe. The mere thought of this monstrosity still, to this day, actually, makes me cringe in a 'I'm about to be sick' sort of way. I am not sure why this has stayed with me. As a small child, I used to get violently ill when I smelled cooked eggs. That response was hard to break, but I managed and now I eat eggs regularly (egg salad still turns my stomach). So why is it that a loaf made of ham still haunts me at the ripe old age of 31. Its not like it was on regular rotation of the meals made by Dad repetoire. I only remember having to eat it twice and of it making an appearance, where I flatly refused, twice more after that. So why has this thing stuck with me?

My father grew up in odd circumstances and needless to say this affected his cooking. He is not a bad cook nor is he uncreative it is just that sometimes things he likes seem to come straight from the 'Tom Jode Cookbook'. I guess Newfoundland in the 30s and 40s was a rough place. Anyway, he used to keep these hams in the fridge kinda like this one (not to disparage the fine folks at Maple Leaf):

I don't know if any of you has ever had to open one of these puppies, but they have this disgusting layer of gelatinous ham juice coating their entirety. It is just gross. Anyway, my father would keep one of these in the fridge for use in a quick lunch or snack or something. None of us ever seemed to eat them, but my father would cut off a slice here or there and eat it with cheese on crackers or flatbreads (before they were called flatbreads). Rarely, but on more than one occasion, he would run out of things to cook for dinner (either in the fridge or his imagination) and would grind or chop what was left of one of these suckers, mix it with things (to this day I have no idea what went in it, but I have a feeling rice was involved) and bake it in loaf form. It would be served with potato and some sort of green vegetable (steamed broccoli is a Dad fave) and mustard pickles. Sometimes my mother would take pity on us and make cheese sauce.

I may not have made this sound all that unappetising, but to this day I get queasy whenever I see this type of damn ham.

I thought I would show you all a picture of the meatloaf I made last night. It was great! I served it with garlic mashed sweet potatoes and some steamed carrots.


You may think it looks rather small, but that is only because I couldn't stop myself from having seconds. And no I didn't take a bite out of that slice right before I took the photo, but I thought about it.

Tonight I made my first meatloaf in months, so I thought I would share the recipe with you. It was modified from a recipe I found in The All-American Truck Stop Cookbook.

Beef & Lamb Meatloaf

4 cups sliced mushrooms
4 cups chopped onions
1 tbsp butter
1 lb lean ground lamb
1 lb extra lean ground beef
1 cup skim milk
1 egg, lightly beaten
1/2 cup breadcrumbs
2 tbsp tomato paste
1/2 tbsp ground savory
1 tbsp dried parsley
1/2 tbsp dried sage
3/4 tsp dry mustard
1/4 tsp dried oregano
1/2 tsp pepper
1 tsp Worcestershire sauce

Glaze
1/2 cup brown sugar
1/2 cup tomato ketchup
1 1/2 tbsp mustard
1/2 tsp Worcestershire sauce

Saute the mushrooms and onions in the butter until most of the juice is gone. Put them aside and let them cool. Preheat oven at 375F. Combine all ingredients in large bowl, mix thoroughly. Place mixture in loaf pan. Combine glaze ingredients in bowl. Pour mixture over loaf, spreading evenly. Cook loaf for about 1 1/2 hours or until internal temperature is 150F. Let stand ~20 minutes before serving.

Enjoy.

Inaugural post!! Tonight saw the humble beginnings of the I Love Meatloaf blog.

"Why meatloaf", you say? Well, I like a good meatloaf. I make a mean meatloaf. Whenever I see it on a menu I am always tempted. Meatloaf is a great food, so why not.

Meatloaf causes passions to rise in any number of people. I love them. Veggies get angry. Vegans get enraged. Grandmoms talk with dripping sentimentality about their secret recipes. Meatloaf is cross-cultural and as relevant today as it was in the 50s.