I’ve been a vegetarian a few times in my life; the rest of the time I’m just a really picky meat eater. I still go through phases where meat disgusts me but occasionally I completely change course and crave something super meaty.
Tonight it was Italian Meatloaf.
With a small kitchen things can get cramped quickly but I made it work. The Angry Orchard Apple Ginger Hard Cider was my (delicious) sous chef.
Puréed carrot. I love recipes where you can pack extra vegetables into them without making it taste like a salad.
This probably isn’t a normal meatloaf pan, but it worked.
The recipe called for turkey bacon on top. I’ll eat turkey bacon but I don’t think it tastes nearly as good as regular bacon. Since the loaf was made of low fat turkey, I figured the calories saved there justified regular bacon on top.
Fifty minutes later:
Meatloaf isn’t the the most photogenic food, but it sure is tasty.
I served it with Garlic Mashed Red Potatoes.
You may notice in the photo that the potatoes have some texture issues; they’re thin and gluey. This is probably due in part to the fact I used my immersion blender on them.
But I did some googling and it turns out the gluey consistency may be due to the fact that I added the butter and milk at the same time. That’s what the recipe said to do but I may have had better results had I added the butter, thoroughly mixed, then added the warm milk. And I accidentally added the cheese at the same time too; that was supposed to be last. Oops.
Oh well, lesson learned. They still tasted good.
The whole meal was incredibly filling and is currently coating my stomach like a warm blanket. Comfort food at its best.