What’s cooking. NSFV (Not safe for vegetarians)
The holiday was good. The trip was successful. I did not wreck the car despite hitting a whiteout somewhere in New York. (I would tell you where, except the signs were covered in snow, and all I got was that we were 11 miles to somewhere at one particularly scary point. But we sort of are all the time, I suppose.) The family cat slept through most of the trip in her tranquilized haze only mewling a few protests when I opened the window at tollbooths. When we arrived at the final destination around 3am, I realized that the past 14 hours had been the scariest of my life. It was the longest I’ve been behind the wheel, and today I pretty much feel like I could drive anywhere and through anything. But I don’t want to anytime soon.
Since I made the wise decision to clean everything before we left we came home to a relaxed weekend with nothing to do but restock at the grocery store. I’ve started cooking again this week and it’s wonderful not having anywhere I have to be after work and being able to make things the way I want them and not as prepared by grumpy greasy spoon cooks. Monday night I made stuffed red peppers, and last night I made my signature meatloaf. I wasn’t entirely pleased with how it turned out last night (I forgot to account for sausage shrinkage – ahem), but I must say that it made for a darned fine sandwich for lunch today. I’m proud enough of it that I will provide some actual content here by way of my recipe:
Eliza’s Extra-Hot Meatloaf
Mix ground beef and ground hot Italian sausage (in whatever combination you like, keep in mind that the sausage will shrink up more though) with:
- Diced red onion
- eggs
- Sriracha
- Packet of onion and mushroom soup mix
- Your favorite crushed pepper blend
Add to this mixture enough breadcrumbs (I like the Italian blend crumbs) to make it all stick together in a pre-cooked meatloaf-esue form. Shape into loaf in a baking dish. I usually go with a duck or a cat shape for the shock value, but do whatever feels right. Mom makes heart shaped “meatloves”. Cover and bake at 350 for 45-50 minutes. Uncover for the last ten or until nice and dark on the top.
You see I haven’t included measurements. This is due to having to adjust for different numbers of servings and learning how to just tell by how it feels when mixing. Last night I made enough for 2 +leftover sandwiches and I used 2 eggs and not all of the beef was defrosted so I put some back in the fridge to use for something tonight. Not very professional. My point is though that this meatloaf has flavor, or as D put it, “doesn’t taste like bread” so I don’t think you can really go wrong with any combination of these ingredients.
And make enough for sandwiches!
Today I’ve found myself in one of those awesome dilemmas that one really oughtn’t complain about: My signed (!!!) copy of Dr. Phil Plait’s Death from the Skies! arrived just in time for my Netflix’d Doctor Who Series 4 discs to show up. Something tells me that Dr. Plait would understand perfectly if I delved right into some Whovian goodness with my sweetie and got those most sought after discs back in rotation for all the other fans too. Widely overlapping circles and all!
Posted by eliza on December 3rd, 2008 :: Filed under Personal
Tags :: books, Doctor Who, kittenloaf, nsfv, recipies










