Wednesday, March 5, 2014
SP made a huge 2 lb meatloaf - 1 lb ground beef and 1 lb ground pork. He mixed in our usual flavorings of mustard, Worcestershire, onion, ketchup, egg, bread crumbs. Then he brushed the loaf with some of the Soergel's Sweet & Smokey BBQ Sauce.
Lemon-Butter-Mustard Roasted Cauliflower.
We never measure when we make meatloaf. Not terribly helpful, I know. We use ground pork and ground beef, about 1 lb each. Finely dice some onion (about half an onion). One egg. We just sprinkle in bread crumbs (no more than 1/2 cup, if that; we don't like a lot of bread crumb flavor), mustard (1-2 spoonfuls), ketchup (2-3 squeezes), Worcestershire (about 2-3 tsp) - it all depends on how much of each flavor you like/want in your meatloaf. Salt & pepper. The egg helps bind it. Don't use too many bread crumbs - you just need a bit. Shape into desired shape and bake until cooked through.
Lemon-Mustard-Butter Roasted Cauliflower recipe here.
Twice Baked Potatoes
Bake as many baking potatoes as you want. Cool slightly. Slice in half, scoop out insides, add seasoning you desire and turn into flavored mashed potatoes. Fill the skins with the mashed potato mixture. Bake until heated through/golden on top.