There was a discussion about mixing meatloaf on a forum I wander into fairly regularly.
Which got onto "what is your family meatloaf"
and I thought, why not?
1kg cheap mince
1 chopped onion
2 cloves minced garlic
1/2-1 cup grated zucchini
1/2-1 cup grated carrot
1-2 slices bread, wet in water and squeezed
1 good squirt cheap ass tomato sauce
marjoram - yes, there is something you can use that for!
if you have fresh parsley - couple of good tablespoons of that
bit of oregano
bit of thyme
stuff from the cupboard
leftover stuff from the fridge
(in place of last 6 ingredients, you could add dried mixed herbs a la the traditional family recipe)
Preheat the oven to 160-200 C. Dependent on time availability and how tempremental your oven is, of course.
Wash your hands - ensure jewellery is on the ring stand above the sink and no fingernails are giving you gyp.
Prep the above.
all the above into a bowl and mix it through with your hands, squeezing
it between your fingers, tearing the wet bread as you are doing so. If
too dry, add another egg. If too wet, put in some breadcrumbs.
a slosh of oil into a baking dish. You can use the spray stuff or lard
or oil - whatever - bit of lube, the fat of cheap mince should provide
Mould the mixture into thing loggy
sort of shapes. If your time is a bit tight, make it skinnier (because
the aim of the game is really to cook it to the centre, not how you've got a bigger one).
you want to get all fancy, you can wrap some cheap bacon around it. If
you want to look all health nut, try some seaweed or blanched cabbage
leaves. Gee, if you want to go vego, you could use lentils or well
cooked any beans, if you want to go vegan, besan flour can hide most
shortcomings. Sprigs of herbs would add a certain frivolity to
proceedings - just so long as it doesn't look like scorched earth when the dish is presented, I suppose.
Apparently some parts of the world even use a barbecue saucey sort of drench - each to their own, hey? Best not to start a war over it.
- into the oven - we love roast vegies here, so will peel and put all
sorts of vegetables around - generally I will give the meatloaf a bit of
time in the oven before I add these, size of the veges determine the
cooking time so adjust accordingly - depending of size and temp, it will
take 1-2 hours and goes amazing well with gravy and peas (and corn and
broccoli and mashies and salad and between two slices of white bread
slathered with butter and tomato sauce).