Thursday, February 9, 2012

I guess it’ll be meatloaf.

I suspect this will be many pictures and no so many words,  since I’m at the moment waiting for my potatoes to finish,  and that will be that.

Today was once again a “chauffeur” day,  which I don't particularly mind except that,  being in two places at once is a bit of a challenge.   I’m already out there on the edge when it comes to doing one thing at once,  so driving off to fetch Travelling Companion all the while trying to put together something to have for a half decent dinner is might as well be rocket science.

Hence the decision for meatloaf,  since it can be made ahead of time,  and then eating whenever.   As a matter of fact,  it’s something that can also be served cold.   So,  isn’t there an expression, “Like meatloaf,  revenge is best served cold”?   OK,  maybe it’s not quite that one.  But it sounds good.


So I had the butcher grind me up some stuff this morning,  with just a little fat in it to add some flavour.  There are recipes that call for veal,  or pork or whatever,  but if you can stand at the counter and point out what you want ground up,  you don’t have to rely on what it says on some package. 



There’s also call for ‘onion soup mix’,  which would be all fine and dandy,  except that I’ve never been able to find such a thing,  and most of those premixed things tend to have way too much salt added.   We don’t need all that much salt,  and I’d prefer to add my own.

So that means I want to get the taste of onion in there somehow,  which means starting with a sautéed onion.


(in butter of course)




Then while that’s happening,  mix the other stuff:







And there’s a not so secret ingredient off to the side there.



Now,  just a quick suggestion.   Well,  two actually.


First of all,  taking a picture through the oven door doesn’t work.  The camera only focuses on the glass,  since that’s where the infrared beam gets bounced.



Um ya,  crappy results.



So that means opening the oven door,  hence suggestion number two:

If you’re wearing your glasses so you can actually see what the heck you’re getting,  don’t plan on being able to see through them for a little while after opening the above mentioned oven door.   I’m just saying.



And there you have it.   Bob’s yer uncle.


OK,  time to eat.


Thanks for lookin’.




  1. Great minds think alike. I just made two meatloaves yesterday. One for now, one for later. Looks good from here.

  2. Meatloaf - one of my favorites. I like it for dinner and for sandwiches the next day. Do you put any kind of sauce on yours?

  3. I was craving meatloaf today but was having company for supper so did grilled steak, potato salad, coleslaw, salad, biscuits, mushrooms and onions and apple pie for desert..meatloaf tomorrow for sure now that you've made me drool...

  4. Ever try making it in a large skillet on the stove, brown both sides then poor tomato soup over it and let it simmer...makes good gravy and juicy meatloaf

  5. I now know how to prepare meatloaf. Gotta say that I really like that fare.

  6. Looks delicious. I love going into the butcher's and picking the meat and then watching them grind it up right there. Can't get much fresher than that!

    Kevin and Ruth

  7. Just watch now....everyone is going to be making meatloaf over the next few days.


Well, I've been getting too many spam comments showing up. Just a drag, so we'll go another route and hope that helps. So, we won't be hearing anything more from Mr. Nony Moose.
I guess I'll just have to do without that Gucci purse.