recipethan strikes again
Tonight we're making meatloaf. I generically stereotypically call this "Meatloaf Italia!" because it has Italian-esque flavours in it.
You'll need:
Okay, here's what you do.
Next weekend, I may actually get unlazy and make mushroom soup again, only this time remember to write down the recipe.
Cheers, all.
You'll need:
- Two pounds of ground meat, your choice. I used turkey and buffalo, because I'm a weirdo, and they liked me at the time. Some meats need more mixing together than others, in order to make them a nice homogenous mix.
- An egg
- A handful of fresh basil leaves. Homegrown are much better, btw, because they have a nice sweetness that commercial varieties typically don't.
- A couple of cloves of garlic. I used one monstrous deformed elephantitus clove, which was seriously huge, and two really tiny ones. A mutant bulb, it was.
- 1/4 cup or 60ml (a measurement that Liam hates) or maybe half a handful of roasted red peppers. I took mine from a jar.
- Salt and pepper
- Bread crumbs. I used the Jap ones - panko.
- Parmesan cheese for topping.
Okay, here's what you do.
- Dump everything in a bowl except the parmesan, although you could certainly do that if you liked, and mix it up. If you are using two or more types of meat, make CERTAIN that are mixed well. This means your whole mix should be one colour, and you shouldn't be able to pick out what meat is where. If you don't do this, since different meats cook for different times, it could help the loaf fall apart.
- Oh before you do that, you should probably mince the garlic, and chop up the basil and red peppers. Yeah go! Wooo!
- Form all that into a loaf. You want it to be as moist as possible while still retaining its shape. Make it too dry and it'll fall apart. Make it too moist and it will just flatten and then fall apart. At this point you can do one of two things.
- A: Put it on a flat tray or plate and put it in the icebox. This will allow the flavours to meld a bit more, or so I'm told. Some call this "yumming." Some meaning Liam and I.
- B: Put it on a tray, or a foil-covered rack, and bake for an hour or until the juices are clear at 350 F, or 175 C, or gas mark 4.
- Allow it to cool a little bit after you take it out, slice it up and eat.
Next weekend, I may actually get unlazy and make mushroom soup again, only this time remember to write down the recipe.
Cheers, all.
