My last blog post was “Cooking with Annie: Meatloaf and The Sides” but guess what…it’s meatloaf again. This time prepared by our friend, Lisa. We had gone over to her house so she could continue her themed (this time it was St. Patrick’s Day) photography of Annie, Sammy, and myself. I thought it would be cool to provide two different recipes for meatloaf and the sides.
Both recipes are awesome so I’m not picking a favorite. I would happily eat either one again…right now. Below you will find the info on her meal in her own words. Thanks again, Lisa. Awesome night. I especially liked the last sentence.
“MEAT LOAF: I have lots of different meat loaf recipes — this one was made with Templeton Hills Beef’s ground, grass-fed beef. Grass-fed beef tends to have less fat and can be drier, so I went with a “moist” recipe. Sautéed onions, celery & garlic were simmered in a pot with beef stock, Worcestershire Sauce, tomato paste, thyme, salt & pepper. Once the sauce reduced down, it was cooled then mixed with the ground beef, eggs and gluten-free bread crumbs. It was then formed into a “loaf” and baked in the oven. Part way through it was slathered with Sriracha Hot Chili Ketchup.
SIDE 1: A healthy salad with lots of fresh kale, sliced broccoli, cabbage, chicory, dried cranberries, roasted pumpkin seeds and a poppy seed dressing. This is one of those bagged salads I always have on hand for when I need to whip up a quick dinner.
SIDE 2: Dog treats. Since it was raining and I didn’t make it to the Farmer’s Market for fresh carrots, I had to dip into the “cut and peeled” baby carrots I keep in the refrigerator for puppy training treats. These were coated in olive oil, coriander, salt and pepper and roasted in the oven. I stole the carrots roasted with coriander idea from Brigit Binns — she would likely be appalled that I used the “baby carrots”!
Served with extra sauce on the side and lots and lots of wine.”