{"id":5469,"date":"2016-03-07T10:01:03","date_gmt":"2016-03-07T18:01:03","guid":{"rendered":"https:\/\/www.threeadventure.com\/hootnannie\/?p=5469"},"modified":"2016-03-07T10:08:48","modified_gmt":"2016-03-07T18:08:48","slug":"cooking-with-lisa-pretty-meatloaf-again","status":"publish","type":"post","link":"https:\/\/www.threeadventure.com\/hootnannie\/2016\/03\/07\/cooking-with-lisa-pretty-meatloaf-again\/","title":{"rendered":"Cooking with Lisa Pretty: Meatloaf\u2026.Again"},"content":{"rendered":"

My last blog post was \u201cCooking with Annie: Meatloaf and The Sides<\/a>\u201d but guess what\u2026it\u2019s meatloaf again. This time prepared by our friend, Lisa<\/a>. We had gone over to her house so she could continue her themed (this time it was St. Patrick\u2019s Day) photography of Annie, Sammy, and myself. I thought it would be cool to provide two different recipes for meatloaf and the sides.<\/p>\n

Both recipes are awesome so I\u2019m not picking a favorite. I would happily eat either one again\u2026right 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.<\/p>\n

\u201cMEAT 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. Saut\u00e9ed 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.<\/p>\n

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.<\/p>\n

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”!<\/p>\n

Served with extra sauce on the side and lots and lots of wine.\u201d<\/p>\n\n\n

\"Cincopa<\/div>\n