Meatloaf

[degringolade]

Muromachi period (1392–1573) / Sesshu Toyo/ Sansui chokan, detail

Staying home again today.  Got lots of leave and no real desire to go into work.  

Having a lot of trouble giving a shit currently.  About really anything.  So today is going to be shallow.

Went to grocery outlet and currently I am on a meatloaf kick.  To be specific, I am on a turkeyburger meatloaf kick.  Now Grocery Outlet is kinda a Mecca for me and they sell three pound chubs of turkeyburger for six bucks.  A couple of these in the freezer are a good thing.

SO yesterday when I was a-shopping, there was this lonely three-pound bag of blue cheese crumbles with a mark-down sticker on it that was yelling $4.99 at me.  I took this little orphan home. 

As I am currently slicing the last meatloaf (pretty plain vanilla) down for sandwiches.  This is working out pretty great.  So I am thinking that I will repeat the process for the next week’s sandwiches while toiling at the salt mines.

The “toss it together” recipe that I am eating on now is:

• Three-pound chub of turkey-burger

• Four eggs

• Two cups of oatmeal

• Salt

• Pepper

• Dried garlic

• Dried onions

• Fennel seed

• Red pepper

• Sage

• Oregano

• Basil

NOTE:  As this was a toss-it-together meal, the spice ingredients are vague because I didn’t measure anything.

Now, with crumbled blue cheese being available I think that Sunday I’ll be cooking the next iteration.  Here is the proposed recipe with quantities.   

• Three-pound chub of turkey-burger

• Four eggs

• Two cups of oatmeal

• Two cups of crumbled blue cheese

• 2 tsp Salt

• 2 tsp Pepper

• 2 tsp pepper flakes

• 1tsp Dried garlic

• 3 tbsp Dried onions

• 2 tablespoon Fennel seed

• 2 tsp rosemary

• 1 tsp sage

Advice is being solicited here

Comments

[temporaryreality]

A recent experiment with meat loaf saw the addition of increased liquid (1 cup of chicken broth to 2 pounds of beef) to which had been added 1 tsp of powdered, unflavored gelatin.

While I would add slightly less liquid next time, the chicken broth was possibly better than the milk I usually add, the addition of the gelatin made the texture just fantastic - no longer a dry little meat nugget, it was soft, moist, tender. I'll be doing that from now on. The rest of a recipe is really going to be just to the eater's taste, but this took meatloaf to another level as far as I was concerned. :)