I'm making three meat loaves and a big pan of brownies for the church pot luck supper tonight. George is bringing that all-American food, potato chips, and a loaf of a bread called When Pigs Fly which is made in York, Maine. It is whole wheat, organic bread, solid and yummy. We are expecting about 25 people for dinner. I bought little flower pots to put a Christmas arrangement together for three dining tables, with a little bread dough angel in each. I have to hurry to get those done, but here I am, blogging as usual.
There are as many recipes for meatloaf as there are cooks I think. After I made mine and put it in the oven, I checked out my favorite recipe source and read about 10 other recipes. They call for all kinds of stuff, like horseradish, cottage cheese, milk, cinnamon, green peppers, etc. I don't put any of those things in mine. Mine is wholely made up out of what is on hand. Good hamburger, ground turkey, 2 eggs, seasoned bread crumbs, chipolte Tabasco sauce, worcestershire sauce, chopped onion, salt, fresh ground pepper, garlic salt, and I add an herb mix called Herbs de Provence. Basically, it is your standard kitchen sink meatloaf. Since you can't taste it because it is raw meat, you just have trust yourself and not go overboard on any one spice. I also put some barbecue sauce on the top before baking to add a bit of crust and color. Pretty basic stuff.
I'll let you know whether they like it or not.
