we're packrats. well, kind of. my aptmates eat out at fast food a lot and usually bring back extra ketchup packets and the like. here's two containers full of sugar, ketchup, mustard, honey... pepper, parmesan... and more. i myself own no bottles of ketchup so i will be dipping from the reserves to use as a sauce for my meatloaf. i've had meatloaf topped with cheese or gravy, but what i like the most is a simple ketchup sauce.i've never made meatloaf before b/c i don't really like it and think it tastes boring and a waste of good hamburger meat.. but if it means a creative use for Nutty Nuggets, I'll give it a try. winged it on the recipe with whatever i had. i just know that at least an egg, an onion, and cup to lb breadcrumbs are supposed to be used. perhaps it's why the loaf crumbled when cut.
1 small zucchini blendered to veggie goo
1 large brown onion halfway between chopped and ground? pulverized?
1.5 cups nutty nuggets
1.5 lb 85% ground beef
1.5 tsp salt
1 tsp cayenne pepper
1 egg
2 stalks green onions
2 tsp garlic powder
1/2 tsp black pepper
15 ketchup packets
i think i baked it at 350? 450? for either 45 mins or an hour. can't remember. the cut was me checking to make sure it was thoroughly cooked. note how exquisitely handcrafted and artisan the loaf is. should have made a snowman shape. the nutty nuggets made the loaf crunchy for the first day.
this is it on its 5th day, i think, in pan-fried reheated form. it didn't keep shape very well. i think i'm in a spicy phase. i've been adding chili flakes or pepper to everything lately, and one comment i got from a taste-tester was that it was too spicy. gotta work on that. did however, elicit several comments that it "smells like meatloaf". not sure if that's a good thing.
5 comments:
Yeahhhh, sushi is difficult. Keep those hands wet and that knife sharp. BTW whats your technique on sharpening with a cup. I've tried it with a plate before didn't work to well for me. Even with a sharpening stone i need to like do it every week to keep a good edge. Is there a way to deal with that frozen broccoli taste?
best way to deal with frozen taste... i like the medieval method. mask it with something stronger.
i just move in one direction with the blade against the bottom, at a slight angle to the horizontal. better to use a whetstone though.. there's one at home.
You can try putting a little baking soda in the blanching water for frozen broccoli. Also, as any swim coach will tell you, "hydrate your nuggets". Before adding them to a meatloaf mix, that is.
haha, will try that. thankee kindly for the tip! i will now attempt to integrate that knowledge and build upon it--what to do with frozen nuggets.
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