That's what we had for dinner tonight. It was pretty good, so I think I will blog it for you all. You can always use the same recipe to make a big meatloaf (or rather, normal sized meatloaf), I just had a husband who wanted what he called "pub steaks." So I did my best and it was more like meatloaf, I just didn't add bell peppers or mushrooms or other things I sometimes add to meatloaf. I should clarify that when I make meatloaf, it's never really a specific recipe. It's more like whatever I have in the fridge that I think will be good in it, which means anything that tastes good with beef. Sometimes I will even do half sausage and half ground beef....it just depends on my mood and what I want it to taste like... So here is tonight's recipe.
(not really a recipe, but we adopted this method from Alton Brown from Good Eats on Food Network and we will never go back)
1 potato per person eating (I did a few extra to make fries or hashbrowns with later)
coarse ground kosher sea salt
Wash and poke potatoes with a sharp knife or fork. On a cookie sheet or baking sheet, place your potatoes. Pour a little olive oil on each one, and then rub it all over the potato, and then sprinkle the salt to cover all sides. Place baking sheet in a 400 degree oven, and bake for an hour. The result will be tender fluffy potato inside, and a nice crisp crusty peel....yummy!
1 lb ground beef
1/2 a white onion, finely diced
3 cloves garlic, minced finely
1 tbsp worchestershire sauce
1 tsp soy sauce
1/2 c oatmeal or plain breadcrumbs
1/2 tsp dried rosemary
Mix all ingredients together in a bowl (I use my hands, but you can also use a spatula or something). Shape into mini loaves or little football shapes, and place on a greased baking sheet. Bake for 45 minutes at 400 degrees.
1 bunch of asparagus, ends snapped off
1/2 tsp dijon mustard
1 clove garlic, minced fine
salt and pepper
1 tbsp olive oil
juice of half a lemon
1/4 c water
Over medium high heat, heat olive oil. Add your asparagus and then your garlic. Saute just til asparagus is almost bright green. Add your water, and then the dijon, along with the salt, pepper, and lemon juice. Continue to cook til asparagus is bright green and water is fully absorbed. Serve hot with baked potato and your mini meatloaf.
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