It’s kind of a garbage dump, but it’s been consistent, so here.<\/p>\n\n\n\n
Weirdly enough, both Half and theKid have a thing for the meatloaf. Go figure. Ground beef, onions, garlic (all the garlic), some wor … some worchestershire (what? it’s in a bottle that drips slow), some other stuff to get everything to stick together, slather it in ketchup (not CAT<\/em>sup, lowlite) then throw it in the oven for somewhere around an hour … really? That easy? Food as fuel solved? Well<\/em>, here!<\/p>\n\n\n\n Ground beef, about a pound and a half and no you cannot use ground poultry<\/em> Onions\/garlic … you know the drill<\/p>\n\n\n\n 1 or 2 eggs, beaten, depending on how … solid you like your loaf<\/p>\n\n\n\n 1\/3 cup milk soaking 2\/3 cup of breadcrumbs … not hard to find, look by the oils, usually. If not – I got nothing<\/p>\n\n\n\n Magic Mix – Lipton Onion Soup Mix, hides a multitude of sins<\/p>\n\n\n\n Seasonings as you please … Worster-yellow bottle sauce with the drip top … you know <\/p>\n\n\n\n KetCHUP to droppel on top<\/p>\n\n\n\n Fry up onions\/garlic in some olive or other oil, mix into raw meat, add Lipton, beaten eggs, soaked crumbs\/thicky milk<\/p>\n\n\n\n Add seasoning, w\/s … mix all together in a big bowl (what’s the word – thriftstore! HA! one word now)<\/p>\n\n\n\n After all mixed together, mold into a loaf pan (\u00e0 la meatLOAF … you know what to do, where to go, how it works) and slop the ketCHUP all over the top. Make it smooth with the back of wooden spoon … I’m not even going to say it <\/p>\n\n\n\n Bake in a 350\u00b0 oven (turn it on first, like, before cooking) for between 5-90 minutes or until the top edges are sort of burnt … not too much, but UNDERCOOKED GROUND BEEF CAN MAKE PEOPLE SICK \/ KILL PEOPLE so cook well … Meatloaf needs stuff to eat with, tho’. Loaf of meat on a plate with nothing else is actually hard to eat. Too much meat. Never thought I’d say that but too much meat. All at once. Needs some starch to balance it out. Mashed taters are the best taters … mmm, butter. <\/p>\n\n\n\n HEY! Got a recipe (tubes of YOu) for … brussel sprouts. There will be bacon.<\/p>\n","protected":false},"excerpt":{"rendered":" It’s kind of a garbage dump, but it’s been consistent, so here. Weirdly enough, both Half and theKid have a thing for the meatloaf. Go figure. Ground beef, onions, garlic (all the garlic), some wor … some worchestershire (what? it’s in a bottle that drips slow), some other stuff to get everything to stick together, … <\/p>\n
Fun fact: put cheap ground beef from mass market in spaghetti, entire house got sick … sooo<\/em>, garbage in garbage out<\/sub><\/sup> <\/p>\n\n\n\n
Suggestions: salt\/pepper, dry mustard (wat?<\/em>), some green things (basil, oregano, parsley, sprigs of something)<\/p>\n\n\n\n
meat thermometers are recommended EVERYWHERE but not bothering because effort.
Near-burnt food is better than “heythatsraw![vomit<\/em>]” so we’ll go with that.<\/p>\n\n\n\n