Meatloaf adapted from Mark Bittman's Basic Meatloaf in How to Cook Everything
2 lbs. ground meat (I used beef & pork)
1/2 c. Italian-Seasoned Bread Crumbs
1/2 c. milk
1/2 c. freshly grated Parmesan
1/4 c. chopped, fresh parsley
2 garlic cloves, minced
1 small carrot, peel & grate
1 small onion, peel & grate
couple pinches of dried Italian Seasoning
Black Truffle Sea Salt
Freshly Ground Black pepper- to taste
4 slices bacon
Preheat oven to 350 degrees F. Soak the bread crumbs in the milk until all liquid is absorbed. Place ground meats in bowl. Add all remaining ingredients except bacon. Mix it all up well with your hands.Free form it into a loaf of any shape you like and place it on a foil-lined sheet pan. Drape the bacon slices over the loaf. Bake 50-60 minutes, or until thermometer registers 165 degrees F in center of loaf. Let sit for 5-10 minutes to recompose itself (juices). Slice. Break up fight over end piece. Enjoy warm or even better cold in a sammie the next day.Gemstone Potato & Green Bean "Salad"
I don't know if it's necessarily a salad...or just a side...but I like it hot, room temp or cold from the fridge for snacking. All amounts are "to taste".
Gemstone Potatoes (or any type you like...smallish or cut smallish)
Fresh green beans, ends snapped (I like 'em long, but you can halve them if you wish)
White Wine Vinegar (or red wine vinegar)
Begin by thoroughly washing your taters & beans. Steam or boil each separately...but try to time it so they're both done pretty simultaneously.
Drain both and toss with some drizzles of olive oil & white wine vinegar. Season to taste with sea salt and freshly ground black pepper. Enjoy!Put it all together and you've got one tasty meal!