Last night I made meat loaf, with Colin’s awesome help. It’s a pull out all the stops version. We ground our own chuck beef and pork shoulder, made a mirepoix, added anchovies, Marmite, Crimini mushrooms, soy sauce, a bit of bread, chicken stock, butter milk, and gelatine, a few eggs and spices. Baked a bit over an hour at 350F, then glazed three times with a tangy ketchup based sauce.
Irene declared it the best meat loaf she ever had, which is a good thing, because I don’t know what more I could do to the meat loaf. For finishes, of course next will be wrapping it in home made smoked bacon.