Wednesday, 11/29/17

I somehow managed to make 5 meatloaves, since i had more ground pork and beef in the freezer than I thought.  We barely made a dent. I used the recipe from the Smitten Kitchen cookbook but had to make some changes, due to lack of ingredients (and forethought?). No tomato paste, so I purees and cooked down a canned of plum tomatoes. That worked fine but gave the glaze a chunkier texture. I never have Worcestershire sauce on hand, so I used a little soy sauce and some liquid aminos I had hanging around; I put a little too much mustard in the meat mixture so I dialed it back on the glaze. There were no complaints and now we have a couple of meatloaves in the freezer. I also made scalloped potatoes, using a Martha Stewart recipe I found online. Mostly followed her recipe exactly, using Manchego because that is what we had. The only trouble I had was my own fault for not noticing how long the cooking time was. Over an hour? Yikes. Carter said they were delicious. Plain broccoli on the side.