My son was required in one of his classes at uni to take subscription of the Wall Street Journal. We had taken it for years, but it had gotten so expensive we’d dropped. However, as a student, he could receive it for $50 a year!
Once in a while a fabulous recipe which meets my criteria is published and i nab it and usually tweak it just a bit. Here’s one i found just last week.
The original version is pictured far below, but here’s what i did:
- 1 tablespoon butter
- 1 cup finely chopped onion
- 2 cloves garlic
Sauté these in a medium hot skillet with 1 tablespoons butter, then add mushrooms and lettuce until softened – all in all about 6 minutes. Don’t let it burn!
- 1/2 cup diced mushrooms
- 1 cup snipped fresh spinach (or 1/4 cup chopped cauliflower leaves, celery, etc)
Add these items to the above skillet until softened
- 1 lb grass finished ground beef
- 1/2 cup finely ground bread crumbs (use leftovers from a failed baking experiment)
- 1 egg yolk from farm fresh eggs (save the white for scrambled eggs in the morning)
- 1/4 cup ketchup
- 1 1/2 tablespoons brandy (i discovered that brandy is a substitute for bourbon)
Mix together, by hand, all these ingredients to make the loaf. Pat into a 2 1/2 diameter loaf and place on a lipped baking sheet.
FOR THE GLAZE:
While the meatloaf is cooking, whisk together in a small bowl:
- 1 tablespoon unprocessed organic sugar like Florida Crystals,
- 1/4 cup ketchup
- 2 tablespoons farm fresh cream (or milk)
After meatloaf has baked about 6 minutes, remove it from the oven and brush glaze over top.
Return pan to oven and bake until meat is just cooked through, about 20 more minutes or internal temperature reads 145-150 degrees on a meat thermometer. Remove from over and let cool slightly.