Meatloaf is a fabulous use-up-the-leftovers recipe. My meatloaf has five (sometimes six) components:
1. 500 g (a generous pound) of ground meat. Doesn’t matter what kind at all. Can be a mixture of types.
2. About a cup of grated or finely chopped vegetables. Doesn’t matter what kind at all.
3. About a cup of starch — rice, oatmeal, bread crumbs, crumbled stale bread, or a mix of everything. Doesn’t matter at all.
4. Two eggs
5. Spaghetti sauce (or sometimes crushed tomatoes, or sometimes salsa, doesn’t matter at all.)
(6. Grated cheese.)
There are a couple of ways to assemble this. The easy way:
Glop it all in a bowl and thoroughly moosh it all together with your hands. Hands work better than a spoon. Drop it into an ungreased loaf pan, smear a couple of tablespoons of spaghetti sauce over top. Cover pan with foil and bake at 350 for an hour. You can remove the foil for the last 15 minutes to crisp up the top a bit if you like.
The pretty way:
1. Combine meat, eggs, and starch.
2. Layer half the meat mixture in the pan. Cover with the veggies, a sprinkling of grated cheese, and a dollop of spaghetti sauce. Top with remaining meat mixture, then smear on the sauce and maybe another sprinkle of cheese. Cover with foil and bake at 350 for an hour. Remove foil for the last 15 minutes to crisp up the top if you like.
This week’s meatloaf used up a cup of leftover Cuban black beans and rice (the starch), and a cup of leftover beet-and-carrot salad (the veggies).
Nom. Comfort food.