Week Two: Friday (Day 8)

Tonight is, like, totally easy.

I made meatloaf several weeks ago and tripled the recipe. Energy efficiency at its finest! THREE meatloaves instead of one all being cooked for an hour.

Anyway, I froze two of them. One will be trotted out for supper tonight. I'm also going to attempt to resuscitate some blanched cauliflower frozen this summer. I'm a little worried about that one. Finally, a simple salad.

The recipe for the meatloaf is my ALL-TIME favorite. It, too, is from Nourishing Traditions.

The Recipes:

Meatloaf:

2 pounds ground beef
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 T butter
1/4 tsp. dried chile flakes
1 tsp. salt
1 1/2 C whole grain bread crumbs
1 C cream (I've used evaporated milk or milk before)
1 egg
Tomato paste

• Soak breadcrumbs in cream.
• Saute onions, carrots, and celery in butter until soft.
• Add chile flakes and salt.
• Mix raw meat, veggies, and bread crumbs with hands. (Yes, it IS disgusting.)
• Pat out in a 13 x 9" pan leaving about an inch around the perimeter.
• Ice with the tomato paste
• Add about 1 cup of water around the meatloaf.
• Bake at 350 for about 1 1/2 hours or until done.

Mashed Cauliflower

• Cook cauliflower until fork-tender.
• Mash with potato masher or hand blender.
• Add butter and milk as needed.