Meatloaf (with vegetarian & vegan suggestions)

by @thekittygirl · 0 votes · 0.000 HBD

<div class="text-justify">I like to cook if there's someone else to help eat the food, but it's a bit of a chore to really "cook" when oneself is the only one that will be eating it. Most of the time, I "fix" something simple instead of really "cooking" in the traditional sense. A common meal for me might be a piece of chicken tossed into the oven directly from the freezer — let it thaw and cook at the same time. Partway thru the cooking time, I might toss a prepackaged, single-serve cup of rice into the microwave and let it go for the recommended 3.5 minutes. Then, I might open a can of sliced beets or carrots to go along with it. Easy-peasy, yet still a balanced meal (entrée with protein, a starchy side, and a veggie) with minimal time in the kitchen since it's only myself to enjoy it. When I do cook, I like it to feed me for at least two or three meals, if not more. One of my favorites in that vein is Meatloaf. I am not vegetarian or vegan, but this recipe can easily be adapted for those who are! So, please read on, even if you are an exclusively plant-based diner!This dish was mentioned in a conversation with @mondoshawan a few months ago, but I never posted the recipe because I kept forgetting to take photos until I was eating already. Another more recent conversation with @solominer & @hurtlocker in the Hive Discord finally reminded me to do it again and take those "before, during, and after" shots. This particular recipe was also never written anywhere until that conversation with Solominer & Hurtlocker; it was slowly developed in my head from years of making it. I daresay, though, that it probably resembles meatloaf recipes from many other cooks, I haven't checked any lately. To be honest, it's very likely the synthesis of several recipes I may have read forty or fifty years ago, coupled with conversations with my mother, grandmother, aunts, and other women, and all distilled into one, tidy meatloafy cluster in my brain. This recipe — as are most recipes! — is a general guide to making a dish. There is a lot of room for tweaks due to personal taste or proclivities. So, I will not give exact measurements for most of the ingredients; add salt & pepper to suit your taste, omit the cayenne pepper if you don't like the heat it brings, and so forth. Just "wing it" with me and go with whatever flow speaks to you! For the vegans and vegetarians, substitute to your heart's content! When I say "meat," I'm referring to the main ingredient of the dish. For you, that could be tofu, tempeh, mushrooms, crumbled veggie burgers, lentils, etc. And when say "eggs," feel free to use chia seeds soaked in water that you might normally use instead of eggs. The results should be the same, or close to it. <center><img src="https://files.peakd.com/file/peakd-hive/thekittygirl/23xVTX7oQwjvkjjBNc1KrKjh8PZY99o7PkzafyVu8UvJMaA6cXe2wHWfLQ5HDegQkmB8y.png"></center> <h2>Measured Ingredients</h2> * one pound (454 grams) of ground meat *(beef, turkey, lamb, etc., or substitute)* * one package of Lipton® Recipe Secrets™ dry soup mix * two large eggs (or substitute) Even with the "measured" ingredients, there's a lot of room for play. If you have a package of meat that is a little more, or a little less, than one pound, it's not a problem. With a half-pound of meat (225 grams), maybe only use one egg. Or if you have a big family to feed, use 1.5 or 2 pounds of meat and add another egg or two, whatever looks right. The use of Lipton® Recipe Secrets™ dry soup mix is something I learned from my mother as a child. She always made hamburger patties with that soup mix added, and it makes them sooooo good! I always think of her when I use it. There are different flavors of their product available nowadays: Onion, Onion Mushr […]