Meatloaf is ground beef, and if your smart, pork sausage mixed with some extra seasoning and stuff, shoved in a loaf pan, and baked until fully cooked through. There are different things you can put on top as it’s being baked, my personal preference is bbq sauce. My wife likes a can of cream of mushroom soup.
One of the best things ever is a proper meatloaf. Something even better is the next day using the leftovers in a sandwich.
I do not recommend this for a beginner, but intermediate skill should have no problem. And if you don’t have time, save this for the weekend.
But with the cat, I had a bottle of Cabernet Merlot on the shelf, but too close to the edge. Some point in the early morning the bottle found itself on the floor missing it’s bottom. I figured one of my cats checked it out and knocked it off.
I didn’t use any special ingredients. Sear a chuck roast, cook the onions and garlic, deglaze with half a bottle of red and then reduce around half. Add a few cups of beef stock with fresh rosemary and thyme. I would have added fresh tarragon, but I only had dry. I also used some celery leaf. Meat back in the pot, oven preheat to 325f for two and a half hours. Add carrots and celery and continue for another hour. Once our, I pulled the meat to a serving dish and added a thickener to the sauce. Once thickened, pour back over the meat and enjoy.
It was super tender and delicious. I don’t have much in the way of poetry for you, but damn it was tasty.
Shrimp went in the layers, not on top. Top was extra sauce and a ton of cheese added halfway through baking.
Used a white sauce instead of red. A beschemal with shredded Parmesan. Then layered everything together and bake, top with mozzarella, shredded crab, and more Parm and sauce. So freaking yummy.
I made my first one the other week and it was so good. I have a picture of it in my profile somewhere.