As pointed out to me by my good friend PJ, I forgot to post photos of my new recipe. I’m very bad at remembering stuff like that but lucky for you, I have taken some photos.
This first photo is of my grocery list. I didn’t put creamo, tinfoil, fruit or coffee beans in the dish. Please also note that this list is not conculsive of the actual ingredient list. I had some of the stuff needed at home. Also, I forgot to buy coffee beans.
This is a picture of the French White casserole dish I baked most of the meatloaf in. Please be aware that the mangoes are insanely huge… otherwise you might thing the casserole dish is tiny. It is not. Also, don’t you LOVE my faux granite laminate? Me too!
And finally, the money shot! This is three of the six packages of meatloaf that I froze. They’re wrapped in tinfoil lined with waxed paper and then I used some packing tape to keep them packets shut because with the waxed paper in there, tinfoil isn’t as ‘secure’. Beside it you’ll see a tiny snippet of what I believe are home baked buns and the packets are sitting atop Trader Joe’s Angus Beef Hamburgers.
So sorry for not including these photos in the recipe. I’ll have to remember to put them all in the same post next time. I hope this was helpful and has inspired you to make the Meatloaf for dinner tonight!
You have my express written permission to try this TONIGHT!
2lbs ground beef
1 cup quick oats
half a bag of frozen peas
medium white onion, diced
1 can of Fire Roasted Tomatoes, slightly drained
1 can tomato paste
dill pickes, sliced
2 cans of canned mushrooms
Salt and pepper
shredded cheddar cheese
Add first six ingredients in large bowl and mix together.
Pack into pan (I used a french white casserole and a loaf pan because my 9×13 is on an adventure, but you’re probably okay using a 9×13)
Spread tomato paste on meat
Squeeze mustard on top of tomato paste (however much you like…)
Sprinkle dried basil on mustard
Drain mushrooms and spread evenly
Spread dill pickles evenly (as many as you want… I put quite a few)
Top with shredded cheddar cheese
Grind fresh black pepper on top of cheddar cheese
NOTE: I didn’t salt the meat at all… You can if you want, but I prefer to season per serving… it’s helpful if you’re feeding this to other people so everyone can have it the way they like 🙂
Bake in a 350F oven until done (I did 1h30min)!
Today Glenda and I embarked on a mojito and guacamole fuelled dyeing (not dying!) adventure!
I ended up with one gorgeous skein of purple/gray wool/silk/bamboo yarn (to make a hat) and Glenda ended up with some GORGEOUS (and as yet, not photographed well!) green Rowan Summer Tweed and some gorgeous teal dk and green/teal laceweight!
The only problem with mine, is that I wasn’t all that careful and now it’s a big tangled mess. 😦
I tried to fix the mess myself…. now it’s worse 😦
Oh, and for my own record: 2 muddlers of silver gray and one muddler of jet black in big measurers. Small amount of Jet black in first, wait some, then rest of black and all of silver.