Monday, August 10, 2009

Cook when I'm exhausted?

No way. But.. it does get me thinking about some things I can do when I'm too tired to cook, without eating two bowls of cereal (like today) or fast food (like other days).

(courtesy of)

Make a ton of it.. then cut it up before you freeze it (slicing up a giant slab of frozen meat is obnoxious).. then nuke it (or if you're SH, put it in the oven haha), add some swiss cheese.. and it's a home cooked meal in a flash.
My go to recipe
Materials --
Tomato Relish:
Extra Virgin Olive Oil
1 onion finely diced
2 large spoonfuls of minced garlic (using the canned kind is the easiest, and still fresh)
2 bay leaves (take these out before you finish cooking)
2 bell peppers, diced
1 can diced tomatoes
1/4 cup (handful) of diced italian parsley
1 bottle (12 oz) of ketchup
2 seconds pour of worcestershire sauce
ground salt and black pepper

4 slices of white bread, edges removed
Enough milk to cover the bread in a bowl (about 1/4 cup)
1.5 lbs ground beef
1 lb ground pork
2 eggs
3 sprigs fresh thyme
4 slices of bacon (or if I'm making this at home.. a half-full pound.. yum)

Preheat oven 350 degrees
Coat skillet with oil over medium heat -- saute the onion, garlic, and bay leaves to create a base flavor.
Add the peppers.. let them soften
Add the tomatoes
After about a minute, add the parsley, ketchup and worcestershire, salt/pepper
Simmer relish for about 5 minutes
Remove from heat, and let it chill out

Place bread in a bowl, soak in the milk.
Squeeze the milk out of the bread..

Pile all the meat in the bowl, add the milky bread.
Combine the thyme, half of the tomato relish, and eggs to the meat -- and mix it up with your hands.

Once you've got it all combined.. form it into a long log (the descriptions here are terrible, I know) on a broiling pan (shallow.. the bacon lets off a lot of grease), lightly oiled (although if you use a lot of bacon, it won't really matter)
Pile on the bacon.. and cook it for an hour to an hour and a half (the bacon will tell you how much you'll need to cook it... a meat thermometer doesn't hurt).

Any additional relish you can pile on the meatloaf before you cook it, or after it's done cooking.

Adapted from Tyler Florence


Sesh said...

I'm trying to tell you! no good can come from a microwave! you said "nuke it" NUKE!!! that is a scary word!! ahaha

but, i do love me some meatloaf. I'm putting that on my list of meat to eat before I am a vegan, lol

Post a Comment

Related Posts with Thumbnails