Monday, February 13, 2012


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I make meatloaf just once in awhile. It's one of those things that I get a craving for...and I know I have to make it. I love ordering a meatloaf sandwich in a diner, as it's like a burger...but 'different' if you know what I mean. The first few times I made meatloaf, it was heavy, and not particularly tasty. I had a tough time deciding how much seasoning I needed to add. Now, experience, and the addition of a good amount of homemade breadcrumbs have transformed the old, tasteless meatloaf of twenty years ago into something moist, and incredibly flavourful.

The breadcrumbs:

I like to make my own breadcrumbs. My freezer is full of small bags filled with heels of loaves of a wide variety of 'toast-bread'. The P-Man is a bit of a toast connoisseur...and I am always buying new bread to find him a favorite. I pick a day when the oven is already on, and I lay all the little bits of frozen bread on a cookie sheet, and when the oven is still hot, but empty, I put the cookie sheet in until I can see the bread had dried, and changed colour a bit. I let the bread cool, and then put the dried bread in a plastic bag, on my kitchen concrete floor, and bash the heck out of it with my trusty rolling pin.(It's best to use 2 or 3 layers of bags, as the sharp edges poke through the bag, and you end up with a fine layer of crumbs all over the floor! I believe these breadcrumbs are the secret to delicious meatloaf.

The rest:

I always start with a large bowl with the breadcrumbs in the bowl,I pour enough milk into the bowl to completely cover the crumbs, plus approximately 1/2 inch of milk. Leave it until the milk has been completely absorbed into the crumbs. Then I pile the rest of the ingredients on top, and mix everything with my hands.

1 lb extra lean ground beef (In this recipe you can use 'extra-lean' because the milk and the egg and the onions keep everything super moist)
1 1/2 cup breadcrumbs coarse or fine- remember the better the crumbs, the better the meatloaf!
1 egg
milk to cover crumbs plus 1/2 inch- I use 1% milk
2 Tbsp coarse ground Dijon mustard
2 tsp sweet Paprika
2 onions chopped fine-medium to large onions
1 tsp whole coriander seed (ground up a bit)
2 tsp Herbes de Provence (ground up a bit)
salt and pepper to taste, at least 1 tsp of each
1 Tbsp fresh cilantro
1 can tomato soup- I use Amy's Organics Tomato Bisque

In a medium pan add 1 tsp olive oil and the chopped onions. Feel free to use butter if you like the taste. Saute the onions over medium heat for 5 minutes and add the herbs, salt and pepper. Keep stirring until onions are soft. You can brown them if you like, but I just like them soft. take mixture off the heat, and cool for 10 minutes in the fridge.
In a bowl, soak the breadcrumbs in milk, and when the milk has been absorbed sprinkle over the Paprika, and add the egg, mustard, and ground beef. Add the cooled onions, and mix with your hands, until well combined. Grease a non-stick loaf pan with olive oil, and add the meat mixture. Smooth the top, and add approx 1/2 can of the tomato soup, and bake in a 350 degree pre-heated oven, tin lightly covered with aluminum foil for 1 hour. Remove from oven and serve immediately, or let cool and refrigerate. This meatloaf will last at least a week in the fridge, and re-heats beautifully. It also freezes well, so you could double the recipe and have one for later.
I hope you'll try this...especially if you have never tried a meatloaf full of tender sweet onions, and lightened with delicious home-made bread crumbs.

This meatloaf got the P-Man's double thumbs up: Seal of Approval!

Leave me a comment...

Tuesday, February 7, 2012

Potato Love

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In the last few years I have rediscovered the potato. I am almost always a 'baker' or 'roaster' of potatoes now. I received a nice bag full of little red skinned potatoes in Friday's SPUD box...and knew that they were going to be simply delicious roasted in a 350 degree oven with some roughly chopped red onion, some olive oil, salt, pepper, and sweet Paprika.

I roasted them this morning, as I was up extremely early, and while they were roasting, I cursed my earlier choice of breakfast food: oatmeal! The potatoes and onions made the whole apartment smell yummy, and I kept thinking how a couple of gently fried eggs on top, with a little bit of ketchup would have been delightful...
Good thing tomorrow morning will be here soon!

If you haven't had any potato love in awhile...what are you waiting for...
Leave me a comment, and tell me your favorite potato 'thang'...and don't forget to share the love!

Wednesday, February 1, 2012

Food Chat a la Cat

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I normally do this blog on Monday.
 This week was extra busy, and I am actually starting a PAID Social Media job today...and have a bid on a website I should hear about I am trying to start this year with my 'must make money' priorities in order!
What that means for you, dear 'CathyEats' reader, is that on occasion, I will not always provide you with a recipe...just a little:

"Food Chat a la Cat!"

(I really had to think about how I was going to phrase that, as I did not want 'the words'cat'and 'food' near each other! HA!)
Now to the chat!

This lovely photo is courtesy of my once every 2 week SPUD box. It appears to be rainbow chard. I received 4 pieces: 2 white, 1 yellow,and 1 pink. The yellow and the pink colours are really quite extraordinary...colours like you infrequently see in nature...shockingly beautiful.
I never ate a leaf of chard before I started receiving my SPUD box. I did look up a few recipes, but I mostly just started to treat it as a leafy green vegetable that needs to be prepared in 2 parts: Tough stems chopped small, and sauteed or boiled (in soup) before the leafy parts are added, and then only cooked until wilted and bright green, not disintegrated and pale gray!
I sauteed this chard last night with some large yellow onions and a fat clove of garlic, olive oil, salt and pepper. It was sweet and delicious, and made the leftover chicken I ate it with taste even better.

Make friends with more leafy greens, be healthy, and live longer!

Chatty Cat...OUT!