athelind: (Default)
Last night, Your Obedient Serpent and his family had yummy, yummy BLTs for dinner.

During the night, this combined alchemically in my stomach with my acid reflux.

I am now having Bacon Reflux. This was my alarm clock, awakening me after five hours of sleep.

Bacon does not make everything better.


athelind: (Default)
This is a triumph.
I'm making a note here: huge success!
It's hard to overstate my satisfaction.

Update and Revision, 16 Mar 2009

I've tried this a couple of times since the original posting, tweaking the recipe each time, and I've settled on The Optimal Version:

Athelind's Harvest Meatloaf (Mk III)

  • 16 oz Ground Turkey
  • 1 Package: Stove Top Stuffing for Turkey
  • 1 egg
  • 1 can Campbell's Cream of Mushroom Soup
  • 1/4 cup (VERY approximately) canned French-Fried Onions (optional)

  • Mix in a bowl
  • Mold in a loaf shape on a broiler pan
  • Sprinkle more of those French-Fried Onions along the top (optional)
  • Bake for 45 minutes at 375.
  • Share and Enjoy!

Note that this iteration required no additional water, and, for the first time, I had a meat loaf that actually held its shape rather than, um, "settling". The final product was moist and yummy.

Original Post

I'm kind of infamous around the lair for Insane Meatloaf Ideas. The Zucchini Buffaloaf was one that... seemed good the first time because it was Surprisingly Edible. It didn't seem quite so appetizing the next couple of times, however.

Tonight's experiment, however... YUM.

Athelind's Harvest Meatloaf (Mk I)

  • 20 oz Ground Turkey
  • 1 Package: Stove Top Stuffing for Turkey
  • 1 egg
  • ~ 1.5 cups water
  • A big squirt of ketchup (3 tsp?)

  • Mix in a bowl
  • Mold in a loaf shape on a broiler pan
  • Bake for 30 minutes at 375, then 10 minutes at 350*.
  • Share and Enjoy!

I will try this again, as per my grandspawn's request. Next time, though, I plan to add a can of Cream of Mushroom soup in lieu of the ketchup and probably most of the water.

* It needed some extra time, but I didn't want to burn the outside -- my oven times and temps are always trial-and-error. Quelonzia's, by contrast, tend to be trial-by-fire.


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