I haven’t used my beloved blender in weeks. I think I’m starting to go through withdrawals. I was seriously using it every single morning before work. After I returned from Kansas City, I didn’t make it to the
store fridge like I normally do, so I didn’t have any milk or spinach or whatever I usually throw in my smoothies in the morning. So what did I do? I made oatmeal. WHO AM I? Honest to goodness oatmeal.
Of course I’ve made it everyday since then. That’s just how I roll. I don’t like having to think about things in the morning. Consistency is my friend. Rolled oats, chia seeds, cinnamon, fresh grated ginger, a couple drops of stevia, and a sprinkling of cacao nibs. It tastes delicious, but of course I’m hungry two hours later. I hate that about rolled oats. So good, but so not filling for my seemingly bottomless appetite.
I threw a new meatloaf recipe at my appetite recently. I was really craving meatloaf, and more specifically, gravy. I prefer to have them together. It’s like my peas and carrots. Peanut butter and jelly. This was the most ingredient intensive meatloaf I’ve ever made. Two unusually ingredients popped out at me, so I knew I needed to make it — bacon and prunes. Color me intrigued. I ended up using in raisins because that’s what I had [LAZY], but they’re virtually the same thing. It definitely added a little extra moisture, and a hint of sweetness. You don’t really notice it.
This was super good. I like all the vegetables. I love the mixture of meats. I really just need to remember to grind my rolled oats into something a little more fine. It doesn’t taste funny or affect the texture, but it just doesn’t look as nice.
Leftovers for lunch the next day? You bet.
- 1 cup rolled oats
- 1/3 cup milk
- 1 medium onion, chopped into quarters
- 3 garlic cloves
- 1 medium celery rib, chopped in 4-5 pieces
- 1 medium carrot, chopped in to 4-5 pieces
- 2 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon nutmeg
- 1/4 pound of bacon, chopped
- 1/2 cup pitted prunes (chopped) or raisins
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- 2 large eggs
- 1/3 cup parsley, finely chopped
Preheat the oven to 350° and have a 9″x13″ pan handy. Pour the milk into a large bowl with the rolled oats. In the bowl of a food processor, add the onion, garlic, carrot, and celery. Pulse until finely chopped and combined. Heat the butter on medium-high heat in a large skillet. Add the onion mixture. Cook, and occasionally stir, for five minutes before covering. Lower the heat and let it cook for another five minutes until the carrot is soft. Remove the pan from the heat and add the Worcestershire sauce, apple cider vinegar, nutmeg, two teaspoons of salt and pepper.
Add the raisins and bacon to the food processor. Pulse until mixed and finely chopped. In the large bowl with the rolled oats, combine the bacon mixture and the carrot mixture. Add the beef, pork, eggs, and parsley. Use your hands to combine everything evenly. Form a loaf in with the meat mixture in the 9×13″ pan. Bake the loaf for about 75 minutes or until the internal temperature of the meatloaf comes to 155°. Let it stand 10 minutes before slicing serving.