Meat Loaf-Comfort Food

OK, I know meatloaf doesn’t scream healthy, but it’s not all that bad. Meat, vegetables and herbs baked together. You can use leftovers for sandwiches the next day. I’d stay away from the gravy though.

I always mix a pound of beef with a pound of pork. I add finely chopped celery, fresh parsley, lots of pressed garlic, unseasoned bread crumbs, 1 egg, I will grate a small onion which I know is labor intensive and some basil, a little oregano. Then get down and dirty, mixing it all with your fingers. Form in to a loaf and place in a baking dish.

You could put bacon strips on top, but it creates a lot of fat. Or BBQ, but that has a lot of sugar. I just leave it plain.

Pop in in the oven at 375 F for about an hour. Use a meat thermometer to be safe, should be around 160 degrees.

Cilantro Garlic Butter

When I was a kid, Dad whose culinary talents were limited, used to grill London Broils for us on special occasions. We used to add Lea & Perrins Worcester sauce or A-1, but overtime, your palate demands a little more.

For the last 10 years, I’ve been using this combination to enhance my steak eating experience. It is a garlic butter with cilantro (if you are not a cilantro fan- sub flat leaf parsley).

2 Tbsp of Butter (per person)- room temperature

3 or more cloves of garlic (pressed)

½ bushel of cilantro- cut

Mix thoroughly in a bowl and leave out at room temperature until steaks are ready, put a dollop or two under the steak when it is resting on your plate or smear it on top. Season with sea salt and cracked pepper. Enjoy.

Butter had a bad rap for a few years, but now is making a comeback. Recent studies have proven there is no correlation between saturated fat and cardiovascular disease.