• Meatloaf to the Rescue
  
  
  Fig.1. The key to a good meatloaf is not to dry it out. Cooking it in a glass loaf pan will insure it cooks in its own juices.
  

I received some comments from my editors with regard to the last article I wrote for Our Canada Magazine. It appears that some people seem to think that my recipes are too hoity-toity. At first I thought—peasants, serfs; what do they know, who doesn’t like pears poached in Barolo wine, but then I got to thinking that maybe it’s me that needs to reassess.

Change is a hard concept to embrace, what is sometimes deemed as a necessary change for all can at times have self-serving motives; and these motives can sometimes prevent the performers from listening to their audience. It’s not just about giving the people what they want, it’s about identifying with your audience, and that my friends can only be achieved when you can first identify with yourself. As a writer, and a foodie, I need to strip away the layers of pretension and self-importance until all that’s left is what made me fall in love with food in the first place: My Rosebud. (Those of you who don’t know what Rosebud is really should watch Citizen Kane.)

For Orson Wells, Rosebud represented more than just one single object or moment in time; his childhood sleigh encapsulated how he felt during that moment. Rosebud signified a moment of absolute bliss which lingered, wanting in his soul—a sublime sentiment that can surface only when the spirit is pushed into that dark corner of turmoil.

And that is what I suspect happened to all of the food lovers reading Our Canada: their food spirits were pushed into the unfamiliar. They opened their beloved magazine expecting to find a recipe that might have reminded them of a better moment in time, only to find some large, hairy Italian asking them to try something new.

While I believe it’s important to open yourself up to new and unfamiliar experiences, I can totally relate to the reluctance and uncertainty unleashed by the dawning of my column.
So, for those of you who enjoy my column and recipe (thank you for all the e-mails of encouragement, it’s very much appreciated) I thank you and look forward to our foodie future; for those who didn’t care for my article, I give you meatloaf, and old and comfortable favourite.

Lisa’s Meatloaf
Serves 5 to 6


Ingredients:
¾ kg lean minced beef
½ kg minced pork
3 eggs
1 cup rolled oats
¾ cup milk
¼ cup onion, diced
1 tbsp salt
2 tsp pepper
1 tbsp Worcestershire sauce

Directions:

Preheat oven to 325F.
In a bowl soak oats in milk for 5 minutes. In a large bowl incorporate all of the ingredients and mix well—use your hands. Empty mixture into a 4”x8” glass loaf pan and place on a rimmed cookie sheet; bake for 1hour and 45 minutes to 2 hours at 325F. Note. The cookie sheet will catch any dripping that may overflow, these dripping are important as it braises your meatloaf preventing it from drying out.
Serve the meatloaf with a side of mashed or boiled potatoes. If you’re watching those carbs—as I am at the moment, (is pasta really a carb?)—then serve with some sautéed sliced cabbage or a ratatouille. The ratatouille, in my opinion, goes exceptionally well with meatloaf.




Fig.2. Ratatouille and meatloaf, a perfect paring.