Meat loaf

Tonight I'm making a meat loaf with 1 lb. of Meyer's organic beef.  I added one egg from my neighbor's chickens slightly beaten, one small chopped onion, two minced garlic cloves, about a teaspoon of Worcestershire, ketchup according to how it looks and feels, about 2/3 cup of oatmeal - again, if it doesn't have enough body, add more; some sea salt, cracked black pepper, and some dried kale.  A lot of it is just done by vision and feel once you mix it all up with your hands - I hate that part. Stick it in a 350 degree oven for about 50 minutes.


After 20 minutes or so, add the pan of vegetables. Tonight, asparagus and sweet potato slices sliced thin, dribbled with extra virgin olive oil, a dried herb blend, and a sprinkle of sea salt.  Turn them all over half way through the remaining cooking time and sprinkle on some more dried herbs.  I like mine really crispy!

  
And, yes, I'm having the Fontera Vintage Red while I'm cooking.  That's a bowl of cinnamon sticks in the back. I learned from my Reiki Master, Rosemary Thompson, to simmer them on the stove all day. I also add cloves. Smells heavenly and it's good for your respiratory system.

Bon appetite.