From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Saturday, January 25, 2014

Mushroom meatloaf

It was bitter cold and snowing and winds up 30-40 mph.

I was depressed.

So I spent some time in the kitchen.

I had another 3# pack of ground turkey so decided to make up a couple more meatloafs.

This time I decided to make them a little more savory than the last one (which was mostly veg for flavor).

So I browned up a carton of baby portabella mushrooms to add new flavor and texture.

I also added 1/4C of Worcestershire sauce - now that's savory!

I added the rest of the suspects:  3 beaten eggs, 1C rolled oats, diced green & red peppers, 1C shredded zuke and a whole bunch of herbs and spices (among them: garlic granules, dried onions, celery seed, smoked paprika, chipotle powder, cumin, salt and cracked black pepper).

Mixed together and formed 2 loaves, into a 375F oven for about 1.75 hr.

While the oven was hot I also scrubbed 10 large sweet potatoes to roast on the lower shelve.

Then I went out to get 6 inches off the driveway before the next wave of winter hit.

There.  Driveway clear (which lasted only 15 minutes - check the main blog page).

I came in and removed the sweet potatoes, then turned on the broiler.  For the few minutes it took for me to chuck off all my winter gear, the meatloafs got a nice toast to them.

There.  Hot lunch is served.

Taste?  Even better than the last batch.  Much more umami (savory taste) to the loaves.  I'll remember the mushroom/ Worchestershire sauce and the dried onions next time.

This recipe is a keeper.  Oh - the potatoes were also delish - sweet and creamy.

Do you change your recipes often?  Dink with them?  Or use up something on hand?  Does it usually work out for you too?

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  1. This looks and sounds delicious! I need to spice up my meatloaf. I may make one today if I can scare up enough meat to make one.

    You cook such healthy meals; I am impressed.

    1. Let us hear about your meatloaf, Glenda!

  2. I often tinker with a recipe, and quite often also invent my own. I use whatever is on hand to make a large portion of something I can easily divide into three for my working lunches. I then will not mind eating the same thing three times in a row. It saves money, uses up scraps from the fridge, and stops me from buying lunch snacks whilst at work.

    1. When I try something new I read dozens of recipes on the web, read reviews, then decide how MY approach will be and go from there. And truly, I bet I never make anything the same way twice at some level.

  3. Oh my, that looks good enough to eat - even from South Africa LOL