Wednesday 8 February
Today Barbara tried to duplicate her recent Best Meatloaf Ever.
Unfortunately there were no crackers around (and I recall them as Ritz, not saltines as I said previously), so instead I ground up crumbs from slices of Holt's bran bread, and whipped them up as the panade along with the eggs and all the seasoning mixture in the robot-coupe.
It wasn't as wonderful this time as last time. Maybe the secret was the crackers all along! We'll continue to tweak until we find out.
In the meantime, we cut up some of our garden turnips, some kennebec potatoes, and lotsa parsnips, tossed them in olive oil and salt, and set them roasting around the vasty meat log, basting in its juices. We served the pretty-good meatloaf with lashings of ketchup, Holt's cornichons, and my sour tomatoes.
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