Monday 14
May
Half the
point of making meatloaf is having leftovers (actually two thirds, if it's a
decent-sized meatloaf). So half of
the chunk of protein left over from last Friday got sliced and served, with a
topping of caramelized onions cunningly deglazed with ketchup.
Just a
simple green salad with cukes and sherry vinaigrette made a good accompaniment.
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