Top | my kitchen
(post, Kim Carlson)
Everyone grew up with meatloaf … except me. I'm clueless about meatloaf. Years ago, I asked Carrie about it. I told her I wanted to make a meatloaf, but I had no idea where to start. It's easy she said. And here is her "recipe," copied by me, over the phone: ground beef and pork, combined, 2lb. or so 1/2 cup ketchup 2 eggs or 3 Salt, pepper Veg: carrots, celery, garlic, onion, parlsey 3 slices white bread crumbs / use Cuisinart; pulse 'til uniform 30 minutes at 400 F. Shape loaf into a baguette. (And then, it really says this:) Squirt ketchup on top before baking. I used these instructions for awhile, but haven't made meatloaf in years because for the last four or five years my daughter hasn't eaten mammals. (Her words.) So tonight I'm trying Ruth Reichl's favorite turkey meatloaf from Gourmet. It's not out of the oven yet; I can tell I miss Carrie's though. But would I cook from my "recipe" now? Not before another phone call.