Yeah, yeah… totally non-knitting stuff.

I had a pound of ground beef thawing and realized I already had both a rice dish in the fridge AND a macaroni dish in the fridge, and neither was suitable for turning into something new, so I made a meatloaf patty for supper.

It’s just a basic meatloaf recipe (you probably have 3-4 of your own favorites), shaped into a skillet sized patty, resting on a cast-iron trivet made for the Dutch oven but fits the skillet.   Very good drainage!

One of the secrets to a non-crumbling meat loaf is kneading and firmly shaping it.  Packing it into a meatloaf pan and hoping for the best rarely works. After mixing all the ingredients, turn it out onto a work board or cutting board and beat the puddin’ out of it, molding and shaping it until it holds its shape.

And yes, I cut it into quarters after it was in the skillet, before it went in the oven (350F for about an hour).

And then, it required cheese.

Since you didn’t show up in time for your serving, I ate both mine and yours, and the other two pieces will suffice for supper over the weekend.

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