Saturday I started sourdough bread. I doubled the sourdough recipe and instead of making two regular size loaves, I made three smaller loaves.
As soon as I had three bread pans in the oven, I remembered I was fixing meat loaf for dinner and needed to get that in the oven. Thank goodness a fourth pan fit.
The meatloaf was really good. All I did was chop some onions, garlic and bell pepper, sauteed it in butter, mixed it in with two pounds of ground beef, added seasoning, two eggs, a bit of milk and bread crumbs. Then I put half the meat in the loaf pan, covered it in Swiss cheese, added the rest of the meat. Baked it til it was done, added more Swiss cheese on top and heated til the cheese melted.
While the meatloaf was cooking, I sliced some mushrooms and sauteed those, then sprinkled flour over them, cooked til the flour had absorbed the liquid from the mushrooms. Then I added a bit of Better than Bouillon – beef flavored, a bit of water, stirred til it was a thick gravy, added just a bit of cream and seasonings, then served the gravy over the meatloaf.
Of course, there was leftover meatloaf to go into the freezer for another meal.