I came real close to breaking every rule of the Rekindle the Fire series this week. Tom tossed up a softball with his last post giving me ground pork, bacon, eggs and cheese to work with. I came really close to using all four ingredients and doing a bacon-wrapped cheesy meatloaf, but at the last minute decided to leave out the cheese and bacon and make a more traditional meatloaf as a precursor to Older Daughter’s birthday dinner.
More traditional doesn’t necessary mean ordinary. Instead of ground beef I used ground pork, and where most folks use bread crumbs as a filler I chose to use oatmeal. Somewhere along the way I realized that there are a lot of ingredients that went into this meatloaf:
- Ground Pork
- Ground Bison
- Italian Seasoning
- Tomato Sauce
I’ve been known to add other things to meatloaf in the past, but figured that was enough for this post. However, there was some nice sautéed lemon-butter spinach and mashed potatoes that were also on the dinner plate.
There was only enough meatloaf leftover at the end of the meal for one decent sized sandwich the next day. I think when I make Older Daughter her birthday meal (she has requested meatloaf, bacon mac and cheese, and some other side that seems to have escaped my memory) I will sneak in a couple of extra meatloafs (meatloaves?) for sandwiches.
Of course I’ll have to hide them well so they don’t grow legs and disappear when I’m not looking. Oh and Tom, when you read this feel free to choose from any four of the ingredients above…
It’s amazing how much difference changing one key ingredient on a pizza can make to the finished product. Tonight’s offerings featured grilled chicken, bacon, mushrooms, and the usual TJ’s garlic herb pizza dough. The first one featured an additional topping of an artichoke and jalapeño dip commonly found at your local membership warehouse store. The ingredient list included parmesan cheese, so I figured what the heck, spread it on and see what happens. Here’s what it looked like going on the grill.
For reference purposes, the chicken was dusted with Montreal Steak seasoning (it isn’t just for beef) and grilled until not quite done, then chopped and thrown on the pizza. After about 10 minutes, we dug into this tasty morsel.
You’ll have to excuse the cloudy pictures, but there were a few apple chunks mixed in with the charcoal from a previous cook and they put out an extra cloud of smoke. Great for flavor, bad for photos. As for the finished product, the kids declared it delicious and went back for seconds before the next pizza was off the grill.
Speaking of the next pizza, it was sauced with a thin coating of Big Butz No Butz sauce (makes a great BBQ flavored pizza sauce, especially with the extra kick) and some feta cheese instead of the artichoke and jalapeno dip. All the other ingredients stayed the same.
This one cooked while the first was consumed, and in less than 10 minutes was done. Pizza is cooking faster now that I’ve invested in a Kick Ash basket and do a better job of providing proper air flow for high temp cooks.
This pizza was very different from the first one, yet very tasty in its own right. The one takeaway was how much different the two tasted with so many ingredients in common. Both are “do again” pizzas, especially since SWMBO wasn’t around to sample them tonight.
At least she was able to benefit by not being around for the freezer-burned sausage that was originally intended for the second pizza…