While my husband likes rules and routine, I tend to be more of a creative spirit. One of the ways I express this is by always making up new recipes. In my mind, meatloaf needs meat, an egg for a binder, salt/pepper, and some diced vegetables mixed in. The exact amounts and type of meat varies from week to week as do the vegetable mix ins. Truth be told, I doubt I have ever made the same exact meatloaf twice. I think it makes life a little more exciting... sometimes you hit a big winner and sometimes you fall a little flat but at least you can't say that it is boring. The other thing I like to do with my meatloaf is sneak in various organ meats as this adds a great deal of nutrition to the final meal. Sometimes I add a small bit of ground liver to the meatloaf mixture. I find that if I keep the amount of liver to under 1/5 or 1/6 of the total meat content, it will fly under the radar undetected and still be tolerated by the masses without revolt during dinner. While some think organ meats are unsavory or full of cholesterol or toxic substances, it is interesting to note that people have eaten organ meats throughout the ages. They are an excellent source of vitamins A and D as well as essential fatty acids and minerals. It is important to purchase only organs from grass-fed animals so you can avoid the toxic waste found in organs of unhealthy animals. If you are healthy yourself, your own liver should also be able to eject any residual toxins leftover from our polluted world. It is good to make friends with the local farmers in your community so that you can have access to pasture-raised healthy livestock.
|A thawed chunk of beef heart|
|Meatloaf right before entering the oven|