After a lovely and full day at the salon, I ran home to be with Brian, Bennett and my siblings, Donovan and Olivia. As Brian gave the babe his bedtime bath, Olivia helped me in the kitchen as we prepped some meatloaf.
…Not just any meatloaf.
Following some inspiration from the book Nourishing Traditions, first we sauteed some carrots and onions in butter while a cup of breadcrumbs soaked in heavy cream. (In hindsight, I’d avoid the soaking step as it made it harder for me to distribute the crumbs through the mix.)
The veggies got heavily seasoned, I cracked an egg, and mixed up some ground bison, ground lamb and chicken fat drippings.
You heard me.
Not only was our meatloaf iced with organic tomato paste, but when it was finished cooking, we sliced it up and spread a creamy goat cheese on the piping hot slices.
So, yeah, goat, bison, lamb…
We’re a little weird up in here. Or fancy. Not sure which.
Hope you can make this again, for me, someday. 🙂
my mother always made meatloaf with a combination of ground beef, ground pork, and ground lamb
I say fancy! It sounds yummy. 🙂