Freeform Meatloaf

This was an improvised meatloaf using some leftovers. In keeping with the frugal theme, I used some bread I've been keeping in the freezer, sauteed kale and Swiss chard I've been avoiding, and scallions that were wilting. The basic recipe follows:

 

Lean ground beef

Sauteed mushrooms

Sauteed onions

Chopped scallions

Sauteed kale and Swiss chard

White bread soaked and mashed with a little whole milk

An egg or two

Worcestershire sauce

Ketchup

Coleman's dry mustard

Garlic

Thyme

Cayenne

Nutmeg

 

Some people like to use more than one kind of meat for their meatloaves but I prefer keeping it all beef. Other options are omitting the ketchup glaze and layering bacon over the top. This is the first meatloaf I've made since the last one I posted here, which was over a year ago. Some people seem to think that adding liquid to the mixture is what makes a moist loaf but I find that all the juices just leak out and bubble around. Instead, soaking bread in milk and mashing it up with the meat does the trick. Of course, adding fat also adds moisture but personally, I don't like an overly fatty meatloaf.

Done