Was looking back through this thread and noted that I had not commented on your reply above. So, 4.5 months later... Are you telling me that the boxes of wild rice by major brands on the grocery shelves are all harvested by Native Americans or are you saying that the wild rice harvested by Native Americans is the best? Just clarifying. Up until a few years ago, I would have agreed that wild rice was my favorite type of rice. But, lately, I have been really enjoying basmati rice. Certainly with a dish like lamb tikka masala, but even just with butter, it is really good.
I too was like you at one time. Constantly late for appointments, always putting things off, was even 2 weeks overdue at birth! But then I purchased for Efficiency Model tinfoil hat and have never missed an appointment since. Oddly enough said hat was weeks late ln getting here...contradictory I'd say.
I bet that you whip up that bean salad recipe that you previously posted in this thread in half the time with this high-performance hat. There was so much demand for it, that we had to add a third shift and it caused a few delays. You should have received in the same package the Deluxe Ear Muffs and Chin Strap plugin modules as our apology for the delay. They optimize performance by up to 87%, depending on sunspot activity at the time of usage.
I was recently reminiscing about meatloaf, believe it or not. This goes back many decades when I was introduced to Ed Debevic's Diner in the Hollywood section of L.A., on a business trip. It was a classic experience with snarky hosts and waitresses and all kinds of fun hijinks and entertainment with your meal. But it was their unique meatloaf that is most memorable. The diner eventually closed in Hollywood and moved to Chicago, of all places, and is still in operation, though I have never been to that one. We were able to continue enjoying the meatloaf, even when not on the West Coast, because Schwans, the frozen food delivery service, actually carried it for many years. It is unique and you can find recipes for it on the Internet, though we have never tried any of them. I highly recommend visiting Ed Debevic's in Chicago if you get the chance and try the meatloaf -- it is unique and really, really good.
It's just not my thing. Even though I love burgers, tacos, pasta sauce and any other dish made with ground beef, a giant lump of meatloaf has never appealed to me. Maybe it's because whoever made it in the past didn't care about the fat content and I'd inevitably get heartburn afterward. How's the fat content on this one?
It did not seem particularly fatty. Meatloaf is typically made with a mixture of eggs, bread crumbs, ground beef, and ground pork. The pork raised these days is quite lean, so it probably does not add fat. Of course, there are the people who wrap their meatloaf in strips of bacon which adds flavor and a ton of fat. There is a unique taste to Ed's meatloaf (no bacon) which I attribute to the tomato sauce and bell peppers. Given the opportunity, I suggest going for it with a side of Tums in your pocket.
I'm with qwikad.com on the greasy cafeteria-style meatloaf, but jrbiz is right that it really comes down to the recipe. My grandmother's version down in Texas had a ketchup-and-brown-sugar glaze that caramelized on top, and she always cut the beef with lean ground turkey so it never sat heavy. Honestly the best part was the next-day sandwich on plain white bread with a little extra glaze. A lot of Southern comfort food is like that — it only works if the cook actually respects the fat content.
LOVE me a leftover meatloaf sandwich the next day! Melt a slice of cheese on it, serve it on a butter-grilled roll and I need nothing else.