Posted by Stephanie Meyer on May 17, 2006 at 12:58pm

Glory be sunshine, mmmm hmmmm. I am in a good mood today, windows thrown open, fresh air swirling around my house and my skirt, no lie. (It’s windy!) La, la, laaaa! Love spring, when it’s, you know, springy.

And what says spring like…meatloaf? Yes, meatloaf. I had some ground beef, I had leftover walnut ricotta pesto, I put the two together, with an egg and fresh breadcrumbs, and popped it into the oven. We’ll see… I’m thinking I’ll serve it with rice and perhaps a simple and light tomato-mushroom sauce. Not too heavy, right? Should make a damn nice sandwich tomorrow as well, which is good, because we have a baseball game, and that means mealtime is optional at best. And I won’t even care, if the weather is like this. La, la, laaaa!

Well, the pesto does makes a delicious meatloaf (I’ll post the recipe in comments, below). With a simple tomato sauce. NICE! Oh, what surprising temptations emerge from the innocent pairing of heretofore unbeknownst to each other ingredients, the alchemy of which is made possible and indeed almost obvious by the unlikely and yet not uncharming happinstance of being set, in fact placed, next to each other in of all things, a refrigerator… (I’m reading Hardy…sorry…)

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  1. By Stephanie on May 18, 2006 at 10:01AM

    Meatloaf (made with leftover Walnut Ricotta Pesto)
    Stephanie Levy
    Serves 6

    1 egg
    1 c. Walnut Ricotta Pesto
    1 ½ lbs. ground beef or meatloaf mix (pork, veal, beef)
    1 tsp. salt
    few grinds of black pepper
    fresh breadcrumbs from 2 slices of fresh bread
    Tomato Mushroom Sauce

    Preheat oven to 350 degrees. In a large bowl, lightly beat the egg with a fork. Mix in the pesto, then the rest of the ingredients. Press into a loaf pan and bake for 1 hr. Let cool for 15 minutes, drain off any grease, serve sliced with Tomato Mushroom Sauce, if you like.

    Tomato Mushroom Sauce

    2 Tbsp. olive oil
    ½ of a small onion, diced
    4 oz. mushrooms, chopped
    1 clove garlic, minced
    1-16 oz. can crushed tomatoes (I used Muir Glen fire-roasted crushed tomatoes, very good) or tomato sauce
    ¼ c. water
    1 tsp. salt

    Heat olive oil in a medium skillet over medium heat. Add onion and sauté until starting to soften, about 5 minutes. Add mushrooms and sauté until soft, another 5 minutes. Add garlic and sauté for 2 minutes. Stir in tomatoes, water, and salt. Bring to a boil, turn heat to low, cover, and simmer for 10 minutes.

  2. By Suz on May 17, 2006 at 9:58PM

    HAHAHAHA! The empty bottle!

    And the Ode to Meatloaf! LOVE IT!

  3. By Stephanie on May 17, 2006 at 3:41PM

    Alright! Woooooo...(sound of blowing in empty wine bottle, hahahaha!) Nice day, huh? :)))

  4. By Suz on May 17, 2006 at 1:35PM

    Hey pretty girl! I'm enjoying the wind up my skirt, too! Woooo!!!!