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| More than180 years of combined Clark sistering experience: Kim, Carol, Karen at the Toronto Zoo, 14 August 2019. |
As of 12 August, 2019, Kim's birthday, there is no member of my immediate family under 60 years of age. To celebrate the fact that the last of us has crossed the threshold to VIA seniors fares, Kim, Carol and I, plus Bruce and Kevan, hung out for a week.
We engaged mainly in:
- taking walks and comparing Fitbit step counts
- visiting animals in captivity (the Toronto Zoo, Ripley's Aquarium, the Riverdale Farm Zoo)
- watching movies (Bohemian Rhapsody, Captain Marvel and Once Upon a Time in Hollywood)
- eating and drinking (running the gamut from Pizza Pizza on Shepherd Ave E., to Richmond Station, where the tasting menu is still amazing)
Even on a hot day in August, Kevan had an appetite for meatloaf with boiled eggs in the middle and ketchup on top. Seeing as we would already have the oven on, Bruce proposed baked potatoes. I asked if anyone would mind bacon on the meatloaf. No one minded.
And so a new meatloaf was born. See recipe below.
Memory Lane
To charge up the dying embers of our aging memories, we spent half a day at North Beach, the favourite hangout of our teenaged summers and where I stood on the shore of a Great Lake for the first time in my life. High lake levels have gobbled up the once-sandy lakeside beach, so we set up our picnic on the gentler "drop-off" side. Abundant dragonflies and monarch butterflies lulled me into believing we're not destroying the planet after all while lake gulls played power politics over who got to perch on which pole where. There were lots of happy kids splashing around in the warmish water, lots of little fish casting shadows on the silty, sandy bottom.
Nothing - at least on the drop off side of the beach - has changed.
Kevan's Meatloaf
Pre heat oven to 425 degrees F.
600 g extra lean ground beef
600 g ground pork
4 peeled hard-boiled eggs
3/4 c. salsa (any kind is fine; I used President's Choice black bean and white corn salsa)
1 tbsp salt
1 tsp pepper
3/4 c. finely chopped onion
1/2 c. bread crumbs
4 tbsp ketchup
five slices of thick cut bacon
Serves 8-10.
Mix the ground beef and ground pork with the salsa, salt, pepper, chopped onion and bread crumbs until well combined. In a square, 2-litre corningware dish, shape about 1/4 of the ground meat mixture into a 4" wide, 3/4" thick layer along the diagonal of the pan. Place the eggs end to end along the middle of the layer of ground meat. Using the rest of the ground meat mixture, build the sides and top of the meatloaf around the eggs. Shape the meatloaf with your hands so that there is good clearance on the long sides - the short sides of the meatloaf may touch the corners of the dish. Spread the top of the meatloaf with the ketchup and lay the slices of bacon along the top. Bake at 425 for 15 to 20 minutes then reduce heat to 350 and bake for another hour. A lot of juice and fat will run out of the meatloaf, so you may want to take out some of the pan juices with a turkey baster half way through the final hour of cooking.
To complete the K. Macrow menu, serve with beef gravy, baked or mashed potatoes and a salad.
Thanks for reading!
Have a great week!
Karen
Memory Lane
To charge up the dying embers of our aging memories, we spent half a day at North Beach, the favourite hangout of our teenaged summers and where I stood on the shore of a Great Lake for the first time in my life. High lake levels have gobbled up the once-sandy lakeside beach, so we set up our picnic on the gentler "drop-off" side. Abundant dragonflies and monarch butterflies lulled me into believing we're not destroying the planet after all while lake gulls played power politics over who got to perch on which pole where. There were lots of happy kids splashing around in the warmish water, lots of little fish casting shadows on the silty, sandy bottom.
Nothing - at least on the drop off side of the beach - has changed.
Kevan's Meatloaf
Pre heat oven to 425 degrees F.
600 g extra lean ground beef
600 g ground pork
4 peeled hard-boiled eggs
3/4 c. salsa (any kind is fine; I used President's Choice black bean and white corn salsa)
1 tbsp salt
1 tsp pepper
3/4 c. finely chopped onion
1/2 c. bread crumbs
4 tbsp ketchup
five slices of thick cut bacon
Serves 8-10.
Mix the ground beef and ground pork with the salsa, salt, pepper, chopped onion and bread crumbs until well combined. In a square, 2-litre corningware dish, shape about 1/4 of the ground meat mixture into a 4" wide, 3/4" thick layer along the diagonal of the pan. Place the eggs end to end along the middle of the layer of ground meat. Using the rest of the ground meat mixture, build the sides and top of the meatloaf around the eggs. Shape the meatloaf with your hands so that there is good clearance on the long sides - the short sides of the meatloaf may touch the corners of the dish. Spread the top of the meatloaf with the ketchup and lay the slices of bacon along the top. Bake at 425 for 15 to 20 minutes then reduce heat to 350 and bake for another hour. A lot of juice and fat will run out of the meatloaf, so you may want to take out some of the pan juices with a turkey baster half way through the final hour of cooking.
To complete the K. Macrow menu, serve with beef gravy, baked or mashed potatoes and a salad.
Thanks for reading!
Have a great week!
Karen
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