Yes, I admit it. Having 25 cents worth of leftover rice from takeout Chinese food a couple nights back means that I go out and spend several bucks on ingredients for a meatloaf. So this one has:
- 20 ounces of ground sirloin (a first), bought for about $3.50 in the meat-on-sale-but-you-gotta-use-it-tonight pile. I like sirloin, and it’s leaner than most ground beef — 10% fat.
- 14 ounces of tofu, firm. And that’s the end of the special purchases. This makes a rather high ratio of tofu to meat, and I didn’t mix it all as vigorously as I sometimes do, so this may be a rather heterogeneous loaf. We’ll see how that serves.
- Shredded green beans, or whatever the right term is.
- The rice (mostly white, a little brown)
- Taco sauce
- Chinese crunchy noodles
- raisins (I’ve decided that’s my signature meatloaf ingredient)
- Spaghetti sauce on top.
Cooking now. Will update with the results.
Pretty much a failure. The tofu and sirloin didn’t mix, the thing had no structural integrity, and it was quite bland (I’m trying to avoid adding forms of sodium, but, well, you gotta.) Not inedible, but not recommended.