Last night’s meatloaf was largely free of unusual ingredients, and followed the recent tradition of making them in pie form, rather than as a loaf.
- 2 lbs of mechanically-separated turkey
- leftover rice
- a mixture of peas and mixed vegetables, which I suppose leaves you with mixed vegetables, but mixed vegetables with a different ratio of vegetables than what one supposes when one says “mixed vegetables”
- a handful of raisins
- some garlic bread seasoning
This was all mushed together and ladeled into two glass pie plates. It is here where the differentiation began:
- Pie A: topped with leftover pizza sauce which had been gotten with an order of calzones, and some Queso Blanco Velveeta (because they were selling big bricks of it at the 99 Cents Only store)
- Pie B: I made some mashed potatoes from a mix – bought Betty Crocker Homstyle Creamy Butter, which says on the front “Made with 100% real mashed potatoes With butter”. Then when I went to make them, discovered that one of the ingredients it’s your job to add to the mix is… butter. I guess I should feel lucky that I didn’t have to add potatoes. Anyway, layered the mashed potatoes on the pie before baking.
Both were thrown into a 400 degree oven for until-they-were-quite-baked, 25 or 30 minutes or so. Also threw into the oven some frozen green beans and some frozen King’s Hawaiian rolls.
Quite, quite good, with everyone asking for seconds. A general preference for pie B, which we were referring to as shepherd’s pie, and to the best of my knowledge not illegitimately. The baked mash potatoes worked out quite well. Certainly my favorite, and even the person who said she didn’t like B then requested B for today’s lunch. Was surprised that the chunks of Velveeta didn’t spread out and integrate itself better into pie A; the lumps of Velveeta stayed in tight little puddles that came easily separated from the meat… but still good eating.