MEATLOAF Thursday, December 26, 2013
It’s always been easy to make. In fact, you’d have to try really, really hard to screw up a meatloaf. It’s practically impossible.
But just because it comes easy doesn’t mean that making a mean one is a piece of cake, either.
And we think you’ll think ours—which comes with tender braised green beans and mashers ‘n’ gravy, as all meatloaf should—is more mom’s than not.
For instance, the meat beneath that wide tried, true and mom-approved ketchupy glaze is beef from Scio’s Highland Oak Farm, famous for delivering their grass-fed cows in small one-cow batches.
And that glaze: it’s made with NW Elixirs’s award-winning Hott Sauce No. 1 and Portlandia’s organic Ketchup—condiments made not only by Oregonians, but by real Portlanders.
Just don’t forget to save a slice or two, because it’s gonna taste just as great when you wrap it cold between two slices of bread for tomorrow’s lunch.