Ode to Meatloaf!

I've entered this recipe into contests, cooked it for friends, family members and family members of boyfriends past--all with rave reviews. There's something so very down home and
comforting about "Meatloaf, Mashed Potatoes and Sauteed (Seasonal) Veggies".

I just wanted to attempt to pay proper homage to the classic delight. So before we go straight to the blow-for-blow; a moment for a snippet on meatloaf [a meat dish consisting of seasoned ground meat (usually ground beef or a combination of ground beef and lamb, or pork), which is formed into a loaf shape and baked or smoked] history.

The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan. Food historians can't pinpoint its origin exactly, but there are many cultures that have a form of meatloaf. Kibbeh in the Mideast would be one, German, Belgian and Dutch all have shared contributions to the minced meat phenomena and Italy, Africa and China also have its own variations of minced protein rich specialties.

Now, let's get down to biz! This recipe has gotten such great results, because I've taken meats that you don't traditionally mix and created something different and quite tasty! The fresh herbs give it balance and compliment. Note: all ingredients are organic for the best outcome and all herbs are fresh with seasonal vegetables.

Loaf
1/2 lb. Ground Chicken
1/2 lb. Ground Veal
1/2 lb. Ground Lamb
3 Cloves Minced Garlic
1 Whole Medium Minced Shallot
2 Tbsp. Chopped Italian Parsley
1 Tbsp. Finely Chopped Sage
1 Tbsp. Finely Chopped Rosemary
1 Tbsp. Chopped Thyme
3 Tbsp. (Your Fav) House Seasoning
One Egg
Olive Oil
(gravy or condiment after cooking is optional)

Mix all meatloaf ingredients, in a large bowl, with your hands squeezing the aromatics, herbs and egg into the meat; being careful not to over work the meat--making it tough. When all ingredients are mixed turn the meat out into an oiled (olive of course) Pyrex baking dish (8" Square). Shape meatloaf to fit inside the baking dish smoothing over the top. Cover with foil paper and bake at 350 degrees for about 30 minutes or until brown and edges have come away from the sides of the baking dish. Drain liquid out of the baking dish to make gravy. Bake uncovered for 3-5 minutes after adding condiment to the top of the loaf. This could be your favorite Bar-B-Que sauce, ketchup or dijon. Cut into slices and serve.

Mashed Potatoes
6 Large Yukon Gold Potatoes
Water
Sea Salt
2 Tbsp. Finely Chopped Chives
Half and Half
3 Tsp. Sweet Cream Butter
White Pepper

Fill medium size pot with water and sprinkle sea salt to taste. Let the water come to a boil. Add peeled, washed and quartered potatoes to boiling water and let them cook on medium-high heat until fork tender. Drain water from the pot and mash the butter in--along with chopped chives and half & half. Add salt and white pepper to taste. Dollop onto plate and serve.

Seasonal Veggies
1-2 lbs. of Seasonal Vegetables
2 Tsp. Salted Butter
1 Meyer Lemon
Black Pepper
1 Clove Garlic (Just Broken)

Melt butter in a large saute pan on medium high heat. Add the clove of garlic and then the washed, peeled and or cut seasonal veggies to the pan. As veggies get tender, squeeze lemon juice into the pan mid way through the saute and one very thin slice of the lemon with salt and pepper to taste. When veggies are soft, turn them out into a large ceramic dish for serving.

Enjoy it all while it's hot with a cool glass of white-peach lemonade!!!! Tasty