Tom's Worcestershire Meatloaf

 

A very light, not heavy, meatloaf

I had a desire for meatloaf, but not the traditional tomato-based ones like I usually make.  I had the meatloaf mix of meat (pork, beef and veal) available.  From there, I totally improvised this recipe based on tastes I knew I liked.  Probably, if I had searched long enough, I would find something like this, but I did not have the energy to go looking.  So I made up this concoction.

I have made this two or three times now.  I am quite proud of this recipe.  The key is the very dry, light bread cubes and crumbs and the simplicity of the Worcestershire sauce.  

 --Tom

Orange Pistachio Pound Cake by Barbara

Orange Zest and Pistachios 

During our recent trip to Dayton to visit friends, we were given some shelled pistachios as a gift, which we promptly opened and nibbled on.  By the time we got home, there was less than a cup left in the bag, so I wanted to use them up before they were no longer fresh.  Pistachios tend to do that.  Go off easily.  Great one day, then soggy the next. Plus they are expensive. Hate to waste them.  

I had clipped this recipe from the Lodge Cast Iron newsletter a while back so thought I'd give a try... but use a traditional metal loaf pan instead.  The flavor combination of orange and pistachio is excellent.  Tom loved it but it was a little too buttery for me, so next time I make it, I am going to cut back on the butter and sugar.

--Barbara