I’ve been wanting to make meatloaf for a really really long time. I’ve had ground beef (and pork, even) in my freezer for eons – before summer, even. I just haven’t made it. But when it was decided I’d do a column on sandwiches tomorrow morning as a tie-in to a story on the sandwich generation, I had to make one in order to generate leftovers for meatloaf sandwiches. As everyone knows, that’s the best sandwich there is. (Except perhaps for the famous as-seen-on-Oprah grilled cheese with pulled short ribs… the jury will be out tomorrow.) So that decided dinner. And although I didn’t really have the time or gumption to accessorize it with side dishes, I also couldn’t make meatloaf without mashed potatoes and peas. Nothing else can take its place. So when it occurred to me that I could make both in the time it was taking me to ponder what else could go with it, I quartered a few Yukon gold potatoes and put them in a pot of water. When they (and the meatloaf) were done, I drained and mashed them roughly with some buttermilk and boiled some peas. And W ate some of both – it was a Monday Miracle.
(I ate mine while getting dressed to go pick up N and A for Movies that Matter – N hopped in the back seat with a plate of Shake n’ Bake, and as we pulled up in front of A’s house we caught her eating samosas over the sink. I love seeing what other people do for dinner. And the car smelled like Shake n’ Bake all the way downtown.)