Meatloaf to the Rescue

Last week I was in a cooking funk. I'm not sure if it is all the recent travel, or the dwindling reserves in my pantry and freezer, but dinners were less than spectacular. There was the case or the burned tomato sauce on Monday, the terrible tabouleh and gritty clams of friday, and one other mishap that I seem to be repressing from my memory. I considered sharing all of this with you all on the blog, but chickened out at the last minute. Who wants to see blackened tomato sauce and overcooked bulgur? Luckily (for Vince) Monday's Italian style meatloaf seasoned with Tenuta's spice blend saved the day! I mixed ground pork and beef with a generous pinch of Tenuta's Italian spice blend added some tomato sauce, bread crumbs, a couple of eggs, onions and garlic and came out with this delicious little loaf. I cooked it on a wire rack in a baking pan because I thought it was going to be really greasy, but I seem to have stumbled upon an ingenous way to keep from burning the bottom, while sealing in all the juices. I'm not sure what ingredient contributed to the golden color, but I sure am glad that I made and froze another loaf for later!