Where the wild things are

For Halloween two years ago Vinnie dressed like Max. Certain books just strike a chord with our family and then we have no shame. What follows is a little spontaneous tribute to Maurice Sendak put together last night by Molly and me.

On a boring Tuesday night Molly and I wore our aprons and made mischief of one kind and another.

We called our dinner “WILD THING” and said “I’LL EAT YOU UP!”

That very night in our kitchen a meatloaf grew

and grew —

and grew until the meatloaf burst with onions and the potatoes became the world all around.

And then we set the table where the wild things eat and we roared our terrible roars and gnashed our terrible teeth and rolled our terrible eyes and showed our terrible claws and waited for our meatloaf to cook.

We were very hungry.

All around from far away across the kitchen we smelled good things to eat. So we sat at the dinner table (where someone always loves you best of all).

Let the wild rumpus start.

Meatloaf  Recipe

1 lb ground round (ground chuck actually makes a moister meatloaf but I think the ground round is a little healthier)

1 egg

1/4 cup milk (I’ve never actually measured this. I just pour enough in to moisten the…

Breadcrumbs (Again, I just sprinkle them in. I think about a half a cup. I have toasted bread and ripped it up instead of bread crumbs and that works just as well. You can use about three slices of bread)

Salt and pepper to taste

1 small chopped onion

House of Tsang Classic Stir fry Sauce (We use this on everything from salmon to chicken. Delicious.) I have also used Worchestire Sauce instead of the stir fry sauce. You can play around with this as well. Just a few globs will do (Maybe four tablespoons.)

Assemble all of the ingredients in a large bowl. Mix together with your hands. Shape into a loaf. This is where Molly got creative and launched today’s post. But you can get creative with just about any aspect of meatloaf. Mix in leftover vegetables, or gravy. Use ground chicken. I don’t think you can make a mistake with the broadly defined meatloaf. Just don’t overcook it.

Then just pop it into a 350 degree oven for an hour and enjoy.

For the potatoes we just diced three medium potatoes, which we had washed but not peeled. We added one chopped onion and tossed them in a gallon zip loc bag with olive oil (two tablespoons) and the Classic Stir Fry Sauce (three tablespoons). We shook the bag a little and then scattered the potatoes around the meatloaf.

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