Back in September I made my friends Elise and Kellie dinner as a thank-you for collecting my mail while I was in San Francisco. During dinner, they both mentioned how they wished they could cook because I made it look so easy. While I AM pretty awesome, and no doubt my brilliant culinary ballet stunned them senseless, I assured them that they were crazy because cooking was easy. I also said that if they wanted, I would teach them. And thus Dinner Club was born! They come over every week-ish (so far we’ve only managed to get together twice!) and we drink wine, and I teach them how to make something. The first time it was spaghetti with meat sauce, and last night it was meatloaf with roasted potatoes.
Honestly, it is so much fun. We goof around, drink wine, and I basically order them about and take pictures. At the end of it all we eat delicious food and I send them home with a recipe card of the meal we made.
And so I give you meatloaf with roasted potatoes, Dinner Club edition. Also, meet Kellie and Elise. They are fantastic.
1 lb red or yellow potatoes
2-3 TB olive oil
salt and pepper
dill or rosemary
Kellie was running late, so I made Elise chop the potatoes. Cut them into 1 inch pieces, which is usually fourths for little potatoes and eighths for medium sized. We cut these into eighths.
Toss the potatoes into a large glass or metal pan. Coat them with the olive oil and sprinkle liberally with the salt, pepper, and herbs. Pop them in the oven for 45 minutes at 350˚.
Then Kellie arrived!
And we started on the meatloaf.
Meatloaf (adapted from the venerable Alton Brown’s recipe)
1 LB ground beef
1 C breadcrumbs
1 TB red wine vinegar
1 TB ketchup
1/2 TB Worcestershire sauce
2-3 cloves garlic, chopped
1/2 C diced onion OR 1 TB onion powder
1/4 tsp paprika
1 TB dried herbs (basil, thyme, parsley, dill, take your pick)
salt and pepper
Put all of the ingredients into a bowl and mix together with your hands.
Using your hands, form the meat into a loaf shape and roast on a roasting pan or cookie sheet (NO loaf pans!) for 38 minutes at 350˚. Remove from the oven and let sit for 10 minutes before slicing and serving. Serve with roasted potatoes and some kind of veggie. I like brussels sprouts, green beans, or a big green salad.
I don’t have any pictures of us eating because we were super-hungry by then. But I leave you with this.
Now go forth and cook in confidence! Just remember- if it tastes good, you did it right.