If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Melissa Clark’s Spicy Garlicky Meatloaf and a recipe for Broccoli Slaw

      I am always surprised at what the most popular recipes are on Chewing the Fat.  There’s no real common denominator at all.  I’d let you guess but since we are now onto post number 158, it might speed things up if I cut to the chase. 
The number one recipe of all time is for Doughnut Muffins. At 567 page views it comes in so over the top it doesn’t have any real competition.  Coming in a very distant second is Mario Batali’s take on Pasta Primavera.  But close behind that is the recipe for Sicillian Meatballs from the guys at Frankie’s Spuntino.  Now I have to admit, the meatballs are fantastic and a garlic lover’s dream.   They’re loaded with the stuff yet light as air and unique in their use of pine nuts and raisins.  So when I came across Melissa Clark’s recipe entitled Spicy Garlicky Meatloaf and read how she incorporated some meatball basics into it, I wanted to try it. Meatloaf is one of my favorite things.  It was one of my first posts and this will be the third recipe for it.  So you know it must be good.  And along with it, I served a very easy-to-make salad that’s very healthy and crunchy and delicious. Its key ingredients come from Trader Joe’s.  
           I could do a complete story on my relationship with Trader Joe’s which opened not too long ago very close to us in the city.  I know my daughter-in-law does a fantastic job of putting meals together using Trader Joe’s marinated meats and prepared dishes.  I admire her so much but it’s not my kind of cooking.  What I love about TJ’s are the prices for organic foods and salads.  I’m intrigued by some of them as I had not even been aware of some of them until now.  Into that category, I would have to add Broccoli Slaw.  

  Broccoli is a super food and loaded with anti-oxidants.  Here it comes so ready-to-go, it’s irresistible. So when I found a recipe in Bon Appetit that was centered on the stuff, I had to try it. And at the risk of sounding like Sandra Lee, it’s so simple to use and a really nice contrast to the very garlicky meatloaf.  
Garlic was not something I grew up with.  My grandmother Stewart positively whinnied whenever garlic was mentioned. My father tortured her every Sunday by claiming it would be the main event at our family dinners.  My grandmother was born in a small town in New Brunswick where I doubt there was much exposure to the bulb. Since her father was the member of Parliament for the district, she spent over half the year in Toronto when the legislature was in session.  Now Toronto may be a reasonable place to eat now, but I can quite promise you it certainly was not then.  So where this loathing of the ‘stinking rose’ came from I’ll never know.  I certainly didn’t inherit it.  That being said, Melissa’s meatloaf is best left to garlic lovers.  And even then, you might want to cut back a little.  Here’s the recipe:


 


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