Sunday Lunch - Leftovers And More.

It's Sunday lunch and what's in store for the Hawthornes? I have to say it's going to be leftovers. Various leftovers put together to make something new. Remember when I made potstickers the other day? I had half a pound of ground veal leftover. And last night, when I made osso buco, we ate all the meat, but had some of the stewy stuff left over. I see a meatloaf on the horizon. Now I love meatloaf. My children hate it. But they're not here so it doesn't matter. And the funny thing is, I shouldn't like meatloaf at all. Growing up, I hated school cafeteria food. From the very first day in first grade, I took one bite and I refused to eat anymore. I decided right then and there, cafeteria food was not for me. No way. No how. (Apparently, the culinary snob in me was developing at a very early age.) So, every single day, from 1st grade on, Mama Hawthorne packed my lunchbox. With a meatloaf sandwich on white bread with butter. Every. Single. Day. I don't remember anything else in the lunchbox except for a thermos of iced tea. But I do remember those meatloaf sandwiches. And a meatloaf sandwich on white bread with buttah is freakin' ambrosia to me to this day. The quintessential comfort food. Thanks, Mama Hawthorne.

So, here's my stuff: (And, mind you, this meatloaf is different from any meatloaf I've made before.) From top left,

Lea & Perrins

leftover Pepperidge Farm stuffing (I don't eat this stuff. Don't like it. But had some leftover when Mr. Hawthorne used it.) leftover stewy stuff from the last night's osso buco leftover 1/2 pound each ground hamburger and veal leftover Ritz crackers leftover minced celery leaves and leftover chopped red onions egg Lipton Onion Soup Mix

I mixed the ground veal and hamburger meats and added the minced celery leaves.

Chopped red onions went in next.

Salt and pepper and Lea & Perrins.

About 1/2 the packet of Lipton Onion Soup Mix went in.

A handful of Ritz crackers.

Crackers get crushed into non-uniform sized crumbs.

Ritz crumbs are added to the mixture.

Then the Pepperidge Farm Stuffing mix went in. I've never used this in my meatloaf before, but the sad little bag was staring at my from the pantry and I just gave in.

Added the egg.

I squished it all up by hand.

Usually, I add Hunt's Seasoned Tomato Sauce for Meatloaf. But today, since I'm showcasing leftovers, I decided to use the leftover stew stuff from the osso buco last night instead. I mixed it all together.

Me washie handsie!

Meatloaf is almost ready to go into the pan. But then, I thought it looked like it might need another egg.

I gave it some thought and decided to add a few tablespoons of my veal stock instead. Good decision.

Pressed the meatloaf into the loaf pan.

Inserted the probe. Into the 350 degree oven for about 45 minutes or until the internal temperature reached 160 degrees.

Mr. Hawthorne pressed and drained the grease off. And I let it sit for about 10 minutes.

I added ketchup on top and a few pinches of brown sugar. And spread over top. In the meantime, this is what Mr. Hawthorne made.

He went out to the garden to pick kale and turnip greens.

And radishes.

The kale and turnip greens went into a pan with a little bit of water and some country ham to cook down. And down.

He added the radishes at the end.

Here's our lunch: meatloaf, made mostly with leftover ingredients, fresh greens and radishes from the garden, (Add some butter and cider vinegar to the greens.) leftover black beans and corn from my quesadilla the other day, with homemade salsa.

Oh my. Was this ever good. The meatloaf was delicious. Very rich and flavorful. And here are a couple of slices ready for my sandwich for Monday lunch. Here's a question for my readers: Who out there eats greens? Is this just a Southern thang? I'm curious. And really, if it is a Southern thing, then you Yankees need to jump on the greens and grits wagon. 'Cause you're missing out if you don't.