Meatloaf redux

Tuesday night supper and we still had a breeze-block sized chunk of meatloaf left.  It was very yummy but I didn't fancied just re-heated.

Having picked the cashews off the top, I cut the meatloaf into inch thick slices and then broke these up into chunks before throwing them into the frying pan.  No oil.  Turned up the heat to get things going and left it to warm up and toast up a little.  Opened a tin of pulped tomatoes, threw that in along with the same quantity of water which went into the empty can to swill out the fag end of its tomatoey contents into the pan.

That's it really.  I left it to bubble away, let it to stick to the bottom a little and then scraped it around.  After about 25 minutes that was it, done.

Ate it with some wholemeal penne pasta and grated ancient parmesan.  The loved one was terribly brave and used the Extremely Viscious and Appallingly Sharp microplane grater which makes me feel queasy just looking at it.  Whenever I use it, the grated item usually contains a significant amount of finely cleaved knuckle in it, and blood.  He must just have better coordination than I.  The parmesan was reasuringly free of those telltale crimson drops.  The chilli in the mix was more pronounced second time round. 

This worked well.  And was pleasingly finished off with a Pat & Stick strawberry and choc chip icecream sandwich.

Comments

[Reemski]

sounds delicious!!