Don't let yer meat loaf

Meatloaf:

2 pounds ground beef.....leaner is better
2/3 cup brown rice
2 large eggs
2 LARGE cloves garlic
8 oz. Harry and David Hot & Smoky Pepper & Onion Relish.....or any variation
on the same theme (this stuff is kind of sweet....that's a GOOD thing)
2 oz. raw pine nuts
As much cilantro as you can stand......oh, c'mon, a little MORE, sissy.
Freshly ground sea salt and black pepper to taste.

Chop garlic coarsely....or....what the hell.....make it a couple dozen small
cloves and leave 'em whole.

Combine all ingredients in a bowl and squish together thoroughly.....USE
YOUR HANDS GODAMMIT....but wash them first.

Smash into a 9x5 or thereabouts cake pan (or meatloaf pan, I s'pose) and
bake at 350 for about an hour and a half....until the rice is done ("done"
means different things to different people, evidently; we like some chew
left in the rice......even a bit of crunch).

Allow meatloaf to rest briefly while......


Veggies:

12-16 white icicle radishes.....roughly 3 inches long
4 spring onions (green onions)
2 or 3 Belgian endive.....roughly 3-4 inches long
About 1/12 cups bean sprouts
12-15 cherry tomatoes
Juice of 1 lime
1 oz. marsala wine (port, sherry, amontillado, muscatel, or any other sweet
dessert wine will do, I suppose)
1/2 oz. chardonnay or similar
1/2 oz. Kilbeggan Irish Whiskey
A dash of pear infused white balsamic vinegar
2 tbsp. EVO
Freshly ground sea salt and black pepper to taste

Trim tops and bottoms from radishes and leave whole. Cut onions into 2 inch
sections. Cut endive lengthwise into quarters.

Combine lime juice, wines, whiskey, vinegar, salt and pepper in a separate
bowl.

When the meat loaf is done, heat wok or whatever large pan is available or
medium high heat for about one minute. Add olive oil and hear for another
minute. Ad radishes and cook for about three minutes, tossing or stirring
frequently, until they just begin to turn translucent. Add onions and
reduce heat to medium. Cook, tossing or stirring frequently, for about one
minute. Add tomatoes, endive, and bean sprouts. cook for about a minute
and a half until all veggies are hot. turn heat to high. Add sauce, and
cook until it comes to a boil.

Serve meatloaf and veggies immediately with any good crusty white bread and
red wine or robust dark beer of choice.

Wolfgang
food is NEVER off topic!
p.s. i work in metric in the lab and in english standard (or whatever the
hell it's called) in the kitchen. both work beautifully in their own
element and i can think of no good reason to convert unless absolutely
necessary....as in some foreign cookbook or completely daft (or ancient)
scientific paper. conversions are easy to find on the web.....yer on yer
own.
p.p.s. i am aware that extra virgin olive oil is commonly abbreviated as
EVOO.....so, sue me.