Dinner is in the oven. For a change, I thought I’d document one of my usual recipes. So, here is Elektra’s meatloaf.

Combine in a bowl: 2 pounds meatloaf mix (combined ground beef, veal, and pork), 1 beaten egg, 3 onions (chopped), 3 tablespoons chopped garlic, 1 bell pepper (chopped), 12 oz fresh mushrooms (chopped), 1/2 15oz can tomato sauce. Season with salt, freshly ground pepper, ground cardamom, ground coriander and ground ginger. Add enough bread crumbs (I prefer panko) to create a dry enough meatloaf to be shaped.

Place in a large baking pan and shaped into a loaf that is of even height throughout. Surround with canned white potatoes (I used two 15oz. cans–Mike really likes them). Top both the meatloaf and the potatoes with the remaining tomato sauce, bake at 350 degrees for 1 hour to 1 1/2 hours, until it appears to be done when you cut into it.

I tend to adjust the seasoning every time I make it–never the same meatloaf twice! Leftovers make great sandwiches (best with homemade bread).