I cooked on Saturday–roasted veggies to go with the meatloaf I made on Thursday. For this meatloaf, I used a pound of ground bison and almost a pound of beef hamburger mixed with 25% ground organs (liver, heart, kidneys) that I can buy locally.
My basic meatloaf or stuffed anything is ground beef, bison, or lamb to which I add an egg or two, some oatmeal with a little raw cream or whole milk to soften it, some good fat if the meat is too lean, some grated veggie (carrot, zucchini), some chopped onion, some cheese (mozzarella for me), some herbs, and salt. Mix it up and top with some good ketchup (I use Annie’s) and, if you have some, top with sliced sweet peppers. You could also use sliced tomatoes to top the meatloaf, which I can’t do.
Isn’t this pretty?
Here’s everything all roasted. I put in the sliced fingerling potatoes and a stray onion in the pantry and carrots in the oven about 20-25 minutes before the baby bok choy and sweet peppers which only take about 20 minutes or so. Then I usually broil everything at the end to brown up the surfaces–just a few minutes, and keep a sharp eye on the pans.
Yummy food that feels like fall.
The screened porch “outdoor room” is also yummy now that it is cooler–though I did eat out there most of the summer and just left when I got too hot.
Have a great day everyone!
Louisa Enright's Blog 
Your meal looks tasty and a good reminder to fire up the oven to roast vegetables. It’s finally cool enough where I live to want to do that.
Yum! Looks so good! I should learn to do that – roast veggies and have them ready for using during the week. I’m really looking forward to soups! This is my favorite time of year. Jan in MA
Yum!! I’m doing a meatloaf myself tonight for dinner. I love how you cook for several days — I often do the same. So much easier when one is single.
Lynette