Because we were at Whole Foods anyway, we picked up some sushi for $9.19 per serve.
As we had a lot of ground beef in the freezer from our Prather Ranch delivery, we decided to make meatloaf, but in the style of an Australian rissole. Even though the cooking method is completely different, the smell of the meatloaf cooking was the smell of rissoles cooking.
The double recipe make four very generous serves, although we’ll probably use the half remaining for sandwiches.
We paired it with a butternut squash and quinoa salad from Whole Foods, which turned out to be one of the most boring salads we’ve ever had. So much unrealized potential, but bland as heck.
- Dry aged 85/15 ground beef $8.69 and $8.86 or $4.38 per serve
- 16 oz Panko breadcrumbs are $2.99, or $1.00 per serve
- A pastured egg is 50c and two were required for the double batch or 25c per serve
- The onion is 6c per serve
- The boring salad was $6.48 or $3.24.
Tonight’s dinner cost $8.34 per serve. The meatloaf was delicious and served with my brother’s home made tomato relish, which made the perfect accompaniment to the rissole meatloaf.