More toasted sandwiches: Salami, Sun Dried Tomato & Labné, Cheese & Cauliflower Curry Pickles. Both were repeats and both good.
- Two slices of bread are 32c per serve
- 12 slices of yoghurt cheese are $4.79 and we shared two or 40c per serve
- The salami was $3.49 and we used under a quarter or 30c per serve
- Add 33c for Wildbrine Madras Curry and Cauliflower Sauerkraut salad
- The sun dried tomatoes were $5.99 and we used about 1/6 or 50c per serve
- Add 30c for labné and butter.
Our lunch sandwiches were tasty and filling for $2.15 per serve.
While Foodie Philip was away producing a live stream event, Greg went about cooking a new meatloaf recipe: French Onion Meatloaf.
While it was a very tasty meatloaf it was somewhat disappointing for the amount of preparation effort. We thought that after spending an hour cooking caramelized onion that flavor would be more prominent in the finished meatloaf, but unfortunately it wasn’t. Good texture but somewhat bland.
We served with a sheet bake medley of sweet potato, bell peppers and whole garlic cloves, which was very tasty.
- 2 lb of ground beef was from our Prather Ranch meat box and cost $18.57 or (with five serves) $3.17 per serve, although in practice we both had rather large serves, for $6.34 per serve.
- Onions were $2.79 or $1.12 each for two serves
- Emmentaler cheese was $3.50 and we used 1/3 – 23c per serve – or 46c for this meal
- 16 oz Panko breadcrumbs are $2.99, – 15 per serve – or 30c tonight
- A pastured egg is 55c and two were required- 22c per serve – or 44c tonight
- Add 30c per serve, or 60c tonight for sundry seasonings
- The sweet potato was $1.42 or 71c per serve
- The bell pepper was 67c or 34c per serve
- Add 10c per serve for garlic.
We expected more flavor from the caramelized onion for the efforts, so tonight’s meal – while tasty – was slightly disappointing for $10.41 each.