When Your Oven Decides to Quit Its Day Job

Imagine, if you will, that you and your boyfriend are all geared up to make a wonderful home cooked meal together. All of your ingredients are neatly lined on the counter, and you are ready to begin. On the menu is: buffalo meatloaf with homemade sauce / steamed fresh green beans with grated asiago, roasted garlic, and balsamic vinegar drizzle /  roasted crispy fingerling potatoes seasoned with rosemary. You can practically taste it already. Your meatloaf is neatly molded into the loaf pan while the oven is preheating. Suddenly, there is a horrible sparking sound coming from the oven. To your dismay, the oven appears to be experiencing a shortage, and just like that, your home cooked meal dream is dashed. Well, not so fast. Instead of throwing the food into the fridge and ordering take-out, there is nearly always a solution in times like this. I have been learning this myself for the last several years. As one of my best friends stated while leading a cooking class, “one can always improvise in cooking, and he/she may even find the end result better than intended.” This certainly was the case for us. I decided to get our sauce simmering on low while I formed the loaf into four equal patties. My boyfriend manned the potatoes and garlic by turning the broil setting on for a certain amount of time, off, and then on again. I admit I questioned if this would work or if we’d wind up burning down the apartment. I was so pleasantly surprised when they came out perfectly! We pan cooked the meatloaf, adding the thickened sauce at the end to finish. We couldn’t help but pat ourselves on the back and “mmm” through the entire meal. Below I have included our recipe for the meatloaf. I really hope you will make it soon and enjoy every bit of it as we did! Buffalo Meatloaf, serves 4


1 lb lean ground buffalo

1 large egg, scrambled

1 oz old fashioned oats, chopped

1 4 oz jar carrot baby food

1/4 medium onion, peeled and diced

Sauce –

1 8 oz can Hunts natural sauce with herbs

2 T Worcestershire sauce

2 T dark brown sugar

Directions: Add together all of the meatloaf ingredients. Form the loaf into a pan and bake at 350* for at least 45 minutes or until meat in fully cooked. While the meat bakes, slowly simmer the sauce on the stovetop until it has thickened. Add to the meatloaf and bake just until the sauce has glazed well. **Alternatively, lean ground beef, turkey, or a combination may be substituted. Additionally, feel free to cook as patties on the stovetop! This may keep your kitchen from becoming quite toasty considering we’re on the brink of summer, and it’s nice that the meatloaf is already pre-portioned. Enjoy! meatloaf

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