Meatloaf, Mashed Potatoes, Roasted Peppers, Broccoli & Chicken Linguine, and a steak.

Olive oil and butter.

Diced onions into the pan.

>>21515479
That's a weird way to make scrambled eggs

Save the scraps for stock.

Garlic and more oil.

This is cooked enough.

The peppers are coming along at 350.

Now I'm adding ketchup, soy sauce, worcestershire, and BBQ sauce.

I've got my ground beef, sausages out of their casings, eggs, and bread crumbs in a big mixing bowl.

>>21515476 (OP)
3 meats? Decadent.

>>21515490
Meatloafers, something tells me we’re in for something good

The sauce is reducing nicely. I used the last of the ketchup and BBQ sauces and shook the bottles with water to get it all out.

using various types of meats never crossed my mind for meatloaf. very interesting idea OP.

Good meatloaf means getting your hands dirty.

"You gotta get inside the animals."

Now the sauce is as thick as ketchup is and the onions and garlic are pretty soft. It will have to cool considerably before adding to the raw meat/egg mixture.

The russets are done boiling. Just butter, heavy cream, and salt are all I add.

I'll start my chicken pasta dish now.

The peppers are beautiful.

Blanching the broccoli.

Mashing with the cream.

Added some strips of sundried tomatoes and now some peppers to the onions for the pasta dish.

Broccoli is done.

I added chopped chicken thighs (cooked yesterday) and the broccoli to the pan, along with the gelatinous chicken juices from the roasting pot. The bones went into a pot with the onion trimmings and now I've got a stock simmering.

Heavy cream makes everything better.

Shredded parmesan.

Adding the linguine. This is about done.

Cool enough I guess. I'm going to get in there and mix it before the meat can get cooked by the heat of the sauce.

More hand mashing.

It's ready to go in the oven. I personally prefer a big cake pan to actual loaf pans. And the foil makes cleaning easier.

Clean as you go and there's not a sink full of dishes at the end of the cooking.

>>21515557
Only cunts leave dishes in the sink.

>>21515557
Before anyone mentions it I know the strainer needs a better rinse.

Potatoes and pasta are finished and ready to store.

Now tonight's dinner.
1.5 lb rib-eye into a hot pan.

Butter.

Reducing heat.

Just right. Still cool in the middle. I'll eat off of this slab for a couple of days. Very rich, especially with the extra butter in the pan.

>>21515508
kek WTF

Meatloaf is done. Very delicious.
Thanks for watching.

>>21515563
the taters look amazing

>>21515579
>Still cool in the middle

>>21515622
Love those crispy burned edges.
Good night and good loaf.

>>21515579
>Still cool in the middle

>>21515735
When are you faggots going to learn that it's NOT dangerous or even risky to eat rare beef? It's not recommended to eat raw ground beef, but steaks are fine. These steaks don't come from diseased facilities. I've been eating blue steaks for years; I've never once had to go to the E.R. for fucking worms or e-Coli or whatever you think happens when you don't cook your meat to a colorless leather.

>>21515622
That’s not meatloaf. How could you fuck up making meatloaf. The whole meal looks terrible

>>21515476 (OP)
How much did they get you for that millennial cringe knife

>>21515827
>>21515735
>>21515721
>>21515579
My father would only eat rare beef. And, from him, I learned a great ordering techinque.

When the waiter/waitress asked him how he would like his steak cooked, he would say, "I would like my steak cooked...", and then pause. He wouldn't say anything until the server stopped writing, and looked at him. Once dad had, and held, eye contact, he would grin, and say, with the slightest of a nod from his head, "rare", while looking the server straight in the eyes.

And, after the meal, he would make the effort to thank the waiter/waitress for insuring that his meal was prepared to his liking, (often, personally giving a few extra bucks to the person, as tip addendum). And, he would ask our server to pass along his thanks to the entire kitchen staff.

With this method, it was very seldom that he was ever put in the position of sending his order back.

Even when, rarely, his order was overcooked, our server seemed to always be at our table, asking if his steak was cooked to his liking. Again, if he paused, looked at his steak, and cocked his head just a bit to the side, the server was always more than happy to bring him another steak, properly cooked.

I saw this method work in resaurants that we frequented, and restuarants in which we were first timers. And, I've adopted this method. For some reason, it works.

Yoroshiku,
Andy

>>21515827
I just think it's kinda gross and too chewy. Mid rare is the best of both worlds. You don't get enough of the sear with blue rare. Now, Pittsburgh rare is another story.

>>21515827
I meant to quote the meatloaf not the steak because I'm a retard and misread which text was next to the picture.

>>21515524
nice

>>21516021
Did he also tilt his head to the side and lick his lips while doing it? This is the gayest fucking thing ever. I hope he's dead.

>>21515563
>>21515622
good stuff

>>21516036
>Mid rare

You mean med-rare, which is short for Medium Rare. It's not 'mid'.
Well, maybe when you do it it is. lol

>>21516059
holy shit.. lmao

>>21515476 (OP)
Nice knife

>>21515508
Weird looking dong bro

>>21515545
Paster looks delicious
I made ground pork with rotini and tomato sauce yesterday yesterday
I fucking love pasta bros

>>21516021
This is currently the most based post on the board

>>21515508
Loled

>>21515622
WTF how many egg yolks did you put in there? That looks like meat encased in a fried egg LOL.

>>21515579
Alright you had me, this has got to be a troll. I like rare steak but that is beyond blue rare if it's still cool in the middle. Baste it with butter and finish it in the oven for another 2-3min.
Pasta looked pretty good. Not sure about how the gelatin would interact with making the sauce. Whether there'd be little bits of chicken and shit in there. Mashed potatoes look good. Peppers look good. I'd maybe crank it to 375 or try Lo Broil to get a slightly more charred look and a bit less soft. Less time, higher heat.

>>21515827
Sure thing RFK.