A lovely weekend there, then; very quiet, very calm. No big surprises, but lots of lies-in (I think that’s how you’re meant to pluralise it), reading, and tidying stuff up. House looking a lot better now. Also, as the picture to the left testifies: we made meatloaf.

It was awesome. Not only did we make it (and eat it), but there’s still tons left over to make sandwiches with. So, I hear you ask, how do you make meatloaf?

It’s simple.

Meatloaf

• A pound of sausage meat
• A red onion
• A handful of breadcrumbs
• A fair few slices of bacon, streaky/fatty by preference
• Bay leaves, tarragon, parsley, sage, etc, to taste

Chop the onion finely. Add the onion and breadcrumbs, along with the sausagemeat, to a mixing bowl. Add herbs (bar the bay leaf). Mix this lot up with your hands or a wooden spoon until you have a sticky, homogenous mixture. Then, grease a loaf tin, and place the bay leaves in the bottom. Drape bacon around the edges of the loaf tin; if possible make sure the strips hang over the edges. Now, fill the tin with the meat mixture, pushing it down gently. When it’s all in the tin, fold any extraneous bacon over the top, and use a last few slices to cover up the bottom. We then baked it for 1.5 hrs at 180 degrees C (gas mark 4); it seemed cooked to us.

That’s it. Well, that’s the way I’ve always made it. We ate it with mashed potato, red cabbage and peas, but it’s even better cold in sandwiches with beetroot, coleslaw, or salad. For afters: watermelon and a walk in the park.

I like these weekends.