The harvest for the flank steak made the unit look a little more orderly, and it was time to find another recipe that used a heck of a lot of parsley. I want back to AllRecipes and looked for another recipe that used a big chunk of fresh parsley. I found a great recipe for meatloaf that once again used a whole 1/2 cup of chopped parsley.
Once again, I harvested and chopped:
The recipe called for 1 1/2 cups of breadcrumbs. Feeling in a "do it yourself" mood, I decided to bake a fresh loaf of bread...
...with the sole intent of using my Kitchenaid to grate fresh breadcrumbs.
The recipe was easy enough. Sautee carrot and onion and add the mixture to a mixture of garlic, parsley, ketchup, bread crumbs, eggs, and ground beef. The results was a wonderfully gooey hunk of meat that I shaped into a loaf.
As with all meatloafs, it looked beautiful coming out of the oven, especially with a slab of tomato sauce poured over the top and let to seep in.
The recipe was admittedly a wee bit bland (needed salt), but nothing a good squirt of ketchup couldn't fix.
I'd say there's one more harvest of parsley in the ol' Holiday Herb Aerogarden and then we'll hang it up for a while.
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