Meatloaf Monday

Hello! Wow, what a weekend. First of all, Jonathan and I visited Stonehenge..

Okay, so actually it’s “Stonehenge II”, outside of Hunt, Texas.

We had a fun weekend! We went to Mo Ranch, a campground on the Guadalupe River in the Hill Country. Very beautiful. We hung out with the families, both sides, hiked, swam and ate.  All of the things a good camping trip should be

Yesterday was spent recouping—I literally washed, dried and folded 6 loads of laundry—but because the produce has been so incredible lately I had to get in the kitchen. I made buffalo meatloaf, mashed potatoes, salad and peach cobbler.

I really love to use bison instead of beef. The flavor is better (sweet and rich) and so is the nutrition profile—mostly because bison is grass fed, and the bison available around here comes from a local rancher.  This meatloaf had 1 pound of bison, diced tomatoes, onion, mustard powder, minced garlic, applesauce, egg, bacon (with the fat trimmed off) and dried multi-grain bread.

The wine of the evening was amazing.  Bogle Phantom, vintage 2005.  It’s a blend of Petite Syrah, Zinfandel and Mouverdre.  It took a few minutes to open up but once it did–wham! The smells were leather, berry/jam, a bit of molasses and floral—rose or gardenia, maybe? Something really heady.  The taste corroborated with the smells: berry, sweet but tannic, oaky and big.  The wine went very well with the meatloaf.  Yay for impulsive buying at Whole Foods!

For dessert:

On the way home from Hunt we passed through Fredericksburg, i.e. Peach capital of Texas…and of course we had to get some peaches. So, come Monday I have about 6 pounds of peaches in my fridge and what is a good Southern girl to do?

…Make cobbler. Of course.

Here’s the recipe:

Meagan’s Peach and Berry Cobbler

8-12 peaches

1 pint blackberries

3 tbsp. brown sugar

2 tbsp. maple syrup (the real stuff—not corn syrup based)

2 tbsp. lemon juice or white wine vinegar

1/4 tsp. cinnamon (or more, if you like)

1/8 tsp. nutmeg

Dash of salt

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Quick topping:

6-8 premade biscuits (buy fresh from a bakery or make your own)

6 tbsp. butter, melted

3 tbsp. brown sugar

3 tbsp. white sugar

1 tsp. cinnamon

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Directions:

1. Preheat oven to 350.

2.  Rince, peel and slice peaches into a 9 x 13 baking dish.  Rinse blackberries and add to dish.

3. Add brown sugar, syrup, lemon juice and spices. Stir together and bake for 10 minutes.

4. While filling is baking, crumble biscuits into a bowl. Add melted butter, sugars and cinnamon. Stir together until mixed well.

5. Once filling is out of oven, add spoonfuls of topping to cover. Bake and additional 20-30 minutes, until bubbly and golden. Enjoy with vanilla or vanilla bean ice cream. I recommend Haagen Daz Five Vanilla, Brown Sugar or Ginger.

That’s all folks! Enjoy your Tuesday (and the peach cobbler )