cranberry buckwheat meatloaf

last-minute “someone mentioned meatloaf? we can make meatloaf!” dinner. With B’s leftover amazing cranberry barbecue sauce (recipe from Whole Foods), and some leftover vegetable kebabs from the Garden Juggling thing. They had mirliton, green bell, creole tomatoes, little purple potatoes, sweet potatoes, and apples, all sprinkled with a bit of oil, s+p, and marjoram.

The meatloaf was of B’s invention, and not entirely an exact science.

Braden’s Cranberry Barbecue Buckwheat Meatloaf/Kufta Magic

Serves 2.5

1 lb. ground beef
1/4 cup rolled oats + more
1/4 cup whole buckwheat
s+p to taste
2 eggs
diced shallot
sliced mushrooms
1/8 cup cranberry bbq sauce + more for topping (heh) and serving
worchestershire (wuss-ter-sure) sauce to taste
cayenne to taste

Preheat the oven to 425 degrees. In a large bowl, mix all of the ingredients thoroughly. Add more oats if it’s too wet. Form the mixture into two rough loaves, and place them next to each other on a rimmed baking pan. Sprinkle with extra rolled oats, and drizzle (fancy z-dripping verb) with more cranberry barbecue sauce. Throw it (forcefully) into the oven and come back in 35 to 40 minutes. You know it’s done when the loaves are brown throughout, and the buckwheat berries are soft and a little chewy.

Serve with extra barbecue sauce on the side, and maybe some tea, water, idk, what do people drink with last-minute meatloaf? Despair?

No really, it was great. Enjoy. (it did make N’s top list of 2011).