Thank you to everyone who came to our studio in Florence last weekend to participate in the Weekend Workshop. What a great group… the stories, fellowship, sewing and laughter were perfect.
A special thanks to Amy for sharing the sewing of her beautiful wedding dress. What a special way to start a lifetime of beauty and commitment… and to Sarah – who made the trip from New York. More about Sarah later this week.
Saturday’s meatloaf was amazing and everyone was clamoring for the recipe which, thanks to Kristy, I have posted below.
We have just posted our Weekend Workshop dates for 2011. Fill your holiday stocking, plan your trip and join us in the studio:
March 4 – 6
June 24 – 26
November 4 – 6
Check back soon for other special offers, visit us this Friday, November 12th from 12 -5 and Saturday the 13th from 10 – 5 for our annual Holiday Open House & Sample Sale.
We have extended hours this year and will also be open Friday November 19th from 12 – 5. Get there early as everything goes quickly.
And now, Kristy’s Individual Meat Loaves
Individual Meat Loaves
(Makes about 6 individual loaves, depending on size of loaves)
1 tablespoon olive oil
3 cups chopped yellow onions (around 3 medium onions)
1-2 sprigs fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup chicken stock
1 tablespoon tomato paste
2 1/2 pounds ground beef *see note below
1/2 cup plain dry bread crumbs
2 extra-large eggs, beaten
Chopped herbs (e.g. sage, thyme, rosemary, oregano, parsley)
Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Remove the thyme sprig(s). Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground beef, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don’t mash or the meat loaf will get dense. Add the chopped herbs to the mixture (for Saturday’s lunch, I used sage and thyme, but you could use most any fresh herb(s).
Add the herbs liberally; it would be hard to overdo it. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a baking sheet.
Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
* For Saturday’s lunch, I used ground beef from O’Guirre’s Butcher Shop in Muscle Shoals. With regular ground beef, the individual loaves render a lot of fat, and you may have to pour off some fat once or twice during the baking process. Check it every 10 or 15 minutes. Leaner meat – ground chuck or sirloin – won’t render as much fat and would save you that trouble. Also, the amount of onion is pretty flexible. I like mine pretty onion-y, but you could use a little or a lot. You can also experiment with other vegetables – garlic, bell pepper, mushroom, carrot, etc – in the loaf, but just keep the general meat-to-veggie ratio about the same.