Receta Hippy Camp: Meatloaf
Well, as this is my joint replacement journal, I'd better get to it. Today was JointCamp (or as Bob put it, "Hippy camp")—a two hour Power Point presentation with girl guides, fresh fruit, cookies, and bad coffee. Our guides told us about the what-to-expects, what-to-look-fors, post-op tips, and activity restrictions during and after a total hip or knee replacement.
"Can I jump out of airplanes, downhill ski, run a marathon?", thankfully no. For hip replacement patients, cleaning and cooking are forbidden for three to four weeks—oh, no. Walking and moving are strongly encouraged within hours of surgery; putt-putt golf is a dread certainty if you can't be discharged by Sunday. A hip kit (includes a Grabber—to pick things up off the floor without bending, a sock puter-oner—self-explanatory, and a long-armed shoehorn) can be purchased or borrowed pre-op along with a walker!!, a shower chair, and a raised toilet seat.
The hip replacement procedure was graphically pictured and described. The new hip bone consists of three parts: the long pin that replaces the old hip bone, the new socket and the new ball. One questioner asked, "How do they get the hip pin into the bone?". Our girl guide winced and said, "Well, they drill out the hip bone and pound in the pin." (Visions of Black & Decker drills and ball-peen hammers). Ouch!
Unlike my Eugene hip group, my Tacoma hip group doesn't define my old friend the recliner chair, as the enemy—I'm so glad. Walkers are preferred, not crutches; hospital discharge is usually on the third day, not the fourth; group therapy (and putt-putt golf) are mandatory; and "loved ones" are allowed in the pre-op room. Now, what wasn't discussed (perhaps desirably so) is whether or not you can go home before you poop. Sorry but that question was certainly on my mind.
Anyways, one more step completed and two weeks to go.
I'm stocking up the refrig so that sweet Bob doesn't have to cook every night. This meatloaf recipe is sure-fire: makes one large to eat and two small to freeze
Meat Loaf
- 2# ground beef
- 1# ground pork
- 1# ground turkey or veal
- 1 c. diced onion
- ½ c. diced celery
- ½ c. diced carrot
- ½ c. diced red pepper
- 1 T. minced garlic
- ½ t. cayenne
- ½ t. cumin
- 1 t. thyme
- ½ t. basil
- ¼ t. nutmeg
- 1 t. salt
- ½ cup half & half or milk
- ½ c. dry bread crumbs
- 2 eggs
- ¼ c. ketchup
- ¼ c. barbeque sauce
- 2 T. Worcestershire sauce
- 1 T. Dijon
3 shakes Tabasco
Preheat oven to 350 degrees.
Sauté onions, celery, carrot, pepper, and garlic in hot oil until onions are soft. Add spices and herbs—sauté. Let cool.
Mix half and half, ketchup, barbeque sauce, egg, bread crumbs.
Combine ground meats—add liquids and cooled vegetable/spice mix. Mix lightly but thoroughly. Test small piece for seasonings.
Pat into loaf pans, packing slightly to avoid empty spaces. Spread thin layer of ketchup on unbaked loafs.
Bake for 1 hour or until internal temperature reaches 180 degrees.