So... how about some real food every now and then? Something that is not pretentious and will satisfy both guests and host? The guests, from their side, will feel the warmth of a nice home-prepared meal - otherwise you could as well hold your parties and gatherings in another location, why go through all the fuss of having people at home anyhow? The host, on the other side, will keep those reserves of energy we were talking about, will be able to re-use any leftovers just as any other simple day and, most importantly, will offer something that is really representative of the self and not of the impression seeking to create. Again, everything is relative and has its time and place but, since we are talking hosting people for the pure joy of it and not for fulfilling others' wishes or trying to reach a target or tackling obligations off a list, let's make sure that it is enjoyable indeed. (Quick note on this: after one has attended a certain number of dinners/parties/receptions/other events, can very well tell what is the purpose of each invitation so make sure you are being honest with your guests - if they are a mere obligation to you then, rest assured, it shows and they will know.)
And what says home food better than a meatloaf? I you have opted for the chicken soup as starter (the Avgolemono soup I suggested in my previous post), then you might wish to follow what I was suggesting, i.e. go on with the same main ingredient and serve a chicken roulade. It will match beautifully and will actually save you a huge amount of time because it can be rolled and tied directly from your provider/butcher (you can always unroll it, insert some cheese/bacon/prosciutto in the middle, tie it again and there you go). Never ever forget a big pan of oven roasted potatoes to go with it - there is nothing that can beat this classic combination! Want a tip for the tastier and crunchier potatoes ever? After peeling, cut in as big pieces as possible (you can use them whole, but you need to be really experienced and crafty for that, not even mentioning the quality of the potatoes), add salt and pepper to taste, squeeze a lemon and an orange and sprinkle all over them, add some dry oregano and finally, give them a nice dosage of olive oil. About 1cm of water in the pan before baking will prevent them from sticking and, while baking, remember to toss them once or twice and generously add a spoonful of mustard that will give the final extra kick to this simplest of ingredients which your taste-buds will end up loving. If you have any leftovers, sliced chicken roulade with extra mustard or mayo and tomato/lettuce makes a perfect sandwich the day after, preferably eaten cold, for lunch or dinner.
Back to the meatloaf, it would go perfectly after a pure vegetable soup like the green bomb suggested in my previous post to get things warming up. A classic, easy recipe I use, can be thrown in the oven within less than ten minutes: mix your minced meat (I use half beef half pork, about 1/2kg for generous portions of 4 or 6) with a very finely chopped onion and a small bunch of very finely chopped parsley, add salt and pepper to taste and shape in a cylinder (loaf) shape leaving it open on top. Many people also add breadcrumbs in this recipe, which can definitely go; I only found it more tender when I leave them out but this is a matter of personal taste. Meanwhile, while you have been chopping and mixing, you will have prepared two hard-boiled eggs. Peel them carefully, without breaking them, and add them in the middle of the meat cylinder you had left open on top. Close it carefully, making sure it will not burst while baking, therefore do not leave any loose ends. It should be like a big bread loaf, a meat parcel bearing eggs in the middle. Before tossing in the oven (preferably with those potatoes mentioned above), I would suggest you rub the whole meatloaf with lemon juice and olive oil. If you wish, you can also rub it with freshly grated tomato (you are risking making your loaf more watery and loose, if you use too much) or just add some tomato slices on top as garnish, which will also give extra taste, nevertheless. Depending on your oven, it will need around 45 minutes but do check often to avoid accidents! Remember, both this meatloaf and, even more, the chicken roulade, will shrink a bit while baking, so take that into consideration when calculating your portions. When sliced to serve, the white and yellow of the eggs will give a lovely effect, not only in the mouth but also visually.
A great variation of this - I would go without the egg because it will turn too heavy here - is rolling the meatloaf with puff pastry. The easiest way to do this is to use ready-made pastry, following our energy-saving rule. If you think you have the time and energy to make your own, hats off, but it requires many hours to rest before you can use it so count your minutes carefully! To my experience, any commercial well-made puff pastry (always with butter) will do. Spread butter or olive oil in your pan, lay one layer of pastry on it and make plenty of holes with a fork, which will prevent it from growing too much, disproportionally to the food you want to serve. Put the meat on the pastry, cylindrically shaped as usual, and roll the pastry tightly around it, making sure you do not leave any holes. For this version, you will need to slice the meatloaf before baking it so, using a very good knife, cut equal slices of about 2cm thick and spread in the pan keeping some distance among them. The slices should be standing vertically while in the oven, to get all sides baked evenly. The duration is about the same as the common meatloaf. When serving to your guests' plates, you can lay the slices horizontally, cover them with rocket and drizzle with lemon. If you are not serving each plate individually, then simply have a big salad bowl on your table with rocket or other greens you find refreshing, such as spinach or mint, accompanied with olive oil, lemon, balsamic vinegar and perhaps some sweet and juicy cherry tomatoes. These tasty slices wrapped with yummy crispy pastry are an easy to grab and go meal for the next day - if there are any left that is.
Chicken, potatoes, meat, eggs, pastry, salad greens, all simple ingredients. Prepared with love and care, they can make miracles and pass the message of honest food and hospitality. In the end, this is what Food with Friends and Family is all about, isn't it?
