Few things please me more on a cold winter night than a delicious meatloaf and a glass of red wine. The basics are always the same: around a half kilo of ground pork, onions and garlic sautéed in olive oil (I prefer red onions) and an egg. Variations are endless, and this time I discovered a bottle of capers in the fridge and remembered we had some Sambal Oelek and a flavor pack. So I stirred in the mixed spices and spread the Sambal Oelek and the capers on top:
Then I baked the meatloaf for about an hour at about 180º, covering it with aluminum foil for about the last half hour. Voila:
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Polenta and sautéed spinach rounded out the meal:
The leftovers (alas, not many) made a good lunch the next day.
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