I actually was so intrigued with "Asian meatloaf", I looked up a recipe. I know you asked stinky, but here's another (while not tried and true, it's rated highly): Asian Pork Meatloaf with Red Wine-Mushroom Gravy Copyright, 2000, Ming Tsai, All Rights Reserved Prep Time: 15 min Cook Time: 1 hr 0 min Serves: 6 servings Ingredients ï¬ Canola oil, to cook ï¬ 1 tablespoon minced garlic ï¬ 1 tablespoon minced ginger ï¬ 1 tablespoon fermented black beans, rinsed and chopped ï¬ 3 carrots, peeled and 1/4-inch dice ï¬ 4 stalks celery, 1/4-inch dice ï¬ 2 onions, 1/4-inch dice ï¬ 1 zucchini, 1/4-inch dice ï¬ 1 tablespoon sambal ï¬ 1/2 cup hoisin sauce ï¬ 2 cups cooked long grain rice ï¬ 2 pounds ground pork ï¬ 4 eggs, lightly beaten ï¬ Salt and black pepper, to taste Red Wine-Mushroom Gravy: ï¬ 1 tablespoon minced garlic ï¬ 1 large onion, roughly chopped ï¬ 1 pound button mushrooms, sliced ï¬ 1 bottle dry red wine ï¬ 2 cups chicken stock ï¬ 2 tablespoons soy sauce ï¬ 2 tablespoons butter ï¬ Salt and black pepper, to taste Directions In a large saute pan coated with oil, add the garlic, ginger and black beans. Stir and season. Add carrots, celery, onions, zucchini and stir. Add sambal and hoisin and continue to stir. When the mixture is cooled, mix in the rice, pork and eggs. Season with salt and black pepper. (Test for seasoning by cooking a small piece in boiling water, a frying pan or even nuking it.) Spray a nonstick meatloaf pan and fill with mix. Bake in a preheated 350 degree oven for 45 to 60 minutes or until a knife/poker comes out clean. For the Red Wine Mushroom Gravy: In a saucepan coated with oil, caramelize the garlic, onions and mushrooms. Deglaze with red wine and reduce by 75 percent. Add the stock and soy sauce and reduce by 50 percent. Check for seasoning. Using a hand blender, puree the sauce and add the butter. Check again for seasoning. Keep warm. Plating: Sauce the plate completely then top off with a thick slab of meatloaf. Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997

I make both fresh and dried bread crumbs, process them in a FP, or grate the dried bread on a box grater or stick in a zip-lock bag and attack it with a rolling pin, and keep them in the freezer. I put too much work and expensive healthy ingredients into our breads (freshly milled flour, chia seeds, high maize resistant starch, multi-grain cereal blends, flaxmeal, etc.) NOT to use every bit of it - even that last heel. I have gone through old cookbooks gleaning recipes that use bread crumbs and use them in recipes for cookies, pie crust (similar to a graham cracker crust), pancakes and waffles, muffins, and even a recently-found brownie recipe (that's not too bad), along with other more traditional uses. In some recipes the bread crumbs are used instead of flour; in others used in combination with flour. CHOCOLATE CRUMB BROWNIES 1/3 cup margarine or butter 6 tablespoons cocoa powder (I use Hershey's 100% CACAO) 2 3/4 cup medium-fine soft bread crumbs* 1/2 teaspoon baking powder 1/4 cup chopped nuts, optional 1 egg 2 tablespoons water 1 cup brown sugar, packed Preheat oven to 350 degrees F and grease an 8-inch square baking pan. Melt margarine and cocoa powder together over low heat, stirring occasionally. If using a microwave, cook on LOW power for 1 1/2 -2 minutes or until margarine is melted; stir to combine. Cool. In medium mixing bowl, combine bread crumbs, baking powder and nuts. In separate bowl, beat egg and water together. Stir in cocoa mixture and brown sugar; beat until combined. Combine cocoa mixture with bread mixture until all ingredients are moistened. Spread evenly in prepared pan. Bake 25-30 minutes or until done. Cool completely on wire rack. Makes 16 brownies. *Do not use commercial dry bread crumbs. Bread that is at least 3 days old works best. Using a food processor, blender, or by hand, shred bread into medium-fine crumbs. Nutrient Analysis. One brownie provides: 128 Kcal, 1.6 g protein, 18.4 g carbohydrates, .3 g dietary fiber, 6 g fat, 13 mg cholesterol, 82 mg potassium and 122 mg sodium. -Grainlady

Yeah, clueless. Looks familiar. My sister and I carpool so this morning when the forecast came on the radio we paused to listen. After it was over there was a 3 second pause and I said, "You know what just passed through my mind? 3 below doesn't sound all that bad." And she said, "I was thinking exactly the same thing!" So we've lived in Iowa too long apparently, when 3 below sounds like something positive. And since it was "only snowing" and not blowing we stopped at the grocery store where I bought panko crumbs, golden raisins, farmer's cheese, 18# of cat chow, bananas & grapes for the parrots, day old bread for the chickens, sure jel (in case I finally get around to the elderberry jelly) and a bunch of other stuff I probably didn't need . Think I'm set until the feed semi comes on Monday. Yes. I get most of my critter stuff on a semi. Sigh. And I wonder where all my money goes.

These are REALLY good (thanks Pat!). PAT T'S IDIOT PORK CHOPS 2 sticks butter, melted 2 eggs, beaten Italian bread crumbs 6 pork chops Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350° F. for 40 minutes to 1 hour depending on the size of the chops.