Folding blood into meatloaf
Last night I went to McCullough‘s for a class on aspic and working with blood. But they only sell blood by the gallon, and we needed a scant 1/4 cup for the terrine we were making. It seemed the rest was going unused, so I asked if I could take some home. You know, just for fun.
Among the gems I learned there: blood is a great binder for meat and, in this case, a great substitute for eggs. I happened to be making porcini meatloaf today anyway, was short on eggs, and had a quart of blood in my fridge… why not give it a try!? Blood Meatloaf with Porcini Mushrooms for dinner….