Ok, this is a pretty simple one. Here’s some of your ingredients (never mind the pumpkin): Fennel seed, sage, cumin, oregano, onion, garlic, hot pepper, worcestershire sauce. Not pictured: Egg, breadcrumbs, parmesan cheese.

Of course, though, I like to get too clever by half. Let’s throw that hot pepper over an open flame.

Char it!

Yeah! Burn it like a protesting monk!

Ok, throw it in a ziplock, and when it cools, rub the charred skin off, seed it, and mince.

Beat an egg. Hey, is that… Is that ground venison? From a deer killed by your father-in-law? Why yes. Yes it is.

Throw it all in a bowl. I really didn’t need to show you the chopped vegetables, did I? Smoosh it together.

Put ¼ of the mix in each mini loaf pan. While you’re at it, cut some slices of fontina cheese.

Lay the cheese in the middle of the mixture, but not touching the sides.

Put the rest of the mix on top, sealing in the cheese, and top with more parmesan.

Bake for an hour at 375. Serve with a simple salad of butter lettuce, tomatoes, and feta, with a lemon/olive oil dressing.
