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Mom’s Meatloaf

7 Mar
Mom's Meatloaf

Mom's Meatloaf

I’ve had a heck of a time getting around to writing this blog this week. It was appointment week in my house for some reason, all scheduled at separate times for different reasons. And of course I still had to work, too. The results of the appointments are… 1. One-week followup for surgery: I need to keep an eye on the inflammation going on in my mouth. Today it is worse, I might need antibiotics. 2. Scheduled maintenance on car: The awful screech in our brakes was a rock stuck in one. Problem solved. 3. First orthodontist appointment for daughter: She has an overbite issue that will add an additional year to the correction to her overcrowding. She will need to be in braces two and a half years. Ka-ching! 4. Still waiting on results of husband’s blood test. He also goes in for a dentist appointment tomorrow. Lastly, there was an impending hatch at an owl box I watch. Luckily it was happening around my lunch break time and was able to observe it, even while on a conference call! We welcomed Maggie into the world today, a beautiful (in my eyes) little barn owl. They look like little dinosaurs when they are born, but grow into such majestic raptors.

Meatloaf Mixture

Meatloaf Mixture

One appointment I won’t mind keeping is picking up my sister from the airport tomorrow! HI SEESTER! I hope you read this, lol!!! She will be visiting for two weeks, and I plan on making Tetrazzini Crepes while she is here and will be sure to write about it.

Now, finally to the recipe! I always enjoyed my mom’s meatloaf growing up. She always had to make two of them at a time to feed our large family, but with only three of us, one is plenty sufficient. I asked her many years ago for the recipe, and she said she used the one on the back of a container of oatmeal! Over the years I have adapted that recipe into one that changes each time I make it depending on what vegetables I have on hand and what spices I decide to use (as usual).

When I decided to make this meatloaf the other night (actually a result of reading a What’s For Dinner post on Facebook), my husband was heading to the store.  He has been saying we need to eat less red meat, so I suggested ground turkey. Well that fell flat. “Ewwww” is what he actually said. So then I asked him to buy one pound of fresh burger, because all our burger was frozen. One of the tricks to making a good  meatloaf is using fresh  burger and handling the meat as little as possible while blending. When you try to defrost a pound of frozen burger in a hurry in the microwave, the edges usually end up cooking before the inside is completely defrosted, resulting in an inconsistent product to work with. He got home from the store, and no fresh burger. “It was over four dollars a pound!” he complained. “Well it feeds us two meals! I only asked you to buy ONE POUND!” I retorted. Men.  OK, but I still love him.

Mom’s Meatloaf

1 pound fresh ground burger, or turkey
1 egg
1 8 oz. can tomato sauce
Black pepper to taste
Any other spices, to taste
1/2 cup onion, chopped
1/2 cup vegetables, chopped or shredded (I typically use bell pepper or carrots, sometimes mushrooms or celery)
3/4 cup plain dried oatmeal

In medium bowl, whisk the egg and tomato sauce until well blended. Stir in the spices, vegetables, and oatmeal. The night I made this, I used Cajun spice, Mrs. Dash Garlic and Herb, and a pinch of cayenne.  I decided to make it spicy! I also used shredded carrots for the vegetable. Add the ground burger or ground turkey to the bowl, and gently fold together with your hands until mixed but don’t over do it! Put the mixture into a lightly oil-sprayed meatloaf pan, glass or metal. Press the mixture down firmly until fairly compact, then pour a generous amount of ketchup over the top. Using the back of a spoon, spread the ketchup evenly. I always add more pepper to the top too. Then stick a knife down between the meatloaf and pan and run it around the pan to help separate it so it won’t stick so much. Cook in a preheated 350 degree oven for one hour. Take out and then let rest for about ten minutes. We served with mashed potatoes and green beans.

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