Wednesday, 01 August 2012
Dating back to the dinner tables of the 1950’s, meatloaf has been feared and loathed by kids from coast to coast and many adults too. Known for being dry, bland, and of unpalatable texture, meatloaf has never known much love. Unless you happened to be a part of my household, where my mother has perfected this stigmatic entree! Growing up, meatloaf was begged for, requested on birthdays, and fought over. My best friend would always make a point to be over for dinner on meatloaf night. After twenty years of being a family secret, I am commemorating my first blog post with my mother’s unfathomably succulent meatloaf recipe:
**this recipe will comfortably feed a family of four, provide seconds for those that wish, and will leave some leftovers. Otherwise, 6-8 servings.
- 2 lbs ground beef
- 1 can beef vegetable soup
- 1 envelope dry onion soup mix (my Mom always just buys whatever’s on sale)
- splash of Worcestishire
- splash of soy sauce
- 1 eggs
- ½-3/4 cup of bread crumbs
- 1 can tomato sauce
- 2 cups grated sharp cheddar cheese
- large rectangular glass dish
- large mixing bowl
1.) Preheat oven to 350°
2.) Mix all ingredients together in large mixing bowl. My Mom uses her clean, bare hands.
3.) Bake for 25-30 minutes.
4.) Top with tomato sauce and bake for another 5 minutes
5.) Turn oven off and top the meatloaf with the grated cheese and let it sit in the oven until cheese melts.
Recommended sides: Mom’s homemade mashed potatoes (recipe to be saved for another day), a steamed bag of frozen, sweet corn, and warm rolls.
The best part about this recipe is that the only real culinary skills it requires are the ability to gather the correct ingredients and measure bread crumbs appropriately. Otherwise it’s a pretty simple mix, bake, and top. This recipe will convert you and your friends faster than trendy religions on celebrities!
I would love to hear your horror stories about meatloaf, feedback on this recipe/post, or even just a pleasant, “hello”!