NOTES FROM ONE CRAZY LIFE OF JUGGLING WHACKADOO FAMILY STUFF WHILE WRITING, EDITING, CRAFTING, WRITING POETRY, DABBLING IN ART, AND REVISING. OH, AND PUBLISHING ROSE & THORN JOURNAL. FOOLISHNESS AND MAYHEM IS SURE TO ENSUE.
WE'LL SHARE SOME LAUGHS AND FOOD FOR THOUGHT, THEN DISH UP SOMETHING YUMMY FROM THE KITCHEN.
LAISSEZ LES BON TEMPS ROULLER!
GUMBO WRITER (ANGIE LEDBETTER)
Yep, it's Tasty Tuesday, so time for some down home comfort food like Momma used to serve up. When you think of those sorts of dishes, doesn't meatloaf and mashed potatoes come to mind? I thought so.
Hope you enjoy my version, which is really a combination of my recipe, my Mom's and my grandmother's. Three generations of meatloaf mixin' means something good from the oven! And as always, it's cheap, quick and easy. Yay!
Tune in tomorrow for a great interview with Harvey Stanbrough. No matter what you write, you'll find a nifty nugget or two, I promise.
Down Home Meatloaf
3 lbs. lean ground round or beef
1 small can tomato paste
1 white onion, chopped fine
3 pods garlic, smashed or chopped fine
3 Tbsp. Worcestershire
1 pkg. dry onion soup mix
Seasoning (I use sea salt, Tony's Cajun seasoning and garlic powder.)
Chop and saute onion and garlic in a small amount of olive oil until veggies are clear and beginning to brown. Stir often.
While that's working, add all other ingredients to a large bowl. When onion and garlic are cooked, add to them to bowl and mix everything with your hands until meatloaf ingredients are well distributed.
Spray two large bread pans with non-stick spray. [The ones pictured are some passed down to my Dad, and have been well used.] Divide meatloaf and put half in each pan. Tamp down a bit to make tops even. Squeeze on ketchup. Cover tightly with foil.
Cook in 350 degree oven for an hour, or until meatloaf begins to turn brown. Remove and drain. Turn temperature up to 475 and return meatloaf to oven uncovered for 10-15 minutes, or until top is really brown. Slice, serve, enjoy.