Monday, September 3, 2012

Meatloaf: My Childhood Comfort Food

One thing that has always been really important to me is family dinners. When it is just the two of us, myself and little one, it is really easy to just pull up to the counter and eat sandwiches for dinner. However, the last couple of nights I have made the extra effort to cook a nice dinner and once again provide a family meal for two. Last night it was tilapia, brown rice, and fried zucchini rounds. Tonight I opted for old fashioned comfort food; my momma's meatloaf (so much for vegetarian), served with parsley potatoes and oven baked Parmesan zucchini halves.

Our home cooked meals are especially celebratory because we just got over a bout with a stomach virus. We have been eating buttered toast all week.

I even set the table all nice and pretty:

 ...and momma poured herself a glass of wine.

My meatloaf recipe is a little bit of this and a pinch of that, but I'll do my best to share it with you.

Starting with about a pound and a half ground beef, mix in one egg, two minced garlic cloves, about a third of a chopped onion, about a half teaspoon of sage (no more), one cup of seasoned bread crumbs, and about a half cup of ketchup. Most recipes call for either Worcestershire sauce or steak sauce. I had neither so added two tablespoons Braggs Liquid Amino, a substitute for soy sauce. Dig both hands in and mix thoroughly. That's the best way to mix meatloaf. Form into loaf and place on broiler pan to avoid a greasy loaf. Bake at 350 degrees F until brown. Mix up about a fourth cup of ketchup with a little sweetener of your choice. My momma always used brown sugar, but I have also used honey and tonight I used agave nectar. You just want a touch of sweetness, not a sugary mess. Top the meat loaf with ketchup mixture and return to oven. Continue baking until ketchup forms a thick coating on loaf.

A nonconventional recipe format, but my dinner date found it to be quite yummy.

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