Ma’s Meatloaf – Revised


Sometimes, you just want real home-style comfort food. You crave real mashed potatoes, a side of veggies, and of course, Mom’s meatloaf.

People seem to have mixed feelings about Mom’s meatloaf, either it was wonderful, or it was dreaded. I am in the first group. My mother’s meatloaf was always favored and quickly devoured. It’s obviously an American favorite since, Banquet has made a TV dinner out of it,complete with instant mashed potatoes and corn. Consumers craving a bit of home purchase this frozen dinner hoping to experience their childhood memories of comfort and family to be sadly disappointed that the meatloaf doesn’t even have baked ketchup on top! Not to mention, the potatoes are wet with water! I am here to propose a new attitude about our “old school” meatloaf and make it more appealing to the current generation. Please note, I will not leave out the beloved Ketchup on top!
My mom used to make meatloaf as did most of our mothers. She did a good job, it was very well liked and Dad always enjoyed Meatloaf sandwiches the next day (assuming there were leftovers). This was among the first meals my mother taught me after omelets, oatmeal, salads and I think scalloped potatoes and pork chops. To this day, I usually make my meatloaf like mom did, and my family has always loved it. Tonight, I wanted to veer away from the usual, using the concept of incorporating more vegetables into my children’s diets, not to mention mine. So tonight I experimented and to my surprise, an amazing success! Take my advice and make 2 and freeze one, since you are chopping your veggies and got the ingredients out, save time for another night.This is how I tricked my family into eating lots of hidden veggies in one of their favorite dishes.

Ingredients for 1 meatloaf – double if freezing another

1 lb ground beef
1 cup chopped bread ( I used Jimmy Johns leftover french bread)
1 med red onion (finely diced)
1 stalk celery (finely diced)
2 mushrooms (finely diced)
1 large carrot grated
2 big squirts of ketchup
2 squirts of Dijon Mustard
1 egg
2 Healthy dashes of Garlic powder
Salt and Pepper to taste
Fresh Herbs from My Ma’s Garden (improvise if your Mom does not have a green thumb)
1 TBS finely chopped Fresh Sage
1 TBS finely chopped Fresh Parsley
1 TBS finely chopped Fresh Rosemary
3 sprigs of Fresh Thyme removed from woody stem.
Extra Ketchup for topping the meatloaf

Blend all ingredients in a medium bowl with hands and shape into a loaf form. Place into a bread pan, pour ketchup over the top to cover and bake at 350 degrees for about 45 minutes. Let rest for five minutes, slice and serve.

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4 responses to “Ma’s Meatloaf – Revised

  1. I LOVE mushrooms in meatloaf and meatloaf sandwiches are the best!

  2. I know your dad would love it if I made a meatloaf. While trying to watch our diet, I never gave meatloaf a thought. But if one started with really lean beef and use a healthy bread or crackers and by using more vegies. this could be a good option. I didn’t see any egg’s in your ingredients, did you use any here? Thanks for the memories, Love you

  3. I also like your meatloaf because it is not only meat. With each bite you could get some type of vitamins. Also I like your ingredients and direction as always very easy to follow and the result look great!!!

  4. Bob, this is the first time I’ve used mushrooms in my meatloaf…why didn’t I think of this before! Mom, yes, of course there is an egg in the recipe. Perhaps use 2 egg whites, 1/2 lean beef and 1/2 ground turkey? Your herbs were really great in this! Mom, you were a great teacher to me in the kitchen! Germany, thanks for the compliments! I enjoy your videos and your creations also! Thanks to all for your comments!

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