One of the heartier meals Mother served up was meatloaf with steaming side bowls of vegetables. Often as not the bread served would be loaf bread on which we were free to spread the, then thought to be healthier than butter, margarine. Cannot remember any dramas connected with meatloaf. No. Maybe that's why so many folks include it on their "comfort" food list. I know I thought Mother the cleverest of cooks for her magically delicious concoction of ketchup, mustard, and brown sugar used to top the meatloaf with a tangy sweetness that was, to my taste, sweet perfection.
Mother's Meatloaf
1.5 pounds ground beef 1/2 cup finely chopped onion
1 Cup medium cracker crumbs
2 beaten eggs 2 Tablespoons green pepper
1 eight oz. can (1 cup) seasoned 1.5 tsp. salt (optional)
tomato sauce 1 medium bay leaf, crushed Dash of thyme Dash of marjoram
Combine all ingredients; mix well. Shape mixture in a loaf in shallow baking dish. Press two green pepper rings and an onion ring atop meatloaf, if desired. Bake at 350 F. about 1 hour. 6 to 8 servings
The Cook's Cleverly Concocted Glaze:
Optionally, mix 1/2 cupketchup, 1 tsp. prepared mustard, and 2 Tablespoonsbrown sugar(or to taste). Brush on meatloaf after having baked an hour, and bake an additional 10 minutes.
Note: An interesting idea for leftover meatloaf is to cube it, adding to spaghetti sauce and serving over pasta as a cubic version of meatballs. Of course, first you have to have some leftovers!
