I’m going to try to keep up with a blog schedule of Monday, Wednesday, Friday(and a Sunday Summary post, of course). I may not do this every week, but I’m going to try. Monday’s posts might be an update on my crafting, or some other random post, like a recipe or something. Wednesdays, of course, will be my ROW80/WiPPet updates. And Fridays will probably either be Fitness Friday or a photo update.
My husband requested meatloaf for dinner last night. At least, he let me know ahead of time. Since it takes about 1.5 hours to bake. We have quite a few things of ground beef from a cow we split with my sister-in-law last year(my step MIL got it for us). So, we took a couple of them out on Saturday. Of course, when I went to get it started, they were still frozen. I got them thawed out and everything mixed together. I’ve always used the recipe I got from my mom to make this. And just like she’s always done, I double the recipe. Otherwise, it comes out really small. I do make a couple changes, but that’s really because there are a couple ingredients we don’t have.
- 1 1/2 lb ground beef
- 1 cup bread crumbs(I usually end up using hamburger or hotdog buns and chopping them up in a little chopper thing we have).
- 1 egg, beaten
- 1/4 cup minced onion(we don’t have onions in the house, but we buy minced onion instead of onion powder. This one I don’t actually measure, just put in what looks good)
- 1 1/4 tsp salt
a funny story(okay, maybe funny). Yesterday when I was mixing this up, I looked at the number, but not which spoon I needed. I was grabbing the tablespoon and looking for the 1/2 tablespoon, when I glanced at my recipe card again and swore. Thankfully, I hadn’t measured anything out or dumped it in yet. I actually did something similar one other time when I was younger and making pancakes. Mixed up the sugar and salt measurements. And didn’t catch that one in time.
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
celery salt is one of the ingredients we don’t have. Could probably go and pick some up, but I’ve never come across another recipe that calls for it, so I’ve never bothered. I’ll usually use garlic salt instead of the powder.
- 1/4 tsp dry mustard – and this is the other ingredient we don’t have. Again, this is the only recipe I have that even calls for it, so it’s something I don’t worry about buying, so I cut this completely from the recipe. It doesn’t seem to affect the taste.
- 1/4 tsp sage – another thing I’ve only come across in this recipe, but we do actually have it in the cupboard.
- 1 tbsp worcestershire sauce – just don’t ask me to say it 😉
Just mix all of these things together, dump into a loaf pan and bake at 350° for about an hour and a half. It makes the most moist(moistest? doesn’t sound right, either) meatloaf I’ve ever had. Last night I could barely get it onto plates because it was falling apart. And of course, my husband goes and ruins it with ketchup. I’ve never used ketchup on my meatloaf. In fact, it’s why I don’t get it when we go out to eat at a buffet type restaurant. It always has ketchup on it.