13 April 2008

To Ketchup or not to Ketchup...That is the Question. (a.k.a. Mom's meatloaf!!)

There is a great debate in the culinary world about what makes a true meatloaf. For me, it is my mom's savory "loaf de beef" with some gravy on top. For my husband, he misses his mom's sweet, sticky ketchup-topped meatloaf. However, because I was cooking, I won out on this one (and David just added a side of ketchup to his meal). No matter what your preference, you can't deny the amazing thing that is a loaf of meat cooking in its own juices. Savory, moist, wonderful, and simple.

Mom's meatloaf (a family secret revealed)!:

1 egg, slightly beaten
1 c. saltine crumbs
1 1/4 c. milk
1 1/2 pounds ground beef
1/4 cup minced or grated onion
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. celery salt
1/4 tsp. pepper
1/4 tsp. sage
1/8 tsp. garlic powder
1 tablespoon worcestershire sauce

Mix ingredients in the order shown. Bake for 1 hour at 350 degrees in an ungreased loaf pan or shallow baking dish.

Add some mashed potatoes and gravy (fresh or pre-made), some balsamic and butter asparagus and red pepper (sauteed), and my favorite comfort food side dish: Canned carrots, cooked with butter and Lawry's Seasoning Salt (the sugar in this salt mixture is heaven on carrots).

And then get ready for delicious:

This is a culinary triumph. For culinary tragedies, please see below...

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