SIMPLE AND DELICIOUS "Never Fail" MEATLOAF
This particular recipe was handed down to me from my mother. It was given to her when she was overseas in Germany with my dad, just after World War 2 ended.
Apparently, on one of the U.S. bases, there was a sergeant who was able to get away with whatever he wanted. None of the enlisted men could figure out why he was so favored by the brass. No one even knew what his assigned duties were.
Well, as it turns out, he was the officers mess hall cook! He was trained at one of the top cooking schools in Europe. I guess you could say his cooking was so good, that it was to die for.
Although the recipe is simple, the meatloaf was his signature meal for the officers. They loved it. My mom was lucky enough to have the cook break the recipe down for a family of four and it never fails to get raves at my house. Jill McKinney.
2 lbs hamburger 85/15 lean
1/4 lb pork sausage (not cut up sausage, try Jimmy Dean regular)
1 onion chopped fairly fine
1 tsp mustard (alternate Dijon)
2 tbs green bell pepper chopped
2 tbs red bell pepper chopped
1/4 tsp salt
1/2 tsp pepper
2 large eggs
1 cup bread crumbs (try Wonder, also the seasoned crumbs work well)
1 1/2 cups milk (2% or whole)
In a large mixing bowl, combine all of the ingredients. Here's my favorite part. I like to use my "clean" hands and mix it all together for about three to four minutes. I love the squishy feeling of the ingredients oozing up between my fingers, lol. Mold in a traditional meatloaf mound and place in a glass, non-greased casserole dish. Place in a pre-heated 350 degree oven for just over an hour.
Topping: 1/3 cup of ketchup and 1/4 teaspoon of brown sugar. Mix together. Layer topping over meatloaf about 20 minutes before done. Put meatloaf back in oven to finish. As a final touch, I always put some ketchup on the side of the dinner plate so they can dip each bite of meatloaf. It's the perfect combination. END
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Thanks Jill, that was great.
The Team@Go Women's Health.
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