Mmmmm...Meatloaf

Sometimes secrets just slip out.

Like my mother (Mammie) finally telling me that her meatloaf is so good,

because she takes it out before it's done and drains all that juicy stuff off.

She then puts it back in the oven to brown and crisp up the outside.

You know how I like crisp.

So, why has she never told me this?

I have been making bad meatloaf for years.

Go to Mom's house...wonderful meatloaf.

Mom?

So, now you know the secret.  Let's begin! 

Here's what I used this time. Now that it is in print, maybe I'll use the same ingredients next time.

You never know.

I used a mix of hamburger and sausage, 2lbs combined for two loafs.

Onions, green peppers, green chilis (Daddio made an omelete & there were some left over.)

Tomato something...okay, Mom uses tomato sauce, I wanted to use tomato soup, but Daddio donated it to the food pantry. That's really great Daddio, but this means I have to use tomato juice.

Whatever, it worked.

Crackers.  Exactly 14 crackers.  That's what Mom said.

That's what I did.

Some people like the oatmeal or bread crumb route,

but I think it makes it mushy, grainy, yucky.

Don't be offended, use what you like.

Crush them...now, this can be fun!

My favorite is to get the giant rolling pin and crush and roll.

Or a baggie and smush.  Either way, stress relief!

This can be fun, too!  Smoosh the two ground meats together, with your HANDS!

It's great and it puts love in there.

Dump everything else in with 2 eggs and smoosh some more.

Love it!

I did finally get at it with my favorite spatula,

because I felt I was having too much fun.

Now here's another trick that I heard on the radio...yes, I even listen to foot subjects on radio.

What can I do?  I'm drawn.

After all ingredients are mixed, just "PUT A LID ON IT!"

Sorry, talking to the dog.

No wait, really, put a lid on it and put it in the fridge for a long time.

Like overnight at least.

Or make it in the morning and fridge it until you cook it that night.

Who knew?

Lovely!

And Tasty!

Not swimming in coagulated goo or soggy juice.

I took it out of oven about 15 minutes before end of cooking time.

Drained the juicy goo and stuck it back in.

Thanks, Mom, for finally letting me in on the meatloaf secret.

It's about time!

It's Beatutiful!

Mammie's Meatloaf (w/some 2hipchick twists)

1lb ground mild sausage
1lb ground beef
14 crackers, crushed or 3/4 cups oatmeal, bread crumbs, corn flakes
2 eggs, beaten
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 can chopped green chilis (you know, if you have them)
1 T. Worchestershire sauce
1 T. chopped garlic (Mammie hates garlic, won't find it in hers.)
1 t.  ground sage
1/4 t. Thyme
1 can tomato soup (or the can of tomato juice/sauce you could actually find, about 1/2 cup)
Salt & Pepper, to taste
Ketchup for topping

Mix and put in fridge for at least 8 hours. Shape into two loafs.  Top with ketchup. Cook for one hour at 350 degrees.  Don't forget to take it out and drain after 45 minutes and return to oven for last 15 minutes.  Internal temp for this dish should reach at least 165 degrees.

FUN NUGGET:

I tried this recipe from Tasty Kitchen last week. 

Oh, my!  You have to try.

Don't let puff pastry scare you.
(I would not use it if it was not extremely easy, trust me!)
I must confess, I hid these from my family. 
No one else got to taste them, because I ate them all.
Now everyone knows.  Sorry, family.

Puff Pastry Monte Cristo

by SuzieQ

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/puff-pastry-monte-cristo/

If you are looking for tasty treats from the kitchens of love...check out Tasty Kitchen.

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