There's nothing like the smell of meatloaf in the oven on a cool, cloudy day. According to Food.com, a version of this recipe containing oats has been around since 1891, the year Quaker Oats was formed. Many of us remember it being a familiar dish our Moms made. Well this Mom (and Grandma) still makes it, adding my own twist. (See Parmesan Herb Mix below.) Because this recipe is so retro, I decided to bake it in a Corning loaf pan I found at Goodwill. It just seemed fitting.
Meatloaf makes great left-overs like my Mom used to make: a meatloaf sandwich with dill pickle and ketchup. By the way, my favorite ketchup to date is Trader Joe's, but Costco has a new organic ketchup I intend to check out and review soon. Look for my recipe for a meatloaf addition to Vegetable Tostadas in my next post.
Serves: 6 Serving size: 3 1/2 ounces Preparation time: 20 minutes Baking time: 90 minutes approx.
Note: Leftover meatloaf is delicious added to scrambled eggs, soups and chili, and potato dishes. Look for my recipe for a meatloaf addition to Vegetable Tostadas.
Parmesan Herb Mix
I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
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Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: