THE CHURCH POTLUCK

REAL COMFORT FOOD FROM THE UPPER MIDWEST! NO SISSY STUFF! CHURCH DINNER RECIPES COLLECTED OVER 50 YEARS BY OUR MOM AND US!

Wednesday, November 23, 2005

MEATLOAF (Heavenly Midwestern Comfort Food)


Is there anything more hopelessly midwestern than meatloaf? Or any greater comfort food? Here are a couple of excellent loaves, and Barb is searching for our Mom's, so there may be a third one here soon!

MARK'S MEATLOAF

3 lbs Ground Beef
3 cps Bread Crumbs
2 pkgs Mrs. Grass' Onion Soup Mix
2 Eggs, slightly beaten
1 cp Milk
your favorite Meatloaf topping ( I use about a 50/50 mix of tomato paste and Heinz 57)

Unless you have a KitchenAid stand mixer, you're gonna have to get your hands messy. Thoroughly mix all the ingredients together. Form into a loaf and place in a 9x13 baking dish. Cover with foil and bake for 80 min (that's one hour and twenty minutes for those of you in Crawford TX). Remove foil and bake about 25 min. Add topping, bake for 15 min.

BILL KNAPP'S MEATLOAF

4 slices White Bread
2 lbs Ground Round
1 cp Water
2 med Eggs
1 pkg Onion Soup Mix (4 serving size)

1 6oz can V-8 Juice
Catsup

In food processor or blender, process bread into soft crumbs, one slice at a time. Combine crumbs with beef, eggs, water, and soup mix. Beat with an electric mixer till fairly smooth. Drop mixture into a greased 9x5x3 Pyrex loaf pan. Bake at 350 for 30 min. Carefully pour V-8 Juice around edges of meatloaf and bake 45 min longer. Brush Catsup on top and bake 5 min to glaze!

These are really great with Barb's FAT POTATOES or Jessiccarabbit's CHEESY TATERS

5 Comments:

  • At 9:55 PM, Blogger Wandering Coyote said…

    OK - meatloaf and the mixer.

    We made a huge batch of meatloaf for dinner a week or two ago in our large mixer. It changes the texture of the meat, so just be prepared for that.

    My mom used to top meatloaf with a mixture of ketchup and mustard. That was always the best part.

     
  • At 11:19 PM, Blogger mister anchovy said…

    When I was a kid, my mom would lay strips of bacon on top, then cover that with a healthy layer of Heinz Chile sauce. It made this rockin good glaze and the bacon became like meatloaf candy. I used to love it the next day...meatloaf sandwiches....slabs of the stuff, with more Heinz chile sauce on fresh Keiser rolls. Later, I learned the true value of enjoying the same sandwich with a cold Red Cap or Keith's Ale, or maybe two......

     
  • At 1:05 AM, Blogger greatwhitebear said…

    WC - I prefer my meatloaf hand mixed.. but for some reason the Knapp's recipe is better if done with a mixer, but it is also light enough you can use a hand mixer.

    mr. a - My dad was just okay with meatloaf for dinner.. but he LOVED meatloaf sandwiches. And yes, i can see how they would go very well with a good ale. Too bad we don't get Molson's Export down here any more.

     
  • At 6:52 PM, Blogger mister anchovy said…

    I'll have to ship you a case of Ex then, GWB....I make my meatloaf by mixing by hand....it might be good with a mixer, but it wouldn't be as much fun...

     
  • At 11:39 PM, Blogger RC said…

    Yummy...

    you can make me a loaf whenever you want!

    --RC of strangeculture.blogspot.com

     

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