Now, I know you are asking yourself, "why is she talking about Christmas...we haven't even had Halloween?!" And "Isn't she supposed to be packing?!" I took a break.
Sunday, I fixed what will probably be our last decent meal over the next few weeks. That meal consisted of meatloaf, purple rice, French-style green beans and cornbread.
Today, I'm sharing with you my Mouth-Watering Meatloaf recipe. I do realize that there are 47 billion meatloaf recipes in the world. Just add mine to the pile. Unfortunately, there are not really any exact measurements in this recipe, with the exception of the meat and the egg. I'm just going to have to give you some starting points and let you experiment with it yourself. That's what I did.
I started with this meatloaf recipe that I found at the Kraft Foods website years ago. But I didn't like the tomato sauce on the meatloaf. So, I started making some changes and, because I always share on the playground, I'm sharing those changes with you. :-)
1 pound extra lean ground beef
1/3 cup A-1 Original Sauce (not generic)
1/3 cup Worcestershire Sauce
1/3 cup Heinz 57 Sauce
1/4 cup (approximately) Bread Crumbs
Approximately 5-6 shakes of liquid smoke (secret ingredient)
Approximately 5-6 hearty shakes of Cinnamon Sugar (secret ingredient)
A little bit of salt and pepper
Preheat oven to 350 degrees. I then mix all of the ingredients together in a mixing bowl with a wooden spoon. I do not touch raw meat unless I have on disposable gloves...I'm a weirdo. If you want to know all of the secrets I have, threaten to stick my hands in raw meat, I will sing like a canary!
After mixing, I pour it into a small glass baking dish...it's just the two of us...and pat it down. Before I put it into the oven, I pour Cinnamon Sugar over the top.....you can add as much or as little as you want.
Bake the meatloaf for 1 hour. Remove from oven and drain any standing grease. Return to oven and bake for 5-10 additional minutes...depending on how brown you want it to be.
For those of you with larger families, you know you will need to increase this recipe for more pounds of meat. Also, you can adjust any of the seasonings to your taste. If you want onion flavor, add some chopped onion. If you don't like A-1, remove it and add something else. If you want it more flavorful, increase the amount of these seasonings. I had to keep playing with the amount of bread crumbs in this recipe. The first time I made it, it was dry...like paste. I kept decreasing it until it wasn't dry but still held together. We like the smoky flavor, so I always add a few more shakes of liquid smoke...but BE CAREFUL with this stuff...it's a dangerous tool!
Health disclaimer: it is not safe to snort your mashed potatoes! No, we do not eat our meatloaf like Randy and don't be sharing my two secret ingredients! ;-)