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Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Friday, April 07, 2006

Life Lesson

When putting the canned dog food into the bowl, this would not be a good time to sample the just baked meatloaf, while answering the phone. Why may you ask? Umm...because you just take a mouthful of dog food by mistake! That's what my husband did the other night. Ugh! Of course he spit it right out .......... after noting it was dry.

Meatloaf .... the way I make it.

In a large bowl.
ground beef - pound or more. 80/20 Break the meat apart.
8 oz. can tomato sauce (Hunt's makes one with basil, garlic, and oregano that's nice. I never use ketchup.)
1 envelope of Lipton Onion soup mix
1 egg
garlic powder and fresh ground salt & pepper to taste
parsley flakes
bread crumbs - seasoned or unseasoned - whatever I have on hand. I don't measure. I just sprinkle them over the meat to lightly cover. Too much will make a mushy meatloaf.
You can add a little basil and/or oregano if you like.
(or other spices you like for that matter.)
I sometimes add some finely diced carrots and celery.

Mix everything together with a fork until well combined. Now put a wire rack in a 13 x 9 pan and cover it with foil. Reynolds Wrap "Release" Non-Stick Grill Foil is excellent for this. Form the meat into a loaf that's about 1 1/4" - 1 1/2" thick. Put water in the pan to catch the drippings.
Bake: 375' for about 45 minutes or desired doneness. We like ours to the browner side.


Anonymous Anonymous said...

After the meatloaf was mixed and placed in the pan, my mom would then take a can of Cammpbell's tomato soup and pour over the meatloaf. I can't make it any other way!

8:29 AM  

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