My sister arrived today for a 10 day visit. I hadn’t seen her for 19 years and was a tad bit anxious because I realized that I had only seen my sister to talk to only briefly over the last 36 years and usually at funerals.
I decided to make meatloaf; she hasn’t changed that much and has always been interested in eating simple, “home cooked” meals.
We gathered around the kitchen island swapping “remember when” stories as we collaborated on the recreation of our mother’s tasty, moist and satisfying meat loaf.
My sister and I agreed that the amount of cracker/bread crumbs should be strictly controlled in order not to overwhelm the meat flavor and texture. I offered my improvement of adding enough savory liquid to the meat mixture in order to prevent dryness which could lead to the ketchup bottle and the sure road to hell 🙂
Instead of the usual mashed potatoes we sauteed a medley of courgettes, onions and yellow bell pepper with sage.
1 1/2 lbs ground steak
1/2 cup dry bread or cracker crumbs
1 small onion, chopped
2-3 tbsp parsley, chopped
1 tsp salt
1/2 tsp black pepper
4 cups tomato sauce
In a large bowl, mix the meat, bread crumbs, onion, parsley, eggs, salt, pepper and 1 cup of the tomato sauce together. Remove the mixture from the bowl and form into a loaf.
Place the loaf in a roasting pan and roast at 350 F for one hour. Remove and pour 1 cup of tomato sauce over the loaf, then return to the oven for 20-30 minutes.
Slice the loaf into serving size, heat the remaining cup of tomato sauce and serve with the meat loaf.