Cooking with Rod

 

By Rod Cohenour

Meatloaf is an American standard
that virtually all of us enjoy.
This particular version,
put forth by my wife Melinda,
is absolutely marvelous.
Take it, use it,
and enjoy it.

~Bon appetit!

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M's Best Meatloaf Recipe

Meatloaf Mxture:

4 lbs. ground beef, prefer lean

1 onion, diced

1 bell pepper, diced

3 stalks celery, de-string and slice in thin slices

1 cup 3-minute oats (to help absorb and hold in juices)

1 sleeve Saltine crackers, crumbled

1 small can tomato paste or 1 cup catsup

3 eggs

1/2 cup shredded cheese

1 tsp pepper

½ tsp garlic powder

Toppings:
Topping Sauce:

• 1 cup Catsup
• 2 Tbsp Worcestershire sauce
• 1 Tbsp French’s yellow mustard

and 1/2 cup shredded cheese (separate from sauce)

Directions

Put all ingredients for meatloaf mixture into large mixing bowl. Use hands to mix together.

Grease 9”x13”x2” casserole dish. Form meatloaf mixture into dish, pulling back from edges to form a “gutter” for grease to collect and be removed during cooking.

Bake at 350º - 375º for about 45 minutes to an hour (you want the loaf to be well browned, cooked through, but still moist and delicious. Cooking times will vary with the individual oven. Check it from time to time.)

After meatloaf has begun to brown, stir together topping sauce and drizzle over top of loaf, using zigzag movements. Continue to cook until meatloaf is well browned and completely cooked throughout.

Serve with tossed salad, green beans (or other green vegetable), mashed potatoes and hot bread.

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