1 ½ pounds ground beef
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
⅓ cup ketchup
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9×5-inch loaf pan, or form into a loaf and place in a lightly greased 9×13-inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour.
It turns out absolutely delicious….Make some mashed garlic potatoes and have a wonderful meal.
Mashed Garlic Potatoes
1 head garlic
1 tablespoon extra virgin olive oil
2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
1/3 cup cream
3 tablespoons butter
Roast the garlic:
Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact.
Using a paring knife, slice off the tops (1/4-inch to 1/2-inch) of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil.
Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. (See our Roasted Garlic recipe). Remove from the oven and let cool.
Boil the potatoes:
While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water.
Bring the pot to a boil, reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes.
Warm the cream and melt the butter:
Either in a small pan on the stove top or in a bowl in the microwave combine the cream and butter. Cook over low heat until the butter is melted and the cream is warmed through.
Mash potatoes with garlic, cream, butter:
Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot.
Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork.
Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or they potatoes will become gummy.
Taste for salt and add some if needed.. There you have it…make a green vegetable or salad on the side and this is a wonderful dinner.
SCPO Nance Monti