By Kelly Bogard
Have you noticed a change in the air? A crisp breeze on a much cooler afternoon? Me too and I LOVE it! There are changes happening everywhere, but one thing is still the same. It is the first Friday of the month, which means it’s time for a new Back to Basics recipe. This week we are going to tackle one of my childhood favorites–meatloaf. This is truly comfort food for a cool Fall evening.
The funny thing about me and meatloaf is, I will not eat it anywhere but at my parent’s house or in my home. It just doesn’t taste the same anywhere else. In fact, the first time I made it for Daniel, he was completely surprised because he thought I did not like eating it at all. Now, with a bit of his mom’s recipe and a touch of my mom’s recipe, I think I have come up with recipe for everyone.
For Back to Basics: Meatloaf, you will need…
2 lbs ground beef
1 sleeve saltine crackers, crushed
1 yellow onion, diced
1 green bell pepper, diced
1 1/4 cups Ketchup
2 Tbsp Worcestershire
1 tsp garlic powder
1 tsp pepper
1 tsp salt
I mentioned earlier that all kinds of things are changing, one of which is our staff. You might have seen our announcement a couple of weeks ago for Julie. She is awesome. She loves agriculture and food. One little problem. She doesn’t know how to cook. So, as food editor I have offered to help her learn. I am by no means the best cook, but I did have some pretty good teachers. So I think I can do it.
This is one of those dishes that I love to have on a rainy evening just before sitting down to watch a movie with the family. Especially when I get to serve it over Parmesan Garlic Mashed Potatoes. From all of us at Texas Table Top, enjoy!
Recipe: Back to Basics: Meatloaf
Summary: Classic comfort food for Fall
- 2 lbs ground beef
- 1 sleeve saltine crackers, crushed
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 egg
- 1 1/4 cups Ketchup
- 2 Tbsp worchestershire
- 1 tsp garlic powder
- 1 tsp pepper
- 1 tsp salt
- Preheat the oven to 375 degrees F.
- Mix beef, crushed crackers, onion and bell pepper in a large bowl and set aside.
- Whisk together the egg, 1 cup of ketchup, worchestershire, garlic powder, pepper and salt.
- Reserve 1/4 cup of ketchup for topping.
- Combine the meat and liquid ingredients, kneading by hand.
- Place the prepared meat in a loaf pan and bake for 1 hour or until internal temp is 160 degrees.
- Serve warm with mashed potatoes
Cooking time (duration): 1 hour
Number of servings (yield): 4-6