November 07, 2004

The World's Best Meatloaf

MENU: Meatloaf, baked potatoes and sour cream, pistachio fluff salad

In a gallon-sized plastic zipper bag, combine 3/4 pound ground beef, 1 beaten egg, 4 slices bread (broken into crumbs), 1/2 onion (diced), 3 ounces shredded cheddar cheese, 1T Worcestershire sauce, dash of salt, dash of pepper, 1 can tomato soup. Close the bag and knead until all ingredients are mixed well. Scoop into greased muffin tins. Bake for 45 minutes at 350 degrees.

Pistachio Fluff Salad
(Another tasty version)
Mix, in order: 1 small tub Cool Whip, 1 small package dry pistachio pudding mix, 1 C cottage cheese, 1/2 can crushed pineapple. Chill well.

This is a wonderful meatloaf recipe. It was one of the first recipes I learned from my mother. It is not a dry "meatbrick" like some. My husband actually brags about my meatloaf. It is also great the next day sliced on a cold sandwich with Miracle Whip dressing. You substitute ingredients liberally and it still tastes pretty good. I have used leftover oatmeal, peanut butter sandwiches, rice, cornbread, toast, apple muffins, green peppers, green onions, mozzarella cheese, etc. The trick is to not let your family see what you are adding!

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