My mother-in-law loves my meatloaf. She lives in a small town about 20 miles away from us, but worked and attends church in the town near us. For many, many years she stopped by our home on Wednesday evenings, after work and before church, and ate dinner with us. It wasn't a formal invitation. We just knew she would always be there. It was a good way to keep in contact and it saved her extra driving. Oh, the meals we've eaten and the changes we've seen! From a baby in a highchair to empty chairs when the guys headed off to college equals an astounding number of dishes. She's eaten my best and my worst. She's never complained, but may have left a little hungry a time or two. Mostly I think she's liked whatever I fixed and out of all the meals, this I know: she loves my meatloaf.
What makes this meatloaf unique is the topping of piquant sauce with its mystery ingredient of nutmeg. Sweet and tangy, it really is delicious. The meatloaf is simple with oatmeal used to bind ingredients making it healthy and easy.
My mother-in-law retired more than a few years ago, but she still continued to come on Wednesday evening for dinner before church. Then one year her church cancelled Wednesday evening services for the summer. She found another church to visit and kept coming on Wednesday evenings. After a year or two of this, it hit me. "Come Sunday after church for lunch," I told her. And she did. Still does. The years are relentless and she's had a few health issues in recent years, but still, on most Sundays, here she is. And if we're having meatloaf, that's the only day I make it.
You, of course, can make meatloaf whenever you choose. Here's how I make mine.
1 1/2 pounds lean ground beef
1 cup crushed tomatoes
3/4 cup oatmeal
1/4 cup finely chopped onion
2 eggs, beaten
1 1/2 teaspoon salt
1/2 teaspoon pepper
I usually begin mixing with a fork, breaking up the meat and the eggs. Mix until thoroughly combined. Sometimes the hands just have to get involved. Place in a loaf pan and smooth to a level top. Top with Piquant Sauce
3/4 cup crushed tomatoes
1/2 cup brown sugar
1 tablespoon dry mustard
3/4 teaspoon nutmeg
Mix together and pour on prepared meatloaf
|Going into the oven|
Bake in 350 degree oven for 60 minutes. I always bake potatoes (regular and/or sweet) along with the meatloaf. When I am preparing this to be eaten after church, sometimes I will bake at 250 degrees for about two hours. That way its ready when we arrive at home and we don't have to wait for lunch.
Leftovers make great sandwiches! I place reheated meatloaf on white bread with mayonnaise and you have a delicious treat!
For a printable recipe, click here.
Source: Recipe adapted from Christian Home Cookbook
, contributed by Mrs. Walter E. Koehn and Mrs. Harold Wedel
|Out of the oven and on the table.|