SUNDAY MEMORIES
Judy Wills
Credit Pixabay
Anyone out there who likes meatloaf? Anyone have a recipe for meatloaf that they think is the world’s best? Well, I don’t have one. I have made meatloaf in my lifetime of cooking, but it’s not my favorite thing to make. Kinda messy, if you know what I mean. It just doesn’t work unless you get you (clean) hands right down into the hamburger meat and mix it up.
I have eaten a lot of meatloaf in my time, and some better than others. Fred’s Mother had a recipe that I’ve copied and used to make up upon occasion, but that’s been many, many years ago. It calls for ground round steak, eggs (separated), minced onion, horseradish, dry mustard, catsup, celery, minced parsley, carrots, garlic, salt, pepper, and minced green pepper. The neat thing about it, is that the eggs are separated, saving the egg whites. They are later whipped into stiff peaks and folded into the mixture. But there are several items in this recipe that prohibit me from making it. Fred doesn’t eat horseradish or catsup. Karen doesn’t – or didn’t – eat green peppers. Funny story about that; the first time Fred’s Mother made it for us, she was describing the ingredients to us and when she was about to mention the above prohibited items, I was trying desperately to frown and silently shake my head “no!!!” I knew neither of them would eat it if they knew all that was in it! Fred tells me that his Mother would actually buy a round steak and grind the meat herself – actually, Fred remembers doing the grinding, rather than his mother. Now that’s a memory!
Credit Google search
However, Fred and I have discovered that Cracker Barrel makes an excellent meatloaf. Since we like to eat out at lunch mostly, we find the cut the meatloaf in about half the size that they have for the supper time. That suits us just fine. Their recipe is quite tasty, and I’m convinced that they use tomato sauce to top the loaf with, rather than catsup – at least it tastes like that to me, and Fred is able to eat it, as well.
For many years I’ve heard about “meatloaf sandwiches” but have never tried one. Since most meatloaf dishes are made in a “loaf pan,” one recipe will fill an entire pan and make quite a bit of meat.
Credit Pixabay
And so, I can understand cutting some off the loaf and make it into sandwich the next day. However, I’m thinking that it needs to be at least warmed, if not a hot sandwich. Somehow, cold meatloaf just doesn’t appeal to me! How to make it? Just two pieces of bread with the meatloaf in between? Possibly with sliced onions, tomato slices, cheese? Now that sounds like a sandwich to me! And possibly on a sub roll, or toasted Sourdough bread. Hmmm, that’s beginning to sound good and making me hungry!
Credit Google search and Meatloaf and Melodrama
~~~~~~~~~~To Be Continued~~~~~~~~~~
Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .
Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.
After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.
Old Things R New 