Friday, September 24, 2010

Foodie Friday: Mom's Meatloaf

This is literally my mom's meatloaf recipe, so I thought I'd transcribe the recipe card she gave me several years ago. (Maybe it will provide some insight into my propensity for not measuring things.)

Preheat to 350°

1lb ground meat
½c oats—cover with milk (¼c?)
1 egg
onions
salt
pepper
oregano, cumin (choose one)
catsup—a little

Mix with your hands and put in muffin pan. Bake about 15-20 min. maybe 30—until done.

I would like to add a few notes: Fill the muffin cups to overflowing, because the meat will shrink when cooked. We used a delicious Walla Walla sweet onion, a pretty large one. Chop your onions fairly coarsely—they provide awesome texture and crunch to the meatloaf. Making it in the muffin pan provides convenient single-serving portions, and makes it super-easy to freeze. Then, you can remove just one or two at a time when you don't have time to make something hot for dinner. I always eat this dipped in ketchup.

This meatloaf goes really well with twice-baked mashed potatoes and a simple green salad.

There's nothing like comfort food on a rainy, Fall day! Thanks, Mom.

Linked up at Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Food at Momtrends, Food on Friday at Ann Kroeker, Recipe Swap at Prairie Story, and Friday Favorites at Simply Sweet Home.

3 comments:

  1. Just stopping by from Prairie Story. I love the your idea of putting the meatloaf into muffin tins. It looks really good.
    Thank You...

    ReplyDelete
  2. Thank you for sharing! I really like that you use muffin tins for these. I have some large muffin tins that I rarely use, that this would be perfect for! ~Alison

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  3. How yummy! I really need to make these some time!

    Thanks for linking up for Friday Favorites last week!

    ReplyDelete

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