M is for Meatloaf and More

When I first became a homemaker, I didn't know much about cooking.

In fact, I knew how to make three things  - banana chiffon cake, Texas Rice casserole, and cheeseburgers. And my husband wouldn't eat rice.

So, never one to do anything by half-measures, I plunged myself into trying new recipes nearly every day. I mean, I really worked at learning to cook.

I had some monumental flops.

After awhile, perseverance paid off and I felt like I had a handle on cooking dinner.

One thing that took awhile to perfect was my meatloaf recipe.

I kept hearing, "This isn't quite like Mom's meatloaf."

Sigh.

I kept trying.  One thing about my mother-in-law's recipe is that her meatloaf wasn't really meatloaf.  It was more like meat in a pan.  She did not use a loaf pan to make her meatloaves. She spread her meatloaf concoction in a 9x9 square pan, or if doubling the recipe, a 9x13. This made the meatloaf cook quicker and have crunchy edges.  We love crunchy edges! It also makes the meatloaf the perfect thickness for a meatloaf sandwich.

I never did use her recipe because I like mine better, but once I made it thin and crispy using the pan size she used, my hubby has been a happy camper.

Win-Win.

Jerri's Meatloaf

What you need:

1 lb. hamburger

3 slices bread ground up into breadcrumbs (I use my Ultimate Chopper)

1 pkg. onion soup mix

2 eggs

1 TBSP Country Bob's Steak Sauce

1/4 C Ketchup

1/4 C Tomato Sauce

2 TBSP brown sugar

What you do:

I mix up the first 5 ingredients in my mixing bowl until very well mixed. Then I pat the mixture into a 9x9 square pan. I smooth the top down with a fork to make sure there are no air bubbles. I then mix up the last 3 ingredients in a cup and use most of it to coat the top of the meatloaf.  Save any leftovers to add to meatloaf once cooked.

Bake in a 350° oven for 45 minutes. Drain off any grease and pop back in oven for 5 minutes.  Drain one more time. Coat the top with any leftover topping in case the topping came off while draining the grease. Let set 10 minutes before cutting. 

Note:  if you use any kind of cheesy or spicy bread to make the breadcrumbs it gives the meatloaf great flavor.  I also like to use breadcrumbs from home-made yeast rolls, too.

My persistence in meatloaf making paid off, but sometimes in life, no matter how persistent you are, a trial cannot be overcome without help.  We need more.

I'm here to tell you can do more and be more. Not in your own effort but through our Lord Jesus Christ.

Yet in all these things we are more than conquerors through Him who loved us. Romans 8:37 NKJV

Listen, when you get a chance, sit down and read the whole chapter of Romans 8. There is seriously some good stuff in there. Click here to read how everything works together for those who love God and how nothing can separate us from His love, and if God is for us, who can be against us. Read it for yourself!

M is for Meatloaf and More is another post from my series, Feasting Body and Soul from A-Z.  I believe family dinner is important and I also believe food for the soul is just as important. Join me each day as I explore feeding both.

During April, I’m participating in the A-Z Challenge.  Over  eight hundred writers (as of last count) will be posting in various categories. Visit here to see a list of all the fantastic bloggers – a veritable smorgasbord of entries to feast upon!