Tuesday, July 18

Meat Wads: My Meatloaf

I didn't make meatloaf my whole adult life until a few years ago when I found this recipe. (come to think of it, I don't think I ever made meatloaf as a kid, either, so I may have actually never made a meatloaf before this) My aversion to meatloaf fell in the category of "Recipes of my Mother's that I didn't like", I never liked my mom's meatloaf. Sorry, Mom!* So I never made meatloaf. (Oh, plus I was vegetarian for many years, and fake-meat doesn't loaf well) When I found this recipe on the back of the Stove Top Stuffing box, and cooking for heavy meat eaters now, I decided to try it. Now I make my modified version at least once a month, either in wad (loaf) form, or as hamburgers or meatballs.

All-American Meat Loaves
Prep: 10 min. Bake: 30 min.
1 pouch (8 oz) Stove Top Stuffing Mix for Chicken
2 lb. ground beef
1 1/2 cups water
2 eggs, lightly beaten
1 cup Kraft Shredded Cheddar Cheese
1/4 cup ketchup

1. Mix all ingredients except ketchup just until blended.
2. Shape into 4 oval loaves on foil-lined baking sheet. Top with ketchup.
3. Bake at 400 F for 30 minutes or until centers are no longer pink.
Makes 8 servings.

My Modifications:
1. I use aprox 2 lbs of ground beef PLUS aprox 1 lb of pork for each set of 4 loaves. (and I usually at least double this recipe, it is awesome for left-overs, and would freeze well, too, if the guys wouldn't eat them all before I could freeze them!)
2. I don't put in any water, but do put in mustard &/or Worcestershire sauce up to aprox 1/2 cup. Also, I'll usually add garlic powder, maybe some mixed spice for steak, and often add mustard seed &/or caraway seeds (like is found in some pork sausage).
3. I always use sharp cheddar
4. I NEVER put ketchup on it. If you want to put ketchup on it on your plate, do it when I'm not looking!
My kids think it's funny that I like to call them meatwads. But that's basically what they are. And wouldn't you love to get that whiney little guy in your oven? ;p

*Since this recipe gets linked to on a regular basis, let me add this caveot: My mother is a wonderful cook! She was my 4-H leader, too, and always served all four food groups (that's all we had back then!) for supper. She liked to try new recipes she found in magazines, which led me to have no fear of trying a new recipe. She also had many great recipes that were family favorites, some were passed down from the previous generation, including her father's mother's potato soup. In addition to the potato soup, which I've always loved, I have many favorites among her recipes, and I learned to love spinach and brussel sprouts too.

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