Rempel Family Meatloaf
I wasn’t a fan of meatloaf until I stumbled upon this recipe on www.allrecipes.com. JT, already a meatloaf man, really loved it and I was surprised to find that I also enjoyed it. Now I eat meatloaf too, but only when it’s made using this recipe!
1 ½ pounds lean ground beef (I prefer to use meatloaf mix: beef, pork, and veal combo)
½ cup crushed buttery round crackers (I use Townhouse crackers)
¾ cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
¼ cup ketchup
2 tablespoons steak sauce
Preheat oven to 350 degrees. Stir the ground beef, crushed crackers, cheddar cheese, and onion soup mix in a large bowl until well combined.
Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined. If the mixture seems too dry, add a little water. Press into a 9×5 inch loaf pan.
Bake in preheated oven until the meatloaf reaches 160 degrees and is no longer pink in the center, 45 to 60 minutes.
Homestyle Mashed Potatoes
I never serve meatloaf without mashed potatoes. I think I found this recipe on a can of chicken broth. It’s my favorite mashed potato recipe.
3 ½ cups chicken broth
5 large potatoes, cut into 1-inch pieces
½ cup light cream (I use half and half)
½ cup sour cream
2 tablespoons butter
Generous dash ground black pepper
Heat broth and potatoes in a saucepan over high heat until boiling. Reduce heat to medium. Then cover and cook for 10 minutes or until potatoes are tender. Drain but reserve the broth.
Mash potatoes with ¼ cup broth, cream, sour cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
© 2008, Andrea Thorpe. All rights reserved.