Search
  • Eat, Darling, Eat
    • Sep 17

Meatloaf

(by Candy O'Connor)


2 lb. ground beef

1 package onion soup packet (or reasonable facsimile thereof; my husband is gluten free so I use a few teaspoons of Better than Bouillon and dried onion flakes)

3 - 4 oz. cheese (my mother used cheddar; I use Jarlsberg lite)

1 T. dry mustard

1 - 2 heaping T. relish

Worcestershire sauce

a ton of ketchup

bread crumbs

1 or 2 eggs, beaten

Preheat oven to 350 F.

Get your hands in there and mix all ingredients thoroughly.

Place in a 9 x 5 loaf pan.

Bake for 1 hour.

Recent Posts

See All

Blueberry Muffins

(by Megan Clancy) 4 oz. butter, at room temperature 1 c. sugar 2 eggs 1 t. vanilla 2 c. flour 2 t. baking soda 1/2 t. salt 1/2 c. milk 2 1/2 c. blueberries 2 t. sugar for topping On low speed, mix but

Lentil "Meatballs"

(by Sarah Shepherd) (adapted from One Green Planet) 1 T. vegan butter 2 T. olive oil 1/2 medium onion, chopped 2 c. sliced mushrooms 2 c. cooked lentils 1 c. cooked brown rice 1/2 t. sea salt 1/4 t. g

Almost Fudge Brownies

(by Sally A. Brett) (Although these are called "brownies," they are more like a melted candy bar or thick fudge.) 1 - 1 1/2 oz. unsweetened chocolate 1/4 lb. (1 stick) butter 1 c. sugar 2 eggs, beaten