Made with Love

There's a saying that fits many occasions. "It bears repeating" is often used when something is deemed so important it bears repeating.

In this case, it is a meatloaf recipe from my weekly column in The Daily Sentinel during my grocery career days.

Just recently, a friend dropped off a copy of that article from 16 years ago to remind me. It was his favorite meatloaf.

The basic recipe, found on a box of stuffing on sale that week, was tested on my husband, Fred, before it was placed in that column. Fred gave it an immediate thumbs up.

More recently, Fred told me the recipe "bears repeating" for his Valentine's Day dinner.

Ironically, I noticed in the Wednesday grocery ads in the Sentinel that along with the usual surf-and-turf Valentine's dinner suggestions, lean ground beef is on sale at various area grocery stores.

So meatloaf for Valentine's Day, and a recipe with special touches to make it ours, might not be so out of the box after all.

Do you have a recipe that bears repeating? Email Dixie Burmeister at dixieb2882@gmail.com.  Our Meatloaf Magic

Recipe

2 pounds 93 percent lean ground beef (may use ground turkey, chicken, pork or a combination)

2 eggs, beaten (we use egg substitute or two egg whites for each whole egg)

11/2 cups marinara/spaghetti sauce (reserve a quarter cup to glaze the top of meatloaf before you put it in the oven)

1 package Kraft Stove Top Savory Herbs Stuffing Mix or stuffing mix of your choice

2 cloves garlic, minced

1/2 cup onion, finely minced

1/3 cup mushrooms, finely minced (optional)

Additional Italian seasonings, if you like

Remember, it's like we say when making hamburgers: Don't toughen the ground beef by overmixing or shaping it.

So carefully add the other ingredients to the meat. I crush the stuffing mix a bit in my food processor for easier mixing.

I add a little pepper, but no salt because of the seasonings in the mix. The garlic, onion and mushrooms add good flavor without extra sodium.

After mixing, form a loaf and place it in the middle of a 13 x 9 pan, or divide it and place in loaf pans, one to be baked and eaten and the other to freeze for later.

Glaze the loaf with remaining 1/4 cup marinara sauce. I bake the meatloaf at 350 degrees to an internal temperature of 160 degrees.

Notes: In keeping with the Valentine's Day theme, I made a heart-shaped loaf and topped the edges with mashed potatoes.

But the best thing about meatloaf comes the day after you make it. There's nothing better than meatloaf sandwiches with bakery bread, sliced onion, dill pickles, mustard and a lettuce leaf or two.

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