Friday, December 11, 2009


Meatloaf. Just like mom makes it. I haven't had her meatloaf since last April when I last saw her and I've been craving it ever since. No one else's comes close. It plus other yummies like mashed potatoes, corn, and even croissants or breadsticks make for a perfect meal. I ended up not making a bread option since I was in a bit of a rush to finish the meal.

**This was by far the most expensive meal we've made at home, due to the fresh, extra lean ground beef being used. Also, the potatoes we used for this dinner are the remnants of the 10lb. bag Daren's dad bought us last month, so they were actually of no cost to us, though still including in the overall price; as was the corn.

  • 1 1/4 lb. ground beef
  • 1 package Lipton onion-mushroom soup mix
  • 1 cup Progresso original bread crumbs
  • 1 egg
  • 1/4 cup ketchup
  • 1/3 cup hot water
  • 4-5 small potatoes
  • 3 Tbl. butter
  • 1/2 - 1/3 cup milk
  • salt
  • pepper
  • 1 can corn
  • loaf pan
  • medium mixing bowl
  • saucepan
  • hand or electric mixer
  • small skillet
Spread out the ground beef in the bowl. Add the egg, some of the breadcrumbs, the ketchup, and the onion-mushroom mix to the middle. Work with your fingers, kneading it thoroughly. Continue to add the remainder of the ingredients -- the breadcrumbs and hot water -- a little at a time. Once all the ingredients are mixed into the meat, form into a loaf to fit into the pan.

Heat the oven to 350. Place loaf pan inside for about 30 minutes. Keep an eye on the meat. It will start to turn golden brown and work itself into more of a deep brown. Cut into the meat with a knife to make sure the insides are fully cooked. Mine was still slightly pink at the 30 minute mark, so I cut the loaf into smaller pieces so it could continue to cook. By the time I took it out of the oven, it was all brown, but had a light hue of red in it, from the ketchup.

The potatoes should be peeled and diced into small pieces. Add to the sauce pan with enough water to cover them by about half an inch or so. Boil on high heat until they are tender and barely crumbling. Drain the water from the pot and add some of the milk, salt, pepper, and butter to the potatoes. Use a hand or electric mixer to mash the potatoes. If they look dry, add more milk. Continue this process until they are smooth and creamy.

Put the corn with its juices into a small pan to heat. You can start heating the corn on 2 or 3 at the beginning of boiling the potatoes or you can heat them on high right before the meal is served.

Serve the meatloaf, corn, and potatoes.

The grand total for this meal with 2 large pieces of meatloaf and a 32oz tupperware container of mashed potatoes left over is $7.69.

  • egg 16¢
  • ground beef 4.43$
  • onion mushroom mix 89¢
  • breadcrumbs 12¢
  • ketchup 6¢
  • potatoes 1.00$
  • corn 69¢
  • milk 16¢
  • butter 18¢

1 comment:

  1. I have eaten this as prepared by the chef herself, and I can say that it is absolutely delicious.

    I am also making this entire meal for dinner tonight. ;)