Every southerner has certain foods that are quintessential nostalgia. Growing up most southern mothers had a select few recipes that were rotated around their weekly dinners. My mom’s favorites were meatloaf, salmon patties, vegetable soup, roast in the crock pot–my favorite was her meatloaf.
Without hesitation she passed down the recipe. Recanting, a dash here and a pour there…without many measurements. I wrote down her recipe, which was scant on direction, and treasured it. She gave it to my at least five years ago, and it has taken just that long to get the recipe close to how she makes it. I still have yet to perfect that special something that comes only when a family member makes your food.
So yes this is my mother’s recipe but with a few liberties (or at least some tips I found useful along the way).
Meatloaf is a budget friendly meal. One pound of ground beef is relatively cheap at the grocery store and can be stretched by adding a few ingredients to make a hearty family supper. My mom always served hers with mashed potatoes and those little sweet green peas. I like to eat it leftover between two slices of toasted bread and a slathering of mayonnaise.
- 1 Pound of Organic Ground Beef
- 1 Package of Lipton Onion Soup Mix
- 1 Large Egg
- 6 Ritz Crackers, crushed into crumbs
- 1 Slice of Stale Bread, cut into small cubes
- 1/2 Onion, diced
- Pinch of Salt and Pepper
- 1 Small Can of Tomato Paste
- 1 Tablespoon of Worcestershire
- 1/2 Tablespoon of Brown Sugar
- Preheat the oven to 350 degree Fahrenheit.
- In a mixing bowl combine the ground beef, egg, crackers, bread, Lipton onion soup mix, onion, 1/2 of the tomato paste, and salt and pepper.
- Mix together well, until everything looks combined.
- Place mixture into a small loaf pan and smooth the top. Lightly pack it down to make sure everything sticks together.
- Take the remaining tomato paste and mix in the brown sugar and worcestershire.
- Pour the tomato paste over the top of the meatloaf and spread evenly.
- Bake for one hour.
- Serve while still hot.