A thank you dinner…

After a few days of stifling heat with unbearable humidity, today has been cooler. Presently, it is up 81 degrees – warmer now than it has been all day – but it comes with a strong breeze to temper the heat. I’ll take that.

My downstairs friend and neighbor was kind enough to feed me for a couple of nights when my neck/arm pain was so unbearable. Tonight, I am having her for “supper” by way of a thank you. It’s still a little too warm to crank up the oven but I’ll turn down the A/C and do it anyway. We’re having homemade meatloat, fresh green beans, rice and fresh fruit salad. Dessert will be Weight Watchers ice cream sandwiches.

I hope this post finds you well and staying cool – or warm if it’s cold where you are! Below is the meatloaf recipe. If you try it, let me know what you think!

A Really Good Meatloaf

1 & 1/4 pounds very lean ground beef

1/2 finely chopped Vidalia sweet onion

3/4 sleeve crushed Ritz crackers

1 egg, beaten

1/4 cup milk

1 teaspoon Kosher salt

1/4 teaspoon garlic salt

1/2 teaspoon black pepper

1 tablespoon Worchestershire sauce

1 tablespoon Toasted Onion Herb by Victoria Taylor’s Seasonings

Mix well and form into a loaf. Place in glass dish.

Meatloaf topping: 1/3 cup Ketshup, 3 tablespoons brown sugar and 1 teaspoon Dijon mustard. Combine and spread over top of meatloaf.

Bake at 350 degrees about 55 minutes or until done.

One of the first things that I discovered living alone is that I do not like to cook for one. It’s no fun. My daughter has “turned the tables” on me and admonishes me with “Mom, you’re not eating right” and “Mom, you have to take good care of yourself”! It’s a bit of Déjà vu…for years ago, during her college days, I recall telling her the same thing!

Granted, anytime I would like to drive 14 minutes, I am invited to her home where she cooks all-organic, wonderful meals for her family…and I do that from time to time. I have even driven over and cooked dinner for them a few times! (She posts the recipes or the links to some of her delicious dishes on her blog here.)

It’s time to remember my love of cooking. I certainly have the cookbooks for it!

So, tonight, I am preparing three small meatloafs (one for now…two in the freezer for later). I am making them reminiscent of Mama’s wonderful meatloaf with just one change. I’m using chili sauce instead of tomato sauce.I will make homemade mashed potatoes and Birds Eye steamer veggies (easy enough). If I am really inspired, I will cook some crispy cornbread muffins. Mama would have made a “pone” of cornbread in the cast iron skillet but that would be too much for one. The muffins will keep better in a zip lock bag.

It’s not the most elaborate meal I’ve ever prepared but it’s a start…and my daughter will be happy. Not to mention the fact that I will have some good “leftovers”! 😉

Meat Loaf

1 pound ground round

1/2 onion, chopped fine or chunky – your preference

1/2 green bell pepper, chopped fine or chunky – your preference

1 tablespoon Worcestershire sauce

1 egg, beaten with 2 tablespoons milk

1/2 teaspoon Kosher salt

3/4 teaspoon Lawry’s Seasoned pepper

12 oz. DelMonte Chili Sauce

Panko bread crumbs (about 1/2 cup or more – enough to make good consistency)

Sometimes, I make a sauce of brown sugar, ketchup and a little mustard to spread over the top of the meat loaf…

Combine all ingredients well with clean hands. Makes one large meatloaf or three small ones. Bake at 350 degrees until done. The larger meat loaf takes about an hour. Adjust time for the smaller ones – depends on size.