Mom's Meatloaf

Tonight Jared and I made a classic, comforting meal of meatloaf and mashed potatoes.  I made the meatloaf (my mom's recipe that I will share below) and Jared made the potatoes.

Of course there are many different ways to prepare meatloaf, but I have no desire to try anything new and different when it comes to one of my all-time favorite comfort foods.  Predictably, I prefer the recipe that my mom made while I was growing up.  Basic ingredients and very little prep time make this recipe accessible, affordable, and a perfect candidate for a weeknight meal.

Mom's Meatloaf
About 2 pounds of ground chuck

1 medium yellow onion, chopped
3/4 cup rice krispies or bread crumbs (I use the Italian seasoned breadcrumbs)
One egg

1 teaspoon salt

1/2 teaspoon pepper

Small can tomato sauce

Preheat oven to 350 degrees.  

In a large bowl, mix the ground chuck, onion, rice krispies or bread crumbs, salt, pepper, and egg until all ingredients are combined. Form into a ball and press into a loaf pan that you have sprayed with Pam. Pack it fairly tight. Pour enough tomato sauce to cover the top and cook uncovered for 1 to 1.5 hours.  Instant read thermometer should read 135 degrees when placed into the center of the meatloaf. 

We also made one of our new favorite side dishes...

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

It's from the November issue of Bon Appetit.

Jared has a handy contraption that he uses to make mashed potatoes.  It's called a "ricer".  Sure it seems like kitchen clutter but, trust me, it transforms potatoes into pillowy clouds.

So, tomorrow for dinner, you better believe it... MEATLOAF SANDWICHES!  Ahhhhhhhh yummmmmmm.

Love you Mom!