Mother Alice’s Meatloaf

Submitted by: CATHY SALTER

Their Food Story:

In October when temperatures dip into the 30s at night and hover in the upper 50s during the day, the world at Boomerang Creek is fully decked out in autumn colors.  Lately, I’ve had a craving for a meal from my mother Alice’s kitchen that is pure comfort food, as good today as it was when I was growing up—meatloaf and mashed potatoes.

Since Kit's favorite meal on the planet is meatloaf, I’ve had fun over the 40 plus years that we’ve been together enhancing the original.  It is very moist due to the addition of cottage cheese and gets its subtle bite from the addition of horseradish.  Not only is it great served with garlic mashed potatoes, green peas, and applesauce, it is terrific in a sandwich the next day!  The recipe serves a family of four.  Double the recipe if you are serving meatloaf sandwiches tomorrow! 

Mother Alice’s Meatloaf

Ingredients:

• 1 ¼ pounds lean ground beef or sirloin

• 1 egg  

• Half of a small onion (chopped)

• Half of a green or sweet red bell pepper (I prefer red bell peppers)

• 1 or 2 slices of whole wheat or multigrain bread (or equivalent breadcrumbs)

• 1/4-1/2 cup ketchup (suit your own taste) or barbeque sauce

• 2 tablespoons cottage cheese

• 1 tablespoon horseradish (more if you like more bite)

• 1 teaspoon dry mustard

• 1/2 teaspoon salt (or to taste) 

• 1/8 teaspoon ground black pepper
  
  

Instructions:

Preheat oven:  350 degrees

Chop the onion, pepper and bread together in a food processor. 

Add to meat and egg in a large mixing bowl.  Mix lightly and add remaining ingredients (get both hands in there).   Shape into a loaf pan or a round baking pan rubbed lightly with Crisco. 

Brush top of loaf with additional ketchup. Optional: add strips of bacon for a nice country flavor. 

Bake: 55-60 minutes at 350 degrees.

Serve with homemade mashed potatoes (with the skins left on) and green peas.  The meal is a marriage of comforting flavors that, when combined, takes your breath away.