Savoring the Best of Winter and Spring

Spring officially arrives March 20, and we've already begun to see and feel the effects with daffodils and forsythia blooming in the yards and increased pollen dusting our vehicles and homes. It's one of the most beautiful times of the year and one of the most difficult to predict when it comes to weather. One week, we'll have snow and temps in the 20s, and the next, our highs will be in the 80s along with tornado warnings. Allergies usually get going once again, and it's difficult to plan a meal outdoors, despite the pretty weather. This is a good time of year to cook something that's easily rewarmed and served quickly from the microwave, or made into sandwiches from leftovers. That way, you can have the meal with the family gathered at the kitchen table or served from a picnic table in the park. (You might even pack it into a lunchbox and take it to work!)

Meatloaf fits the bill completely. This recipe combines the best of winter with the best of spring. It can be a comforting main dish for a family meal, or its leftovers can be sliced and made into sandwiches for folks on the go or for a family outing.

However you decide to serve it, I hope it creates an occasion for family and friends to enJOY a meal together!

Blessings and Happy Spring!
Patricia

(p.s.You can check out the complete recipe at the end of this post. Be sure to copy and paste it to your browser so you can print it or save it to your recipe file on your computer.)

Pat's Meatloaf

Let's get started by gathering our ingredients:

Now, don't panic! I know this looks like a lot of stuff, but really, it isn't so much! Grab the onion and start peeling.

Chop the onion fine (as fine as you prefer... and I like mine almost minced like in the pix below:)

Pull bread into crumbs (about 1 cup). Add to minced onions.

Use a fork to lightly combine meat with bread/onion mixture.

Beat egg until foamy,

then combine with salt, pepper, Worcestershire sauce, 1 T. dry mustard, and one-half can tomato sauce.

 After combining sauce with seasonings, add to meat mixture.

Mix lightly to combine.

Pack meat mixture lightly in a large loaf pan or casserole dish.

Mix remaining tomato sauce, water, vinegar, dry mustard, and brown sugar together.

Pour over top of meat.

Bake uncovered for 1 1/2 hours. (NOTE: I like to put my dish on a baking sheet to catch the spatters!) 

Remove from oven and allow to sit for 15 or 20 minutes before transferring to a platter to slice and serve.

PAT'S MEATLOAF

INGREDIENTS:

1 medium onion, chopped fine

3 lbs. lean ground beef

3 slices loaf bread, pulled into small pieces

1 Tablespoon dry mustard

2 eggs

1 1/2 tsp. salt

1/4 tsp. black pepper

2 Tablespoons Worcestershire sauce1 - 15 oz. can tomato sauce

1/2 C. water

2 Tablespoons white vinegar

1 Tablespoon dry mustard

2 Tablespoons brown sugar

DIRECTIONS:

Preheat oven to 350 F.

Chop onion fine. Pull bread into crumbs (about 1 cup). Add to ground meat.

Beat egg until foamy, then combine with salt, pepper, Worcestershire sauce, 1 T. dry mustard, and one-half can tomato sauce. Add to meat mixture. Mix lightly to combine. Pack meat mixture lightly in a large loaf pan or casserole dish. Mix remaining tomato sauce, water, vinegar, dry mustard, and brown sugar together and pour over top of meat. Place baking dish on a cookie sheet to reduce spatters in oven. Bake uncovered for 1 1/2 hours. Remove and allow to rest for 15 or 20 minutes before transferring to a platter to slice and serve.