MEATLOAF

Food is a thing for my family. We used to use food to cure every ailment and increase the happiness on the good days. Now, it has shifted a bit. We use family dinners to keep us all in touch, to be connected, to celebrate birthdays and promotions, and to be there when things are not great. To be together, for each other, whenever someone in our created family needs a little extra. It isn’t a party, there is no requirement to attend, just an opportunity for us to be together whenever we can. If you have the time and can make the trip, you are welcome. We often have 20 people at a time. Thanksgiving, have I mentioned that is my favorite holiday (? – it is, it is!), we often have close to 30. I love it, I love being with everyone. Food brings us together. So, this blog will occasionally include a recipe or two. I do not want to do “how to” videos, I am not a chef, but we do make a few things that people really like. I will share those as we go along.

When my girls were in college, each went away, so Thanksgiving was often the first time I saw them each school year. My texts about the dinner would begin at least six weeks before the holiday. Who are you bringing, anyone? What should I be sure to have on the table, for you? My eldest would often say “MEATLOAF”.  Half joking, I think, but for pity’s sake, I was not going to make meatloaf for the Thanksgiving table. I did make it for her during that weekend. Usually, the night before so she could have it when she arrived. It would be accompanied by brown gravy (yes from a McCormick packet – I now make the mix at home, because I am hooked on a FB creator who makes things like that without all the preservatives), mashed potatoes, and a vegetable. She always skipped the gravy and loaded the thing with ketchup - GROSS. But I am told I cannot yuck anyone else’s yum, so I digress. I do in my head though! Here is my recipe:

1            lb          chuck hamburger

                             you can use any type you like, but I think chuck has the best flavor

1            lb          ground pork

2            lg           eggs

½           C           EACH Parmigiano Reggiano, and

                             Pecorino Romano

¾           C           seasoned breadcrumbs

½           t             EACH garlic powder, and

                              onion powder

                              you can add extra or less, or none, depending on your taste

1.5        t             kosher salt (again, to taste)

1            t             ground black pepper

½ - ¾   C            ketchup

                              the mixture should not feel dry, so start with ½ C and add more if needed

Bake at 350◦ for an hour or until the internal temperature is at least 165◦ on an insta-read thermometer (I personally like it more like 157-180◦ - but you do you).

My family and I very rarely go out to dinner these days. COVID-19 taught us all that we do not need to have someone else cook for us. My husband and I really like to cook, so when we want to be with friends and family, we do it at home. Prime Rib dinners, French Onion Soup, Chicken Marsala, Bolognese, Carbonara (albeit VERY AMERICANIZED- have I mentioned I am not a chef?), Sunday Sauce with all the fixings, are some of the dinners we serve, all the food, the wine, the desserts cost so much less at home, and the food is usually just as good. We are also able to talk as loud as we want, about whatever we want, without offending anyone or annoying anyone, we do not have to get dressed up, it is generally “come as you are” unless it is a special occasion, and we are happiest doing it that way, and it keeps some money for vacations in our pockets.  Have a great week. Hope you return soon!

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