“What you are will show in what you do.” – Thomas Edison
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It has been a busy week… went to an amazing concert by Diana Krall and her jazz quartet… John loved reading with his niece’s daughter… and we enjoyed the return of the fall Docomomo modernism tour in person again this year after a two-year Covid hiatus. It hit 81 degrees this week before a big drop back to reality… some snow may even fall the end of this week.
RECIPE OF THE WEEK
Fall feels like comfort food time and meatloaf is a favorite comfort food. When John was eating some leftovers from this recipe from NatashasKitchen.com he commented, “this is really good meat loaf!”
REALLY GOOD MEAT LOAF
MEATLOAF
- 2 pounds ground beef, 85-90% lean
- 1 medium onion, finely chopped
- 2 large eggs
- 3 garlic cloves, minced
- 3 tablespoons ketchup
- 3 tablespoons fresh parsley, finely chopped
- 3/4 cup Panko breadcrumbs
- 1/3 cup milk
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground paprika
SAUCE
- 3/4 cup ketchup
- 1 1/2 teaspoon white vinegar
- 2 1/2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Line a 9 x 5 inch loaf pan with parchment paper and preheat over to 375 degrees F.
In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
Add meat to the loaf pan, gently press meat down and shape evenly. Bake at 375 degrees F for 40 minutes.
In a small bowl, mix all the sauce ingredients. Spread sauce over meatloaf, then return to oven and bake an additional 15-20 minutes or until the internal temperature is 160 degrees F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.