Thursday, March 24, 2011

Mom's Meatloaf Recipe

Yeah, it's been a while since my last (non-)post. It's not as if anyone's reading this blog anyway. Oh well.

Here's my mom's meatloaf recipe, which she began making sometime in the late 1980s, then stopped, then made it again in the mid 1990s. When I was single it was sort of a staple since it's very easy to do and keeps/reheats well. My Dear loves it, and I guess it contributed to how history eventually turned out. Resulting in Lucas. Hehehe.

This recipe is supposed to be a family secret of sorts, but I'm posting it anyway. Given this blog's active readership, I figure it'll remain a secret for some time to come.


1/2 kilo ground pork or beef (or both)
1 can Campbell's Cream of Mushroom soup (Campbell's just tastes better)
2 eggs
about 1 cup bread crumbs (optional)
1 garlic, minced
freshly ground black pepper (to taste)
soy sauce (to taste)
whatever you feel like chucking in (more on this later)

1. Thoroughly mix everything together. By hand. In a big bowl.

2. Aside from the basic ingredients, feel free to chuck in any other spice or minced ingredient you want. For flavourings I've used curry mixes, Old Bay, Cajun spices, and Italian seasoning. Minced ingredients I've used include olives (green and black), onions, chorizos, salami, hotdog, spam, Mexican chiles, and even sweet ham. Just remember to do (1) so everything is a homogeneous slurry.

3. Cook. As a bachelor I actually microwaved this for 35 minutes in a glass dish covered with wax paper-- it came out with gloriously burnt edges. But if you're more comfortable with steaming or baking, go ahead.

Serve with your choice of carb.


emma said...

This looks great, I will definatley try this. Always wondered what meatloaf was like from watching "Roseanne". Thanks so much for taking the time!

Anonymous said...

Am not sure about this site, but it appeared after the one I contribute, and was interested in the topic today. I like to cook sometimes, but mostly I like to try things out! Meatloaf is as variable as the culture that inspires the cook. My husband is Japanese so his 'meatloaf' is as lean as it can possibly be, relying heavily on seasoning for zestiness. He even adds chopped carrots to it! My little French Memere emigrated here from a farm in Three Rivers, Quebec and she was the youngest of a dozen, whose days started before dawn and ended at evening vespers. Nevertheless, her delicious cooking was full-flavored with just pepper and salt.

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My Life said...

i like food and i get orgasm in food :)

E. Cross Saltire said...

emma: thanks! hope you like it!

anonymous: not sure about this site either. ;) sorry i haven't updated it in ages. thanks for sharing!

kevin21: really? you went through the captchas to post spam? sure you're not going to sell us some viagra?

my life: pretty sure there's a medical term for that. just kidding. thanks for dropping by. :)