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Jul 19, 2007 12:58 PM

Mom's meatloaf...add your own.

Makes a non-dense, mildly spicy and very juicy meatloaf with a ring of cooked carrots and potatoes.

2 lbs ground beef
cup of diced green pepper.
2 whole eggs
salt, pepper to taste.
cornflakes as needed.
Heinz Chili Sauce
big bowl
oven at 325.
small carrots
small potatoes.

put beef in bowl, add pepper, whole eggs, salt, pepper. Hand work until mixed [use latex gloves.]
Add a cup of cornflakes: handmix and if you feel you need more, add more.
Work in half a cup of chili sauce.

Mold into a loaf.
Top with Chili Sauce.
Ring with raw carrots and potatoes [peeled or not, your choice: I recommend Irish]
Bake at 325 until carrots and potatoes are well done.

You may serve this in slices if you've been stingy with the cornflakes. If you added a lot, you may need a spoon, but the end result is a real comfort food in either case, and cold, it does well in sandwiches for the next week.

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  1. I have absolutely no idea how my mom made her meatloaf. When I make it I do it different just about every time. Sometimes I include green peppers, sometimes not. I've even been known to chop up carrots and put them in. Sometimes I put tomato sauce on it, sometimes not. Sometimes I mix in worcestershire sauce, and sometimes it's barbecue sauce or even a spoonfull of pureed chipotle in adobo. Sometimes my binder is dry breadcrumbs, and sometimes it's leftover rice. It just depends on what I've got on hand when I decide I want meatloaf.

    1. I like the Heinz Chili Sauce idea! I usually make a "from scratch" ketchup or barbeque sauce blend, but I bet the Chili Sauce would go really well with the Cracker Barrel recipe I make on occasion. (Can't say much about my mom's meatloaf; it was pretty much meat, onions, and Kitchen Bouquet, smothered in brown gravy. Not comforting at all.)

      1. my mum puts a couple of hard boiled eggs inside, looks nice in the slices.

        3 Replies
        1. re: smartie

          Sort of like the British "Toad in the Hole," which slices very entertainingly, and is sort of sausage/meatloaflike with, yes, the boiled egg. We ought to do a whole thread on British pub food, which has some wonderful whimsey.

          1. re: dragonfare

            being an expat Brit I would love to contribute to English recipes here

          2. re: smartie

            Stuffed olives (pimiento; yes, I like them a lot) instead of hard boiled eggs. These so delighted me when I was a child - I felt so luck when I got the slice with the olive!

          3. my mom used oatmeal instead of other substitutes for the binder

            1. Not sure my mom taught me this, but I glaze mine during the last five or ten minutes (after the loaf is done) with a mixture of ketchup and brown sugar - maybe a quarter to a third cup of ketchup to two tablespoons or so of brown sugar. Yummy. I'm with RevSharkie otherwise ... sometimes crackers, sometimes bread, sometimes worcestershire, sometimes just ketchup.