On the menu tonight…

Meatloaf and Mashed Potatoes

Mom's Meatloaf

Mom's Meatloaf

While it does take a while to cook, the actual prep time you will spend in the kitchen is minimal.  It took me about 10 minutes to mix up the meatloaf  and start it baking in the oven, and then another 5 min to scrub the 4 large potatoes we had left, chop them up and set them on the stove to boil in a stockpot.

Left everything to cook itself and went for a nice long bike ride; when we came back there were only 10 minutes left on the meat loaf…plenty of time to drain and mash the potatoes, make a salad of spinach and sliced tomatoes, and set the table.

Total time in the kitchen:    20-30 minutes

~ TIPS ~

  • Use a stand mixer to mix up your meat loaf; it will speed things along!
  • Modify your meatloaf recipe to what you have time for; you don’t always have to use fresh onions and peppers.
  • If you are going to be gone, use your oven timer!  Meatloaf is hard to really overcook so don’t worry about it sitting in a warm over for a little while after the cooking time it up and the oven shuts off.
  • Did you happen to notice I mentioned using a stockpot for my potatoes? I knew I wanted to go out for a bit, and potatoes are notorious for boiling over if the pan is too full or the heat too high; using a pan which you might think way too big for the quantity you have means you won’t have to keep an eye on them to prevent boil-over-mess-cleanup!
  • Leave the skins on your potatoes; this adds extra nutrients, saves you time, and actually tastes great!


Mom’s Meatloaf (if you don’t already have a favorite meatloaf recipe, this one is delicious!)

  1. In a large bowl or stand mixer, thoroughly mix 3/4 – 1 lb. lean ground beef (uncooked), one 8 oz can diced or stewed tomatoes or tomato sauce, 1 small can mushrooms, 2 Tblsp Worcestershire Sauce, 1 sleeve crushed white crackers, 1 egg, 1/4 cup milk or less, 1/4 cup dried onion, oregano to taste.
  2. Spread in square baking dish and top with a thin layer of katsup
  3. Bake for 1 hour at 350

Mashed Potatoes (for anyone who has been using instant for so long they have forgotten ;-))

Homemade is always best!

Homemade is always best!

  1. Scrub potatoes under cold water to remove any dirt; peal if desired.
  2. Chop potatoes (the smaller the pieces the faster they cook) and place in a large pot.
  3. Add enough water to cover potatoes by at least an inch.  Make sure water level is at least 2-3 inches from top of pan or you will have a hard time keeping them from boiling over.
  4. Boil for 20-40 minutes; cook time depends on size of potatoes and quantity.  Test with a fork:  potatoes are ready when they are tender and break apart easy.
  5. Drain and return to pot.
  6. Add butter, salt, milk and seasoning to taste (seasoning ideas: sour cream, garlic, ranch dressing, dill, rosemary, grated cheddar cheese)
  7. Mash or use a hand-held electric mixer

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: