Skip to main content

Homemade Meatloaf



I grew up with my mom making meatloaf.

I'd call it "homemade" meatloaf.

What I have learned as I have grown up,

everyone has "their" favorite meatloaf

and nobody really eats meatloaf made by other people.

It's kind of a weird thing to me,

but at the same time, I totally understand it.

Think about it . . .

when you're having company over, do you ever think,

"I'll make meatloaf."

Nope.

I don't!

When you're taking a meal to someone recovering from an illness or surgery,

do you ever think,

"I bet they'll love to have a pan of my meatloaf."

Nope.

Me either!

Meatloaf is incredibly individual,

and even familial.

My mom's recipe that she gave me is "hers."

But truthfully, it's really the recipe from the back of the seasoning packet.

Being gluten free has caused some changes in my cooking.

One is meatloaf.

While I have found gluten free packages of meatloaf seasoning,

the other day I thought,

"this cannot be that hard."

After looking at the list of ingredients from the maker of the package I have used for years,

I have a new meatloaf seasoning that will now be truly homemade meatloaf.

Plus, I always have the ingredients to make the seasoning . . .

but I don't always have the package of seasoning to make meatloaf when the Mr. asks.

With this handy mix, I'm ready to make dinner!

Homemade Meatloaf Seasoning

1 1/2 tsp dried mustard 
1 tsp paprika                            
1/2 tsp seasoning salt  (plain salt or Spike could be substituted)                       
1/2 tsp pepper
1 tsp dried garlic granules or garlic powder                            

1 tsp onion powder
 
1 1/2 pounds ground beef, 2 eggs, 1/3 cup milk, 1/4 cup bread crumbs (gluten free if that's what your diet requires).  Place into a loaf pan and bake for 60 minutes at 375 degrees, or until done.
 
The last 20  minutes of baking, brush on a bit of the piquant sauce.  Serve with additional sauce on the side.  Recipe is located here:  http://karen-proverbs31.blogspot.com/search?q=piquant+sauce
Labels:

Comments

Post a Comment

Popular posts from this blog

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers;  the best there are!  I rarely order them -- because it's not a healthy choice, but oh boy!  They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup.  I found it at www.tastebook.com   I made some adjustments to the recipe.  Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients.  I made it and didn't tell my family what it was su...
3 comments
Read more

Neiman Marcus' Chicken Tortilla Soup

 I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken;  cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to...
2 comments
Read more

Mixed Nut Butter

I've been making almond butter for the Mr. some time now. I used to make it in my (very) old food processor. Matter of fact, my dad bought the food processor for me before I ever got married . . . from a garage sale! So I know it's at least 20 years old, but probably older! I bet when my dad did that he had no idea I'd still be using it! That's money well spent, huh? Recently, thought, the Mr. saw a "suggestion" to make mixed nut butter. There you go; enough said! I've already made him two different kinds recently. Regardless of your preference, I don't think you can go wrong! The first I made was a combination of walnut and pecan Now, I've made a mix of cashew and walnut Next will be pecan and almond I think. It's so easy. Follow the general directions from the post about making almond butter: http://karen-proverbs31.blogspot.com/2012/01/almond-butter.html There's a bit of difference, but on...
Post a Comment
Read more