Mom's Meatloaf

Everyone wants to make meatloaf like their mom made it. So now my sweet children you can. And by the way, this recipe is basically the way Mo used to make it ... 


Mom's Meatloaf

1 1/2 pounds Hamburger
1/2 cup Seasoned Bread Crumbs
1 Egg
1/2 Onion, chopped
1/2 cup Ketchup
1/4 - 1/2 cup Parmesan Cheese
1/3 - 1/2 cup Milk
1 Tbsp. Worcestershire Sauce (can sub Soy Sauce if preferred)
More Bread Crumbs to bind as needed
Ground Black Pepper to taste
Dried Basil to taste (optional)

Mix all ingredients, adjusting amounts as needed to create a moist but not soupy mixture. Place into a 9 x 5 loaf pan and form into a loaf. Spread a light layer of ketchup on top of meat and then sprinkle Parmesan Cheese (or breadcrumbs if preferred) on top. Bake in a 350 degree oven for 45 - 60 minutes.

Serve with brown gravy if desired.

Note: I've made this with Ground Turkey as well and it's good but I used less ketchup and more seasonings. Serve with Turkey gravy.

Golden Fish Chowder

This recipe was one that Pop (Raymond Paine) frequently made and claimed to be his favorite. Perhaps his signature dish? I have to admit, I am not much of a fish-lover but I really enjoy this chowder and have made it several times over the years. I'm remembering how rich and tasty it was and wishing I had a bowl right now!

Pop's Golden Fish Chowder
Serves: 6

1 lb. Haddock or Cod fillets
1 1/2 cups Milk
1 Bay Leaf
1 stalk Celery
1/4 tsp Thyme
1/4 cup Butter
1/2 cup chopped Onion
3 Tbsp. Flour
1 tsp Salt
1/4 tsp Pepper
4 cups Milk
2 cups diced Potatoes
2 cups shredded Cheddar Cheese

Place fish in a large skillet. Add 1 1/2 cups milk, bay leaf, celery, and thyme. Cover and simmer 10 to 20 minutes. Remove fish from skillet, removing skin and bones as necessary. Cut fish into 1/2 inch pieces. Strain liquid from fish and reserve.

Melt butter in a 3 quart saucepan. Saute onion and then stir in flour, salt, and peper. Remove from heat and gradually add liquid from fish, then 4 cups of milk and potatoes. Cook, covered 15 minuted or until potatoes are tender. Stir in cheese until melted. Add fish and heat to serving temperature.

Corn and Potato Chowder

This is a recipe that I'm switching up a bit (the original calls for soy milk and doesn't include potatoes ... I'm going with low-sodium chicken broth and adding potatoes. We'll see!) I'm thinking it might be good with a little shredded rotisserie chicken added as well.

Corn and Potato Chowder

2 Tbsp Olive Oil
1 small Vidalia Onion, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
2 cups Potatoes, par-boiled and diced
1 clove Garlic, minced
6 cups low sodium Chicken Broth
2 cups Corn
1 Tbsp Flour
1 tsp dried Parsley
1 tsp Garlic Powder
1 tsp Salt
1 tsp freshly ground Black Pepper
Rotisserie Chicken (shredded)

Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots, potatoes, and garlic. Cook until garlic is slightly golden.

Meanwhile, bring chicken broth to a boil over medium heat then reduce heat to medium. Add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water if necessary.

Reduce heat to low and quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly until chowder thickens, about 15 - 20 minutes.