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.

Pot Roast

This is Mo's recipe for Pot Roast that I've always used. It's easy and always good. Just cook it until it falls apart. 

Pot Roast

3# Pot Roast
1 -2 Tbsp. Shortening
6 - 8 Potatoes, peeled and cut into bite-sized pieces
6 - 8 Carrots, peeled an cut into julienne strips
1 Sweet Onion, sliced and separated into rings
1 can Cream of Mushroom soup
1 package dry Onion Soup mix (like Lipton's)
1 soup can Water
Salt and Pepper to taste

Heat oven to 450 degrees. Melt shortening in a large roasting pan. Place meat in pan an brown each side for about 5 - 10 minutes. Reduce heat to 325 degrees. Drain any fat from pan and then cover. Allow meat to roast for 2 - 3 hours (more is usually better.) Flip meat over about half way through.

Peel and cut potatoes, carrots, and onion. Mix together cream of mushroom soup, onion soup mix, and water. Add vegetables to the roasting pan and pour soup mixture over the top.

Salt an pepper to taste. Continue roasting until vegetables are tender (approximately one hour.)

Note:  For more gravy, use 2 cans of Cream of Mushroom soup and 2 packages of Onion Soup mix mixed with 2 cans of water.

Glazed Corned Beef

This is a nice alternative to boiling corned beef for St. Patrick's Day dinner. Patty Ayers gave me this recipe after Dave got a taste and wanted more :) The secret to it being tender is cooking the daylights out of it ... 

Glazed Corned Beef

3.5 pound package of Corned Beef Brisket

3/8 cup prepared Mustard

½ cup Brown Sugar

dash Ground Cloves

½ - ¾ cup Apple Juice

Preheat oven to 350°. Place meat fat side up in a roasting pan. Sprinkle spices that come in package on top of the corned beef. Add 1” water, cover, and roast for 2 ½ hours or until fork tender. Drain most of the juice off the meat and discard. Mix mustard and brown sugar together. Score meat on the fat side. Sprinkle with cloves, baste with apple juice and glaze op and sides with mixture. Put meat back into the oven and roast an additional 30 – 45 minutes uncovered, until well glazed. Remove from oven and let cool about 15 minutes. Slice meat across the grain and serve.

4 oz. Serving has 230 calories, 20 g. fat, 55 mg cholesterol.

Note from Pat: The secret to this turning out perfectly is to make sure you cook it enough. If you can’t easily put your fork into it, cook it more! You pretty much can’t overcook it. Just make sure it always has liquid (or glaze when you get to that stage) in it. Only after the meat is fork tender should you add the glaze.

Also, if you are cooking a larger cut of meat or two pieces together, it will require a longer cooking time.

Slim and Saucy Pot Roast

Another family favorite. This was actually a Weight Watcher's recipe that Grandma (Glennys) used to make. Dad and Josh in particular liked this way to cook pot roast ... the fact that it's lower in calories is just a bonus!

Slim and Saucy Pot Roast

3 pound Beef Pot Roast (trim fat)

1/8 tsp. Pepper

2 medium Onions, sliced

1 can Cheddar Cheese soup

1 large can Tomato Sauce

1 – 2 cans Mushroom pieces (undrained)

¼ tsp. Oregano

¼ tsp. Basil

Place pot roast in a non-stick roasting pan and roast it, uncovered, in a pre-heated 475° oven just til the meat is browned (about 30 – 40 minutes) Pour off fat. Lower oven temperature to 325°.

Season meat with pepper and mix together remaining ingredients. Pour over top of meat and cover tightly. Roast for another 2 ½ hours or until tender. Slice thinly and serve with sauce from pan.

Beef Stroganoff

This is one of Grandma's (Glennys) recipes that is quick to make and always tastes good. Dad loves this -- must be something they had a lot when he was growing up. I'd never had it until it was served for dinner one night at the Paine's house. Adding it to this blog, I'm wishing I could make it tonight!

Beef Stroganoff

2 pounds Top Round Beef, cut into thin strips

4 Tbsp. Shortening

2 Onions, chopped

½ tsp. Garlic Powder or 2 cloves Garlic, crushed

2 cans Cream of Chicken Soup

¾ cup Sour Cream

2 small cans Mushrooms (not drained)

Brown beef slowly in shortening, add all ingredients except the sour cream and cook slowly until the beef is tender (approximately 1 hour). Stir in the sour cream just before serving.

Best served over rice or egg noodles.

Old-Fashioned Beef Stew

This has been a favorite for as long as I can remember. I think it may originally be from The Betty Crocker Cookbook but I honestly can't be sure. I think the bay leaves are what give it such good flavor. All I know is it's always good.

Old-Fashioned Beef Stew

½ cup flour
1 tsp salt
½ tsp black pepper
2 pounds Beef Stew meat (cut into bite-sized pieces)
2 Tbsp shortening
6 cups hot water
4 – 6 pared potatoes (cut into bite-sized pieces)
4 carrots (diced or sliced as preferred)
1 cup celery (diced)
1 medium onion (diced)
1 Tbsp salt
4 beef bouillon cubes
2 – 3 bay leaves (whole, for flavoring, discard before serving)

Melt shortening in a large pot. Mix flour with 1 tsp salt and black pepper in a small mixing bowl. Coat meat with flour mixture. Place meat pieces into pot and brown thoroughly.

Add water and heat to boiling. Reduce heat. Cover and simmer about 2 hours. Stir in remaining ingredients. Simmer about 30 – 45 minutes or until vegetables are tender.

To thicken: In a small covered jar shake 1 cup cold water with 2 – 4 tablespoons flour until blended. Stir into stew. Heat to boiling, stirring constantly for 1 minute or until stew is thickened.