Monday, March 5, 2012

Mother's Meatloaf

Mother's meatloaf and steamed veggies

Originally, I made this main course to show off the new china set I had received from my mother as a wedding gift. I found the china set in complete form, with pickle dishes, ice-cream bowls, not to mention all the serving platters, at our local Uhuru store. Lucky for me, Uhuru is a perfect place for estates to donate their precious household goods no longer in use, for a good cause. The china set is Bavarian Schumann- San Luis Rey design, and as you can see, a lovely wedding design. I found that all the dishes were in great shape, but the tea cups so delicate, I have already broken two! We can only do our best and nothing last forever, I tell myself. I would love to know more about the origins of this design, so please do share if you have information.

fresh marjoram 
Here is a great recipe to feed lots of hungry boys and girls! I went to my local butcher, and purchased grass fed, humanely raised beef for this recipe. It is very important to support local sustainable ranchers. This type of beef cooks much quicker than other beef, so be mindful of the clock. In preparation of meatloaf, the key to making it flavorful is in the fresh herbs, green onions, and spices. I usually serve this dish with steamed vegetables, that are seasonal from my garden. I try to avoid the starches, because it can leave you unable function the rest of afternoon!
Worcestershire
sauce 
              
Ingredients:  

2 ½ pounds of lean ground beef
2 eggs
2 slices of white bread (cut into small cubes)
1 cup of tomato sauce
1 cup of finely chopped green onion
1 cup of chopped fresh parsley
½ cup of fresh marjoram
2 tablespoons Worcestershire sauce
1 tablespoon of garlic powder
1 tablespoon of cumin
1 tablespoon of sugar
1 tablespoon of salt 
1 teaspoon of lemon pepper

Preheat oven at 350 degrees.

Mix all ingredients in a large bowl. Mash with hands or spoon. Place mixture in a loaf pan. Halfway through the cooking of the meat loaf, cover it lightly with foil, so the top does not burn. Cook for approximately 1½ hours. Take pan out of oven and carefully drain extra grease out. Allow a little bit of cooling, but serve hot with a dollop of tomato sauce and fresh sprig of parsley. Makes 6 generous portions. 
Enjoy with family and friends! 

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