It’s a weekend of family and friends at the lodge, and I’m making kid friendly meals. Friday night we had a huge meatloaf, glazed baby carrots, buttered corn, macaroni and cheese (with more butter!), rolls, and peach cobbler.
The meatloaf was a thing to behold. There’s no picture, because, if you’ve seen one meatloaf………… you’ve seen them all! It was at least 10 pounds. It fed 17, with some leftover for sandwiches on Saturday. I used about 8 lbs of ground beef and lots of other ingredients, I’ll give you the list, and you fill in the amounts you like. I made a tomato topping from diced tomatoes, brown sugar, worcestershire, allspice, garlic powder, and onion powder. I reduced it on top of the stove, and spread it on top, in the last half hour of cooking. Later that evening, I heard that one of the little boys that doesn’t like meatloaf, loved this one.
Ingredients
- Ground beef
- Sour cream
- Grated cheese
- Crumbled bacon
- Eggs
- Corn
- Steak sauce
- Soy Sauce
- Granulated garlic powder
- Granulated onion powder
- Worcestershire
- Jar of tomato bruschetta (or good pizza topping, or mild picante)
- Crushed potato chips
- Panko
- Salt and pepper
Instructions
- Heat oven to 375
- Mix all ingredients. Form into loaf on baking pan. I used a large pan I had cooked bacon in (in the oven), then I smeared the leftover grease over the whole thing.
- Bake until done. Depending on the size and thickness of the loaf, it could take from 45 min to 1 1/2 hours. I skimmed any excess fat from the bottom of the pan.
- Note: when you add salt, just remember how many salty ingredients you included, like soy, worcestershire, cheese, bacon….