e_moon60 (e_moon60) wrote,

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Meat loaf

We've probably all been faced with the dismal, dingy-gray kind of meatloaf, always paired with a sort of red sauce entirely too reminiscent of blood. 

And yet good meatloaf is a wonderful comfort food.  My mother made good meatloaf, and I've come up with a version based on her use of two meats (pork sausage and ground beef) plus some shortcuts that we're quite fond of.    Tonight I made it just slightly different (no reason all meatloaf has to be the same) and we liked it a lot.

1 log of lean ground beef (this was from our own critter, and was probably 1.5 to 2 pounds--it was a shorter log than some, but longer than the pork sausage log.  

1 pound of pork sausage: I used Owens Country  Sausage (hot) but other brands would do. 

1 large package Pepperidge Farm herbed bread crumbs. 

1 jar Classico pasta sauce, with black olives and mushrooms. 

A little extra water to rinse out the pasta sauce jar.

All this was thoroughly mixed by hand, and was quite wet (but still formed lumps easily.)   It made two, each in a bread pan (9 5/8 x 5 1/2 x 3)    Baked in a 350 degree oven for a little over an hour. 

It was chilly and raw all day; the house was chilly...so this really warmed us up.

Tags: cooking
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