Spontaineous Supper

I just walked Lily to the post office to mail a drawing to a friend. On the way home I spotted some great stage outfits on the mannequins in the window of the Salvation Army. As I turned the corner to go home, the hand painted colorful signs pulled me in. I impulsively bought sale ingredients at Jamie Sullivan's Meat market for baking a meat loaf. I purchased ground beef, pork, celery, carrots, (and bananas). Next door I saw a long line of people lined up filling the church parking lot. It was just like the bread lines in the 30's.

American Meatloaf

From The Supper Book, by Marion Cunningham.

2 tablespoons butter (or olive oil)
1 large onion, finely chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 pound ground beef (chuck or round)
2 boneless pork chops (about 1/2 pound in total), ground
3 cloves garlic, minced or put through garlic press
1 1/2 cups bread crumbs (or I sometimes use rolled oats)
Salt, at least 1 teaspoon, or to taste
Pepper to taste
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
1 1/2 teaspoons Worcestershire sauce
1/4 cup tomato ketchup
2/3 cup water
1. Preheat oven to 350 degrees. Melt the butter in a large skillet. Add the onions, carrots and celery, and over medium-low heat cook until softened, stirring often, about 6 to 8 minutes.

2. In a large bowl, put the beef and pork, sautéed vegetables, garlic, bread
crumbs, salt, pepper, nutmeg, cayenne, Worcestershire sauce, tomato ketchup and water. Mix thoroughly with your hands.

3. Gently pat the meatloaf into an oval-shaped mound in an 11 x 7-inch baking dish. (If pressed together too firmly, the meatloaf won’t remain moist and tender.)

4. Bake for 45 to 50 minutes. Feel free to surround your meatloaf with small whole onions and/or carrots and small new potatoes.

Yield: 4-6 servings.