Friday, November 8, 2013

Mom's Meatloaf

Well, this is actually a variation of my mom's meatloaf, but pretty close.  I was not a big fan growing up ("The onion pieces are too big!!") but now I love it for warm fall/winter lunches.  I adapted my own recipe this time, thinking I would shake it up.  I usually use regular flavor Cheez-Its, but I thought it would be fun to try the white cheddar flavor.  I was wrong.  I really missed the cheddar flavor, but it wasn't inedible.  I just won't make that mistake again.  When you crush up the Cheez-Its, leave some bigger pieces with the smaller pieces, because it's really nice to bite into a mushy, cheesy bite every so often.

adapted from my mom's recipe, aka no onions

1 1/2 lbs lean ground beef
1/2 cup (or more) smashed Cheez-Its
2 beaten eggs
8 oz can tomato sauce
1 tbsp Italian seasonings
onion powder and garlic powder to taste

Preheat oven to 350F.  Mix all ingredients together in a large bowl until well combined.  Pour into a 9x5" greased baking dish.  Bake for 1 1/4 hours.

1 comment:

  1. I don't really use Italian seasonings. I use a combination of thyme and marjoram or maybe bouquet garni if it isn't too heavy on the rosemary. Lots of black pepper.