Paula and I have not had meatloaf in a long time so I decided to make it for our dinner this evening. My mother’s recipe is really good. It also makes enough to serve at least 4 people. Since that is the case, I split the meatloaf mixture and froze half of it so we could enjoy it again in a few weeks. I also made the macaroni and cheese recipe from Cooks Illustrated that we have come to enjoy so much. Paula made us a salad to enjoy with everything. I know that I have written about my mom’s meatloaf recipe before but I will share it again in case  you haven’t tried it. The final meatloaf is really tasty and very moist. We absolutely love it!

Ingredients:

  • 1 1/2 pounds of 93% lean ground beef
  • 4 ounces of tomato sauce
  • 1 cup of Italian bread crumbs
  • 3/4 cup of finely chopped onions
  • 1 teaspoon of salt
  • 1 lightly beaten egg

Mix everything together until they are thoroughly combined. Shape the mixture into a loaf in a baking dish. Bake at 350 degrees for 50-60 minutes. Let the meatloaf stand for 5 minutes before serving. Slice and enjoy!

As for the macaroni and cheese, here is what you will need. You can make it while the meatloaf cooks. Actually  you could wait until the meatloaf is almost done. I usually cut the ingredients below in half since I make it for just the two of us.

Ingredients:

  • 1 1/2 cups of water
  • 1 cup of milk
  • 8 ounces of elbow macaroni
  • 4 ounces (1 cup) of American cheese, shredded
  • 1/2 teaspoon of Dijon mustard
  • pinch of cayenne pepper
  • 4 ounces (1 cup) of extra sharp cheddar cheese, shredded
  • 1/2 cup of panko bread crumbs
  • 1 tablespoon of olive oil
  • 2 tablespoons of grated Parmesan cheese

Start by bringing the water and milk to a boil in a medium saucepan over high h eat..  After that happens, add the macaroni and reduce heat to medium low. Cook the macaroni while stirring regularly for 6-8 minutes or until al dente. Add the American cheese, mustard and cayenne pepper. Stir completely until the cheese melts, which will take about 1 minute. Remove from the heat and stir in the cheddar until evenly distributed but not completely melted. Cover the saucepan and let sit for 5 minutes.

While the macaroni is resting, combine the panko, oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small non-stick skillet. Stir to moisten the panko crumbs with the oil. Cook over medium heat, stirring frequently until the panko crumbs are evenly browned. This will take about 3-4 minutes. Remove from the heat and sprinkle the Parmesan cheese into the panko crumbs and stir to combine.

To finish the macaroni and cheese, sprinkle the panko crumbs over the macaroni and serve. You can just sprinkle the panko crumbs over the macaroni right in the saucepan in order to avoid more dirty dishes.

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