Mom's Meatloaf

I think every man has at least one dish that his mom makes that he can’t live without.  This one’s mine.  This was my favorite Sunday meal growing up.  I remember being a child, walking inside from a day of winter sledding, peeling off my layers of snow clothes, cheeks all rosy, and sitting down to a meal of my mom’s meatloaf and potatoes.  I don’t think there’s much left in this world as real, unpretentious and wonderfully abiding. 

It’s light and dense at the same time, filled with concentrated tomato and smothered in caramel ketchup, bacon and bruléed onions.  Serve this on a cold day with roasted vegetables and horseradish potatoes for some hands-down, hug me hard, wrapped in a blanket, delicious comfort food.

Mom's Meatloaf

2 lbs lean ground beef

¾ Onion, finely diced

¼ Onion, in rings

1 Egg

½ C. bread crumbs

2 Cloves of garlic, minced

1 Can tomato soup

¼ C. Ketchup

2 T. Brown sugar

Bacon

Preheat the oven to 350.  Combine the beef, diced onions, egg, bread crumbs, garlic and tomato soup in a large bowl, mixing with your hands until it is thoroughly combined.   Form the mixture into a large loaf and place in a large baking dish. 

In a small bowl, stir together the ketchup and the brown sugar.  Smear this sauce on top of the meatloaf.  Add the onion rings and top with a single layer of uncooked bacon.  Bake until the meatloaf is cooked through, about 1 hour.  Serve with roasted veggies, your favorite potatoes and extra ketchup. 

*Thank you to Morgan Webb who suggested meatloaf sandwiches.  Each time I make mom’s meatloaf, I’m sure to reserve a few slices for the next day.  Come back to Natural Sugar tomorrow for a killer meatloaf sandwich.  

BONUS Recipe:  Oven Roasted Veggies

You can't go wrong with this side dish.  It's classic, rustic and it seriously couldn't be easier!  Use your favorite veggies or whatever you have in the fridge.

Your favorite veggies, roughly chopped (I use potatoes, onion, carrots & something green)

Olive oil

Salt & Pepper

Your favorite dried herbs (I like thyme or herbs de provence)

Preheat the oven to 375.  

Add all of the chopped veggies to a big bowl.  Drizzle them with olive oil, salt, pepper and herbs.  Toss them so they are all evenly covered in flavor.  Dump them onto a baking sheet and spread them into an even layer.  Bake for 30-45 minutes, turning once or twice, until they are beautifully roasted.  

Leftover Grilled Cheese & Tomato Basil Soup

One of my absolute favorite things is leftover party food.  There's rarely a party I throw without a cheese plate, so when I have leftover party cheese, this is what I make.  It's crunchy and satisfying with a mélange of exotic cheese flavors.

And who doesn’t like tomato soup with their grilled cheese?  Take a few extra minutes to mature this childhood classic - it will be well worth your time.  This is a delicious and modern version of tomato soup that will take you back to the carefree days of crayons and rosy cheeks and imagination.  

2-3 types of cheese

2 slices of Pumpernickel or Marble Rye bread

Parsley

Dijon mustard

Butter the outer sides of two slices of bread.  On the inside, smear a thin layer of mustard.  Place a generous amount of leftover cheese on top of the mustard with a few parsley leaves.  Top the with another slice of bread. 

Warm a non-stick skillet over medium heat and place the sandwich in the skillet.  Cook until the underside of the sandwich is golden brown and crunchy.  Flip the sandwich and allow it to crisp. 

 Tomato Basil Soup

1 onion

3 garlic cloves

1 can tomatoes and juice

3 T. basil, julienned

2 cans tomato soup

2 cans milk

Sour Cream, plus 1 T. milk to thin

In a large saucepan, sauté onion and garlic in 1 T olive oil until soft, but not browned.  Add tomatoes with juice and 2 tablespoons of the basil and stir to combine.  Bring the vegetables to a simmer and add the tomato soup and milk.  Bring to a simmer and then set heat to low.  Ladle soup into bowls and garnish with a swirl of sour cream and julienned basil.