A few years ago while having dinner with Donna, she mentioned that her favorite meal as a little girl was meat loaf, fresh beets and mashed potatoes. Ever the quick-witted spouse, I made a mental note. A few weeks later on a Sunday, I shopped at Fresh Market and secured the “fixings” for the “favorite meal.” Then I went home, donned my red “Mister Excitement” apron and put on the eye of the tiger. Iron Chef Petersen . . . . Grrrr. . . . . .
The beets are straigtforward – clip the long stems, wash and boil for 25 to 50 minutes depending on size. Remove, peel and slice (yes, they will be HOT!).
Then a small bag of organic yellow (or red) potatoes. Boil for 30 minutes then mash into 1/4 stick of butter, a splash of skim milk and about 5 ounces of chopped garlic cheddar cheese. Salt, garlic powder and pepper. Mercy!
The meat loaf is tricky. I always chop a Vidalia onion and grill the pieces in olive oil. Roll that into 2 pounds of ground round (lean). Add an egg or two, 3/4 cup of Italian bread crumbs, 1/2 cup of barbecue sauce, salt, pepper and garlic powder (Donna suggests adding onion soup mix), shape and bake for an hour at 350. A rack is probably better than a meat loaf pan to drain juice.
While the meat loaf is arguably a work in progress, I score major points with this meal every time I make it (which is more and more often). Love those points. . . .