Tahoe-Truckee recipe: Mom’s super meatloaf w/ horseradish
My friend Laurel shared this recipe with me and, given its name, I thought about running it around Mother’s Day.
Then I had my morning coffee and reconsidered. First of all, I started to kind of feel sorry for mom, all dressed in her nicest robe, waiting in bed for the kids to bring up her favorite Eggs Florentine, and looking down at a slab of meat loaf.
Then I thought of her husband saying, “And so tomorrow you can me make me and my crew of six some of your great meat loaf sandwiches and we’ll save so much money on lunch.”
Lastly, I pictured mom, going out to dad’s work truck two days later to get the phone charger, and finding the sandwiches, still lovingly wrapped in wax paper just like Martha Stewart suggests, uneaten.
Not that this has ever happened to me. Oh no. Never. (You know who you are Jeff Foster.)
So we are going a different direction on the Mother’s Day column and this week are enjoying this fabulous meat loaf. The secret, I think, lies in the horseradish. Or maybe the brown sugar in the topping. I am not to question why it is so incredible — it just is. There will not be enough left over for dad’s crew.
Ingredients for meatloaf:
2 lbs. good quality ground beef
1 medium onion, minced
2 cups fresh bread crumbs, about four slices
1/4 cup milk
2 tbls. prepared horseradish
2 tsp. salt and pepper to taste
1 tsp. dry mustard
1/2 cup ketchup
Ingredients for topping:
1/3 cup ketchup
1 tbls. Dijon mustard
1 tbls. brown sugar
Preheat oven to 400 degrees. In large bowl, mix together all meat loaf ingredients. Take this mixture and shape into a loaf on cookie sheet or glass pan. Flatten top slightly and spread on topping. Bake for one hour.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your most secret recipes, kitchen “must-haves” and food news at email@example.com.