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Kitchen Adventures: Meatloaf, a little slice of home

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By Becca Owsley

When you’ve had a hard week, sometimes all you want is a little bit of comfort food. Something that’s freshly cooked, warm and tastes like home. The king of comfort food is meatloaf.

After a couple rough weeks, I searched the Internet for a new meatloaf recipe. In the past, I’ve made several varieties including traditional, Italian, cheeseburger and barbecue.

This time around I found a recipe for Stove Top Stuffing Meatloaf.

The one thing that threw me off was the ingredients list asked for prepared “homemade stove top stuffing.” To me, Stove Top is a brand name and isn’t homemade stuffing.

Later, after already buying a box of stuffing, I looked at the recipe on a different web browser and noticed the phrase “homemade stove top stuffing” was hyperlinked to another page. Evidently, the supplier of this recipe has her own recipe for a stovetop stuffing and wasn't calling for the name brand Stove Top.

This also answered a pivotal question I had about why someone would put a pork, chicken or turkey flavor of Stove Top in meatloaf.

Regardless, I used the traditional sage version of Stove Top Stuffing to make mine.

Hesitant at first, the smells of all the herbs used in the stuffing combined with the minced garlic to fill the house. Meatloaf takes a while to make and the smell of it cooking really can make you hungry.

You also can’t have meatloaf without mashed potatoes. I decided to doll mine up a bit bya adding garlic powder and cheddar cheese.

When finished this meatloaf was a treat to the taste buds. Even though there is a recipe that links to a stove-top recipe from scratch, I found just adding the store-bought brand was easy for those of us with busy lives who try to squeeze making dinner into all the other activities of the week.

And no matter how you smash them, potatoes are the perfect side.

You also can prepare any meatloaf in a muffin tin for individual servings. This can be a fun way to serve meatloaf to children or to fancy it up a bit for an appetizer.

After you prepare meatloaf muffins, use a decorating or piping tool to swirl mashed potatoes on top like icing. Sprinkle with some fresh herbs and you are left with a fancy iced meatloaf muffin.

Stove Top Stuffing Meatloaf

1-2 pounds ground meat of your choice (beef, turkey, pork)

Prepared name brand stuffing

2 eggs, beaten

2 garlic cloves, minced (optional)

A few good dashes Worcestershire sauce

Preheat oven to 350 degrees.

In a large bowl, mix all ingredients well. Put into a lightly greased loaf pan.

Bake for 45 minutes to 1 hour.

SOURCE: www.free-old-time-recipes.com

Becca Owsley can be reached at (270) 505-1741 or bowsley@thenewsenterprise.com.