Louise's Meatloaf
Last night, in preparing for our departure for the Southwest, Pat made the meatloaf her mother Louise cooked when Pat was a child. Actually, she made three of them. We had one-half of a small one for dinner with a baked red yam (yes, the yam was made even better by the butter and sour cream), sliced tomatoes and sautéed spinach with garlic. The other half will be sliced on rye and topped with crisp leaf lettuce for the sandwiches on Saturday’s drive to Vegas. Later in the month, when we are hiking in Tucson, one of the two that went in the freezer will make another dinner, as well as a couple of lunches.
The two of us have enjoyed this basic meatloaf for some 43 years now and Pat recalls fondly how Louise topped it with creamy gravy made from the juices (read, fat) that oozed from the ground beef in the cooking process. The gravy has gone by the wayside; otherwise, the recipe is the same as it has been for decades. The secret to its wonderful flavor may be the smokiness imparted by the bacon strips that top each loaf. Maybe too, that’s why even our grandchildren count this meal as a favorite. Thanks Louise!
The two of us have enjoyed this basic meatloaf for some 43 years now and Pat recalls fondly how Louise topped it with creamy gravy made from the juices (read, fat) that oozed from the ground beef in the cooking process. The gravy has gone by the wayside; otherwise, the recipe is the same as it has been for decades. The secret to its wonderful flavor may be the smokiness imparted by the bacon strips that top each loaf. Maybe too, that’s why even our grandchildren count this meal as a favorite. Thanks Louise!
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