Monday, March 7, 2011

Marguerite's Meatloaf and Mashed Potatoes

Like I have said before, one of Annie's and my favorite things to do during the week is to go over to my aunt's house for dinner.  Annie plays with her brother, Dudley, while Marguerite and I solve the problems of the world over a beer while we make dinner together.  We laugh and tell stories and as the boys come home they inevitably tell tales that are too funny (and sometimes hysterically inappropriate) to share here!  To say that these are entertaining evenings is an incredible understatement.  Between the chihuahuas playing, the boys antagonizing each other and Neal trying to talk sense into them, Marguerite and I are more amused than we could be by any sitcom on TV.

This afternoon I called Marguerite to get her recipe for meatloaf (it is one of my favorite mid-week meals) and just after she answers the phone she asks me to hold on as she has just run into her oldest, John, as she was heading to the grocery.  She asked if he was coming to dinner to which she then replies to his question of what is for dinner by simply saying "meatloaf".  I laugh out loud as this is certainly not the first time we have had the exact same thought about something.  Instead of both of us making the same thing for dinner I tell her I will see her in a few minutes and headed over to her house.

Here is what we made....a fool-proof, crowd-pleasing meal!

3 pounds ground chuck
2 eggs, beaten
1 onion, minced
1/2 cup bread crumbs
1/2 green pepper, diced
1 cup ketchup
Combine all ingredients, mixing well with your hands. 

Once the meatloaf has come to the desired consistency (you may need to add breadcrumbs if it is too moist) place in a prepared Pyrex dish that has been sprayed with cooking spray. 

We had enough to make a small meatloaf to freeze for another meal
Bake in a preheated 400 degree oven for 30 to 45 minutes. 
With about 10 minutes left to cook, cover the meatloaf in ketchup and finish baking.

Mashed Potatoes
1 (5 pound) bag of potatoes
8 oz. light sour cream
1/2 cup shredded Monterrey jack cheese
1 stick of butter

Rinse potatoes well. 
Boil potatoes until you can easily poke a fork through them (about an hour).  
Once the potatoes are done drain the water out and put in a mixer (or use a bowl and use a hand mixer). 

Mash potatoes until they are completely broken down.  
Slowly add sour cream, cheese and butter.  Let the mixer run for about another minute then add the milk until the desired consistency is reached.  
Season with salt to taste.  Let the mixer run for another few minutes until light and fluffy.  
Once they are well mixed, pour into a Pyrex dish and put a few pats of butter on the top.  

Place in the heated oven until the butter melts on the top.  Serve hot!!

Annie finally stole her brother's bed and is getting ready for a nap!
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1 comment:

  1. YUM! So y'all call me next time there is beer, boys, dogs and cooking going on!!