For those tracking, yep, the day for this meatloaf was Tuesday. We have another installment of “Meatloaf Monday on Tuesday”. May is just a very busy time. It truly rivels December when it comes to Terry’s schedule. Mine is decidedly much slower now. Terry said today that we should have taken the whole month of May off (from meatloaf) due to the end-of-year/school/sports/commitments. I laughed, because on Sunday when we were talking about the week ahead, he told me about the Monday class trip with the CG Seniors to Cedar Point. He always wants Famous Dave’s on this trek he takes every May, so saving meatloaf for a very late dinner was out. I asked him on Sunday if he was tired of meatloaf and wanted a week off, and he emphatically told me “No! I am not tired of it.” I then decided it would be another Tuesday entry. Funny, he says today we should just skip it when he knows I have the ingredients purchased. He is tricky like that! He said take the month off today and he doesn’t even want to take one week off. Funny, guy.
This week I picked a super quick and easy recipe. There was no onion to cut. Yay! This one comes from dear sweet Melissa Weaver. She signed her card, “enjoy your Meatloaf Mondays ♥ Weaver”. She is called just ‘Weaver’ now as the Board has/has had other Melissa’s, so the name stuck to avoid confusion. My time with Melissa pre-dates her time working with the Board as she started out as Owen’s mom and was a board member for a time. I am very grateful after the Weavers painful loss of “Super O”, she found a calling in the field of DD. She brings strong compassion as a parent of a special needs child and she understands the limitations of many systems that serve people with special needs. I was very excited to try her recipe this week. I also was happy I had to text her to ask one simple question about the ketchup. Even her texts are so sweet.
Stove Top Stuffing Meatloaf
1 lb ground beef
1lb pork sausage
1 6oz. Stove Top Stuffing mix- any flavor.
2 eggs
1/3 cup ketchup
- Mix all ingredients in a large bowl. Hold back 1/2 the ketchup.
- Pat into pan.
- Spread layer of ketchup on top. (This is 1/2 of the 1/3 of cup)
- Bake at 350° for 1 hour.
After looking at all the flavor choices of Stove Top in the store, and knowing in Week #8 and Week #10 I used Savory Herb, I chose the pork flavored Stove Top since this recipe has pork as an ingredient. Chicken, turkey, cornbread, etc. just did not seem right. I had no idea there were so many choices of Stove Top! This week’s recipe deviates just a little from Week #10 in that it calls for pork sausage with the ground beef and does not call for water. Also, Week #10 did not have ketchup. The other that used Stove Top had many other ingredients.
Tuesday evening for Meatloaf was not meant to be either. Since Grove is hosting a softball tournament he opted for a very early dinner. VERY early…4:00 p.m. He was able to squeeze in both his meatloaf and the game. Two of his loves. Meatloaf and Sports.
The house smelled very good through the whole baking process. That was backed up when he walked in the house and said, “It sure smells good in here”. A catch praise I am getting used to during this project. I took the meatloaf out at the exact one hour mark and it was finished. Terry said it had a great flavor. He said it was a little drier than some meatloaves have been so he got out the ketchup and mustard. However, he is known to do that for most meatloaves. He ate two big pieces. Again, commented on flavor and gave it a great score of 8.7. I was surprised by that given the number of weeks we have been at that, but I tasted it and agreed it had really good flavor. I wish I would have asked Weaver which Stove Top she generally uses. I wonder if that makes a difference. I would have to say ‘yes’ because the Savory & Herb would have different flavors and likely some that are not his favorite, like sage. As he was running out the door to the game, he said I cannot wait for those leftovers!
This week I came upon this little bit of sarcasm. This is me. Because while I am making this meatloaf each week, I am not cooking much else. I love to talk to those cooking. Well, except on Christmas when Chef Doug prefers no one is in his kitchen. Then the rest of us watch him work. Cooking is a hobby for some. An art for some. Many like it. Some do not. Some don’t even do it because none of those reasons stick. I am in the latter category. I want to like it. But I just don’t right now. At least we are not starving.
P.S. If you loved Famous Dave’s at Cedar Point, Terry found it closed when he thought he would eat well on Monday May 12. It moved down the causeway near Castaway Bay. He was super disappointed that he did not get Dave’s BBQ or meatloaf on Monday for dinner. I thought maybe it was time to retire from Senior Class Advisor over the lack of BBQ on the trip, but he talked about all the coasters and park changes like a kid in a candy store. He loves that place, even at 57.
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