Wednesday, February 04, 2004

Meat Loaf Confession

To show our 7th grader that my alone time with her is special, I'm taking the time to make special dinners for her on Monday and Tuesday nights when Ron is in class this semester. Last night, she requested a quickie-but-tasty meat loaf that she remembered I made once for her and a friend.

The recipe, taken from an obscure 1967 cookbook, is easy and family-pleasing. Mix 2 beaten eggs together with 1 cup sour cream and 1 package onion soup mix, and set aside. Brown 2 lbs lean ground beef in butter until all the redness is gone. Add black pepper to taste to the ground beef, and mix all into the sour cream mixture. Once thoroughly blended, mix in 3/4 cup seasoned bread crumbs and 1/4 cup chopped parsley. Bake in a glass loaf pan for 30 minutes.

The meat loaf should be firm and easy to slice, after cooling for 15 minutes or so. Mine, however, was not, last night. It was a bit crumbly, and the egg/sour cream/onion soup bubbled around the edges and top, rather than being absorbed into the loaf. The result was more like delicious sauced meat, than a meat loaf. While cleaning the dishes later (no spousal kitchen help on single parent nights...he DOES do a lot around home), I noticed the unopened can of bread crumbs...oops!

She still pronounced it "really really good," as we chatted about middle school life.

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