BAKED POTATOES LOADED
MY GREEN BEANS
I’m in the mood for a satisfying meal that’s familiar. This menu is nostalgic for sure.
This recipe goes back to my childhood – it’s comfort food at it’s best. This one is my Mom’s recipe, so it also reminds me of her. It’s super easy, non-gourmet and great for a weeknight meal, and then I like it even better the next day cold in a sandwich! I’m not a big fan of the ketchup and brown sugar topping, but if you are dying for that, mix 1/3 cup ketchup, 2 TBSP brown sugar and 1 TBSP brown mustard – then slather on top of the meatloaf prior to baking.
1 lb ground beef
1/2 cup finely chopped onion
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
1 8 oz can tomato paste
1/4 cup oats (can also use 1/2 cup soft breadcrumbs instead)
1 TBSP worcestershire sauce
Preheat oven to 375 degrees F. Mix all ingredients by hand in a large mixing bowl.
Turn out into a loaf pan and smooth the top.
Bake for about 1 hour (until there’s no pink in the middle). I always pour off most of the liquid after taking it out of the oven to make it even leaner. Serve ketchup on the side.
The easiest way to bake potatoes is just to wash them, cut a little slit to allow steam to escape, put them on a cookie sheet, and throw them in the oven with the meatloaf. If they’re not too big, they should be done in an hour or so at 375 degrees. Then slice them across the top and press the sides (using potholders to protect your hands) so the potato opens up nicely. Serve with: butter, sour cream, chives, bacon bits and cheddar cheese.
My Green Beans
2-4 cups trimmed and snipped green beans
1/2 cup chopped onion
2 scallions, sliced
1 shallot finely minced
1 garlic clove, minced
2 TBSP butter
1 TBSP creole seasoning
2 tsp dried dill
Snip and wash the green beans. Then par boil them in an inch of water for 10 minutes or so (boil the water, add the beans, turn the heat down and simmer).
Drain the beans and then place the beans and all other ingredients in a pan. Cook 20 minutes or so on low heat until cooked to your liking.