Some of you are no doubtedly groaning while others are feeling nostalgic, but I made this last Wednesday and I like to keep a record of family recipes here for future reference although the kids and I all have recipe books with handwritten recipe cards. Seems like the next generation keeps everything on their phones, but I know that our family recipe books bring back fond memories for the kids. I love it when they or their spouses call or text me, asking for something the kids requested or talked about from their childhood. 💓
20 years ago, we had a dear couple at our North Camp. When they left and moved back to Kansas, the husband told his wife that she had to get X, Y, Z recipes from me before they left. That memory still warms my heart. In return, this is one of the recipes she shared and it became my go-to Meatloaf recipe instantly.
We always have a deep freeze full of beef and sometimes it's a challenge to figure out how to use it all now that we are empty nesters. I no longer cook for a crew of cowboys although I do still have extras on occasion. I still cook all the time, but not in the quantities I once did. And I cooked a lot of casserole-type things when the kids were home because it made a lot and it was cost effective.
The only changes I've made here is to add some Worchestershire and horseradish.
Bohnen Meatloaf
2# ground beef
1 egg
1/2 C milk
1/2 C quick oats
1 C shredded cheese
1/2 C diced or grated onion
Seasoned Salt - Pepper - Granulated Garlic
2 Tbsp Worchestershire
1 Tbsp Horseradish
Topping:
2/3 C Ketchup
1/2 C brown sugar
1 1/2 tsp mustard
*Mix all ingredients together. Spread topping on meatloaf. Bake at 350° for 75 minutes.
*DH likes meatloaf sandwiches so this recipe gets extra points for that. 😉
*I love it with fresh Pico (hold the cilantro please)
And meatloaf is not very photogenic, but it sure did taste good! This time I just served it with perogies, and Broccoli Salad.
