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Chili Sauce-Topped Meatloaf
Loaded Baked Potatoes
French Cut Green Beans with Almonds
Applesauce
(Applesauce is not pictured)
Camille's Favorite Meatloaf
1 pound ground sirloin
1/2 pound ground pork
3/4 cup Uncooked Old Fashioned Oats
1/2 c. finely chopped onion
1/2 c. catsup
1 egg, slightly beaten
1 Tbsp. Worcestershire Sauce
2 large cloves garlic, finely chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Chili Sauce
Heat oven to 350 degrees. Lightly grease a loaf pan and set aside.
Gently mix all of the ingredients together taking care not to handle it too much. Too much handling will make the meatloaf tough. Press meat mixture into the greased loaf pan, making sure the meat is even on top so that it will bake evenly.
Bake 45-50 minutes. Put chili sauce on top and bake another 10-15 minutes until thermometer reads between 150-160 degrees or until meat is not pink and juices run clear. Drain any fat from the pan.
Let stand at least 5 minutes before slicing.
Loaded Potatoes
4-5 baking potatoes
Olive Oil
Kosher Salt
Butter
Sour Cream
Shredded sharp cheddar cheese
Salt & Pepper
Freshly snipped chives, if available
After preparing the meatloaf, scrub 4-5 baking potatoes. Dry thoroughly with a paper towel. Cut 4-5 pieces of tin foil so it will wrap completely around each potato. Rub olive oil on each potato and cover with Kosher salt. Wrap each potato in tin foil tightly. Bake with the meat loaf for at least 1 hour or more depending upon the size. Remove tin foil and split open the potato and top with butter, sour cream, cheese, salt and pepper and chives to your liking.
Green Beans w/Almonds
After 50 minutes, toast sliced almonds in butter and microwave or cook French-cut green beans until tender-crisp. Drain thoroughly and top with butter and toasted almonds.
This meal (with preparation) will take about an hour and a half from start to prayer and will serve 5 people with some leftovers for cold meatloaf sandwiches for those who need a second reason to eat this meatloaf!
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