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Meatloaf--Mama's way--(easy) Recipe

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This recipe for Meatloaf--Mama's way--(easy), by , is from (Florina Johnson) Mama's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Floyd W Johnson

Category:
Category:

Ingredients:  
Ingredients:  
1 pound of Hamburger or Elkburger
1/2 medium size onion-- diced
1 egg
1/2 8-ounce can of tomato sauce
salt and pepper to taste
about 8 crackers, crumbled, used to make the recipe feed more.

Mama doubled this recipe.

Directions:
Directions:
Mix together these ingredients and place in an oiled pan, form the meat into a loaf or form into individual little loaves and use a muffin tin to bake it in, these can be done in about 1/2 hour. If using a loaf pan, cover and place in 350* oven for 45-60 minutes. Put carrot sticks and potatoes around the meatloaf, if you want a complete meal in 1 pan. You will want to cut the carrots and potatoes thin, they take longer than 1 hour to cook. Take the pan out of the oven, when done, take the meat and vegetables out, add flour to the drippings in the pan, after you make a thick paste, add milk, not too much, it is easier to add milk to make thinner, than to make thicker. A wire whip will help to keep the lumps out, as it thickens. Serve this with a lettuce tossed salad, rolls, butter and homemade jelly, you have a meal fit for a king!!!

Personal Notes:
Personal Notes:
Daddy hunted every October, so most of our meatloaf was made from elk or venison. Mama took bits of the meat left on the bone or from steaks and roasts she had cut and had them ground into burger. Mama could make this 'wild' meat taste like a cut of your premium beef. One of her brothers said he could tell deer or elk from beef and he didn't like the "wild" meat. Daddy tried to tell him different, but to no avail. The only way he could prove that Mama could make "wild" meat taste like beef was to have her cook a roast, not telling him where it came from. He ate it, loved it, and swore Daddy wasn't being truthful. Don't know as he was ever convinced he was eating "wild" meat. She never soaked her meat in a marinade or buttermilk, just used salt and pepper to season it with. She took care not to overcook, that made it dry, it tasted like she had gone to the market and bought the meat. When you have a family of 5 growing kids to feed, you learn how to make a feast out of what you have. She had never cooked "wild" meat until they moved to Gunnison. Mama was every bit the homemaker and cook this country was founded on. Freedom and choices to experiment with and make your house a home, from the decorating to the cooking. Daddy was the provider, and provide he did, often with 2 and 3 jobs going in the same 24 hour period of time. Although, he let Mama be the chief cook and bottle washer. When she asked for help cutting the elk or deer to be processed, he'd go to the garage, cut the meat down the middle, leaving 2 halves and he was done, the rest was hers. She bought an Outdoor Life magazine when they moved to Gunnison that showed her the different cuts and how to take care of them, and she did. Janice used the article (don't know who has that article now and the pattern for cutting the meat) after she married and had meat to process, but the article wasn't hers or anyone else to keep, it was Mama's. Daddy loaned his rifle to Bobby to hunt with, which he did and got his first deer with it. He now owns a .308 Winchester, model 88, just like Daddy's. Tim, my nephew, bought Daddy's rifle from the estate and it is still being used to hunt with.

 

 

 

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