Monday Menus – Meatloaf & Green Beans

Sunday night is usually the night of the week when we have a nicer meal and I try to make enough so that there is leftovers for another night. This week the boys voted to have meatloaf, mashed potatoes, gravy and green beans. They didn’t agree on everything but the meatloaf was most certainly agreed on by Grant and Tanner. I used Jared’s mum’s meatloaf recipe, which everyone in my family seems to love. You probably have a favourite meatloaf recipe already but if not you can give this one a whirl and adjust it to how you like it. I have one friend who adds shredded carrots so her hubby will eat his carrots 😉

As for the leftovers (if there is any), usually we will have meatloaf sandwiches on Tuesday night. I heat up the mashed potatoes, meatloaf and gravy in the microwave. I butter the bread, place mashed potatoes on the bread, top with cheddar cheese slices, then add 2 slices of meatloaf and with a fork mash them so they cover the cheese and then spread gravy on top, lastly I place the 2nd piece of buttered bread on top and cut in half. Serve with whatever your heart desires or whatever your family will eat with sandwiches.

Mom’s Meatloaf

1 1/2 pounds of ground beef

1 egg, beaten

1/2 onion finely chopped

1/8 teaspoon pepper

1/8 teaspoon celery salt

1/4 teaspoon paprika

1/2 cup milk

3/4 cup (8 0z can) tomato sauce

3/4 cup saltine crackers (30 – 36 crackers crushed)

Barbecue sauce or ketchup or mustard

Preheat oven to 350 degrees F.

Lightly oil the meatloaf pan.

Prep your onion and saltine crackers and set aside.

In a large mixing bowl combined together the meat, egg, onion, pepper, celery salt, paprika, milk, tomato sauce and saltine crackers.

Put meat mixture in the pan and press lightly to flatten.

Spread the topping of your choice over the top so that it covers the meat.

Cook for approximately 1 hour and 10 minutes. (cooking times will vary).

Green Beans

Wash fresh green beans (1 to 2 pounds).

Cut off the tips at either ends of the beans.

Fill a large pot with lightly salted water.

Bring water to a rolling boil.

Drop the green beans in.

Boil uncovered for 5 – 8 minutes (depending on the size of the beans).

Test a bean for doneness (beans should be  bite tender, not squeaky against the tooth).

Tip the beans quickly into a colander, shake to drain away the last drops of water.

Toss with a tablespoon of butter or a spoonful of the best olive oil or walnut oil.

Serve at once.

 

— Jennie

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