Mildred's Marvelous Meatloaf
Mildred’s Marvelous Meatloaf
October and the prairie scenery shifts from vibrant green to a dusty bronze highlighted with brilliant streaks of copper and scarlet. See Photographer, Don Brockmeier’s photo of sumac, a leafy bushy plant growing quietly in the ditches until autumn when green turns to scarlet, and then sumac plays a starring role in the autumn panorama.
Buzz Savories welcomes autumn and the change of seasons on the prairies with an uncommon recipe for meatloaf – Mildred’s Marvelous Meatloaf.
I am recalling conversations with Mildred Casey Nelson, the recipe maker and a neighbor and mother of my childhood friends, Clark and Keith. Conversations with Casey, as I knew her, were interesting to me because we spoke of “grown-up” topics like politics and books we were reading. Casey always welcomed me, and her cooking and recipes were among the finest in a neighborhood of Swedish cooks and bakers.
Mildred’s Meatloaf raises the common meatloaf to a succulent entre’. A glaze created by Nebraska’s renown Chef, Bernard Schimmel crowns Mildred’s Meatloaf and adds even more goodness to taste. The recipe for both the meatloaf and the glaze comes together with ease, and leftovers turn into top-notch sandwiches.
I feel honored that her family shared this recipe with Buzz Savories. I thank Mildred-Casey Nelson for this recipe and for her many contributions to our community, our neighborhood and to me.
I wish all Buzz Savories readers and cooks a happy autumn and as always, eat well!
Betty Anne at Buzz Savories
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Mildred's Marvelous Meatloaf
Equipment
- one 9 x 13 inch pans
- two 8 x 8 inch pans
What You'll Need:
- 2 lbs. ham, ground
- 1 lb. pork, ground
- 1 lb. beef, ground
- 2 cups freah bread crumbs tear fresh bread into 2-3 inch pieces and allow to dry for approximately 1 hour or longer
- 2 medium eggs
- ½ green pepper diced
- ½ onion diced
- 2 cups milk
- 1 tsp. freshly ground pepper
Sauce for Top
- 1 ⅓ cup ketchup
- ½ cup Buzz Savories Honey Mustard
- 2 tsp. Worcestershire Sauce
- ⅛ tsp freshly ground black pepper
How To Prepare:
- Mix (lightly) all meats together in a large bowl - I use my hands
- In a small bowl whisk eggs, and add milk - add to the meat mixture
- Add remaining ingredients: bread crumbs, chopped green pepper and onions, and pepper and mix with a light hand until combined.
- Divide evenly and place in baking pans
- Bake at 350 Degree oven for 30 minutes
- After 15 minutes of baking, juices accumulate. Pour off the juices then spoon on the glaze and bake until meat thermometer registers 160 Degree F
Glaze
- Mix sauce topping ingredients in a small bowl until creamy. I blend with my hand held blender or use a food processor.
- Spoon the glaze ove the meatloaves and continue baking until thermometer registers 160 Degrees F
- After 20 minutes take the meat loaf or loaves from the oven and drain the liquid. Reapply the glaze and continue the baking
- Take from oven and let rest 30 minutes before serving