Thursday, January 20, 2011
Nothing screams comfort to me like a giant loaf of meat. And while every time I hear the word meatloaf my mind instantly goes into "I would do anything for love" mode (i.e. the Dr. Pepper commercial), the only meatloaf going on in my house is the edible kind. Even though my mom had their old record, and I'm kind of wishing she kept it, no lie. Any who...This is the way my mom made meatloaf. She never strayed from this recipe, and that's because it worked for us. I know a lot of people are die hard fans of using bread as the binding agent, but there's something about soggy bread that completely freaks me out. That's why bread pudding is banned from my house. Food has always been a texture thing for me, which is why it is hard for me to swallow things like sushi, raw oysters, and fried mushrooms (morel mushrooms are a different story, good gracious those are good. I'm talking about the fried whole mushrooms you get at old diners.) My friends think I'm weird and we can all laugh about it but everyone has their quirks about food, and soggy bread is mine. So for our meatloaf, we use oatmeal. I know, I know, it's not traditional, but it's good! Darn good. And I just might make a believer out of you yet!
Yields: 6-8 servings