ma….the meatloaf

I never know what she’s doing up there. Haha! But I guess I really do because I got my Mom’s meatloaf recipe and there is a twist that you probably aren’t going to expect. One that I never knew for a long time growing up and it still seems a little different to me, but hey when something works and you like it don’t change it right?!

Once I was diagnosed, meatloaf was something that obviously had all three of my biggest intolerances in it and so therefore became something that I wasn’t sure how I was going to eat it again. My Mom had other plans as she continued to think about what she could do to make it friendly for me to enjoy. So after a few tries, she got it right and was actually pretty simple to change once we had all the right things in place. The love of a Mother!

Last weekend, Adam and I spent a long day working in my yard. I ended up cleaning out all of my beds around the house and he pressure washed the driveway and sidewalk. I comically decided to pressure wash the porch and let’s just say I think I got more water on me through that process, but it’s clean and it’s fine ha! So I wanted to make a good meal to one fill us both up from that long day of work and two to thank him for helping me out! He’s pretty great and handy, don’t know what I did to deserve him but I’m dang thankful he’s mine.

To go with the meatloaf, I chopped up some sweet potatoes and red potatoes. I tried to chop them in one inch cubes so they would cook evenly. Once I was done with that they were drizzled with olive oil, sprinkled with freshly chopped rosemary, a little salt and pepper and placed in a pan to roast in the oven.


The other side was prepared by Adam and one that was relatively easy, but super tasty.  We decided on lima beans and he wanted to prepare them the way he had grown up eating them. So he chopped up 1/4 of a white onion and cut one slice of bacon in two. Then sautéed those in the pan for a few minutes and added the can of lima beans and a can of beef broth. Thankfully the broth contained no MSG, so it was friendly to my stomach.


Once the two sides were cooking, I started the meatloaf. Now you are probably wondering why I didn’t start that first just like Adam was, but the twist that I mentioned earlier is the big reason as to why I didn’t. The meatloaf recipe that my Mom uses is from an old cookbook (not sure which one) but one that calls for the meatloaf to be cooked in the microwave. Yes, the microwave. Not normal to me at all, but it works. That being said, it takes a special dish to cook it in for it to work correctly.

To make a long story short, last summer when we went on vacation in Destin with my parents we had one day that we wanted to just get out and do some things. See my Mom and I are just alike in that we could sit on the beach all day and not do a dang thing. Then Adam and my Dad are similar in that they like to go do things and just get bored sitting. So we rode around, shopped in local stores, went to the outlets, and then decided to go to Goodwill. If you don’t know enough about me by now, I love going to antique malls, Goodwill, flea markets, Habitat ReStores, and it goes on and on. Something I inherited from my parents no doubt. But luckily this day was special in that the specific dish that my Mom has always had to cook her meatloaf that I was looking for, just happened to be in this store ready for us to purchase it. I was pumped to say the least that I could start making it the same way and it be pretty authentic.

I’ve made it several times and it has turned out just as great as I imagined it. All of the ingredients are pretty simple and I have made some variations on it with either the bread crumbs or the tomato sauce that I’ve used. You simply mix all the ingredients in the picture below and have fun mashing it together with your hands. Then bake it in the microwave for between 15-20 minutes depending on how much meat you use. One of my other favorite things to do when you take this out and plate it is to drizzle cold ketchup all over the top. Man, SO GOOD!  And be careful, it falls apart because it’s just that good.


With all of this together it was truly a great meal, except for the fact that my oven is literally from 1950 and takes forever to cook things even though everything gets turned to 450 degrees. We had to wait for the potatoes just a little bit before we could even eat, but I think that’s one of the hardest things to do. Sometimes it is just hard to make sure everything comes out at the same time. You live you learn, but this was worth it in the end.


Mom’s Meatloaf 

1-2 lbs. of ground chuck/sirloin (I usually use 2 lbs and sirloin so it’s less greasy)
1/4 white onion minced
1/2 cup gluten free bread crumbs
1 can of tomato sauce (1/2 to mix in, 1/2 to pour on top)
1 egg (in my case egg replacer)
1/2 garlic clove minced (1/2 of that for mixture, 1/2 for sauce on top)
Salt & pepper to taste

Mix all of these ingredients together and knead with your hands. Then place in the loaf pan and indent on sides and in center.

1/2 can of tomato sauce
1/2 tsp of mustard
1 tbsp brown sugar
Minced garlic

Mix all of these ingredients together and pour on top of the meatloaf.

Then cover the meatloaf with wax paper and cook it in the microwave for 15 minutes (1 lb) or 20 minutes (2 lbs). It ends up coming out really hot, so be careful! Enjoy and I’m going to try and see if there are other recipes out there to try soon. Man I’m craving this again right now as we speak!

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