From Kentucky : "Dear Heloise, I take a lot of teasing because I make six ( small ) meatloaves at a time. They are only big enough for two people at lunchtime, which is our main meal. I add potato salad or a baked potato and a green salad or vegetable. Because of my husband being diabetic, I use half groound beef and half grund turkey, one or two cans of unsalted tomato sauce, a can of sliced, drained mushrooms, plenty of onion and green pepper, and two eggs. If the mixture is too thin, I add instant potato flakes. I bake all the loaves at once, then cool, wrap in wax paper and foil, and freeze. I keep one out to enjoy the same day. Tomato catsup can be put on top when heating over."
Okay, I thought that was a really good hint, but I do something neat with mine, too, that you might enjoy trying sometime. My meatloaf mixture is different but then, everybody's is. I don't do the ground turkey part, and with the right amount of moisture, I can get a *lot* of bread crumbs or other filler in there, such as cracker crumbs. I use a pretty good-sized dash of Worchestershire Sauce, and sometimes grate a small potato in instead of the breadcrumbs - makes it really moist. Sometimes I hide some leftover vegetables in there. But here's the fun part : I had a set of six single-serving V-8 cans I'd saved from when they were mae of steel, and I cut out both ends. Bake the meatloaf mixture in these ( standing up on a cookie sheet ); Let cool. Then push the little tubular loaves out from one end, and roll in paprika sprinkled on a piece of waxed paper. The slice off little "rounds" about a half-inch thick. Then you top these with a dollop of catsup or
chili sauce, and a little slice of dill pickle, and serve them with crackers for a little lunch, or an hors d'oevre. I get lots of compliments on these - I got it from a *reeeeally* old home-ec book. I have a mini-muffin tin with heart shapes, and I've used that, too, but you have to reduce the baking time - they're cute : )
Cheers : )
~ Savannah
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