Meatloaf time! (Starting to get a little tired of meatballs…)
2 pounds ground sirloin
2 eggs, lightly beaten
1 package McCormick MeatLoaf Mix
1/3 cup water
½ cup Italian breadcrumbs
1 tbsp. flour
1 tbsp. ketchup
This is the McCormick Mix. It’s so tasty!
This recipe has been adapted from the recipe on the back of the envelope. The McCormick recipe calls for 1/2 cup milk, but we only had Almond Milk. When I opened it up, I noticed it had expired. So, I improvised and used some water!
For the Topping:
½ cup ketchup
2 tbsp. brown sugar
Preheat oven to 375F. In a bowl, combine the meat, Meat Loaf mix, water, eggs, breadcrumbs, ketchup, and flour. Fold the dry ingredients into the meat and pour the wet ingredients over it. Smush.
Spray a meatloaf pan with Pam. Add the meat mixture and spread evenly to coat.
Combine the ketchup and sugar. Stir well. Pour over meat mixture and spread evenly.
Bake for 1 hour.
I still had meat left over, since we originally had 2.5 pounds. So I formed them into little patties, about 1/2 an inch thick, and seasoned them with salt, pepper, garlic powder, parsley, onion powder, and Worcestershire sauce.
Then I cooked them for about 4 minutes per side on medium-high heat. Watch out: They can char! Turn the heat down to medium or move them around once in a while to prevent this. They came out lovely:
After the patties were done, I started on the egg noodles:
Egg Noodles with Butter
Bring water to boil. Add egg noodles. Wait for it to boil again and then cook 8-9 minutes. Drain. Heat 2 tbsp. butter in pasta pot and add pasta. Toss and serve.
Then, I made the salad:
Mini Salad (No Lettuce)
Arrange in this order, from below to above: Sliced tomato round, avocado chunk, shredded mozzarella cheese. Arrange tangerine slices around the tomatoes. Drizzle with olive oil. Season with salt, pepper, and parsley.
The meatloaf was ready:
Finished! Total cook time: 1 hour 30 minutes (includes preheating and mixing meat)
I served the meatloaf with the eggs noodles, green beans, and the mini-salad. Yum!