WORLD'S GREATEST MEATLOAF DINNER!
by Martha Strom

Classic All Beef Meatloaf
Scalloped Grated Potatoes
Brandied Baby Carrots
Joe's Mothers Lemony Garlicky Italian Salad
Angel Food Strawberries Romanoff
Coffee or Tea

First of all, contrary to some but thankfully not all popular belief, good meat loaf is NOT just part of a mundane Wednesday night budget dinner. Think of meat loaf as an American version of a rustic French pate The recipe below is a delicious classic and worthy of almost any company dinner. It uses just lean ground beef not a combination of meats as so many do. The use of just one meat, beef, simplifies shopping too and I like that. Use really good quality ground beef. Costco's is excellent. The packages are large (about 6 pounds) so either share with a friend or freeze the rest. Make extra meat loaf so you'll have left overs for another meal. I love good home made soup and meatloaf sandwiches on buttered bread with chili sauce, mayonnaise, lettuce and a little sliced raw onion. According to The Old Farmers Almanac and the news papers as well the practice of planned leftovers is up 30% in the last 10 years. So plan for leftovers and as a bonus you'll have a little more free time. I've been doing that for years so guess that makes me one of the 30%.

The scalloped potatoes are made from frozen grated potatoes so only small preparation is required. If you don't want to make scalloped potatoes just put medium sized baking potatoes in with the meat loaf. Wash, oil and salt the skins so you can eat the whole potato. The baby carrots go right from the bag to the sauce pan. What could be easier?

As for the salad the romaine is fast and easy to tear into bite sized pieces and the creamy dressing has a mayonnaise base so is almost instant.

Buy an Angel Food loaf cake at the bakery for the dessert base or make 2 loaves from one box cake mix (I like Duncan Hines) and freeze one in a Ziploc freezer bag for later.

CLASSIC MEATLOAF
Serves 4

This is the best meatloaf I have ever tried. It's a basic, simple, straight forward, homestyle dish that everyone loves. Keep it as your standard.

1 Tbs. olive oil
1 Tbs.catsup
1 clove garlic, minced
1 Tbs. horseradish
1 medium onion, chopped
2 Tbs. half and half or dry sherry
1/3 cup mushrooms, chopped
1 large egg, beaten
1 Lb. lean ground beef
1/3 cup fresh bread crumbs
Salt and freshly ground pepper to taste

Heat olive oil in a medium saute pan over low heat. Add onions and garlic and cook until translucent, add chopped mushrooms (cook about 15 minutes). Set aside to cool.

Preheat oven to 350 degrees. In a large bowl combine ground beef, catsup, horseradish, half & half, egg, bread crumbs, salt and pepper and half the cooled onion-garlic-mushroom mixture. Stir just enough to mix ingredients together. Form meat into a loaf in a baking or loaf pan and pat down gently on top. Top with remaining onion-garlic-mushroom mixture and drizzle with extra catsup. Bake for an hour. Remove from oven and let sit about 10 minutes for easier slicing. Recipe can be doubled or tripled but use just one egg for the larger recipes.

Cold meatloaf sandwiches are wonderful to take along on an outing. Throw in some scallions, celery and carrots and a few peanut butter cookies and you're ready to go.

SCALLOPED GRATED POTATOES
Serves 4

1 12 oz. pkg. frozen grated potatoes
1/3 cup finely chopped onions
1 Tbs. flour
2 Tbs. butter
Salt & pepper
2/3 cup half & half

Spread frozen grated potatoes in a small buttered casserole. Spread chopped onions over potatoes and sprinkle with flour. Pour half and half over. Dot with butter and sprinkle with salt and pepper. Cover with aluminum foil. Bake in same oven with meatloaf for about 45 minutes. Remove foil about half way through baking.

Note: If you opt for baked potatoes instead of scalloped potatoes they will take about the same time as the meat loaf providing they're not too large.

BRANDIED BABY CARROTS ( From an old Swedish cookbook)

2 to 3 cups raw baby carrots
2 Tbs. butter
Salt to taste
2 Tbs. brandy or water
1 tsp.sugar

Cook carrots and all other ingredients in a covered sauce pan watching carefully so that they don't burn. Brandy or water will be almost gone when carrots are done. Add a little water if it evaporates too soon.

LEMONY GARLICY ITALIAN SALAD
Serves 4

LEMONY GARLICKY ITALIAN SALAD Serves 4 to 6

This recipe came from the mother of an Italian friend of mine. It is sooo good. We always requested it when she cooked.

4 cups torn romaine
2 to 3 sliced scallions
2 medium avocados, cubed
Garlic croutons lemon juice
Salt & pepper

Wash, tear and chill romaine. Slice scallions. Make dressing. At serving time peel avocados and cube. Drizzle with lemon juice to keep them from turning brown. Toss romaine, scallions and avocado cubes with dressing. Add croutons at serving time and toss again.

Note: Sometimes when avocados are not available and I have a craving for this salad I substitute pitted ripe olives--not quite as good but the next best thing.

CREAMY GARLIC LEMONY DRESSING

1/2 cup mayonnaise
1 tsp. lemon juice
1 tbsp. water
1/4 tsp. powdered oregano
1 clove garlic minced

Mix all ingredients. Chill.

ANGEL FOOD STRAWBERRIES ROMANOFF
Serves 6-8

1 Angel Food loaf cake
1 16 oz. pkg. frozen strawberries
1/4 cup fresh orange juice
1 tsp grated orange rind
1 to 2 tsp orange liqueur

1 tsp. vanilla
1 cup whipping cream
1 tbs. orange liqueur

Partially thaw frozen strawberries. You may have to pour off a little juice if there is too much. Mix in orange juice, orange rind, orange liqueur and chill.

At serving time whip cream, add vanilla and orange liqueur. Slice angel food cake, place on individual dessert plates and spoon berries and liquid over cake. Top with whipped cream and serve.

Note: Grand Marnier (an orange liqueur) is available in mini bottles at the local liquor store.

Enjoy this warm satisfying dinner on the next chilly night.