Nana's World Famous Meatloaf

Contributed by Deborah Hamilton-Lynn

Longtime resident of Austin, Texas, writer (she wears many hats, actually) Deborah Hamilton-Lynn is sharing comfort food recipes with us. Whether we are feeling under the weather, want something reminiscent of our childhood, or just crave a forever favorite...meatloaf and potatoes will always fill the bill. She tells us many recipes have never been written down, just word-of-mouth. True for all of us, usually.

When Deb visits us here in the Palm Beaches, we enjoy great conversations, and food together. Sometimes we dine out, but sometimes we grab ingredients, pull out pans and cook, have wine or make cocktails. That is the most comforting, every-time.

Deborah explains...

“This may not be the healthiest meal but growing up it was the best winter comfort meal and a lot of us grew up coming to the dinner table that always included meat and potatoes.

“I continue to make the meatloaf when I need a comfort meal boost. I use leftovers for meatloaf sandwiches which can be cold or room temperature.

“I have added one ingredient  (Worcestershire sauce) to make it my own.

"Like a lot of these recipes they came from word of mouth rather than a written recipe and like most cooks a lot of things were done to taste (meaning the cook's taste as they cooked.)"

​Thanks, Deb, for including the handwritten recipe for us to enjoy. Yes, it has some age on it, like many of mine.

---

Nana's  World Famous Meatloaf and Butter Potatoes
From Deborah Hamilton-Lynn

Nana's World Famous Meatloaf

Ingredients:

2 packages dry French onion soup mix
2 eggs
2 1/2 to 3 pounds of ground beef
1 1/2 cups of seasoned Italian bread crumbs
Garlic salt to taste
Pepper to taste
1 T Worcestershire sauce
2 small bottles of ketchup (save 2-3 T for topping at end of baking)
Optional: chopped yellow onions

Mix wet ingredients and dry ingredients separately 
Add wet ingredients to ground beef first then add dry ingredients.
Mix thoroughly and place in a glass baking dish.
Cover with aluminum foil.
Bake at 350 degrees for 2 to 2/12 hours.
remove foil.  Cover the top with saved ketchup..
Return to oven for an additional 10 minutes
Allow meatloaf to rest and cool slightly before cutting to serve.

Butter Potatoes

Slice 6 medium russet potatoes into medium slices. 
Melt i stick of butter in a large skillet add potatoes, salt and pepper to taste.
Cook on medium heat until fied and cooked through
Add 1 to 1 1/2 cups of water.  Bring to a boil then cover and simmer until buttery "sauce" is thickened. 
Optional add: chopped onion and minced garlic.



​

---