One of life’s greatest pleasures is to work hard all day out in the brisk cold and then come in to a warm house and sit down to a good supper. I’m not sure if the world needs one more meatloaf recipe, but I thought I’d share this one with you. It’s classic comfort food.. If you don’t do condensed canned soup in your kitchen, a basic medium white sauce with canned mushrooms works just as well.
- 2 lbs. – Ground Chuck
- 1 lb. – Pork sausage
- 2 Large Eggs
- 1 Can of Condensed Evaporated Milk – 12fl.oz
- 1 Can of Condensed Cream of Mushroom Soup –10.5 fl. Oz
- 1 Cup Unseasoned Bread Crumbs
- 6-8 Medium White Potatoes
- 1 ½ Teaspoons of Salt
- 1/2 Teaspoon of Ground Black Pepper
- 1/4 Teaspoon of Ground Red Pepper
- 1/8 Teaspoon of Ground Cinnamon
- A Sprinkle of Ground Black Pepper
- ½ Cup of Water
- Fresh Parsley (optional – but oh so good!)
In a large mixing bowl combine the breadcrumbs, eggs, salt, black pepper, red pepper, cinnamon and 1 cup of the evaporated milk.
Mix well to incorporate all ingredients. Allow the mix to rest for about 3 – 5 minutes.
Turn the meat mix into an oblong roasting pan or a large rectangular pan and shape into an oblong loaf. Lightly sprinkle with more black pepper.
Peel and quarter 6 to 8 large white potatoes and place around the loaf.
In a small bowl combine the entire can of Cream of Mushroom soup, the rest of the evaporated milk (about ½ cup) and ½ cup of water. Using a whisk, mix well. The mushroom soup mix will be lumpy.
Pour the mushroom mix over the meatloaf and potatoes.
Cover and bake for about 1 hour at 350Fº. When done, allow loaf to stand for about 10 – 15 minutes to cool and firm up a little bit.
Garnish loaf and potatoes with fresh parsley if you have it and serve.
With this meal I like to serve fresh Brussels sprouts if I have them in the garden. Brussels sprouts are always better after they’ve been frosted on a few times.
Unless you have a very large family there will be plenty of leftovers for sandwiches or another meal.