Spring thud

Martha looked up from her iPhone yesterday and said, “Snow. They’re predicting snow tomorrow.” I thought she was addled from that bump on the head she got last week. She really acted like a 50-year-old, falling face-first on a New York City sidewalk. Then the TV confirmed the snow prediction.

Luckily, we were prepared. No matter that it was over 80 degrees seven days ago here in North Carolina, and that it’s almost April Fool’s Day. The cold yesterday grabbed me even harder because it was so out of place. I brought out the thud food: Meat loaf.

Plain, old meat loaf. And it will be just as good today. I modified a recipe I found in a fount of classic recipes, Jean Anderson’s “The American Century Cookbook.”

Old-Fashioned Meat Loaf

1 egg, beaten

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon salt and black pepper to taste

3/4 cup tomato sauce (I use low-sodium)

2 pounds ground beef (half ground round, half regular ground beef)

3/4 cup uncooked old-fashioned (not instant) oatmeal

1/2 cup chopped onion

Preheat the oven to 350 degrees. In a large bowl, mix the egg, Worcestershire sauce, garlic powder, salt and pepper, and 1/2 cup of the tomato sauce. Using your impeccably clean hands, mix in the ground beef, oatmeal and onions. Pack the mixture into a loaf pan or other such dish. Spread the remaining 1/4 cup tomato sauce on top. Bake about 1 hour or until cooked through.


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