September 29th: The days are getting cooler 😉 (74-degrees instead of 100-degrees) here in Coalinga-CA, and I'm feeling a nip of Fall on the breeze even though the sun shines brightly 🌞, the leaves remain bright green, and sandy-clay loam fields sprawl into the far horizon.
It is the end of September, & it feels like Fall. I really like this area, so I am glad we will be staying through the winter months 😊
This morning while drinking my pumpkin spice morning cup of joy juice, my waking Fall senses were hungering for meat loaf sandwiches to enjoy with last night's left-over salad - Holland doesn't particularly care for meat loaf, but I know I have a recipe that can change his mind 😘; it's an old recipe I clipped, saved, and have used with regularity since the mid-1980's … so, I searched my old Blog Posts, found it, and altered it a bit 💡🎯 to fit today's needs 👌
I think you will like it, too 😁
VAL'S TASTY MEAT LOAF ~ 8 servings
¾ c minced White Onion * ½ c minced Celery * ½ c shredded Carrot * 2 Garlic cloves, pressed * 2 Tablespoons Butter * 1/2 tsp Himalayan Pink Salt * ¼ tsp Cayenne, ground * 1/2 tsp Black Pepper, ground * ½ teaspoon freshly ground White Pepper * ¼ teaspoon ground Cumin * ¼ teaspoon ground Nutmeg * 1 tsp. Dry Milk powder * ¼ cup Water * 2 Eggs, beaten * ½ cups Cracker crumbs * 1 medium-size mixing bowl * 1 9-inch Baking Pan
(1) Preheat over to 350-degrees.
(2) In the mixing bowl, combine all ingredients; mix thoroughly.
With both hands, form into a round loaf & place in the ungreased baking pan. Place loaf in oven & bake for 1 hour … or until no longer pink in center.
(3) Remove from oven & cool meat loaf for 5 minutes before slicing = about 15 minutes if slicing for sandwiches.
SO good … and it won my husband over, too 👍
