Mom would call this Meatloaf Weather. Frigidly cold, snowy, with no end in sight.

Here’s her recipe, which she sent to me shortly after Gary and I married. I don’t know the story behind the name – could it be her mother’s recipe? Or, more probably, it’s a combination of recipes from friends, relatives, Dad’s feedback, and the back of the oatmeal container.

Momma’s Meatloaf

1 lb. (or more) ground beef
3/4 to 1 cup quick oats
onion (optional)
2 eggs, beaten
2 Tablespoons horseradish
Worcestershire sauce
Tabasco sauce
salt and pepper
Chili sauce (up to 1 cup)

Mix well, pack into loaf pan. Bake in 400° F oven for 45 minutes.

With all due respect to tradition, here are a few options:

• Put the ingredients directly into a non-stick pan and mix them together there (one less bowl to wash!).
• Depending on how much you like crusty bits, consider using a pan with more surface area, rather than a loaf pan.
• Maybe cut back on the oatmeal, half a cup works, too.
• Onions are very personal; depending on who’ll be eating this meatloaf, maybe go half-and-half, or mince the onion into tiny pieces before mixing in. Yellow onions, mmmmm.
• Horseradish might be hard to locate in your store – just be sure it’s not “horseradish sauce.”
• I use a glug or two of Worcestershire sauce, but skip the Tabasco; salt and pepper to taste, or sprinkle in seasonings you like.
• This recipe calls for Chili sauce; I use a 6 oz. can of tomato paste. Others use ketchup.
• Instead of the big oven, our meatloaf cooked up quickly in our air fryer. Might want to stir it halfway through if you don’t want it too crusty on top.

Checking Mom’s original cookbook answered any questions about her recipe originating there. Nope: that meatloaf recipe lists green peppers and milk as ingredients.

Growing up, I don’t remember ever having any meatloaf leftover for sandwiches the next day. Family of six and all. Highly recommended, though.

Thanks, Mom!

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