With Fall hitting hard here (and apparently some states have gone straight to Winter and have 6″ of snow already) I’m all about hibernating and comfort foods.
For me comfort foods are the following:
- Big ol pot of chili
- Stuffed Shells or Lasagna
- Mac ‘n Cheese
- Roasted Tomato Basil Soup
- Hot chocolate
- and Meatloaf…
I like basic stuff when it comes to finding comfort. That food that warms you from the tips of your toes to the tip of your nose. Comfort food is familiar; homey. It takes me back to childhood where you really didn’t have a care in the world; no house payment, car insurance, bills, bosses or deadlines. The biggest cares in your world were trying to find a way to stay up past bedtime, planning Ken & Barbie’s wedding and wondering if there really was a Great Pumpkin.
As of late, I’ve been running on fumes with work, the remodeling here, the 9,000 projects we have going on and life in general. It’s one of those feelings where your life is passing you by and you want nothing more in the world than to just put your foot out and stop it; sit back, take a long breath and just relax.
And that’s exactly what I’ve been doing; relaxing. Now for some my idea of relaxing may be work. For me being in the kitchen gives me such freedom. I have no cares, no worries, no fears. The smells from a pan of onions & garlic sauteing, the sound of the mixer whipping the butter and cream, that warm comforting smell of the pot roast… *deep breath* THAT is my solace people.
So I’ve be going a bit back and bringing up some familiars from my childhood; those comforts that no matter how rough life was, it wasn’t anything I couldn’t overcome. That being said, I needed to make these meatloaves.. and these meatloaves as well.
These are awesome party snacks for the big game, perfect for kids on the go or a great light dinner that is surprisingly filling.
- Preheat oven to 350F.
- In a large bowl mix Montreal Steak Seasoning, ground beef, egg, milk, farina, Worcestershire, ketchup with your hands. Just combine it but try not to overwork it as it will get tough. If the mixture is too wet, add a bit more farina. If too dry, add another egg and 1/4 cup milk. You want the mixture to be pretty moist but not super wet.
- For each muffin tin, use ~1 cup of meat mixture and shape into a ball.
- Place each ball into the muffin tin and gently press down.
- Put 1-2 tablespoon of tomato soup on top of the meatloaves.
- Bake for 20-25 minutes or until the internal temp is 165.
- Put the oven to broil and the rack to the top.
- Place the prepared mashed potatoes in a pastry bag and place a dollop on top of each meatloaf.
- Broil for 2-3 minutes just lightly brown the edges of the taters.
- Heat up the remaining tomato soup and serve as a dipping sauce.