"Ma, The Meatloaf"

To me meatloaf was always one of those gross school lunches, which they slopped onto your plate and forced you to eat the "mystery meat" of the day. It is known for being dry, crumbly, and bland...basically nothing special. Recently, when I was home on vacation my mother served a new meatloaf recipe which managed to change my perception on this dish.

Her meatloaf could not be described as dry, bland, or crumbly. It was as if meatloaf received a complete head to toe makeover! Instead of a just a hunk of meat, this dish has vegetables in its center. I made this recipe with sauted mushrooms and onions, but you can also do it with spinach or any other vegetable of your choice. Needless to say, there was not a piece left by the end of the meal. I am convinced this is one of those recipes that no matter how much you make, there will never be leftovers.

Meatloaf

3 lbs of ground meat (or you can mix half meat half turkey)

1/2 cup brown sugar

1/4 cup ketchup

3 tablespoons red wine vinegar

mushrooms

onions

1. spice the meat with some garlic powder, onion powder, 2 eggs, ketchup

2. mix together the brown sugar, ketchup and vinegar.

3. saute the mushrooms and onions in a pan

4. take half the meat and place it in a pan or on a baking sheet in loaf form

5. place the mushrooms and onions on top of the loaf

6. pour on half the sauce

7. use the rest of the meat to make another loaf on top of the first

8. pour the remaining sauce on top of the loaf

9. bake at 350 degrees until brown, about an hour

Enjoy!