Basic Meatloaf

Meatloaf—nothing special-just yummy and easy

This is one of my favorite meals because it is simple and easy.  Just pop the meatloaf into the oven along with potatoes, and in an hour, dinner is ready!  And in the meantime, you have a load of laundry folded, helped someone with a school project, or you have the living room cleaned.  Add a simple salad or some cut fruit, and everyone is happy.

1 pound hamburger (the leaner, the better)

½ cup quick cooking oatmeal

1 egg

2 TBL prepared mustard (like you put on hotdogs)

1 cup tomato sauce or diced tomatoes

½ cup finely diced onions

1 tsp salt

½ tsp pepper

Mix everything together and bake in a loaf pan at 350 degrees for an hour.

This recipe doubles if you need more than 6 generous servings.  If you double the recipe, I would recommend dividing the meatloaf between two loaf pans.  Leftover meatloaf makes a yummy sandwich for your lunch the next day.

Basic Noodles

Noodles – plain and very simple

As I reflect on this noodle recipe, I can remember rolling them out on the kitchen table with my Mom.  It is such a simple memory of a simple treat.  I am also reminded of how important those simple lessons were from women who had survived the Depression by serving simple noodles when there were eggs and flour + water lump gravy when there were no eggs.  These noodles do not require a pasta machine-just your table or counter and a rolling pin

In a bowl:

Mix 1 cup flour and ½ tsp salt.  (You can add such dried herbs as basil, oregano, etc if you would like to flavor the noodles)

Make a well in the flour and crack an egg and pour it into the well.

Add one ½ shell of water (about 1 TBL if using the cracked eggshell as a measuring tool makes you nervous.

Using a fork, mix until the dough comes together.  Turn out onto the counter or table and knead until elastic.  The dough will start out much like a piece of new gum in your mouth.   The dough will come together as you knead it much like gum will come together as you chew it)

Let rest for 15-20 minutes (or longer if you need to stop to care for a child)

Sprinkle flour to cover about a 20 inch circle.  You may need to add more flour as you roll the noodles out with a rolling pin.  You can have the noodles be as thin or as thick as desired – whatever you like.  Cut them into thin strips with the sharpest knife you have.  Don't worry if they are even as that is part of the look of homemade noodles! 

Cook the noodles in broth or water for 5 – 6 minutes.  If you do not want to cook the noodles right away, let them dry for a couple of hours, put them in a bag, and freeze until you want to use them.

This recipe doubles easily but does not triple easily.  I often made a double batch and froze the extras.