I have always loved to cook ever since I had to cook for myself in college. My goal has always been to cook better food than I was able to buy at a restaurant. Once I moved to South Dakota, this became a very simple task since there were not very many good restaurants in the surrounding areas. But now that I was at Gateway, there was a very practical matter. Since I was working so many hours, I had little time to cook. So therefore, I started cooking in mass quantities on the weekends, and then freezing as much as possible. For me a good recipe is not only delicious but also should freeze and microwave well.
Now that I am married and live in two countries and work at home. Having a good healthy lunch is essential to my lifestyle. This recipe is one of my all time favorites. Everyone that I have ever served this meat loaf loves it and asks for the recipe, so I thought I would share.
- 1 pound ground beef
- 1 pound italian sausage removed from skin
- 1 box stuffing
- 1 carton fresh sliced mushrooms
- catsup to taste
- worcestshire sauce to taste
- 1/2 teaspoon MSG/Accent
- 2-3 eggs
Prepare the box stuffing in the microwave which usually includes adding butter and water. At the same time, begin cutting the mushrooms into small pieces. They should be diced but does not have to be too small because they will shrink when baked. Mix everything together and bake for one hour.
The secret to this recipe is the italian sausage. Since it has seasoning, no other seasoning is necessary. Also, the stuffing has a small amount of seasoning. It is very important to keep the ratio of italian sausage and ground beef fixed. Too much ground beef, and it turns out a little dry, and too much sausage and it it a little too crumbly. Afterwards, two big helpings in a quart sized freezer bag. Works great for lunch for two people with a salad. Sometimes there aren’t so many left over for the freezer since everyone likes it so much. Happy eating.