One of the first things that I discovered living alone is that I do not like to cook for one.  It’s no fun.  My daughter has “turned the tables” on me and admonishes me with “Mom, you’re not eating right” and “Mom, you have to take good care of yourself”!  It’s a bit of Déjà vu…for years ago, during her college days, I recall telling her the same thing!

Granted, anytime I would like to drive 14 minutes, I am invited to her home where she cooks all-organic, wonderful meals for her family…and I do that from time to time.  I have even driven over and cooked dinner for them a few times!  (She posts the recipes or the links to some of her delicious dishes on her blog here.)

It’s time to remember my love of cooking.  I certainly have the cookbooks for it!

So, tonight, I am preparing three small meatloafs (one for now…two in the freezer for later).  I am making them reminiscent of Mama’s wonderful meatloaf with just one change.  I’m using chili sauce instead of tomato sauce.I will make homemade mashed potatoes and Birds Eye steamer veggies (easy enough).  If I am really inspired, I will cook some crispy cornbread muffins.  Mama would have made a “pone” of cornbread in the cast iron skillet but that would be too much for one.  The muffins will keep better in a zip lock bag.

It’s not the most elaborate meal I’ve ever prepared but it’s a start…and my daughter will be happy.  Not to mention the fact that I will have some good “leftovers”!  😉

Meat Loaf

1 pound ground round

1/2 onion, chopped fine or chunky – your preference

1/2 green bell pepper, chopped fine or chunky – your preference

1 tablespoon Worcestershire sauce

1 egg, beaten with 2 tablespoons milk

1/2 teaspoon Kosher salt

3/4 teaspoon Lawry’s Seasoned pepper

12 oz. DelMonte Chili Sauce

Panko bread crumbs (about 1/2 cup or more – enough to make good consistency)

Sometimes, I make a sauce of brown sugar, ketchup and a little mustard to spread over the top of the meat loaf…

Combine all ingredients well with clean hands.  Makes one large meatloaf or three small ones.  Bake at 350 degrees until done.  The larger meat loaf takes about an hour.  Adjust time for the smaller ones – depends on size.