Snow Day and Mountain Lady Meatloaf

We finally got our first snowfall of the winter! It started coming down Sunday evening and snowed all night and thru the day Monday. I think we ended up with about 4" of soft, fluffy, pretty powder. Not bad enough to cancel school, so both boys went to school while I stayed tucked home with Ella.

I bundled Eleanor up to go out once and she lasted just a little while before she said it was too cold. She outgrew her cute pink snow boots from last year, so she wore a pair of Sean's hand-me-downs. Hee hee! They were a bit big, but she did alright in them.




After school and a snack, the boys got geared up and we all went out again. It's too bad we don't have a hill to sled on or pretty woods to take a quiet walk through. They just stomped around in it a bit, made some snow angels and tried to make snowballs. It wasn't wet enough to make snow balls though, so they just chased me and threw handfuls of snow at me. Silly boys!






We came back in and changed out of wet clothes, then Sean helped me get supper in the oven. My Grandma Eleanor's Mountain Lady Meatloaf is just what our cold day needed! I made a side of Mac & Cheese and some early peas to go with it. My sister, Ann, asked me awhile ago to write down the recipe for her, so I thought I'd just share it here. Enjoy and stay warm!




Mountain Lady Meatloaf

1 1/2 lb lean hamburger meat (I use the lean sirloin so there's not much fat)
1/2 lb ground sausage (the plain kind, no spices added)
1 (10 3/4 oz) can of tomato soup
8 to 10 saltines or Ritz crackers, crushed fine
2 T pickle relish
2 eggs, well beaten
1 t crushed sage leaves
1 tsp salt (I usually omit this since the crackers are salted)
1 tsp fresh cracked pepper

Mix all ingredients together in a large bowl, make sure to really work in the sausage as it likes to cling together. If it seems to dry, add a bit of catsup, if it seems too wet, add more crackers. Dump into bread loaf pan and shape into a loaf.

Bake for 1 1/2 hours at 325 degrees. Remove and let rest 5 mins, then very gingerly pour off any fat into your empty soup can so the fat can be thrown away. Turn meatloaf onto a platter and slice. Makes about 5-6 nice big slices.

*My Grandmother noted on her recipe, "The left over meatloaf is good cold, for sandwiches. The meatloaf should have a crisp brown crust. This is a favorite recipe of my son, Dale."

I *heart* that lady!