Hello, hello!
Merry Christmas and Happy New Year! We’re just popping in real quick to update you on some football games and provide a ~ :30 second recap of our respective Christmases with a few extra minutes of nonsense because, of course.
We hope you’re enjoying the limbo that is Christmastide and losing track of what day it is while filling up on appetizers and leftover Christmas cookies.
In this episode, Kristin mentions her family’s new year’s day menu, and we thought you might like this recipe.
KNW’s Family Meatloaf
2 lb Ground Beef
1 lbs mild pork sausage
2-3 cups fresh bread crumbs*
2 eggs
1/2 sweet onion finely chopped
1 can evaporated Milk**
1 1/2 tsp Garlic Powder
1 1/2 tsp Salt
1 tsp Pepper
2 cans Tomato Soup (the concentrate)
*breadcrumbs using stale fresh loaf bread cut into tiny cubes
** you will not use the whole can of evaporated milk
Use Large Bowl, start with bread crumbs and onion. Add garlic, salt and pepper. Mix around and spread out, up sides of bowl. Then add all meat. Mix slightly. Added beaten eggs and small amount of milk (keep adding until everything is moist and holding together). Do not over mix.
Form into 2-3 medium meatloafs. Put into a baking dish. Cover with press-and-seal. Refrigerator 8+ hours (can be overnight). Heat olive oil in a pan. Brown meatloafs on both sides. Put meatloaf in a baking dish. Pour soup into the pan to deglaze the browning pan. Pour the soup over the meatloaf. Cover with tinfoil and bake for 50-60 minutes. Best served with mashed potatoes and collard greens. The tomato soup makes the best gravy for the mashed potatoes.
Seems complicated. Maybe why we only make it on NYD every year??? But I can confirm it it 100% worth the effort.
If you’re getting the bug to start organizing, we can’t recommend these bags and these under bed/couch storage items enough. So helpful!
We will be back next week to chat about the next round of the College Football Playoff and whatever else is on our minds/whatever we have been discussing on MP during this blurry what-day-is-it holiday week.
xoxo,
Kristin and Betsy
PS: This Hoppin’ John recipe is another NYD favorite and way less effort. We recommend using fresh black-eyed peas if you can get your hands on them (often found in the fresh produce section) and sub red pepper for green. And a cajun spice recipe you can use as needed (my cooking strategy is just pull out a most of the spices, shake and and go. I believe in you. - KNW).
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