The weather is getting cooler, the leaves are changing colors, and pumpkin beers are starting to line the shelves…this can only mean one thing….it’s FALL!! Fall is definitely my favorite season, the weather is perfect and crisp, I love cozying up in sweats and a hoodie, and of course its football season! If you didn’t know, I’m a die hard Bears fan.
I’m a lucky season ticket holder, my parents have had tickets since the late 70’s and now I get them! Even when the Bears are terrible (believe me, I’ve been through some of those years!) its still a great time-Bears tailgates are like nothing you’ve ever seen. Crazy fans, ridiculous set ups, and delicious food…it doesn’t get much better! Next weekend we play the Vikings at 7pm…its going to be a long weekend!
Along with football season and pumpkin flavored everything, fall also brings with it a craving for some good ‘ol comfort food. I’ve been jonesin’ for some meatloaf so I dug out my mom’s old recipe and got to work!
*the original name of the recipe is Saucy Little Meat Loaves. Using the ingredients below my mom would make smaller, individual size loaves…I just keep it all in one big loaf. Also, I don’t use regular milk anymore so I substituted almond milk. However you choose to make it, its always delish!
1 1/2 lb ground sirloin
3/4 cup oatmeal
1 1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
1 egg, beaten
3/4 cup unsweetened, original almond milk
1/3 cup ketchup
1 tbsp brown sugar
1 tbsp mustard (I used spicy brown, but any mustard will do)
1. Preheat oven 350° F
2. Combine ground sirloin, oatmeal, salt, pepper, onion, egg, and milk in a large bowl, mixing with hands so everything is all mixed together.
3. Form into a loaf in a shallow baking pan lined with foil.
4. Mix together the ketchup, brown sugar, and mustard and spread on top of the loaf and on the sides.
5. Bakes for 35 minutes or until meatloaf is cooked through.
Along with the meatloaf I made some smashed Yukon gold potatoes, a recipe I found in the Eat, Drink, and Be Vegan cookbook. I found some tiny potatoes at Trader Joe’s that worked perfectly. Just bake the potatoes at 400° for about 30 minutes (more if they’re larger potatoes) until they’re tender. Remove them from the oven and smash them with a spoon and drizzle with olive oil and seasoned salt. Bake for a little longer until they reach your desired crispiness.
Add in some asparagus and an Abita Pecan beer (an awesome October beer, by the way) and you’ve got the perfect fall Sunday dinner!