My mother’s meat loaf is something special, swirled with a filling of sour cream, cheddar cheese and stuffed olives. It's the perfect centerpiece for Sunday dinner or even a festive occasion.
Meet the Cook: Although I'm retired after years teaching school, my days continue to be full. So easy dishes like this still are a blessing to me. My husband - who's a meat loaf lover - and I have five grown children and eight grandchildren.—Lois Gallup Edwards, Woodland, California
With my husband—who won't eat the same thing twice—I've had to learn to be creative with leftovers (around here, we call it "recycled food"). I put this recipe together to use up leftover meat loaf. When it's dressed up with homegrown peppers, he doesn't know he really is getting yesterday's main course!
Actually, leftovers are both coming and going in this recipe—if I have any peppers left over, I use them to make my spaghetti sauce.
Although we live close to Houston, there's a pasture near our house and we can hear the cows that graze there. We have two sons, 4 and 2.
Our two girls refused to eat meat loaf. But when I modified my recipe by adding pizza sauce to the meat mixture and covering the loaf with sauce and mozzarella cheese, they couldn't get enough! My husband and I enjoy it, too!—Loy Acerra Crane, Jackson, Tennessee
I have three small children and I'm always trying new meat loaf recipes. This recipe is something I developed, and it's one of the first meat loaves that my kids really went for. See if your kids like it, too!
My husband and I like basic hearty meat-and-potatoes meals. The sweet-and-sour flavor adds a deliciously different twist to this longtime standby. I hardly ever make plain meat loaf anymore. You may not, either, once you've taste this one. —Debbie Haneke, Stafford, Kansas
I COULD have called this recipe "Busy Lady's Meat Loaf". It's quick to prepare and you just thaw, heat and serve the second loaf.
This is an original recipe. I enjoy creating my own. When our son was growing up, he'd ask, "Is this one of your originals or did it come from a cookbook?" —Bonnie Baumgardner
Sylva, North Carolina