What I Make

Meatloaf, Parmesan Potatoes, and Strawberries

Serves: 6

1 ½ lbs. ground beef (I use 1 lb. 80% lean/20% fat and ½ lb. 93% lean/7% fat. I tried using all 93% lean/7% fat, but combining the two different meats works better.)
1 egg
3 slices white bread, torn into small pieces (I’ve tried whole grain bread, but white bread works better.)
1 cup whole milk (I’ve tried skim milk, but whole milk works better.)
onion powder, to taste
1 tablespoon Worcestershire sauce
1 ¼ teaspoons salt
1/3 cup butter
4 russet potatoes
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
¾ teaspoon pepper
1 pint strawberries

Preheat oven to 350 degrees. Mix first 7 ingredients together. Put mixture in a 9” x 5” loaf pan. Bake for 1 ½ hours. Put butter in a 9” x 13” baking dish. While you peel the potatoes, put the baking dish with the butter in the oven until the butter melts. Cut peeled potatoes into 12 chunks. Rinse potatoes with water and drain. Put flour, cheese, and pepper in a zipper gallon size baggie and shake to combine. Shake half of the potatoes in the mixture in the baggie and put the potatoes in the baking dish with the melted butter. Repeat with the other half of the potatoes. Bake potatoes for 30 minutes. Flip potatoes over and bake for another 30 minutes or until potatoes are golden brown. Rinse strawberries with water. Drain, hull, and quarter strawberries. Refrigerate strawberries until ready to serve. When meatloaf is done, drain grease and turn out of pan to serve. Have with a glass of water.