Carol Bushmeyer’s Meatloaf & Scalloped Corn

Carol's Meatloaf | Hansen-Spear Funeral Home - Quincy, Illinois

Comfort food is defined in the Urban Dictionary as, “Food that gives emotional comfort to the one eating it. These tend to be favorite foods of childhood, or linked to a person, place or time with which the food has a positive association.” That’s Carol Bushmeyer’s meatloaf!

 

As we recently ‘celebrated’ the death of this great friend who died on the first day of Spring in 2018, we toasted her wonderful life and turned to the epitome of comfort food with making her meatloaf recipe. There are many twists to meatloaf, but Carol hit all of the right buttons; very moist but not runny, tasty, a sweet tomato topping, and just the right amount of ‘zing’ from the hot sauce to distinguish it from just a bland meal. It truly is a dish which calls you for a second (or third) helping, so be careful that you do not overeat! Plus, it stores well for leftovers, whether alone or as a meatloaf sandwich.

Please enjoy and think of Carol when you get after this dish!

Blessings,
Theresa Spear

 

 

Meatloaf – Carol Bushmeyer’s Version

Ingredients:
2 lbs ground beef
1 can tomato soup (Pacific brand for Gluten Free)
2 eggs
1 package dry onion soup **See Below for a Gluten Free Substitution**
1 cup oatmeal
1/2 cup skim milk or 1/2 cup dry red wine

**Gluten Free Substitution for dry onion soup mix**
4 pkg Herb-ox dry beef bouillon
8 tsp onion flakes
1 tsp onion powder
1/4 tsp pepper

Mix loaf ingredients together and place in a 9×13 pan.

Topping Ingredients:
2 cups ketchup
1/4 cup Truvia (scant)  or 1/2 – 3/4 cup sugar
4 Tbsp mustard
4 tsp Frank’s Hot Sauce

Mix and pour over the top of the loaf.

Bake at 350 degree for 50-75 minutes.

 

Scalloped Corn – Carol Bushmeyer’s Version

Ingredients:
1 can cream style corn
1 can whole kernel corn, drained (save 1/4 cup of liquid)
2 eggs
1 cup sour cream
1 box Jiff corn bread mix **Gluten Free Mix use 1 1/4 cup**
1/2 cup butter (1 stick), melted

Beat eggs in a large bowl

Add and Stir: sour cream, corn, and corn bread mix

Add and Stir: melted butter and 1/4 cup corn juice

Pour into a greased 9×13 casserole dish

Bake at 375 degrees for 45 minutes.

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