Weekly Food Challenge

There's a story behind this recipe, so please bear with me.

My junior year of college was spent living in a tiny apartment on the campus at Kresge College, at the University of California, Santa Cruz. Kresge College was two years old and they had just opened their facilities the year I matriculated. I and three other young women were assigned to a two bedroom apartment with a kitchenette. Our food budget was $40/week to feed all four of us, which even in 1973 was tight. We took turns taking the bus downtown to the local Safeway to shop and rotated cooking responsibilities. One of the recipes I brought from home was my mom's meatloaf. At home, this recipe fed six people, with leftovers, so it was expected to stretch for two meals for four. We served it with homemade mashed potatoes, a steamed vegetable, rolls, and a big green salad.

Years later, one of my roommates opened her own restaurant in Booneville, California. She liked Mother's recipe so much that she included on the "always available" portion of the menu at Lauren's Place. "The secret is that the carrot and onion have to be finely grated."

My Mother's Meatloaf

1 lb. ground beef
1 medium carrot, finely grated
1 medium brown onion, finely grated
1 1/2 slices of dried bread, crushed
1 large egg
1/2 cup catsup
1 T. Worcestershire sauce

Mix ingredients together in a medium bowl. (I use a big wooden spoon but Mom always used her hands.) Add the meat mixture to a loaf pan. Pat it down to an even layer. Bake at 350 F for 45-50 minutes. Let rest for ten minutes before serving.

Enjoy!