The all time favorite comfort food! You can’t go wrong with a good basic meatloaf. Add in what you want, we all have our favorite additions. I’ll probably blog about some of my add-in’s later. But right now I want to share a basic recipe, the one I usually make when I’m just needing a meatloaf fix. For years I made my meatloaf the same way my mom did, I never measured anything and just adapted for how much meat I had. When I tried this recipe, it immediately became my favorite.
This is the kind of recipe that just happens. I had made one of our favorite dinners, braised pork shoulder roast with all the usual trimmings, gravy, mashed potatoes, green beans, applesauce (I always have applesauce with pork) , it’s one of the favorite dinners at this house. This time I had extra pork, it was falling apart tender and I needed to do something with it. I was also in the mood for Mexican and thought about the many recipes for pork carnitas I’d seen. With my pork already cooked, I was already half way there. I just needed to get the pork seasoned right and also decided to use the seasoned meat for burritos.
When the weather cools and the leaves are beginning to turn, I always make a big batch of cabbage rolls.The other day, I was gifted with a huge head of homegrown cabbage and I knew immediately what I would make with it. I love to freeze the extras and know that they will taste wonderful on a cold night when I pull them out of the freezer.
I had a pound of ground pork, calling to me from the refrigerator. I bought it with the intention of making a meatloaf. The days have been cooler and it seemed like a good idea, at the time. But….I didn’t feel like meatloaf! Nope, I just wasn’t feeling it!
Maybe it was the homegrown tomatoes sitting on the kitchen counter that got my attention and made the desire for a pasta dish hit me. They were perfectly ripe and I knew the flavor was wonderful, so my little pound of ground pork became the basis for this pasta skillet.