JESSICA HENDERSON (Franklin, Tennessee) shares that her Mom Mom, CAROLYN BOOTH (Nashville, Tennessee), has taught her the importance of being classy. “I really admire her Southern charm and how well she carries herself. She has taught me manners, how to act in public, and how to have self-respect and respect for others. She has shown me how to be a strong woman, how to love your family and husband well, and how to treat other people. Mom Mom has also taught me how to plant myself firm in my faith and how to love God. She’s a great Christian woman, and I hope I can be like her when I am a grandmother,” Jessica says.
MEAT LOAF:
Cooking spray
2 pounds ground round
1 cup bread crumbs
2 large eggs
¾ cup ketchup
1 teaspoon salt substitute
½ cup warm water
1 (1 ounce) envelope onion soup mix
TOPPING:
1 (8 ounce) can tomato sauce
½ cup sugar
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 tablespoons vinegar
1 Preheat the oven to 350 degrees. Lightly spray a 5 × 9-inch loaf pan.
2 TO MAKE THE MEAT LOAF, in a large bowl mix the ground round and bread crumbs.
3 In a small bowl beat the eggs; add the ketchup, salt substitute, warm water, and soup mix and blend well. Pour the soup mixture into the meat and mix well. Shape the meat into the loaf pan. Bake for 45 minutes.
4 TO MAKE THE TOPPING, in a small bowl mix together the tomato sauce, sugar, brown sugar, mustard, and vinegar and pour over the meat loaf. Bake for an additional 15 minutes.
5 Remove from the oven. Pour off any excess grease. Allow to cool for 10 to 15 minutes before slicing.
MAKES 8 TO 10 SERVINGS.
NOTE: You can also roll meat loaf into balls and bake in a muffin tin. Place a cookie sheet under to catch grease. After baking for 45 minutes, transfer the balls to a casserole dish, add the topping, and bake for an additional 15 minutes.