I must confess something.
My mom doesn’t cook.
She used to, on occasion. But since I grew past the age at which I could operate a microwave, it’s been a thing of the past. Cooking is a luxury given to those who have the time, energy, and/or desire to do it. Of these three stipulations, she hasn’t a single one.
Ironically, had she cooked for me my entire life, I doubt I’d be passionate about cooking now. This blog probably wouldn’t exist, given that a major reason I began this culinary adventure was to share my learning and growing experiences with others. The day I initiated The Knead for Speed, I couldn’t work an electric mixer to save my soul. The phrase “beat egg whites to stiff peaks” might well have induced some encounter involving a baseball bat and egg whites. Calling me a “novice” would’ve been the understatement of the year.
So, while many an individual bears nostalgic memories of consuming their mothers’ homemade masterpieces, I feel gracious for quite the opposite. My first undertakings with the primitive microwave have come full-circle as I now move around the kitchen with ease. Albeit, I might trip over myself, but that would have more to do with my own clumsiness than my cooking prowess.
And the best part? My mom enjoys my cooking.
Adapted from Epicurious
- 1-1/2 lbs. extra lean ground turkey or beef
- 1 small white onion, finely chopped
- 1 egg
- 1 cup skim milk
- 1 cup dry breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup + 2 Tablespoons ketchup
- 2 Tablespoons brown sugar
- 8 ounces pappardelle pasta (or lasagna noodles, cut lengthwise in half with frilly edges removed)
- 1 3-ounce mozzarella ball, divided
- 2 pitted black or green olives
- Preheat oven to 350 degrees F. Lightly grease a 9-inch round baking dish (I used a springform pan). Combine the meat, egg, onion, milk, breadcrumbs, salt, and pepper in a large bowl. Empty mixture onto baking dish and shape into a dome.
- Mix together ketchup and brown sugar in a small bowl. Spread mixture evenly over meatloaf.
- Bake meatloaf for 1 hour. Let meatloaf rest for 20 minutes.
- While meatloaf rests, cook and drain pappardelle or lasagna noodles according to package directions.
- If using a springform pan, remove outer piece before placing pasta on meatloaf. If using other type of pan, remove meatloaf from pan and transfer to serving plate.
- Slice mozzarella ball in half. Layer pasta strands over meatloaf to look like mummy’s wrappings, adding mozzarella circles about halfway throught the process. Cut a small piece off the bottom of each olive and place, flat side down, in the middle of each mozzarella “eye.”
- Serve and enjoy!