The day started out so smoothly. Jackson slept nearly 12 hours and woke up with a smile on his face. We were all bathed, ready, and out the door to have breakfast with my family by 8am. We completed our weekly grocery shopping by 11am (spending about $60 for a week’s worth of groceries, including some stock up items! Read my tips on how to do the same here.) Sounds too good be true, right? Exactly. It was all downhill from there. I’ll be the first to tell you, the terrible twos are no joke. One minute our Jackson is an absolute angel baby and the next, I swear he is on a monstrous mission to destroy every inch of our house and test every bit of patience in my bones. To makes matters worse, I’ve been experiencing a return of morning (aka all-day) sickness in this third trimester.
By the time I was feeling up to making dinner, it was 6pm. We usually eat dinner around 4, so you can tell our day was definitely off. Although I was still not feeling great and was cooking around a Tasmanian Devil throwing Tupperware around the kitchen, nothing makes me happier when I’m having a bad day than some good old fashioned comfort food. I made my favorite meatloaf, mashed potatoes and gravy, and corn. My mom has made this meatloaf for as long as I can remember. It comes from one of my favorite cookbooks, Cooking from Quilt Country. It’s a book that we inherited from my great-grandmother full of amazing Amish and Mennonite recipes. This recipe is so simple, but the combination of swiss cheese, bacon, and Ritz crackers truly creates the perfect meatloaf.
When we finished dinner, we made a sad attempt to take Jackson on a drive around the neighborhood to put him to sleep. It was a sad attempt indeed. After an hour of driving, and no such luck, we gave up. Now he’s finally asleep, it’s pushing midnight, and I’m baking cookies. What a not-so-traditional Sunday it has been!
Swiss Meatloaf Recipe
I doubled this recipe so we have plenty of leftovers. If you plan on doubling, increase the cooking time by 10 minutes.
- 1 egg
- 1/2 cup evaporated milk
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds lean ground beef
- 1 cup Ritz crackers
- 3/4 cup grated swiss cheese
- 1/4 cup finely chopped onion
- 2-3 strips bacon, cut in 1-inch pieces
Mama’s Money Saving Tip: Don’t buy an entire package of bacon. Purchase 2-3 strips from the butcher’s counter.
- Preheat oven to 350 degrees.
- Beat the egg in a large bowl. Add evaporated milk, sage, salt, and pepper.
- Add beef, cracker crumbs, 1/2 cup of cheese, and the onion. Blend with hands.
- Form into a loaf and place in a rectangular baking dish or cookie sheet.
- Arrange bacon pieces on top of the loaf.
- Bake for 40 minutes. Sprinkle with the remaining cheese and bake an additional 10 minutes.
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