Oops, I forgot the pictures again! Hope you guys can be patient with my process here! We went to our son's mother's house this evening to celebrate her birthday with her, and I almost forgot to post anything at all.

This is a favorite - it makes everybody happy when I make it.

Maka's Mealoaf

I use this same mixture for my meatballs, too! It's delicious. (Decrease the baking time if you're making meatballs - the length will depend on the size of the meatballs; just check them often.)

Prep: 15 minutes
Cook: 5-10 minutes
Bake: 60 minutes
Servings: 6

Ingredients

• 1 tablespoon olive oil
• 3 stalks celery, finely diced
• 3/4 cup finely diced onion
• 3 cloves garlic, minced
• 1 pound ground round
• 1 pound ground lamb or pork
• 1-1/2 cups oats
• 1/3 cup catsup
• 1-1/2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 2 eggs, beaten
• 4-1/2 tablespoons milk
• 1/2 cup catsup

Directions

Preheat oven to 375°F.

Heat oil in large skillet. Sauté celery, onion, and garlic in hot oil.

Combine all ingredients except last 1/2 cup catsup. If the mixture isn't quite thick and sticky enough, add some more oats or some fine breadcrumbs. Shape into a 9-inch by 5-inch loaf in a 13-inch by 9-inch pan.

Bake for 45 minutes. Spread last 1/2 cup catsup on top of loaf and return to oven for 15 minutes more.

Remove to platter, let stand 10 minutes before slicing.

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Maka's Mashed Potatoes

These are my basic mashed potatoes. I make them often.

Prep: 15 minutes (or more, depending on how fast you peel potatoes
Cook: 20 minutes
Servings: 6

Ingredients

• 4 pounds potatoes, preferably the golden ones
• 1 head garlic, cloves peeled but left whole
• 1 stick butter
• 1/2 to 3/4 cup heavy cream, half and half, or milk
• salt and pepper to taste
Optional:
• sour cream
• chives
• cooked crumbled bacon
• grated cheese

Directions


Peel the potatoes or just scrub them, as your family prefers. Dice and drop into a bowl of cold water as you go. Peel garlic cloves but leave them whole.

Bring a large pot filled three-fourths full of water to a rolling boil. Drain cold water from potatoes and add them carefully to the pot with a slotted spoon. Don't burn yourself!! Add the garlic cloves.

Stir occasionally until boiling hard again, then reduce heat to medium and boil gently, uncovered, for 20 minutes or until fork-tender. Be sure to stir now and then. Drain potatoes and set aside.

Heat butter and cream in empty pot until butter is melted and cream is hot - but do not let it boil or the cream will curdle.

Mash potatoes, adding seasonings, optional additions, and cream mixture, a little at a time, until smooth and fluffy.

All recipes © 1990-2010 Maka Laughingwolf Hansen

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