Robin Roberts' Meatloaf

Oct. 10, 2006 — -- Ingredients

Directions

1. Preheat oven to 350 degrees Farenheit.

2. In a large bowl combine the egg and the milk, stirring with a wire whisk. Add the salt and the pepper. Then add the cubed bread. Then add the onion and the green pepper. Combine with the whisk. Then add the beef with your hands. Mix until thoroughly combined.

3. Place mixture in a 9" X 5" X 3" ovenproof (Pyrex) loaf pan. Shape into a loaf. Carefully spread 1/2 a can of tomato soup on top of the meatloaf with an offset spatula. Place the meatloaf pan into a roasting pan (to catch the juice that drips over while the meatloaf bakes.)

4. Bake for 1 1/2 to 2 hours, until the internal temperature reaches 165 degrees Farenheit and top is browned nicely.

5. Let stand for 15 minutes before slicing.

Note: Robin's meatloaf can be made in free form in a roasting pan and cooked for 1:15 - 1:45 hours. If made free form, use entire can of Campbell's tomato soup.

Ingredients

Directions

1. Peel and cut potatoes into quarters. Place them into a 4-quart pot with the garlic clove. Pour the broth over the potatoes and garlic so that itcovers the potatoes. Cover pot and bring to a boil.

2. Cook potatoes until they are tender when you pierce them with a knife. This will take 15-20 minutes. While potatoes are cooking, heat the half and half and butter, just until melted, in one pot. When potatoes are tender drain them, saving a half cup of the broth.

3. Begin mashing potatoes along with the garlic clove, adding the half and half mixture as you are mashing. Add 1/2 cup of broth if you wish.Season with salt and pepper.