Ok, so I must admit I am very proud of this whole post. The recipe was amazing and I feel like my photos came out excellent. This meal was honestly made up from what I had in my fridge and freezer at the time. I love meatloaf, I mean who doesn’t? Meatloaf screams ‘Merica…topped off with sweet taters and ya’ got one patriotic meal. This is another one skillet meal with little mess and after a little prep-work it basically cooks itself.
When you go to take out the meatloaf after about 30 minutes to place the sweet potatoes on top, you may want to drain some of the fat out of the skillet. Also take the temperature to get an idea of how much longer you will need to cook it. You will want to cook the mixture to an internal temperature of 160ºF because of the ground pork. I hope you really enjoy this one, I did and it is even better for leftovers which means it is perfect for meal prepping for the week. Remember to scream “Ma! the meatloaf!”
Meatloaf was a staple in my house growing up, which we enjoyed on a regular basis. I can remember eating slice after slice, always wanting just a bit more. Perhaps the only reason I would spare some of the loaf would be to leave some for the next day to be enjoyed as leftovers. This meatloaf brings back fond memories of “Mom’s meatloaf” . . . good luck leaving any to be enjoyed the next day, though!
Growing up, my family would often serve lox with bagels and cream cheese at family brunches. This was always a special occasion when family came into town. In my mind, I can still taste the flavors of a toasted bagel topped with cream cheese, lox, red onion, tomato, and capers. For our version of this dish, we replaced the bagel and cream cheese with eggs for an equally delicious and much healthier version.