In writing her thanks for the recent Almost Sally Bell's Potato Salad recipe, Mildred Allen let it slip that she has a "best" meatloaf.
Of the potato salad, she said: "I can't wait to take it to a potluck luncheon at church. Women are always looking for the 'best' recipe for meatloaf, chicken salad, spaghetti. You made a hit this time."
Of her "best" meatloaf, she said: "My son took it to an after-church buffet, and he said it was the one the ladies exclaimed over."
In a phone conversation, Allen, who lives in Chesterfield County, said she cooks and keeps house for her son and his two children, because she lives with them in their home.
She doesn't mind if we tell you she's 87 years young.
Her meatloaf feeds a crowd, so she usually halves the recipe for her family. "The brown sugar and vinegar make it different from others," she said.
It took some convincing to get her to pose for a photo, but finally, she said she'd do it.
"Maybe that will convince other cooks who aren't famous to send you their recipes."
Send your recipe requests, answers and your best recipes to Jann Malone at jmalone@timesdispatch.com or P.O. Box 85333 Richmond VA 23293. Please put "Recipe Exchange" in the subject field or on the envelope and include a daytime phone number.
Makes 12-14 servings
Preheat oven to 350°.
In a bowl, combine ground beef, brown sugar, vinegar, tomato sauce, yellow mustard, egg, chopped onion, bread crumbs, salt and pepper; mix well and pat into a 2-quart ovenproof glass bowl, a 7-by-12-inch ovenproof glass dish or loaf pan sprayed with nonstick cooking spray. Bake 40 minutes. Pour off extra fat that cooks out.
Serve with extra tomato sauce on top, if desired.
Optional topping: Sliced baby portobello mushrooms, sauteed in butter for about 3 minutes, are delicious sprinkled on top. They add eye appeal, too.


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