My mother used to enjoy watching a TV cooking show with home economist Betty Feezor. Feezor, whose specialties were cooking and home decorating, was on the air with her own show for 24 years–this show was produced by a station in Charlotte, North Carolina, and it also aired on their sister station in Richmond, Virginia.
Feezor was a gracious woman whose TV recipes and those in her many cookbooks were used frequently by Richmond homemakers. My mother tried many of her recipes on our family, but this is the one we all remember the most–it is the best meatloaf recipe that we had ever had then, and it still is the best I’ve ever had.
We always thought this meatloaf was so good that it was company-worthy–and I still make it for special occasions. My sons loved this meatloaf, and it was often their birthday meal request. When a child requests one of Mom’s favorites, that’s pretty amazing.
Another appealing aspect of this recipe is that it makes two loaves, so you can put one in the freezer to pull out for another meal.
My dear friend Nancy is coming over for a dinner party for two tomorrow, and she loved this meatloaf so much the last time I had her over that I decided to make it again. She called it ” the best comfort food,” and I must agree! Try it and see what you think!
Twin Meat Loaves with Topping
Bake at 350 degrees for 1 hour
1 cup ketchup
½ cup brown sugar
1 tsp. nutmeg
4 tsp. mustard
Spread half of this topping on the loaves at the start of baking and the other half near the end of baking.
You might want to cook the meat loaves on a rack in a broiling pan so that the grease will drip off under them—you might want to spray the rack with non-stick cooking oil spray to keep the loaves from sticking.