| A LIFE IN MOTION COLUMN | Personally, I stock up on any groceries we may need before the festival starts and stay out of town until it passes. Many festival goers are also camping on the Country Thunder grounds, so it’s the one time of year that Twin Lakes is not all that appealing to me. I’ve been to the festival once, but it would take a special act to pull me into that madness again.
Country Meat Loaf I can’t begin to remember where I got this recipe, but I’ve been making this for years. It’s one of the best recipes for meat loaf that I’ve tried and I like that this makes a sizable loaf to have leftovers for sandwiches. Even though this area has been quiet for us, it’s changed a lot in the 30+ years we’ve been here. Some good, some not so good, as with anywhere. It’s gotten busier and more farmers have sold off their land and more houses have gone up. When we moved, there was 3 houses on the few hundred acre corner. Today there are 8, a couple more going up and the 250 acres across the street from us has been sold. So far they are farming the land and I hope that continues. When it’s time for us to move, I hope we will find a place that is much like how this town was when we first moved here, maybe with a little bit more of milder weather. The recipe this month is a country meat loaf recipe that I make so that there are leftovers for meat loaf sandwiches the next day.
©Copyright 2021 Cyrene Olson www.uncagedbooks.com Cyrene@UncagedBooks.com
Ingredients 2 lbs. ground beef 1 TB oil 1 medium onion, finely chopped 1 stalk celery, finely chopped 1 medium carrot, finely shredded 2 cloves minced garlic 3 slices of bread 4 oz. tomato sauce (8 oz can, half mixed inside the loaf and half for the glaze) 1 egg Salt & Pepper to taste Glaze: 4 oz tomato sauce 1 TB mustard 1 TB brown sugar 1 TB cider vinegar 1) Saute the onion and celery in oil until tender, about 10 minutes. 2) In a bowl, tear up the bread pieces into small pieces,
46 | UncagedBooks.com
