Wendell's Really Ono Meatloaf

This meatloaf was so, so deeeeelicious. Wendell said that the recipe was from last Wednesday's Star-Advertiser, and so as usual when it comes time to blogging about one of Wendell's dishes, I had to go hunting around for the source. This time it was easy to find. Wendell had put the newspaper with our cookbooks.

And guess what. Surprise. Surprise. The article was written by Mariko Jackson, Nippon Nin's daughter!!  And guess what the recipe is called. "Mom's Meatloaf in Acorn Squash"!! In case you don't know, Nippon Nin is one of my favorite fellow bloggers. I have a link to her blog on my sidebar to the right.

As you can see, Wendell did not stuff a squash with the meatloaf, but I've included the entire recipe below as it appeared in the article.

Mom’s Meatloaf in Acorn Squash

3 slices bacon, chopped
1/2 onion, finely minced
2 cloves of garlic, minced
1/2 pound ground beef
1 egg
1 cup grated cheddar cheese
1/4 cup Parmesan cheese powder
2 tablespoons ketchup
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper
Pinch nutmeg
1 acorn squash
2 tablespoons olive oil
1 tablespoon flour, for dusting

Heat oven to 375 degrees. In pan over medium, saute bacon, then remove and set aside. In the bacon grease, saute onion and garlic until golden and soft.

In medium bowl, mix bacon and onion mixture with ground beef, egg, cheeses, ketchup, salt, pepper and nutmeg. To check mixture for seasoning, cook a tablespoon of the meat and adjust seasoning to taste.

Microwave whole squash 2 minutes on high. Cut off top cap of squash and scrape out seeds. Cut small slice off bottom to ensure squash stands upright. With knife, cut into flesh inside squash but do not pierce skin. Brush outside and inside with olive oil and dust inside with flour.

Stuff squash with meat, then place cap on top. Bake 45 minutes and then remove cap and bake another 10 minutes.

To serve, while still hot, cut squash into slices like an orange. Serves 4.