Anyone who went to school with me who I also cooked for has had this meal. It’s one of my all-time favorites, a tried and true meal that always tastes good and I practically have the recipes memorized. So when I failed at dinner two weeks ago, I wanted to redeem myself with something I knew to be a crowd favorite. 

Lynn’s beef mushroom meatloaf:
(Lynn is my parents’ friend who they met when my dad was getting his master’s degree at the University of Arizona.)

1 3-oz. can sliced mushrooms (I used a 7.5-oz can because we really love mushrooms)
milk
1 slightly beaten egg
1.5 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. dry mustard (or ground mustard)
Dash of pepper
1.5 c. seasoned bread crumbs
1.5 lbs. of ground beef
2 tbsp. ketchup (I use 4 tbsp.)
1 tbsp. light corn syrup (I use 2 tbsp.)

Drain mushrooms, reserving liquid. Add enough milk to mushroom liquid to make 1/2 c. In a mixing bowl, combining liquid, egg, Worcestershire sauce, seasonings and bread crumbs. Let stand about 5 mins. Stir in beef and mushrooms; mix lightly but thoroughly. Shape into a loaf pan. Bake at 350 degrees about 1 hour. Combine ketchup and corn syrup; brush (or pour) on meatloaf. Bake 15 mins. more.

Teri’s macaroni ‘n’ cheese:
(Teri is my parents’ friend who they met when my dad was getting his master’s degree at the University of Arizona.) 

2 c. macaroni (I use large shells, but not the HUGE ones.)
1/2 large block Velveeta, cut into cubes
1 c. milk
2 tbsp. butter
2 tbsp. flour
salt and pepper

Cook pasta according to directions. In a separate pot, melt butter, mix in flour (over low heat). Then add milk slowly stirring constantly. Add cheese, stirring until melted. Drain pasta. Add cheese mixture, coat thoroughly. Pour into 2-qt. bowl. Bake 30 to 45 minutes at 350 degrees. 

I served these two things with a side of steamed broccoli and a salad.

I also nicknamed this meal the University meal, because both recipes come from my dad’s college friends and I first cooked this for my friends at Mizzou. Awesome, blossom.