Things are getting better. I have had gout since I was 18 years-old. I can go years without a flare up but I started on last Friday night. I thought 2-3 days as usual and I would be back to normal. Nope. Not this time. It started to move from my big toe across the top of my foot to my ankle. Now, if you have never had gout or heard about it basically you cannot touch the area with anything. Even a sheet brushing across my foot can wake me in tears. I was out of commission for 5 days until I finally gave in and called the doctor. Two doses of medicine and I can at least sit up now. Before I couldn’t stand or sit up with my foot down without crying. I feel so much better. Why do we wait so long to ask for help? I guess that is something to explore another day.
We are in the in-between time of changing how we eat for Spring and Summer. We are almost there but living in Michigan we know that the chances of one more significant snow storm are very real. So, we are in the comfort but still moving towards salads and easier foods to make.
This went over very well. The stuffing added the flavor and kept the meatloaf juicy with the milk. I served this with broccoli as a side and a green side salad. It seems like forever since we had meatloaf and we were all really excited for it! A reminder to make it again soon.
Barbecue Stuffing Meatloaf
- 1 (12 oz) bag stuffing mix, I like the cornbread or herb one
- 1 cup milk
- 1/4 cup barbecue sauce
- 2 lbs ground beef
- 1 1/2 cups sharp cheddar cheese, shredded
- Additional barbecue sauce, optional
- Preheat oven to 375 degrees. Have a large casserole dish ready for meatloaf.
- In a large bowl, combine stuffing mix, milk and barbecue sauce until blended. Add beef; mix lightly but thoroughly. Press into a loaf in meatloaf in the pan. Try to make it even across to about 1 1/2″ – 2″ thickness.
- Bake, uncovered, 20-25 minutes or until a thermometer reads 160 degrees. Sprinkle top with cheese; bake until cheese is melted. If desired, serve with additional barbecue sauce over top.