Originally posted on Chicks in the Huddle  |  Last updated 8/5/12

Someone looks a little hungry for meat-roaf

After months of this most awful of offseasons, the football gods have finally graced the Who Dat Nation with the beginning of football season and what a way to ring in the new season with the induction of former Saint Left Tackle and all-around fantastic gentleman, Willie Roaf, into the hallowed halls of Canton.

Native of Pine Bluff, Arkansas and the son of a dentist and the first African American woman to serve on the Arkansas Supreme Court, the Saints drafted Roaf as the 8th overall pick 1993. He evolved into one of the best Left Tackles ever to play the game and spent nine years of his 13-year career with the Saints. Players, coaches, and administrative personnel praised him for his great work ethic and dedication to any team with whom he played, whether in high school, college, or in the pros. His grace, eloquence, and ethic came shining through in his speech yesterday in Canton:

“I was blessed to have nine wonderful years with the Saints organization, especially winning our first playoff game in the 2000 season. I will forever be grateful to the Saints for drafting me.”

And, we will be forever grateful for drafting you.

So, on our first Sunday of the football season, sit down in front of the game and enjoy some delicious meat-roaf.

1 can of cream of celery soup

1 package of dry onion soup

1 egg

1 cup of breadcrumbs

2 lbs of ground beef

½ cup of ketchup

½ tsp paprika

salt and pepper to taste

Combine meat with egg and seasonings. Place in a loaf pan and bake at 350 until done (about an hour).

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