Here's an article that Cynthia Bowan runs on a Yahoogroup newsletter basis about once a week. Since some folks had asked for meat loaf recipes, this collumn is dedicated to that dish. Enjoy! Carolyn FamilyFare by Cynthia Bowan 19 March 10 You know, it has been a treat to not only spend time with our oldest son, Doug, here in North Carolina, but also to have time with his girlfriend Betty. We've had several great dinners together - and the nicest part was that they did everything, from the planning to the cooking to the cleanup. I felt as though I were royalty or something! The meals ranged from hamburgers with the usual accompaniments to crockpot dishes to soup and more. One of the most delicious meals was all Betty's cooking. She made one of the best meatloaves that I have ever eaten. I love meatloaf, and over the years, I've eaten a wide variety of them. I've had great ones and ones I hoped to never meet at a table again. I once was served a meatloaf that looked sort of like it had been boiled - an extremely unappetizing grayish color - and that was served at a chain restaurant, one that I have never gone back to, and have plans to do so ever again. I'm not a picky eater, having grown up with parents who were of the "clean plate" persuasion. You know, the old "There are children starving in (insert country here) who would love to have this food" worn out phrase. Even at a young age, I knew that there were countries where folks did not have food like we do here in America. But because I knew better than to be a smart aleck, especially at the dinner table, I never came right out and stated that I knew children in some of those countries had never eaten meatloaf, nor were they likely to - it just wasn't a part of their cuisine. If I wanted to keep my privileges, silence was definitely the better course. Some of the better ones include individual meatloaves with dried cranberries, Mark's fiancé Ann's (ketchup in the mixture and on top), my Bethany's Desperation Meatloaf (ground beef, salt and pepper, crumbled Ritz crackers and a little undiluted tomato soup in the mixture and on top), and one years ago that was made by a long-time friend, Jane Eshelman. Sadly, I never was able to get her recipe before she died from cancer, but I vividly remember that Jane's meatloaf was baked in a ring-shaped pan. After the meatloaf was placed on a serving plate, the center was filled with cooked mixed vegetables and accompanied by mashed potatoes and gravy. I don't have the exact recipe that Betty used, because there wasn't one. Betty had created it based upon meatloaves that she watched her mother and grandmother in their kitchens - and then added her own twist to their basic recipes. Betty's meatloaf started with good quality ground beef, a green bell pepper (chopped), and some chopped fresh garlic as well as chopped onion. I'm not sure of the rest of the ingredients, but I do know about the one - she used half of a jar of Heinz Beef gravy in the mixture. The meatloaf was served with mashed potatoes and gravy, and the best Brussels sprouts. Off the meatloaf subject for a few moments: Most folks who say they cannot stand eating Brussels sprouts are used to having sprouts that have been boiled to death in a pot full of water. A couple years ago, Doug and I discovered that A) you could buy the sprouts in perforated special plastic bags that you simply placed in the microwave and cook, as well as B) placing the sprouts in a microwave container, adding a couple spoonfuls of water, covering and zapping briefly. The difference in how the sprouts look and taste is incredible. Drain them and add some butter, and you will wonder why you ever hated Brussels sprouts. Back to dinner! Every mouth full was a delight, and I hope that she will make it for us when I am able to come back down for another visit. It's nice to have something to look forward to. But until then, I have a list of new meatloaf recipes that I want to try, or will have Mark and Ann check out for the family. I' m sharing these recipes with you, and hope you will find one that your family will also Enjoy! I would like to know if you try any of them - and what you and yours thought of them. Just email me at [email protected]. - and as always, dear friends, CYH - consider yourselves hugged! Bacon Cheeseburger Meatloaf >From Food Network 1 pound ground chuck 10 slices bacon, cooked and crumbled 1 (8-ounce) package sharp Cheddar, grated 2 large eggs, lightly beaten 1/4 cup bread crumbs, toasted 1/4 cup mayonnaise 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup ketchup 2 tablespoons prepared mustard 1 (3-ounce) can French fried onions Preheat oven to 350 F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink. Great Meatloaf 1 pound ground beef (80% lean or better) 1/2 cup white bread torn into very small pieces 1/2 cup yellow onion, finely chopped 1/2 cup celery, finely chopped 1/4 cup green bell pepper, finely chopped 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup tomato sauce 1 tablespoon canola or vegetable oil In a large mixing bowl, place ground beef, bread, Worcestershire, onion, celery, green bell pepper, garlic powder, thyme salt, pepper and 1/4 cup of the tomato sauce. Mix thoroughly. Place the oil in a large cast iron skillet that has a lid. Heat the oil over medium heat and coat the bottom of the skillet with the oil before adding the meatloaf mixture to the skillet. Use a spatula to evenly press the meatloaf into the skillet. Cover and continue to cook over medium heat for 20 minutes or more until the meatloaf is thoroughly cooked. Once finished cooking, turn the meatloaf onto a serving dish. Return the skillet to the heat and add the remainder of the tomato sauce. Bring to just simmering then pour over the great meatloaf Meatloaf with Barbecue Glaze Cook Time: 1 hour, 15 minutes 1 pound lean ground beef 1 pound lean ground pork 3/4 cup fine soft bread crumbs 2/3 cup ketchup 2 tablespoons Creole mustard 1 tablespoon Worcestershire sauce 1 1/2 teaspoons grill seasoning, a smoky blend or burger seasoning blend 1 small onion, finely chopped Topping: 1/2 cup ketchup 1 teaspoon Worcestershire sauce 1 tablespoon Creole mustard 1 tablespoon brown sugar, packed Lightly spray a 9 x 5 x 3-inch loaf pan. Heat the oven to 350°. Combine the ground beef and pork, bread crumbs, egg, 2/3 cup ketchup, 2 tablespoons mustard, 1 tablespoon Worcestershire sauce, grill seasoning, and the onion. Bake for 1 hour then carefully drain off excess grease. Combine the topping ingredients and spread over the top of the loaf. Continue baking for 15 to 20 minutes longer. Note: For lean ground pork, try grinding a pound of pork loin from chops or a small roast, or use the food processor to mince the meat. Beef and Mushroom Meatloaf Serves 4 to 6. 1 pound lean ground beef 1 small summer squash, about 5 to 6 ounces, shredded 1 small red or yellow onion, shredded or finely minced 4 to 6 ounces mushrooms, minced Dash garlic powder 1 large egg 1/2 cup fine dry bread crumbs 3/4 teaspoon salt 1/8 teaspoon ground black pepper 4 tablespoons ketchup or bbq sauce, optional Combine the ground beef with squash, onion, mushrooms, garlic powder, egg, bread crumbs, salt, and pepper. Mix lightly with hands until well combined. Pack into a lightly greased 9x5- or 8 1/2x4 1/2-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. About 15 minutes before the meatloaf is done, pour off excess fat. Top with barbecue sauce or ketchup, if desired. Return to the oven and continue baking for 15 minutes. Jane's Meat Loaf with Mixed Vegetables 3/4 cup evaporated milk 2 cups soft bread cubes 1/4 cup chopped onion 2 pounds lean ground beef 1 1/2 teaspoon salt 2 eggs, beaten 1 teaspoon dry mustard 1 1/2 cups frozen mixed vegetables (10 ounce package), thawed Pour milk over bread cubes and let stand until milk is absorbed. Stir in onion, ground beef, salt, eggs, and dry mustard; blend well. Stir in vegetables. Mix and shape into a loaf. Bake in loaf pan at 350° for 1 1/2 hours. Cool for 5 minutes before turning out of pan. Meatloaf with Sour Cream 1 pound lean ground beef 1 pound ground pork 1 cup shredded carrot 1/3 cup chopped onion 1 cup cracker crumbs 1 teaspoon salt dash pepper 1 cup sour cream Combine all ingredients; press into a 9 x 5 x 3-inch loaf pan. Bake at 350° for about 1 1/2 hours. Let stand for 10 minutes. Drain off fat and transfer to serving platter. Meatloaf Recipe serves 8. Onion Soup Meatloaf Serves 8 - 10 2 eggs, beaten 1/3 cup ketchup 3/4 cup water 1 packet dry onion soup mix 1 1/2 cups bread crumbs 2 pounds lean ground beef Combine eggs, ketchup, water, and soup mix; mix well. Add bread crumbs and beef; mix well. Shape into loaf and place in a shallow pan or loaf pan. Bake at 350° for about 1 1/4 hours. Crockpot Chili Meatloaf Serves 6 to 8. 2 pounds lean ground beef or ground turkey 1 large onion, chopped 1/2 cup seasoned breadcrumbs 1/2 cup chopped green bell pepper 1/2 cup chili sauce 3 to 4 cloves garlic, minced 2 eggs, lightly beaten 2 tablespoons spicy mustard 1 teaspoon salt 1/4 teaspoon dried leaf oregano 1/4 teaspoon dried leaf basil 1/4 teaspoon black pepper ketchup or more chili sauce for topping First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. The foil strip will make it much easier to remove the meatloaf when it's done. I also put a piece of crumpled foil or rack in the bottom to keep the meatloaf out of the fat. In large bowl, mix all ingredients except the ketchup or chili sauce for topping. Shape into a round loaf and place on foil strips* in the crockpot. Cover and cook on low for about 6 to 7 hours, or until juices run clear. Remove from slow cooker and top with ketchup or chili sauce about 10 minutes before done. Remove from slow cooker using the foil "handles." Italian Crockpot Meatloaf 2 pounds extra lean ground beef, or Laura's Lean Beef 2 cups soft bread crumbs, loosely packed 1/2 cup spaghetti sauce, your favorite 1 large egg, lightly beaten 2 tablespoons dried chopped onion or 1/4 cup finely minced onion 1 1/2 teaspoons salt 1 teaspoon garlic powder 1/2 teaspoon dried Italian herbs, crushed, or use a mixture of oregano and basil 1/4 teaspoon pepper 3 tablespoons spaghetti sauce 2 to 3 slices Mozzarella cheese, about 2 to 3 ounces Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. I also put a piece of crumpled foil in the bottom to keep the meatloaf out of the fat. The foil strip will make it much easier to remove the meatloaf when it's done. In a large bowl, mix ground beef with bread crumbs, 1/2 cup spaghetti sauce, egg, onion, salt, garlic powder, Italian herbs, and pepper until well blended. Shape into a loaf. Place in slow cooker. Spread 3 tablespoons spaghetti sauce over the loaf. Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 5 to 6 hours, or until juices run clear. Top loaf with cheese slices, overlapping, and continue to cook (turn to HIGH if necessary) for 15 to 25 minutes longer. Use ends of foil to lift out meat loaf and transfer to a serving platter. PLEASE NOTE: If you see a recipe on this site that you would like to share on your own list or another list, we simply ask that you add "from [email protected]". __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (1) Recent Activity: Visit Your Group Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use. __,_._,___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
