MEAT LOAF

BEST MEAT LOAF
Taste of Home pg. 79
Yum! Yum! Uses bacon and has a relish on top. Tasted similar to the one I got off the food network.  It is fast and easy. Has ingredients I normally have on hand.


DAD'S MEATLOAF WITH TOMATO RELISH

This came from the Food Network - Tyler's Ultimate. This takes awhile to prepare, but is so worth it. If Scott sees me making meatloaf he always asks if this is the one I am making. It it isn't he is disappointed.

Tomato Relish:

olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 bay leaves

2 red bell peppers, cored, seeded, and finely diced

2 tomatoes, halved, seeded, and finely diced

1/4 cup chopped fresh flat-leaf parsley

1 (12 oz) bottle ketchup

1 T Worcestershire sauce

sea salt and freshly ground black pepper

MEATLOAF:

3 slices white bread, crusts removed, torn into chunks by hand

1/4 cup whole milk

1 1/2# ground beef

1# ground pork

2 eggs

leaves from 2 fresh thyme sprigs

salt and freshly ground black pepper

3-4 bacon slices

Preheat oven to 350. Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.

Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.

This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9" long and about 4" wide. Coat the top of the meatloaf with another 1/2 cup cup of the tomato relish. Lay the bacon across the top lengthwise.

Bake the meatloaf for 1 - 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon brown evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve the remaining tomato relish on the side. Unbelievably moist!!

ZUCCHINI MEAT LOAF

Everyone loved this meat loaf including Jenna who was over for dinner. Got this recipe from Fabulessly Frugal.

MEAT LOAF:

2 eggs, slightly beaten

2-3 cups shredded zucchini (1-2 small)

1/3 cup bread crumbs

1/3 cup chopped onion

1 tsp. salt

1/2 tsp. dried oregano leaves

1/4 tsp. pepper

1-2# ground beef

TOPPING: (I doubled the below ingredients and thought it was just right)

1 T brown sugar

2 T ketchup

1/2 tsp. yellow mustard

-Heat oven to 350. In a large bowl (used big silver), mix all the meat loaf ingredients until well blended. Press mixture into ungreased 9 1/2" deep dish glass pie plate (used 8x8 pyrex). Bake 35 minutes.

-Meanwhile, mix topping ingredients in a small bowl.

-Remove meat loaf from oven; pour off drippings. Spread on topping and cook for an additional 10-15 minutes or until cooked in center and thermometer reads 160.

-Drain off dripping again.

-Let stand 5 minutes before serving.

Miranda Lambert's Mama’s Meatloaf

This was really good. I added 2 cups of shredded zucchini. I doubled the ketchup/brown sugar mixture.  Baked on a cookie sheet on top of tin foil.

MAY 28, 2014 – 5:00 AM – 0 COMMENTS

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By PARADE @parademagazine

The new book Country Music’s Greatest Eats, from Southern Living and CMT, features delectable dishes from musicians’ kitchens. Here’s one of Miranda Lambert’s favorites.

Mama's Meatloaf

• MAKES

  10 servings

• ACTIVE TIME

  25 min.

• TOTAL TIME

  2 hr.

• SAVE RECIPE
• PRINT

INGREDIENTS

• 2 lb lean ground beef
• 1 lb ground pork sausage
• 18 saltine crackers, crushed
• ½ green bell pepper, diced
• ½ onion, finely chopped
• 2 large eggs, lightly beaten
• 1 Tbsp Worcestershire sauce
• 1 tsp yellow mustard
• ½ cup firmly packed brown sugar, divided
• ½ cup ketchup

DIRECTIONS

1. Preheat oven to 350°F. Combine first 8 ingredients and ¼ cup brown sugar in a medium bowl just until blended.
2. Place mixture in a lightly greased 11- x 7-inch baking dish, and shape mixture into a 10- x 5-inch loaf. Bake at 350° for 1 hour.
3. Remove from oven and drain. Stir together ketchup and remaining ¼ cup brown sugar; pour over meatloaf. Bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160°F.
4. Remove from oven; let stand 20 minutes. Remove from baking dish before slicing.

CRANBERRIES

APPLE-CRANBERRY BAKE W/STREUSEL TOPPING

This was very tasty!

3/4 cup cranberry juice

1/2 cup sugar

1 (10 oz) fresh cranberries

2T red currant jelly

3T butter, divided

6 cups (1/2") cubed peeled Rome apple

1/4 cup water

---

2T flour

2T packed brown sugar

2T chopped walnuts

Preheat oven to 350.

Bring juice and sugar to a boil in a small saucepan. Add cranberries, reduce heat, and simmer 12 minutes or until berries pop. Place cranberry mixture in a metal sieve over a bowl, and press with the back of a spoon to extract liquid (about 1/2 cup). Discard pulp. Combine cranberry puree, jelly and 2T butter in a 2-cup glass measure. Microwave on HIGH 1 1/2 minutes or until butter melts; stir and set aside.

Place apple and 1/4 cup water in a 1 1/2 quart casserole. Cover and microwave on HIGH for 5 minutes. Drain. Return mixture to casserole; combine with cranberry mixture. Spoon into a 11x7" baking dish coated with cooking spray. Bake at 350 for 15 minutes, stirring once after 10 minutes.

Combine flour and brown sugar in a bowl; cut in 1T butter until mixture resembles coarse meal. Stir in nuts. Sprinkle over fruit mixture; bake an additional 10 minutes.

CRANBERRY PORK ROAST

Fix-it and forget it cookbook pg. 133. This was really yummy!

3-4# roast

pepper to taste

1 cup ground or finely chopped cranberries

1/4 cup honey

1 tsp grated orange peel

1/8 tsp ground cloves

1/8 tsp ground nutmeg

Sprinkle roast with pepper (salt if you want). Place in slow cooker. Combine remaining ingredients. Pour over roast. Cover. Cook on low 8-10 hours.

CRANBERRY CORNBREAD

We liked. A nice variation. Taste even better when cooked in a muffin pan. If you double recipe it makes a 9x13 and 12 muffins.
1/2 cup butter, softened

1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup cranberries, halved

Preheat oven to 375. Grease a 9" square pan.

In a mixing bowl, cream butter and sugar. Add eggs and mix well. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries. Pour batter into pan and bake for 40-45 mintues. Serve warm.

CRANBERRY BREAD

We had told Judi how good this bread was. The next time they went to Bandon Boatworks, Judi asked for the recipe. This is what they gave her. Easier to make than you would imagine. It is so yummy!! Is perfect with a bowl of clam chowder. Didn't cook well in the big bread pan. Next time do the two smaller ones and muffins.

12 cups flour

5 1/2 cups sugar

2 T baking powder

1 T baking soda

---

3/4# (3 cubes) margarine, softened

---

6 eggs

4 1/2 cups orange juice

---

6 cups cranberries, chopped

Mix together flour, sugar, baking powder and baking soda. With fingers rub in margarine. Mix together eggs and orange juice. Add to dry ingredients. Add cranberries, but do not mix. Fill 6 greased/floured pans with bread, keep adding cranberries to mixture. Bake at 350 for 1 hour and 15 minutes or until bread is golden brown.

CRANBERRY SCONES

We got this recipe while doing the advent calendar from Growing Great Families. We all really liked it. We had fresh cranberries that Dan & Judi gave us.

UPDATE: Would love to try with blackberries, raspberrries or blueberries.

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 1/2 tsp ground cloves (kinda strong, but still liked - next time try adding less or add cinnamon or pumpkin pie spice instead)UPDATE: DID 1 tsp cinnamon and 1/2 tsp cloves - perfect!
1/4 cup butter
1 cup whipping cream
3/4 cup fresh cranberries or 3/4 cup frozen cranberries, thawed and coarsely chopped

Combine first 5 ingredients; cut in butter with pasty blender until mixture is crumbly.

Reserve 1 T whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.

Turn dough out onto a lightly floured surface; knead 5-6 times.

Shape into a 8" circle.

Cut into 8 wedges and place on an lightly greased baking sheet.

Prick wedges with a fork 3-4 times and brush with reserved 1 T whipping cream.

Bake at 425 for 18 minutes or until lightly browned.

Serve warm with whipped cream drizzled on top.