Easy Meatloaf Recipe

Easy Meatloaf Recipe
• 1 1/2 pounds ground beef (leaner is better)
• 1 cup 2% milk
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon fresh ground pepper
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup dry bread crumbs
• 1/2 cup ketchup or barbecue sauce
Easy Meatloaf Recipe Directions
Preheat oven to 350 degrees. Combine all ingredients
except ketchup in a large bow l, and mix w ell.
Place mixture into an ungreased loaf pan or shape into a
loaf in an ungreased baking pan. Spread ketchup or
sauce over the top of the meatloaf.
Bake uncovered for 1 to 1 1/4 hours until no pink
remains at the center of the meatloaf. If using a meat
thermometer, the internal temperature of the meatloaf
should be 160 degrees.
After baking, let sit for 5 minutes before removing from
pan and slicing to serve.
Great Meatloaf Recipe
• 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
Great Meatloaf Directions
In a large mixing bow l, place ground beef, bread,
Worcestershire, onion, celer y, green bell pepper, garlic
pow der, th yme salt, pepper and 1/4 cup of the tomato
sauce. Mix thoroughl y.
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 w ith the oil before adding the meatloaf mixture to
the skillet. Use a spatula to evenl y press the meatloaf
into the skillet.
Cover and continue to cook over medium heat for 20
minutes or more until the meatloaf is thoroughl y 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!
LEG OF LAMB
The Marinade
(Marinate is the verb, and marinade is the noun. So, you marinate
the lamb with a marinade. Got it? Who’s on first?)
Step 1. First make a spice-rub by measuring out:
3 cloves of garlic, crushed
2 teaspoons of dry oregano
2 teaspoons of dry thyme
2 teaspoons of dry rosemary
1/4 teaspoon of fresh ground black pepper
Now, for the liquid part of the marinade, measure out:
1/2 cup (4 oz.) of olive oil
1/2 cup (4 oz.) of lemon juice, fresh squeezed
2 cups (16 oz.) of dry red wine
Step 2. Rub the garlic dry-rub spice mixture all over the lamb.
Step 3. Put the lamb in a large plastic bag and set it on a dish. I used
a two gallon sized zip-lock bag. (You need the dish just in case the
bag leaks when you put it in your refrigerator. You wouldn’t want
the marinade to spill all over the inside of your refrigerator!)
Step 4. Pour the lemon juice, olive oil and red wine over the lamb
(in the bag.)
Step 5. Set the bag in a dish and let the lamb marinate in the
refrigerator for several hours or overnight -up to 24 hours.
Step 6. Roasting the Boneless Leg of Lamb
Remove the lamb from the refrigerator at least 1 hour before
cooking it.
Preheat the oven to 450 F. degrees.
( 450º F = 230º C = gas mark 9)
Snip the corner of the bag and squeeze the marinade out into the
sink. It will no longer be usable.
Pat the lamb dry with paper towels.
Put 2 teaspoons of salt and 3/4 teaspoons of freshly ground pepper
into a dish. Season the entire lamb with the salt and pepper. (You
put the salt and pepper into a separate dish first for sanitary
reasons. You would not want to be going back and forth between
touching the raw lamb and your main salt and pepper holders.)
Insert an oven-safe meat thermometer into the thickest part of the
boneless leg of lamb.
Set the lamb into the 450-degree oven and roast for 20 minutes.
( 450º F = 230º C = gas mark 9)
After the 20 minutes, lower the temperature to 325º Fdegrees (
325º F = 165º C = gas mark 3-very moderate) and continue cooking
the lamb until the internal temperature is to your liking.
Approximate Roasting Time for a 5-7 pound Boneless Leg of
Lamb
(Source: United State Department of Agriculture)
Lamb Leg, boneless, APPROXIMATE
Internal
rolled:
Roasting
Temperature
Roast 325°
Time
(165º C)
Rare
20 to 25 min./lb
135 F.
(57.2 C)
Medium-rare
25 to 30 min./lb
145 F.
(62.8 C)
Medium
30 to 35min./lb.
160 F
(to medium well)
(72.0 C)
Well done*
35 to 40 min./lb
170 F
(77.0 C.)
*Most people avoid cooking lamb to “well done”. It will be tough
and dry.
Frito Pie
A Texas favorite that is served at most high school athletic
events,
this is a quick recipe to now enjoy at home.
INGREDIENTS:
3 cups Fritos Original corn chips
3/4 cup Yellow onion, diced 1/4" or less
1 cup Mild Cheddar cheese, grated
2 cups Chili (your favorite -- homemade,
canned, whatever)
DIRECTIONS:
Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish.
Sprinkle half the onion and half of the
cheese over the Fritos.
Pour the chili over the onion and cheese.
Sprinkle the remaining onion and cheese
over the chili.
Top with the remaining 1 cup of Fritos.
Bake for 15 or 20 minutes and cheese is
bubbly. Serve hot.
German Sauerbraten
4 pounds of eye round of beef
2 cups of water
1/2 cup of wine vinegar
1 onion
2 cloves
1 bay leaf
6 peppercorns
1 tablespoon of salt
1 tablespoon of sugar
1 tablespoon of bacon drippings
1 can (10 1/2 oz.) beef consommé
1/2 cup of water
1/2 teaspoon of butter
Wash and dry beef well. Place in deep bowl. Combine
water, vinegar, onion, cloves, bay leaf, peppercorns, salt
and sugar in a pot and bring to a slow boil. Pour the
mixture over the beef, making sure it is well covered.
Cover the bowl with plastic wrap and refrigerate
overnight. In the morning, turn the meat over and
refrigerate for another 24 hours. Repeat this process for 2
more days. At cooking time, drain the meat and pat dry.
Reserve the marinade. Heat the bacon drippings in a very
heavy pot. Add the meat and brown well on all sides. Pour
the consommé, water and 1/2 cup of the reserved
marinade in the pot. Bring to a boil, then reduce heat and
simmer for about 2 hours. Place meat on preheated
platter. Thicken the gravy with flour and butter mixed with
1 tablespoon of the reserved marinade. Pour some of it
over the meat.
Tequila-Lime Chicken
1/2 cup gold tequila
1 c. freshly squeezed lime juice (5-6 limes)
1/2 c. freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalopeno pepper
1 tablespoon minced fresh garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Directions:
Combine tequila, lime juice, orange juice, chili powder,
jalpeno pepper, garlic, salt, and pepper in a large bowl.
Add chicken, refrigerate overnight.
Heat a grill with coals and brush the rack with oil to
prevent the chicken from sticking. Remove chicken from
marinade, sprinkle well with salt and pepper, then grill
them skin-side down for about 5 minutes, until nicely
browned. Turn chicken and cook for another 10 minutes,
until just cooked through. Remove from grill to a plate.
Cover tightly and allow to rest for 5 minutes. Serve hot
or at room temperature.
If you like cilantro, add 1 tablespoon to the marinade.
There is no substitute for freshly squeezed lime juice. I
use Cuervo Gold tequila.
`