My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, January 15, 2010

Meatloaf 101

Here I am up in the wee hours of the morning again searching and reading my favorite blogs. It just occurred to me when reading my niece, Angie's, blog,
Ballard Boys, that she is showing pictures and not always giving recipes, and I'm always giving recipes and not showing pictures of the same dish, strange. Since we are making meatloaf today and she was showing a meatloaf picture a couple of days ago, you can look on her blog if you have no idea what a meatloaf looks like, or just need a picture. Yes, I am being a smart ass. This recipe was adapted from a Martha Stewart, 2002 show. Leftovers also make great hot meatloaf open face sandwiches. If you need gravy for the sandwiches just buy the jar kind and add a few dashes of Worcestershire or steak sauce.

Meatloaf 101

8-10 servings

4 slices of bread, torn into pieces, any kind
2 1/12 pound ground beef
1 medium yellow onion,peeled and cut into 1/8's
2 cloves of garlic
2 stalks of celery, cut into small pieces
2 carrots, peeled and cut into small pieces
1/2 cup flat-leaf parsley leaves
2 large eggs
1 cup ketchup
3 teaspoons dry mustard
1 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoon brown sugar

Heat oven to 375 degrees F.

Place bread in the bowl of a food processor fitted with a steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with a steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add eggs, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; using hands to combine thoroughly. Place in a 9 x 5-inch loaf pan, or close.

Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

Brush mixture over meatloaf; place in the oven with a baking pan set under the rack to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees F about 90 minutes. If top get too dark, cover with foil, and continue baking.

My other favorite meatloaf recipe and was also my dad's, was for years on the back of the Quaker's Oatmeal box. You can still get it on

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