Juicy, Tender Meatloaf

• PREP TIME: 15 min
• COOK TIME:  1 hour
• RESTING TIME: 10 mins
• SERVINGS: 6 servings

INGREDIENTS

Meatloaf Mixture:

• 1 lb. Ground Turkey or lean Ground Beef
• 1 cup Panko Bread Crumbs
• 1 Yellow Onion, diced
• 1/2 cup Milk
• 1 Egg
• 2 Tbsp Ketchup
• 1 Tbsp Worcestershire Sauce
• 1 tsp dried Parsley
• 3/4 tsp Salt
• 1/2 tsp Garlic Powder
• 1/4 tsp Black Pepper

Topping

• 1/4 cup Ketchup
• 2 Tbsp Light Brown Sugar
• 1 Tbsp Balsamic Vinegar

INSTRUCTIONS

• Heat oven to 375 degrees F. Line a baking sheet with parchment paper or foil.
• In a large bowl, mix together the ground meat, panko, onion, milk, egg, ketchup, Worcestershire, parsley, salt, garlic powder, and pepper until combined.
• Transfer the mixture to a baking sheet.
• In a small bowl, combine the ketchup, brown sugar, and balsamic. Spoon the mixture onto the loaf and spread evenly over the top and all four sides, using up all the mixture.
• Bake at 375 degrees F until the internal temperature reads 165 degrees F, about 50 to 60 minutes. Let rest for 5 minutes before serving.

Pumpkin Bread

 

Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 large eggs, lightly beaten
• 1 1/2 cups sugar
• 1 1/2 cups canned pumpkin (12 oz.)
• 1/2 cup vegetable oil
• 1/3 cup raisins
• 1/3 cup walnuts

Directions

• Preheat oven to 350°. 
• Grease 9"x5" loaf pan.
• Combine the first five dry ingredients in a medium bowl.  
• Whisk eggs, sugar, oil, and pumpkin in a large bowl.  
• Whisk the dry ingredients into the large bowl until smooth.  Stir in nuts & raisins.  Pour into loaf pan. 
• Bake for 70 min. or until a toothpick inserted comes out clean.  Cool on a wire rack 10 minutes. Remove from pan and cool
• Can be frozen for up to 1 month.

Baked Cranberry/Orange Sauce

 

Ingredients

• 1 lb. (2 cups) cranberries
• 1 jar (12 oz.) orange marmalade
• 3/4 cups sugar
• 1/4 cup water
• 1 cup chopped, toasted pecans

Directions

• Preheat oven to 350°.  
• Combine everything but nuts in a 13x9 glass baking dish.  
• Bake uncovered 45 minutes.
• Stir in nuts.

Keeps up to 1 week.

Maple Sweet Potatoes (make ahead)

Ingredients

4 lb sweet potatoes

2 tablespoons butter

1/4 (?) Maple flavor pancake syrup

Directions

Peal potatoes, chop into small pieces, and place in boiling water until tender. 

Add butter/syrup and mash or whip. Spoon into greased 2 quart dish. Cover and refrigerate.

To reheat: bake at 375° for 25 to 30 minutes.

Overnight Sausage Souffle

 This recipe was given to Elaine Garvey by Margo Conley in March, 1991.

Serves 6-8

Ingredients:

• 1 lb sausage links
• 6 slices white bread, crust removed, cubed
• 1 cup grated cheddar cheese
• 4 eggs
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 2 cups milk

Directions:

The day before:

• Fry sausage links.  Drain and cut (lengthwise) in thirds.
• In a buttered 2 1/2 quart casserole, alternate layers of bread cubes, sausage, and cheese.
• Beat the eggs, and add mustard, salt, and milk.  Pour the mixture into the casserole, cover & refrigerate overnight.

Next morning:

• Bake at 325 degrees for 45-50 minutes.  

Notes:  As you saw, I use a flat baking dish - I feel it cooks better.  I tripled the recipe for 14, and had a "little" left.

Sauce (optional)

• one 10 1/2 oz can cream of mushroom soup
• 1/4 cup sherry
• one 12 oz. can mushrooms (drained) or 1/2 lb. sliced mushrooms sauteed in butter.

Blend & heat gently.

Great for Xmas breakfast!  Good luck -

                            Love - Margo   1991

Bleu Cheese Stuffed Dates with Bacon and Celery Salad

From the Boston Globe Magazine, November 19th, 2006

Ingredients:

• One slice 1/2 in thick slab bacon (or just buy thick sliced bacon)
• 12 pitted dates
• 1/3 cup crumbled blue cheese
• two stalks celery, peeled and thinly sliced
• 1/2 cup celery leaves
• 2 tsp white wine vinegar
• one tablespoon olive oil
• salt to taste

Directions

• Set the oven to 350°.  Have on hand a small skillet with a heat-proof handle and a small baking dish. 
• If using a slab of bacon, slice it into 12 pieces. Transfer to the skillet and cook in the oven for 8 to 10 minutes or until it is crisp. Drain on paper towels. 
• Stuff each date with one teaspoon of blue cheese. 
• Set the dates in the baking dish and bake for 4 minutes or until they are just warm. 
• In a bowl, toss the celery, spices and leaves, vinegar, and olive oil. Sprinkle with salt. 
• Cut the cooked bacon into pieces small enough to fit into a date.
• Top each date with a piece of bacon and garnish with celery salad.