What's Cooking AUGUST 2022

UNCLE JIMMY wrote:

I hate when the meatloaf crumbles when slicing it. I like the way Norm makes his meatloaf with the lattice bacon on top. He listed a recipe on a post of his recipe for the basic meatloaf mix, but I can't find it.
It was a long time ago, and it may have been on old cooking. com ?

bethk wrote:

UNCLE JIMMY wrote:

I hate when the meatloaf crumbles when slicing it. I like the way Norm makes his meatloaf with the lattice bacon on top. He listed a recipe on a post of his recipe for the basic meatloaf mix, but I can't find it.
It was a long time ago, and it may have been on old cooking. com ?

Nothing I love more than a good game of " I SPY! " .................  took me about 2 minutes to go way back in Norm's posts to find his recipe.  

But if you ask me to tell you what month & year I found it in I don't remember.......short term memory lapse sucks!  LOL  (actually, if you want to see the pics on his post go to his blog and go to July 30, 2018......that's where I copied this for you.)



(from Norm's blog:)

Meatloaf
3 slices white bread, crusts removed
 1/2 c. milk
2 tblsp. olive oil
1 large yellow onion, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced  (3 or 4 cloves)
2 carrots, peeled & finely grated
1 lb. 80% lean hamburger
2 bratwurst casings removed
2 large eggs
2 tblsp. Dijon mustard
1 tblsp. coarse salt & more to taste
1/2 tblsp. freshly ground pepper & more to taste
1/2 lb. thinly sliced smoked bacon


1/2 c. brown sugar, packed
1 tblsp. Coleman's yellow ground mustard
1 tsp.  catsup

Heat the oven to 375F. Cut the bread into 1 inch cubes and place in a small
   bowl. Pour milk over it & set aside for 5 minutes.
   Heat oil in large skillet over medium heat. Add onion, celery & garlic; cook until
   soft and translucent, 3 to 5 minutes. remove from heat; let cool 5 minutes.
   Place carrots in a large mixing bowl. Ad the milk-bread mixture, meat, eggs,
   parsley, Dijon, salt, & pepper. Add onion mixture. Combine well using your
   hands or a rubber scraper.
   Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5
   X 12 inch loaf. Overlap bacon across the top, covering meat. Place vegetables
   around loaf. Season with salt & pepper.
   In a small bowl, combine sugar, ground mustard & tomato paste to make a
   glaze. Brush meatloaf all over with glaze.
   Bake, brushing every 15 minutes or so with glaze, until juices run clear when
   loaf is pierced with a 2 pronged fork & the bacon is crisp, 1 to 1 1/4 hours. Let
   cool 10 minutes before slicing.

bethk wrote:I didn't hear any complaints about supper.......

But, (darn it!), there are leftovers.    

So, a repeat some other night...............






((     sigh    ))







It's kind of funny that there are so many different variations of the meal called Salisbury Steak.  My mom used to make something with pounded top round steak.  It got browned and then a tomato sauce was used as a braising liquid.  She called that Salisbury Steak.  

The Salisbury Steak TV dinners are flat, formed patties of beef (at least I assume they're beef....) and there's a gravy.  

So, no matter what, I can call my football shaped meatloaf patties anything I want ~ and tonight I called them Salisbury Steak!

LOL

bethk wrote:





It's kind of funny that there are so many different variations of the meal called Salisbury Steak.  My mom used to make something with pounded top round steak.  It got browned and then a tomato sauce was used as a braising liquid.  She called that Salisbury Steak.  

The Salisbury Steak TV dinners are flat, formed patties of beef (at least I assume they're beef....) and there's a gravy.  

So, no matter what, I can call my football shaped meatloaf patties anything I want ~ and tonight I called them Salisbury Steak!

LOL

UNCLE JIMMY wrote:The eggplant / ground beef meatballs were ok. At least Nobody got sick....

Imelda HL wrote:

Beth, would you share a good Salisbury steak recipe? Thank you. I'm going to visit my family next month, and pretty soon I'll need to cook some meals for their dinner, now I have 6 lbs ground beef and 2 Jimmy Dean sausage in my freezer. Meatloaf, meatballs, lasagna, shepherd pie are already on the list, I'll get more meat later [/size]

bethk wrote:I've had difficulty with celery lately, too, Jimmy.  And I normally use a LOT of it.....goes in so many things I make.

But, like you, when I think I've got a nice fresh stalk of celery I find the inside is soft and yellowed. It's as if they have found some way to keep the external stalks nice and new looking and then store it either too cold (as in freezing) and it rots from the inside out.

And, of course, everyone is blaming 'the pandemic' and 'supply chain problems'.

((     sigh    ))