Not your momma's Meatloaf

I use this blog to post my family recipes - old recipes kept classic or with a slightly tasty twist! BUT my beautiful and loving hubby bought me a new cookbook - from a cook I have just basically fallen in love with! She loves and creates a haven for wild mustangs - which has always been close to my heart as they stand for a freedom and spirit that has long departed most of the human beings in this fast paced life we "enjoy". They represent a spirit that the first nation held with high regard - not trying to break the will and spirit but trying to harness it in a peace that would create a better life for all involved - okay okay - getting off my soap box - and on the the reason you are reading this blog! I hope KNOW that you will love this recipe as much as we do!

Ingredients for the "loaf"
1 cup of milk
6 bread slices (I used pieces straight out of the bread bag)
2 pounds of ground beef (I preferred a pound of ground sirloin and a pound of lean)
1 cup of grated Parmesan cheese
1 tsp salt
1/4 tsp seasoned salt such as Lawry's
1/4 to 1/2 cup parsley
4 eggs, beaten
8 to 12 thin bacon slices

Ingredients for the "tomato gravy" (I tweaked this a little - well just a smidge)
1 cup of ketchup
1/2 cup of Cattleman's bar-b-q sauce
6 tablespoons of brown sugar

Preheat your oven to 350 degrees. Pour the milk over the bread and allow it to soak in for several minutes.

Place the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a load shape on a broiler pan so that the fat can drain off (I used an aluminum disposable loaf pan and I was left with the fat liquid - which was okay bc I just drained it off - so it's your choice here) I believe the loaf pan kept the meat super moist! If you chose to use a broiler pan - line the bottom with aluminum foil to avoid having to scrub later.

Lay the bacon slices over the top tucking them underneath the meatloaf.

Next make the tomato gravy, pour the ketchup and cattleman's into a small mixing bowl. Add the brown sugar and a splash of hot sauce if you like a little spice! Mix this combination well.

Pour one-third of the tomato gravy over the top of the meat loaf.

I ended up with two loaf pans full - IF you choose this route - be sure to lay the two loaf pans on top of a cookie sheet to catch your overflow of juices!

Bake for 45 minutes... then pour another one third of the remaining tomato gravy over the meatloaf and bake for an additional 20 minutes.

Serve with the remaining tomato gravy on the side as a dipping sauce - Lucy helped me make this sauce and my VERY picky 4 year old exclaimed "Momma this gravy is better than McDonald's chicken nugget sauce (bar-b-q)" coming from a 4 year old - that's HUGE!!!

We had potato cakes, green beans and of course, mac n cheese with this! FYI - Kiss your old meatloaf recipe out with the trash!!

"Cheap Steak Done Well"

In these times you sometimes have to learn how to make a not so good cut of steak - a great cut of steak!
Here is my trick for doing just that!

Team Players
2 cuts of steak (I chose top sirloin - just to drive home my point)
Olive oil for frying
1 small onion (diced up)
1/2 cup of soy sauce
California Style Garlic Salt
White Pepper
Greek Seasoning
Dried Parsley

Start by pre-heating your oven to 200 degrees - yes you are going to fry these bad boys in a skillet and transfer them to your oven for a smidge!

If I had to say that I had a "house seasoning" - these four pictured above would comprise said seasoning... I use these four seasonings more than I use - regular salt and pepper - my pantry is NEVER without these items.. these are a perfect combo in the kitchen that consists of a real down home cook - now to get on with it already! I am a nerd what can I say! Creature of habit - when you find something that works for you - stick with it!

Cover the bottom of your pan with Olive oil and the diced onion - lay both of your steaks down right on top of the onions and olive oil... on the face up side of your steak - lightly dust with each "dry ingredient" of my "house seasoning" - white pepper (or black if you prefer), garlic salt, parsley and greek seasoning... then when ready - flip your steaks and season this seared side with the dry ingredients... this is what your steaks should now look like....

When both sides of the steak have been seared and seasoned - place them in a clean baking dish - this is an important step - POUR THE PAN JUICES over the steaks.... cover with aluminum foil and pop in the oven at 200 degrees for about 10-15 minutes depending on how hot your oven gets! When time is up - pull out and let the steaks rest (remaining covered) for approximately 7 minutes.

 Then peel back the foil and scrape off the onions!

I believe that you will be thoroughly and delightfully surprised at how easy and delicious these steaks will be. I think most of all you will be amazed at how tender and juicy the steaks now are!

This is how you make a "King's Steak on a Pauper's Budget"

For dinner I paired my

King's Steak with the Straight Cut Salad, and Amazing Bake'n Fried Taters!

Better than Ya' Momma's Lasagna - Stuffed Shell "Casserole"

First let me say that this is a SUPER SIZED family recipe - so if you are only cooking for 4 HALF the recipe - or do what I do - make a pan to eat tonight and put a pan in the freezer for later (although I generally take the second pan to my mom and dad). This makes a grand amount of food - but don't let that scare you - this is a recipe that will be devoured by those you are feeding and then leave them begging for more!

Ingredient List

1 Can of Mushrooms (Lrg)
Ragu - Onion and Garlic Sauce (3) Jars
1 pack of Manicotta Shells
             and/or
1 pack of "Seashell" shells
4 lbs. hamburger meat (Lean)
1 small diced onion
4 cups of mozzarella cheese (shredded)
1 container of ricotta cheese (Lrg)
1 container of parmesean
1 tblsp parsley
1 tblsp garlic salt (with parsley) - made by Lawry's (called California style McCormacks)
1 tblsp italian seasoning
salt to taste
Olive oil

Cook hamburger meat thoroughly (use olive oil to fry) with the small diced onion.

Cook pasta(s) until done (usually about 14 minutes) - (use olive oil in the boiling water)

While the shells are boiling prepare the mixture in a large bowl
Mix cooked hamburger meat, all seasonings (salt to taste), half container of parmesean, entire container of ricotta, can of drained mushrooms, 2 cups of the mozzarella and 1 of the jars of sauce.

Drain the shells and when they have cooled off - begin to stuff each shell with a generous amount of the mixture you prepared.

Layer a deep long pan with each "stuffed shell" - when the pan is full sprinkle some of the mixture loosely over the top - top with half of the remaining parmesean, 1 cup of mozarella, as well as one jar of sauce. Repeat "loose mixture", cheese and sauce with second pan of stuffed shells.

Bake dish uncovered 20 minutes at 350 degrees until cheese browns. 

And this is what's always left at my house by nights end!

ENJOY!!