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hamburger, meatloaf, main dish, old fashioned meal

Old Fashioned Moist Meatloaf

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Old Fashioned Meatloaf 1Do you have a hankering for GREAT old fashioned meatloaf?   Well, here you have it!  

This meatloaf is moist, tender, meaty, lean,  full of flavor and just plain comfort food.  The topping is a huge bonus for a perfect finish.  A bit of surprise of hhhmmm, what’s that in there, with a whole lot of yumminess slathered on top.  When it’s baked on top it caramelizes and is incredible.  Seriously, this is fabulous and perfect for a night in, or to impress your company.  Give it a try! Click through to the next page for the recipe.

Moist Old Fashioned Meatloaf

Ingredients:

1   1/2 lbs. lean hamburger (80%-90% is best)

1 medium onion, chopped

1/2 bell pepper, chopped

1 – 2 Tbl. chopped garlic, to taste

2 Tbl. butter

1 egg

2/3 cup milk

1/3 cup grated carrot (makes the meatloaf incredibly moist)

2/3 cup dried Italian bread crumbs

1 Tbl. worchestershire sauce

1 Tbl. balsamic vinegar

1 tsp. Montreal Steak seasoning

1 tsp. beef bouillon

1/2 tsp. basil

1/2 tsp. hot sauce  

Topping:

1/3 cup brown sugar

3 Tbl. mustard (dijon is great for this topping)

1/2 cup ketchup   

 

Directions:

Heat oven to 350 degrees

Line the bottom of a 5×9″ loaf pan with parchment paper if desired – but makes it so much easier to take out for serving.

Lightly coat the pan with spray release. 

Old Fashioned Meatloaf


In a fry pan or skillet, add in the butter and cook the onion and green pepper until tender and the onion is almost clear. 

The reason for this step is to avoid biting into a almost raw piece of onion or pepper.Old Fashioned MeatloafAdd in the garlic and cook 1 more minute. This takes the edge off of the garlic.Old Fashioned MeatloafIn a large bowl combine the ground beef, cooked onion-bell pepper and garlic mixture, egg, milk, grated carrot, bread crumbs, Worcestershire sauce, balsamic vinegar, Montreal steak seasoning, basil, bouillon and hot sauce. Old Fashioned MeatloafMix mixture well, I like to use the disposable gloves for this step.Old Fashioned MeatloafPut the meat mixture into the prepared loaf pan, pat in evenly and to slightly compress.  

Topping: In a small bowl combine the ketchup, brown sugar, mustard and mix well.Old Fashioned MeatloafPour over the meat mixture in the pan.  Old Fashioned Meatloaf

Bake until internal temperature reaches 180 degrees, which will be approximately 45 minutes to 1 hour, depending on your oven and the size of pan you used.

Allow meatloaf to sit for 5 minutes and if you have excess grease in the pan; carefully pour it off, using caution not to burn yourself.

Slice and serve.  DSC_2603- editCarrie Groneman’s original recipe.  Copyright Carrie Groneman, A Mother’s Shadow.  2014, 2016

Recognize a blessing and be a blessing today.




Apple Turnovers

Homemade Old Fashioned Apple Turnovers or Tarts

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Apple Turnovers

Apple Turnovers

Here is a wonderful old fashioned, easy and quick dessert that the whole family will enjoy.  The crust is flaky and tender.  The apple filling is a fabulous blend of tart and sweet. Give it a try with sugar sprinkled on top, or even a thin glaze.  This recipe can easily be made into tarts too!

 




Homemade Old Fashioned Apple Turnovers or Tarts

Ingredients:

1 tsp. grated orange zest

2-3 Tbl. freshly squeezed orange juice

1 ¼ lbs. tart apple

1/4 cup butter

3 Tbl. craisins or dried cherries, opt.

3 Tbl. sugar, plus extra for sprinkling on top

1 Tbl. flour

1/4 tsp. cinnamon

1/8 tsp. nutmeg pinch salt

1 package (17.3 oz, 2 sheets) frozen puff pastry, defrostedApple Turnovers 1




Directions:

Preheat oven to 400 degrees. Peel, quarter, and core the apples and then cut them in ¾” dice.Apple TurnoversMelt the butter and toss with the sliced apples.

Cover a baking sheet with either parchment paper and place one layer of the apples on the sheet. 

Bake in the preheated 400 degree oven.Apple Turnovers 2Bake until browned, approx. 15 minutes, however this will depend on the size of apples. 

When the apples are browned on one side, turn over to brown on the other. 

Combine the orange zest and orange juice in a bowl. 

Very gently toss the browned apples, sugar, flour, cinnamon, nutmeg and salt; mix well.

Apple Turnovers 3

Flour a board and lightly roll each sheet of pastry to a 12×12” square. Apple Turnovers 4




Cut each sheet into 4 smaller squares and keep chilled until ready to use.Apple Turnovers 5Brush the edges of each square with an egg wash or water and neatly place about 1/3 cup of the apple mixture and seal by pressing the edges with a form (but not thin or it will burn).Apple Turnovers 6If you are adding in the craisins or dried cherries, add them on top of the apple mixture and brush edges with beaten egg as pictured above.Apple Turnovers 7




Fold the dough over the apple mixture to form a triangle.

Using the tines of a fork, press firmly to seal the edges of the turnover.Apple Turnovers 8Transfer to a sheet pan lined with parchment paper.

Sprinkle with sugar, make 2 small slits Apple Turnovers 9Bake for 20 minutes in the 400 degree oven, until browned and puffed.

Serve warm or at room temperature.Apple Turnovers 10

To make tarts:

Roll the puff pastry to about 14”, then cut into 16 squares.

Put a bit of the apple mixture in each, and a couple of craisins, if using, in each tart.

Poke holes with a fork to vent instead of slits due to smaller size.

Copy­right Car­rie Grone­man, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.