About 30 mins later lo' and behold someone put one down and her cousin snatched it...WOOHOO FOR ME!!!! I know it's not the same as me getting to actually meet her, but still! I got an autographed copy and I'm happy!
Last night I thought I would honor the sweet Red Head by trying one of her recipes from her show the other day!
Twice Baked New Potatoes and Meatloaf (covered w/bacon)
Both were pretty dern good .....Her meatloaf was moist and terrific...the potatoes needed a bit of tweaking but rocked!
I like reading reviews first to get a feel of what others are saying....a handful said the potatoes were coming out dry.....Here's the lo down.....
- 1 cup milk
- 6 bread slices
- 2 pounds ground beef
- 1 cup grated Parmesan
- 1 teaspoon salt
- Freshly ground black pepper
- 1/4 teaspoon seasoned salt, such as Lawry's
- 1/4 to 1/2 cup minced flat-leaf parsley
- 4 eggs, beaten
- 8 to 12 thin bacon slices
- 1/2 cup ketchup
- 6 tablespoons brown sugar
- 1 teaspoon dry mustard
- Dash or 2 hot sauce (more if you like)
- Dash or 2 Worcestershire sauce
For the meatloaf: Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, 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 loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
I didn't change a thing on the recipe! Turned out great!
Twice Baked New Potatoes
- 12 new potatoes
- 2 tablespoons olive oil
- 1 1/2 cups grated Monterey Jack cheese
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon finely minced fresh chives
- 1 clove garlic, pressed
- Salt and pepper
Preheat the oven to 375 degrees F.
Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.
1. my potatoes took about 20 mins longer....(allow yourself about a hr when doing the potatoes)
2. I used cheddar cheese instead of Monterey (it was all I had)
3. I added 1/4 - 1/2 cup milk to the mixture to try and fix the dryness everyone mentioned....and it worked!!!
The kids loved the little hand sized side dish!!
What's on your menu for tonight?