The rest of the day consisted of banana-walnut pancakes, cleaning and organizing the house, a mishmash of leftovers for lunch, and completing a few projects we've been meaning to finish.
|Banana-walnut pancakes and hot tea|
|World's most delicious chocolate macaroons from a local Italian deli|
|Better than any coconut cookie I've ever eaten|
Tonight we had two of our good friends over for dinner, and I made meatloaf for dinner for the first time. Can you believe I've never made meatloaf? (Well, maybe you can believe it; what do I know what you think I've made?) Oddly, I've never cared for meatloaf (no offense, Mom!), so I found it odd that people generally find this meal to be one that they enjoy. As luck would have it, I've recently acquired two meatloaf recipes from different people - my dad and my coworker. Both claim theirs is the best they've ever had, so I simply had to compare.
The first, which I made tonight, is from my dad via Cuisine at Home.
Meatloaf with Barbecue Glaze (adapted from Cuisine at Home)
Serves 2 (we doubled it)
|Moist and mouthwatering meatloaf|
- 2 tablespoons milk
- 1 egg
- 1/3 cup seasoned bread crumbs
- 2 tablespoons purchased barbecue sauce
- 1 tablespoon Dijon mustard*
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon each salt and pepper
- 1/2 cup onion
- 2 cloves garlic
- 1 carrot
- 2 teaspoons dried parsley
- 5 ounces ground beef
- 5 ounces ground turkey
For the glaze, combine the following:
- 2 tablespoons barbecue sauce
- 1 tablespoon Dijon mustard*
- 1 teaspoon pure maple syrup
*I tasted a lot of mustard in the end result, so I would reduce the mustard next time.
Preheat oven to 400 degrees. Line a baking pan with foil; top the foil with a rack (I used a cooling rack). In a small bowl, whisk the egg, milk, and breadcrumbs. Whisk in the barbecue sauce, mustard, Worcestershire sauce, and salt and pepper. Set aside. Mince (or use the food processor) the onion, garlic, carrot, and parsley.
In a large bowl, combine the egg/sauce mixture, onion mixture, and meats. Divide the mixture into two mini loaves and place on the rack atop the baking sheet.
Bake for 15 minutes, then brush on the maple syrup glaze. Bake for another 20-25 minutes, or until the loaves reach an internal temperature of 160 degrees. Allow to sit for a few minutes before slicing and serving.
This meatloaf kicked butt! Everyone loved it and asked for seconds. The meatloaf was extremely moist, and the tangy flavor gave a nice complement to the meat. We have one loaf leftover and intend to use it for sandwiches tomorrow night. I'm already excited!
We enjoyed the meatloaf with sweet potato fries and a spinach-pecan-pear-poppyseed salad.
|Sweet potato fries, family style|
|Pie and Eton Mess - yum!|
It was a great Saturday! Too bad weekends fly by so quickly; I wish we could have another day of a Scout alarm clock and awesome dinner guests. But tomorrow looks nice, too: Road Runner and lunch with friends!
What recipe have you never made but want to try?
Are you a meatloaf fan?