This week’s recipe is barbequed meatloaf with mashed potatoes and tomato salad.
This is one of Studs’s favorites. I think you and yours will enjoy it, too.
- 1 cup of fresh bread crumbs
- ½ cup milk
- 1 ½ pounds ground chuck
- ½ pound ground pork *
- 3 tbsp. onion chopped fine
- 1 egg
- Scant ½ cup barbeque sauce
* If you prefer not to use pork, increase the ground chuck to 2 pounds.
This meatloaf is best assembled several hours before you plan to bake it. If you’re under a time crunch you can bake it after you’ve formed the loaf.
Soak bread crumbs in milk for 5 minutes, then strain and lightly squeeze them to remove excess liquid.
Combine all ingredients in a medium-size bowl. Mix well with your hands, then shape into a loaf.
Place the loaf in a nonstick bread pan. Cover with plastic wrap, then set in refrigerator.
Preheat the oven to 350°F 175°C.
Bake for 1½ hours. Carefully drain off the accumulated juices and discard. Allow loaf to cool about 5 minutes, then slice into the required number of serving pieces.
Leftovers freeze well and make great sandwiches. After dinner, I slice the meat into sandwich-size pieces, then cling wrap them individually for easier use later.
- 1 russet potato per person
- 1 cup chicken stock
- Sour cream – a very large dollop
- ¼ – ½ cup milk set out to reach room temperature
- 3 tbsp. butter
- Freshly ground pepper to taste
Pour chicken stock into a saucepan. Peel, rinse, and quarter potatoes. Place them in the saucepan. Add enough water to cover the potatoes by an inch or so. Cover and bring to a boil. Cook until fork tender. Drain pan.
Add sour cream, some of the milk, all of the butter, and the pepper to the pan. Mash the potatoes. Add small amounts of additional milk until you achieve the consistency you prefer.
Keep warm in the turned off oven while you slice the meatloaf.
- 1 roma tomato per 2 people sliced ¼ inch thick
- ¼ tsp. garlic pressed
- ½ cup olive oil
- Fresh ground pepper to taste
- 2 tbsp. red wine vinegar
- 2 tbsp. scallions sliced thin
- 1 tbsp. finely cut fresh basil or 1 teas. dried
- 1 tsp. parsley dried – if you use fresh, chop well
Arrange the tomatoes in slightly overlapping concentric circles on a deep, round plate, platter, or shallow bowl.
Stir together the oil, vinegar, basil, garlic, and pepper in a small bowl. Spoon the mixture over the tomatoes.
Combine the scallions and parsley, then sprinkle evenly over the top.
Leave on the counter until ready to serve to blend the flavors.