Robyn's Meatloaf

I had a special request to include my recipe for meatloaf on this blog. Everybody has their own favorite recipe, but I have to admit, mine is pretty good. Serve with mashed potatoes and gravy and corn. That's how my family likes it.


Ingredients:

1 & 1/2 to 2 pounds ground beef and pork mixture
3-4 slices bread lightly toasted-then cut in very fine cubes
2 cloves garlic, minced
1 large rib celery, finely chopped
1/4 onion, finely chopped
2 eggs, beaten
1 tbl worchestershire sauce
2 tbl ketchup
1 tbl yellow mustard
2 tbl grated parmesan cheese
salt & pepper
1 tsp dried basil


Directions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients, mix thoroughly.
3. Place in casserole, and form into loaf.
4. Lightly coat meatloaf with 2 tbl ketchup....it will keep the meatloaf from browning too much.
5. Bake, uncovered, for 1 hour....remove from oven and let sit on serving platter for 5 to 10
minutes before cutting.

Oriental Meatballs

This is a great tasting dinner served over white rice, with eggrolls on the side, of course.

Ingredients:

Meatballs:
1 pound ground pork
1 cup Japanese bread crumbs (panko)
1 egg
1 tsp 5 spice powder
4 tbl soy sauce
1/2 cup green onion, chopped
1 tsp orange zest

Sauce:
3 & 1/2 cup fresh orange juice
1/4 cup shallots-minced
2 " ginger-grated
3 tbl rice vinegar
3 tbl sugar
1 tbl soy sauce
3/4 tsp red chili flakes
2 tsp orange zest


Directions:

1. Combine all ingredients (for meatballs) and form into 2 inch balls.
2. Saute until brown on all sides, then bake at 350 dregrees for 12 to 15 minutes.
3. For sauce: combine first 3 ingredients in saucepan and reduce by half...then strain. Add remaining ingredients.
4. Toss meatballs in sauce....serve over white rice with remaining sauce, and garnish with chopped onions.

****4 servings

Cranberry Onion Pork Roast

I can't remember where I found this recipe, but it is so delicious; I have to pass it on. It is a great diversion from typical holiday fare.

Ingredients:

2 pounds boneless pork loin roast
salt and pepper to taste
1 (16 ounce) can whole cranberry sauce
1 package (1 ounce) dried onion soup mix

Directions:

1. Preheat oven to 350 degrees.
2. Season roast with salt and pepper, place in a shallow roasting pan.
3. Stir together cranberry sauce and onion soup mix, heat, covered, in microwave until hot for about 1 minute.
4. Baste roast with cranberry mixture and place in oven, basting every 10 minutes for 60 to 90 minutes until roast is done (internal temperature should be 155-160 degrees)
5. Let roast rest 5-8 minutes before slicing.
6. Heat any leftover basting mixture to a boil, stirring for 5 minutes...serve along side roast.

**6 servings

Slow Cooked Pulled Pork

Nothing is better than BBQ dishes. I got this one from my Mother and turns out great every time. VERY easy.

Ingrdients:

2 & 1/2 pound boneless pork loin roast
1 medium onion-sliced thin
2 cups favorite BBQ sauce

Directions:

1. Put pork in slow cooker with onion on top.
2. Pour BBQ sauce on top.
3. Cook on high for 1 hour, then turn to low and cook for 8-9 hours, unitl tender.
4. Remove pork, let rest 10 minutes, then use 2 forks to easily pull pork apart.

French/Canadian Meat Pie

My Father grew up in New England, and his Mother made a meat pie that he absolutely loved. My Mother found a recipe that sounded very similar and made some changes, so that my Father said it was just like his Mom's. The first time I had it, I loved it...so will you.

Ingredients:

1 tbsp vegetable oil
1 cup finely chopped onion.
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1/2 cup finely chopped celery
1/2 lb. potatoes, peeled & cubed
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. parsley
pinch of nutmeg (a little goes a long way)
1 egg slightly beaten
Refrigerated pie crust for 2 crust pie.

Directions:

1. Heat the oil in a large skillet. Add the onion and saute over low heat, stirring until golden (about 10 minutes)
2. Add the meat & celery...cook, stirring over medium heat until the meat is browned.
3. Add just enough water (about 1 & 1/2 cups) to cover the meat. Cook uncovered over low heat, stirring occasionally until the water evaporates( about 1 & 1/2 hours). Remove from heat & let cool to room temperature.
4. Cook the potatoes until tender & drain. Mash with a potato masher until fairly smooth( some lumps are o.k.).
5. Combine the cooled meat mixure, the potatoes, and the seasonings. Stir to blend.
6. Preheat oven to 425 degrees. Unfold 1 pie crust & fit into 9 " pie plate, leaving a small border overlapping the edges.
7. Spoon the filling into the pie crust & cover with the 2nd pie crust. Fold under the edges of excess dough, crimp & trim. Cut 6 slits on top. Lightly brush with beaten egg.
8. Bake pie 10 minutes at 425 degrees. Reduce heat to 350 degrees and bake 35 to 45 minutes, or until top is golden. Let stand 10 minutes before serving.

Serve with gravy on the side.