As if it only happened yesterday.
Deciding what to eat
And I never had a man
Looking as hungry as he did
And trying to keep my cool
I ask “What do you want to eat tonight?”….
Ain’t no doubt about it
We were doubly blessed
Cause we had bacon, we had beef
I needn’t be distressed…
So here we go…Bacon Meatloaf and the fixin’s.
Now I add the remaining ingredients except the last 2 tablespoons of ketchup to the bowl.
Mix gently to incorporate all the ingredients, with out over working the meat.
Now when you are ready to cook the meatloaves/loaf; remove from the plastic wrap and put it into the same loaf pan that you used to mold the loaf in the first place.
Defrost in the refrigerator over night. Cook the meatloaves as described above.
Now I tell you; after a meal like this when I ask…
Do you love me?
Will you love me forever?
Do you need me?
I saw paradise by the oven light!
I just know he loves me,
And he needs me,
I do hope you will return to my blog after all this silliness. I can't guarantee it won't happen the next time I post a meatloaf recipe.
1 cup Onions, small dice. About ½ a medium onion
4 slices Bacon, chopped fine
2 cloves Garlic, minced
1 tsp Dried thyme
¼ tsp Ground allspice
1 ½ lbs Extra Lean ground beef
1 ½ cups Fresh bread crumbs,
3 Tbsp Milk
2 Tbsp Ketchup
1 ½ tsp Mustard
2 Tbsp Barbecue sauce
½ tsp Salt
½ tsp Pepper
2 Tbsp Ketchup to glaze the top of the meatloaf
- Pre heat oven to 375.
- In a medium skillet over medium heat, sweat the onions, the bacon and the garlic.
- When the onions are translucent and the bacon is cooked, but not crispy; add the dried thyme and all spice and remove from the heat.
- In a large bowl combine the ground beef and the remaining ingredients, (except the last 2 Tbsp of Ketchup) along with the cooked onions and bacon. Mix gently until the ingredients are thoroughly incorporated.
- Put the mixture evenly into a loaf pan, do not pack it down.
- Put into the oven for 30 minutes, then spread 2 tablespoons of ketchup over the top, and cook for another 30 to 45 minutes.
- If using individual loaf pans, then spread the ketchup on the top of the meatloaves before putting the loaves into the oven. Cook the individual loaves for 35 to 45minutes.
Sour Cream Mashed Potatoes
2 lbs Waxy potatoes, such as Yukon Gold or red skin potatoes.
1 Tbsp. Butter
1 Tbsp. Butter
½ cups Milk
¼ cup Cream
¼ cup Sour cream
1 pinch Fresh ground nutmeg
Salt & pepper to taste
- Cut the potatoes into about 1 ½ inch pieces. There is no need to peel thin skinned potatoes.
- Put the potatoes into a large pot and cover the potatoes with cold water, to about 1 inch over the potatoes.
- Put the potatoes over high heat, until they come to a boil, then add salt to the water and turn the heat down to medium high. Cook until fork tender, 12 to 15 minutes.
- Heat the milk and cream together.
- Drain the potatoes really well, and return the potatoes to the pot.
- Use a potato masher to mash the potatoes, discard any skin that sticks to the masher. Do not over work the potatoes.
- Return the potatoes to the medium low heat, stir in the butter, sour cream, pinch of nutmeg, salt and pepper. Add about 2/3 of the milk and cream, how much milk you need depends on the water content of the potatoes. If you need more moisture, then add the remaining milk and cream.
- Remove from the heat and serve.
Green Beans with Almonds
1 lb Green beans stem ends removed
1 ½ Tbsp Butter
¼ cup Seasoned sliced almonds
Salt and pepper to taste
- Bring a medium sauce pan (3 qts) of water to a boil.
- Salt the water and add the beans to the water. Cook the beans 3 to 5 minutes.
- Drain all but 2 tablespoons of the water from the beans.
- Return the beans to the pot with the 2 tablespoons of water, the butter, salt and pepper. Cook over medium high for about 1 minute or so, just so some of the water evaporates and the butter becomes like a sauce.
- Remove from the heat and add the seasoned sliced almonds.