Meatloaf

The Best Glazed Meatloaf

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

Meatloaf:

• 1 cup crushed saltines (25-30 crackers)
• 1/3 cup milk
• 1/4 to 1/2 cup minced fresh parsley
• 2 large eggs, lightly beaten
• 2 teaspoons onion powder (see note to use fresh onions)
• 3 garlic cloves, finely minced or 1 teaspoon garlic powder
• 1 tablespoon Dijon mustard
• 3 tablespoons Worcestershire sauce
• 1 1/2 teaspoons salt (I use coarse, kosher salt - use slightly less for table salt)
• 1/2 teaspoon black pepper (I use coarse black pepper - use slightly less for finely ground)
• 2 pounds ground meat (I use half ground beef/half ground pork - see note)

Glaze:

• 2/3 cup ketchup or BBQ sauce (or a combination)
• 2 tablespoons brown sugar
• 2 tablespoons apple cider or red wine vinegar

Instructions

1. For the meatloaf, in a large mixing bowl, add the crushed saltines and milk and let the mixture sit for 5-10 minutes. Add the parsley, eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Mix well.
2. Add the ground meat and mix until evenly and well combined. (You can use a food processor for all of the above if you want a an even more well combined spice and meat mixture.)
3. For the glaze, combine the ketchup (or BBQ sauce), brown sugar, and vinegar and whisk to combine.
4. Preheat the oven to 375 degrees F. Line a baking sheet with foil and lightly grease with cooking spray.
5. Pile the meat mixture in the middle of the prepared pan and shape into a loaf about 9 inches long and 4 inches wide (it doesn't have to be perfect; just try to get it an even thickness throughout).
6. Spoon the glaze over the meatloaf. Bake for 45-50 minutes until an instant-read thermometer registers 160 degrees F in the center of the meatloaf.
7. Loosely tent with foil and let the meatloaf rest for 10-15 minutes before slicing and serving.

Notes

Meat: I prefer using half ground beef and half ground pork for this recipe. You could also try using 100% ground beef or ground turkey (or half ground beef/ground turkey). 
Glaze: if you want to serve some of the glaze on the side, double the ingredients and reserve half to serve after the meatloaf has baked (if desired, you can simmer the reserved glaze and serve warm). 
Onion: over the years, we've come to prefer onion powder over fresh onions since several of my kids don't like onion pieces in the cooked meatloaf; however, if you want the flavor of fresh onions, make sure they are very finely chopped and/or precook them in a skillet to make sure they are tender when the meatloaf is finished cooking.

https://www.melskitchencafe.com/the-best-glazed-meatloaf/

Ham Sandwiches for a crowd

24 slider rolls
24 slices ham
24 slices swiss cheese
Mayo for spreading

Sauce
8 T melted butter
1 1/2 T. yellow mustard
2 t. dried minced onion (or 1 T. fresh minced)
1/2 t. Worcestershire sauce

Spread some mayo on one side of each roll.  Top with the ham, then cheese and then the top of the roll.  Place on a baking sheet.  Make the sauce by whisking the first 4 indredients together.  Drizzle mixture evenly over all the rolls.  Cover with foil and bake 350 degrees for 10 minutes or until the cheese is melted.  Remove foil and bake for 2 more minutes.

from Women's Conference 2012

Savory Pork chops with carmelized onion

4 pork rib chops
cajun seasoning
ground pepper
4 c. sweet onions, chopped
2 T. olive oil
1 T. brown sugar
2 T. balsamic vinegar
1 T. lemon juice
1/4 t. salt
1/4 t. pepper

Sprinkle pork chops with canjun seasoning and pepper.  Grill or saute in olive oil over medium heat for 8 minutes on each side.  Serve with caramelized onions.  (Cook onion in hot olive oil in a large skillet over medium heat. stirring often, 10 to 12 minutes or until golden.  Sprinkle with sugar and cook 2 minutes more.  Add vinegar and next three ingredients and cook 2 minutes longer.  Serve warm or cold.)  

Apricot Baked Ham

1/2 fully cooked bone-in-ham
20 whole cloves
1/2 c. apricot preserves
3 T. ground mustard
1/2 c. packed light brown sugar

Place ham on a rack in a shallow roasting pan.  Score the surface of the ham, making diamond shapes 1/2 inch deep.  insert a clove in each diamond.  Combine preserves and mustard and spread over ham.  Pat brown sugar into apricot mixture.

Bake at 325 degrees for 20 minutes per pound or until a meat thermometer reads 140 degrees.

Cafe Rio Style Pork

In crock pot combine:
2 cups salsa
1 c. brown sugar
1 can black beans with juice
1 can green chilis with juice

Add about 3 pounds pork roast and cook on low for about 6 hours. (pork shoulder is Patty's recommendation)

When cooked shred and leave in juices for another hour.

Dressing
1 pkg. Hidden Valley Ranch dressing mix tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
Follow package direction for Ranch dressing.    Blend rest of ingredients and add to ranch dressing.
2

Individual Party Ham Roll Ups (RS Birthday Dinner GWV 2008)

25 slices ham (about 5 lbs)
25 slices Swiss cheese (about 1.5 lbs)
Cornbread Stuffing
Apricot Sauce
Lay out ham and cheese slices
Spoon about 1/3  cup cornbread stuffing in center of each ham slice.  Lay slice of Swiss cheese on top of stuffing.  Roll up and secure with toothpick.  Place in shallow baking dish.  Bake 45 minutes at 350 degrees.  Spoon 2-3 T. apricot sauce over each roll-up when ready to serve.  Makes 25 servings.

Apricot Sauce
1 T. cornstarch
2 T. brown sugar
1 c. water
1 c. pineapple juice
1 T. butter
1/4 c. apricot preserves

Mix cornstarch and brown sugar in small saucepan.  Add water and pineapple juice and stir over med heat until mixture boils and thickens.  Stir in butter and preserves. 

Cornbread Stuffing

1 pan 8 x 8 cornbread (any favorite recipe or a mix)
1 c. finely chopped celery and leaves
4 T. finely chopped onion
1 c. butter
1/2 c. apricot preserves
1/4 c. water

Cook celery and onion in butter or margarine until soft.  Stir in preserves and water.  Toss lightly with crumbled cornbread.  Add more water, if desired.

Chili Pork Tenderloin

2-1 1/2 lb. pork tenderloins
2 T. vegetable oil
1 medium onion, minced
1 8 oz. pkg fresh button mushrooms, sliced
2-3 T. chili powder
1/2 - 1 t. salt, optional
1/2- 1 Cup water
1/2 cup sour cream

Heat the oil in a large pan with a lid.  Brown the pork on all sides over medium heat; this should take roughly 10 minutes.  Remove the pork to a plate.  Add the onions and mushrooms to the hot pan.  Cook until brown, about 5 minutes, stirring often.  Season the browned pork heavily on all sides with chili powder and salt.  Place the pork back in the pan and cook about 2 minutes, turning once, to brown the seasoning a bit.  The red seasoning can turn black pretty quickly so watch carefully.  Pour 1/2 c. water into the pan, pouring between the pork pieces, not over them.  Cover and cook on medium-low at a rapid simmer for 30-40 minutes, until pork is done.  Some thicker tenderloins can take up to an hour--use a meat thermometer.  The water should not boil away, but if it does, add the remaining half cup of water so you have enough liquid for the delicious sauce.

Remove the pork from the pan; turn off the heat.  Let the pan cool for about 5 minutes while the pork rests, then stir to bring up the nice browned bits form the pan and whisk in the sour cream.  Slice the pork and serve with the sauce on the side.  The sauce is also delicious mixed with rice as the side dish.  Mix 2 T, with a 1/2-cup serving of cooked rice, making sure you get a few mushrooms into each serving.