Meatloaf Recipe

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Savory delicious family-style meatloaf, perfect for Sunday dinner or any night of the week. Easy to make and serves 10-12 people, this recipe can be modified to serve more or less. Makes great leftovers and freezes well.

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Meatloaf Recipe
Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
people
Ingredients
Tomato-Basil Glaze
Meatloaf
Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
people
Ingredients
Tomato-Basil Glaze
Meatloaf
Instructions
Tomato-Basil Glaze
  1. Combine all glaze ingredients in a small saucepan. Simmer over medium-low heat until reduced by half. Cover and keep warm.
Meatloaf Proper
  1. Heat the oil in a skillet over medium heat. Saute the onions in the oil for 3 to 5 minutes until they begin to turn translucent. Add the garlic and saute another minute or so until the garlic is soft. Do not overcook. It's better to undercook a little so the cooking finishes in the oven. Remove from heat and let cool.
  2. Place all the meatloaf ingredients except the bacon in a large bowl.
  3. With your hands, combine everything well. Do not overwork; the meat should still look like ground meat, not a paste.
  4. Line a 9x13 baking pan with aluminum foil. Form a loaf with the meat approximately 7x11 inches in the pan, leaving at least an inch between the loaf and the pan on all sides for even cooking.
  5. Brush the loaf with half the glaze.
  6. Place the bacon strips in a single layer to cover the loaf.
  7. Place in a preheated 375 F oven and bake for 50 to 60 minutes. Use an instant-read thermometer to ensure that the internal temperature at the thickest part of the loaf is 160 F. Do not cook longer; overdone meatloaf is very tough.
  8. Remove from oven, cover and let rest for 20 minutes. Slice and serve with the rest of the glaze on the side.
Recipe Notes

Substitute 1/2 cup ketchup for the tomato-basil soup in the glaze, then just heat the mixture through instead of reducing it.

Typical sides are mashed potatoes and green beans.

 

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Hirschgulasch: Bavarian Venison Goulash/Stew Recipe

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Recipe for authentic Bavarian venison stew, or Hirschgulasch. My dear German friend not only gave me her mother's family recipe, but she also gave me a hands-on tutorial on how to do it. Delicious!

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Stew: Hirschgulasch (Bavarian Venison Goulash) Recipe
Delicious, rich authentic Bavarian venison stew.
Course Main Dish
Cuisine German
Prep Time 30 minutes
Cook Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine German
Prep Time 30 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. Cut venison into large, uniform cubes; if the cubes are too small the meat will be dry and chewy.
  2. Dice the onions.
  3. Brown the venison in a large, heavy pot/Dutch oven with a little olive oil over medium-high heat on top the stove in small batches. Remove each batch to a bowl. Once it’s all browned, add all the venison back into the pot.
  4. Stir in the onions and tomato paste with a wooden spoon. Deglaze the pan by scraping the flavor bits off the bottom of the pan while stirring. The onions provide the moisture for the deglazing.
  5. Add thyme, marjoram, stock, juniper berries, bay leaves, lingonberry preserves and wine, stirring after adding each ingredient.
  6. After all the ingredients come to temperature, the stew should be gently simmering. Adjust the temperature to achieve this. Cover the pot and let simmer for one hour. If the simmer is just right, you should not have to stir the pot for the entire hour.
  7. Meanwhile, heat a skillet over medium-high heat. Dice the bacon and slice the mushrooms. Render the bacon in the skillet until crispy and brown. Add the sliced mushrooms and sauté until mushrooms are soft. Remove from heat.
  8. Fifteen minutes before the goulash is finished simmering (45 minutes after it started), stir the bacon and mushrooms into the pot. Replace the cover and continue simmering for 15 more minutes.
  9. Turn off the heat and add the crème fraîche to the goulash. Stir well. Taste and add salt, pepper or more lingonberry preserves, if necessary.
  10. Serve warm with noodles or Spätzle and a spoonful of lingonberry preserves on the side.
Recipe Notes

Juniper berries (Wacholderbeeren in German) are a staple of Bavarian cuisine, but if you can’t find them use a sprig of fresh rosemary, a shot of gin, or 2 extra bay leaves instead. Or simply omit the juniper berries entirely.

Use sour cream instead of crème fraîche, but sour cream is not as rich and is more tangy. Sour cream tends to curdle over heat, so be sure to remove goulash from the heat first before you add the sour cream.

Goulash is self-thickening, but if you want it thicker, add a slurry of 2 tablespoons flour mixed with ¾ cup water to the pot a few minutes before it’s done, while it’s still simmering. Cook it long enough afterward so that there is no floury taste.

This stew is tailored for venison, but you can use stew beef or chicken, too.

Serve over Spatzle noodles.

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Baked Beans (Karren’s Famous) Recipe

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Baked Beans (Karren's Famous) Recipe
Savory and sweet baked beans, a perfect side dish for a barbecue or fried chicken dinner.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 to 2 hours
Passive Time 1 to 2 hours
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 to 2 hours
Passive Time 1 to 2 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 F. Open pork and beans and pour off excess sauce; remove pork fat cube. Place beans in heavy saucepan. Add ketchup, onion and brown sugar; stir well. Heat over medium, stirring occasionally, until beans are warm through. Pour warm beans into 1 1/2-quart casserole dish. Place bacon strips over top of the beans. Place in pre-heated oven, uncovered, until bacon sizzles well, 1 to 2 hours. Turn on broiler for 2 minutes to crisp the bacon. Remove and serve hot or cold.
Recipe Notes

Use plain, canned pork and beans, not barbecue, smoked or any other flavor. I like Van Camp's pork and beans, though it makes little difference. I also prefer Hunts tomato ketchup, but, again, there isn't much difference between brands.

I usually double this recipe because these beans make fantastic leftovers.

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