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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Pretzels (German Laugenbrez’n) Recipe

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Complete recipe for making authentic Bavarian soft pretzels - direct from Germany. Bake up a batch for your next beer fest!

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Pretzels (German Laugenbrez'n) Recipe
Course Bread
Cuisine German
Prep Time 1 hour
Cook Time 18-19 minutes
Servings
pretzels
Ingredients
Course Bread
Cuisine German
Prep Time 1 hour
Cook Time 18-19 minutes
Servings
pretzels
Ingredients
Instructions
  1. Proof the yeast by dissolving it and the brown sugar in the 1/8 cup of water. Wait a few minutes until the yeast starts to foam.
  2. Stir in the rest of the warm water, salt and flour. Knead the dough until very smooth and elastic, about 10 minutes. If the dough is sticky, add more flour by tablespoons until it no longer sticks to your hands.
  3. Preheat the oven to 400 F (200 C) and line two large baking sheets with parchment paper.
  4. Bring the 7 cups of water to a slow boil in a large saucepan. Add the baking soda and stir. [If you're interested in the lye method, after suiting up in your safety gear, dissolve 2 tablespoons (30 g) of food-grade lye in a quart (1liter) of water. DO NOT HEAT the lye solution. Use the lye bath the same as the baking soda bath.]
  5. Divide the dough into eight equal portions and roll each into a long whip about 2 1/2 feet long.
  6. Form each whip into a pretzel shape. The pretzels will be about six inches in diameter.
  7. Using two slotted spoons or spatulas, place each formed pretzel in turn into the baking soda bath for 10 - 15 seconds. Hold it under the surface to get good coverage. The pretzels will puff up a little. Remove from the bath and let drip a couple of seconds before transferring to a baking sheet lined with parchment paper.
  8. Immediately after placing it on the baking sheet, slit the "belly" of each pretzel with a sharp knife and sprinkle liberally with salt while it is still wet.
  9. Bake 18-19 minutes until crispy brown. They will not rise further in the oven. Remove to a cooling rack immediately after baking.
  10. Serve warm with Weißwurst (Munich's famous mild, white, veal sausage), sweet Bavarian mustard (Händlmaier's is the de facto standard in Bavaria) and a tall German beer.
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Brazilian Daiquiri Recipe

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Smoothest Brazilian daiquiri recipe ever! Age this rum concoction in your fridge for a cool, summer treat!

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Brazilian Daiquiri Recipe
Cuisine American
Prep Time 10 minutes
Passive Time 3-5 days
Servings
gallon
Ingredients
Cuisine American
Prep Time 10 minutes
Passive Time 3-5 days
Servings
gallon
Ingredients
Instructions
  1. Combine the rums, brown sugar and pineapple juice in a large pitcher.
  2. Slice the vanilla bean lengthwise and scrape out the seeds. Add the bean and seeds to the mixture. Stir well.
  3. Seal tightly and place in refrigerator 3 to 5 days.
  4. Serve very cold with twist of lime in martini glasses.
Recipe Notes

You can tweak this recipe to your own taste by trying combinations of different rums.

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Barbecue Sauce, Sweet and Smoky, Recipe

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Barbecue Sauce, Sweet and Smoky, Recipe
Sweet, tomato-based barbecue sauce perfect for ribs.
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Heat the oil in a medium saucepan over medium/high heat.
  2. Sauté the onions for 5 minutes or until they start to brown.
  3. Add the remaining ingredients and bring mixture to a boil.
  4. Immediately reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat.
Recipe Notes

This is supposedly the recipe for the babyback ribs served at Roadhouse Grill restaurants. I don't know about that, but, try as I might, I haven't ever been able to improve on it!

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