Ingredients
1 lb ground beef
1/2 pound ground port
1/2 pound ground veal
2 eggs, beaten
3/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 1/2 teaspoon dry mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 cups dry bread crumbs
3/4 cup tomato juice
6 strips of bacon
1 (8-ounce can tomato sauce
1) Preheat the oven to 350 degrees
2) In a large bowl, gently mix all ingredients except the bacon strips and tomato sauce. Shape into a loaf and place in a shallow casserole or baking dish.
3) Lay the bacon strips on top and pour the tomato sauce evenly over the loaf
4) Bake for 1-1/2 hours
My Notes: The above is the recipe as it appears and we've made it many times that way, but here's my personal tweaks to consider, especially if you are only 2-4 people.
Omit the veal because it's so very expensive and lately I can only find it frozen in 1 pound blocks. Since you now have less meat, drop the egg to only 1 instead of 2 and the breadcrumbs should now be only 1 cup. I don't keep bacon in the house generally and it is also very expensive so I often skip that step. I actually will put some tomato sauce or ketchup on top but only a little. I don't like the loaf too wet.
This is really a delicious way to do meatloaf. Of course, I always serve with mashed potatoes.
Makes 8 servings - 363 calories per serving - slow cook 3 hrs on high or 6 hrs on low
Ingredients
1 boneless pork loin roast (about 3 lbs tied)
1/4 teaspoon onion salt
1/4 teaspoon black pepper
1 can (15 1/2 ounces) sliced peaches in heavy syrup
1/2 cup chili sauce
1/3 cup packed light-brown sugar
3 tablespoons apple cider vinegar
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch mixed with 2 tbs water
cooked egg noodles, optional
1. Coat a 6-quart slow cooker with nonstick cooking spray. Place roast into slow cooker; season with onion salt and black pepper.
2. Drain peaches, reserving the sryup. In a blowl, whisk syrup, chili sauce, brown sugar, vinegar and pumpkin pie spice. Pour over meat; scatter peach slices over the roast.
3. Cook 3 hours on high or 6 hours on low.
4. Remove meat and allow to rest for 10 minutes. Spoon out peach slices and reserve. Place liquid in a small saucepan and bring to a boil over medium high heat. Stir in cornstarth mixture and cook, stirring for about 30 seconds until sauce thickens.
6. To serve, slice meat and scatter reserved peach slices over the top. Serve with sauce on the side and egg noodles, if desired.
Copyright © 2023 Adrienne Poppe - All Rights Reserved.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.