BASIC MEATLOAF RECIPE - EASY MEATLOAF RECIPEMore Great Hamburger Recipe Ideas Quick Easy Dinner Recipes Do you want a basic meatloaf recipe that's amazing? I also have an easy meatloaf recipe; sweet and sour meatloaf. The real trick to making perfect meatloaf is not hard. Don't work the meat hard - a tender touch when mixing really makes a difference. 
This homemade meatloaf recipe is delicious - it's a winner at my house; especially on a chilly night. I am giving you the basics to make this easy meatloaf recipe; season it more or less, it's up to you. Make sure you serve with mashed potatoes. It's comfort food at it's finest. You may substitute ketchup for the steak sauce and bread crumbs for the stuffing mix. It's totally up to you. EASY MEATLOAF RECIPE 1-1/2 lb ground beef (80/20 mixture) 1 tsp salt 2 eggs 1 cup chicken flavored stuffing mix, crushed 1/3 cup evaporated milk 1/4 homemade steak sauce 1 small onion, chopped 1/2 cup green pepper, chopped (optional) PREHEAT oven to 350 degrees and lightly grease loaf pan. Put the ground beef in a large bowl. Add the remaining ingredients and toss carefully to mix. If the meat is handled too much, your meat loaf will be tougher. Place the mixture into the loaf pan and bake for 1 hour. Drain the grease and serve.
Make sure you have homemade bread and mashed potatoes.
SWEET AND SOUR MEATLOAF 1 lb ground sirloin 1/2 lb hot Italian sausage 1/2 cup sharp cheddar cheese, shredded fancy (thin) 1 cup bread crumbs 1 tsp sea salt 1/4 tsp freshly ground black pepper 2 eggs 3 tsp dried minced onion 3 tsp minced garlic 2 cups homemade tomato sauce
In the meantime, in a saucepan over medium heat; combine the remaining tomato sauce and 1/2 of the unopened can. (You will have 1/2 of a can of sauce leftover that will not be used in this recipe) Add the brown sugar, vinegar, white sugar, and mustard. Bring to a slow boil and remove from the heat. After the meatloaf is done, remove from the oven and carefully drain the fat from the pan. Now pour the sauce over the top of the meatloaf. Return to the oven and reduce heat to 350 degrees and bake an additional 20 minutes. Let sit for five minutes before serving. |
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.