Traditional Meatloaf

So meatloaf..... it's one of those things that no one thinks they like, but is essentially one big meatball. People like meatballs, but not meatloaf? I don't get it either. Meatloaf is a highly sought after thing in my house. My husband and daughter LOVE it, and I have come up with a recipe that I find trumps most all others I've had. It's got traditional flavors that have been intensified and a sweet/spicy ketchup sauce on top. I just wish we had leftovers.... :(

I apologize I didn't get a picture... the folks I feed were starving to DEATH (yeah..) and couldn't wait any longer.

Meatloaf

1 lb ground pork
2 lbs ground beef 85/15
3 eggs, lightly beaten
1 large yellow onion
1 large green bell pepper
3 tbsp bacon fat
1 cup ketchup, divided
4 tbsp Worcestershire sauce, divided
3/4 cup 1 minute oats
2 1/4 tsp kosher salt
1 tsp black pepper
1 tbsp apple cider vinegar
4 tbsp packed brown sugar
4 dashes of your favorite hot sauce

Preheat your oven to 350º.

Dice onions and bell peppers and saute in the bacon fat until they are tender. Set aside to cool slightly.

In a large bowl, add your meat, eggs, cooled veggies, 2 tbsp of Worcestershire, 1/4 cup of the ketchup, salt, and pepper. Mix thoroughly with your hands and once combined, sprinkle in oats, mixing again with your hands.

Once prepared, press the mixture into your loaf pan (you can also free form a loaf onto a baking sheet, but cooking time should be adjusted) and pat the top flat. Place the pan on a baking sheet lined with foil. Depending on the size of your loaf pan, there may be some drippings that spill out and this will allow for an easier clean up. Bake for 1 hour 30 minutes, or until it reads an internal temperature of 165 degrees.

While the meatloaf is baking, you can mix your ingredients to make the sauce. Add the remaining 3/4 cup ketchup, remaining 2 tbsp Worcestershire sauce, vinegar, sugar, and hot sauce and whisk until sugar has dissolved some. Taste the sauce and adjust to your liking if necessary. After 1 hour of baking, spoon the sauce generously all over the top of the meatloaf and allow to finish baking in the oven.

Once it's done baking, allow to sit and rest for 5-8 minutes before slicing and serving. Slicing too soon will result in a loss of juicy goodness. Enjoy!

Shredded Chicken for tacos

I have a hard time getting my daughter to eat meat aside from fish, shrimp, bacon, or sausage, so when she gobbled this up I knew I had hit the chicken jackpot. We love Tex Mex and Mexican food at our house and tacos are just so versatile and easy to put together. I'll share my recipe for shredded chicken tacos so y'all can get hooked too!


Shredded Chicken

3-4 chicken breasts
1 can diced tomatoes with liquid
3 cloves garlic, minced
1 medium yellow onion, diced
3 tbsp diced pickled jalapeno
1 1/4 cups chicken stock
1 tbsp ancho chili powder
1 tbsp cumin
juice of 1 lime
salt and pepper to taste
olive oil


In a large pot over medium heat, saute onion until soft. Add garlic and peppers and saute an additional minute. Pour in tomatoes and scrape the pot if there are any brown bits. Pour in chicken stock, lime juice, and stir in spices. Once the mixture starts simmering, add chicken breasts, nestling them down into the braising liquid. Adjust the heat to low and once resuming a low simmer, cover with a lid and slow cook for 1 hour, stirring occasionally.

Once cooked, use two forks to shred the chicken. Keep uncovered and allow to simmer until most of the liquid has reduced. Taste for seasoning, add spices or salt and pepper as necessary.

This is particularly good served on a whole wheat tortilla with sliced avocado, sour cream, and your favorite corn salsa for crunch. Enjoy!!

Have leftovers? This makes some juicy, gooey, amazing quesadillas!