meat loaf medley

a meat loaf medley recipe from betty's cook nookI Would Do Anything For Loaf

Some of the best recipes are filed away solely in memory. As awesome as this is, it can mean that unless one coverts the recipes to paper or blog before the recipe creator passes, their cherished recipes can pass right along with them.

This is the case with some of my Mom’s and virtually all of my Maternal Grandmother’s recipes! Lucky for me my Mom curated two cookbooks so I have a few hundred recipes for my tastebuds to feast upon (you, too, if you fully experience this blog). The only recipes I have from my Dad are the cherished few that he taught us in person and I don’t have any of my Paternal Grandparent’s (or beyond) recipes. I hope this blog will put a digital stake (steak) in the ground and break my family’s culinary recklessness as I archive many of the recipes fueling my childhood. So far, I’ve published more than 130 recipes … and I have a healthy appetite to keep ’em rollin’!

So given the ease in which some foodies “just remember” how to create in the kitchen, I was not at all surprised that this recipe simply calls for us to literally “make a meat loaf mixture” … yet there is no detail for how to do so! Yeah, I don’t know how to do that! Joe found and adapted an easy-to-make meat loaf recipe so I included the details below if you need a little help making your meat loaf. Feel free to substitute this loaf recipe with your very own favorite; this dish is extremely forgiving – Hello, it’s graced with instant mashed potatoes!

I found this recipe clinging on for dear life near the bottom of this chicken breasts au vin recipe that we recently made so consider these posts a tasty “twofer” for your tummy! This recipe ran in print without a name, so I lovingly named it “meat loaf medley” because it made me chortle a little when the name came to mind. The world “chortle” also makes me chortle! :)

foodie tips ~

  The discerning foodie eye will likely notice that I doubled the servings of mashed potatoes for the top of the meat loaf medley. Eight servings tasted even better – no paper-thin smears of the fluffy stuff for me! Nah, I just won’t do that. Neither would the original Meat Loaf.

  To toast the cheese on top of the meat loaf to a golden brown, as shown, place it under your oven’s broiler for a couple of minutes.

  Most Moms have a favored meat loaf recipe. If you don’t already know hers beyond the heart, I encourage you to get your Mom (or Grandmother) to give you the recipe details so you can safely secure and share it with foodies to come!

i. ingredients

for the meatloaf:

1 pound | lean ground beef
¾ cup | whole milk
1 tablespoon | worcestershire sauce
2 teaspoons | fresh sage, chopped
½ teaspoon | salt
½ teaspoon | dry mustard
¼ teaspoon | fresh cracked black pepper
2 cloves | garlic, minced
1 bunch | scallions, chopped
½ cup | dry bread crumbs
½ cup | ketchup or barbecue sauce

for everything else:Idahoan Buttery Homestyle Mashed Potatoes

8 servings | smashed potato buds (we used Idahoan buttery homestyle)
2 handfuls | your favorite shredded yellow cheese (cheddar, colby-jack, etc.)

ii. what to do

0. Preheat oven to 350°F.

1. Combine all meat loaf ingredients except the ketchup in a large bowl, and mix well. Place the meat loaf mixture into an ungreased 9-inch pie pan and spread the ketchup or barbecue sauce over the top of the loaf.

2. Bake uncovered for about an hour, until no pink remains in the center of the meat loaf (the internal temperature should be ~160 degrees).

3. Just before the meat loaf is done, make the mashed potatoes according to the package instructions and set aside. If you want to add some butter, I won’t tell! Make sure and use Falfurrias brand butter because that’s what my Grandmother “Nanny” (Betty’s Mom) always used.

meat loaf casserole with cheese recipe

4. Remove the loaf from the oven and spread the mashed potatoes on top. Sprinkle with cheese and return to the oven for a couple of minutes, until the cheese is all melted and toasty good.

meat loaf medley casserole from betty's cook nook

5. Remove from the oven and let rest a few minutes and serve. We enjoyed ours by the spoonful.

Yields 4 – 6 servings

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

 

Chicken Breasts Au Vin Recipe

A scan of Mom’s original recipe

 

In case you missed the multiple plugs to Meat Loaf (the musical one), here’s one more treat you might “loaf” just as much as this dish!

meat loaf and potatoes recipe

Just one more helping!

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steak diane

delicious steak dianeThe Great Steak Escape

When the Kiker-Sutton family had a special event to celebrate, the entire family went to La Louisiane (aka “La Lou”).

La Lou was certainly tops of the “frou frou” with white cloth covered tables, elaborate place settings and a fine dining menu, including favored treats like Steak Diane.

During the La Lou meal, my cousins and I would snort-laugh (in that order) as we tried to secretly place empty cracker wrappers underneath plates only to find that the wait staff’s magically darting eyes were too quick to pick them up and Snoopy Celebrates The 2nd Anniversary For Betty's Cook Nookdiscard them. Butter arrived pre-sliced and placed on your personal butter dish by the waiters who had a butter-flicking device I’ve never seen since!

La Lou opened in 1935 during the Great Depression. It survived for almost 60 years but sadly is no longer around. But that doesn’t mean we can’t have La Lou grace our kitchen compliments of this recipe from Mom’s recipe book.

I made this recipe on the 2 year anniversary of this blog. This recipe and the blog hold a special place in my heart … and most importantly my belly. Give Steak Diane a try and you’ll see!

Let’s Get Cookin’

i. ingredients

4 | sirloin strip steaks, ½” thick
to taste | salt
to taste | black pepper, freshly ground
1 teaspoon | dry mustard
4 tablespoons | Falfurrias brand butter (per Nanny)
3 tablespoons | lemon juice
2 teaspoons | chives, snipped
1 teaspoon | worcestershire sauce
to garnish | mushrooms, cooked and fluted

some of the ingredients for steak dianeii. what to do

1. With a meat mallet, pound steaks to 1/3-inch thickness.

2. Sprinkle one side of each steak with salt, pepper and 1/8 teaspoon of the dry mustard; pound into meat. Repeat on the other side of the meat and continue until all steaks are done.

3. Melt the butter in a skillet or chafing dish. Add the meat and cook 2 minutes only on each side. Transfer the steaks to a hot serving plate.

4. To skillet, add the lemon juice, chives, and worcestershire sauce; bring to a boil. Pour sauce over meat. Garnish with cooked, fluted mushrooms, if desired.

Serves 4

foodie tips ~

  Don’t overcook the meat. Go with the flow and follow the directions. A pink center is a tasty center.

  “Fluting a mushroom?” At first I thought it meant you held a jam session with mushroom to mouth, while wiggling the fingers. Not so much. Here’s a video and a blog that will help you turn mere fungus to life of the party. I couldn’t determine if you cook the mushrooms before or after fluting (per recipe) but they are really more for decoration so I’d suggest keep them raw and real and basting with lemon juice after cutting for a fresh presentation.

 This steak goes great with my newest favorite spud ~ the blue cheese bacon potato! I loved how the blue cheese taste didn’t punch you in the taste buds!

  Wiki says that Steak Diane is typically made with brandy. Somebody’s been holding out!

  Note that this recipe hails from Better Homes and Gardens, March 1968. Why, I was just a young tot of one way back then!

a scan of Mom's steak diane meal - 6 recipes in 1 scan