My Classic Meatloaf

 

 

I don’t care what day it is. Even on a holiday…sometimes you just need comfort food….easy peasy comfort food that makes you feel good all over. You can’t get much easier than my Classic meatloaf.  

 

 

 

 

 

 

 

 

 

 

 

How simple does it get?

These are the simple ingredients you'll need to make this homemade meatloaf recipe:

For the meat loaf: 80/20 ground chuck, an egg, an onion, garlic, milk, bread crumbs, salt, and pepper

 

 

 

 

 

 

 

 

 

 

For the sauce: ketchup, brown sugar, mustard

Mix the loaf ingredients, then transfer to a loaf pan.
Mix the sauce ingredients, then pour over the loaf.
Bake in the preheated oven until the meatloaf is no longer pink in the center.

My Classic Meatloaf

     1 ½ pounds ground beef

1 egg

1 onion, chopped

1 cup milk

1 cup dried bread crumbs

salt and pepper to taste

⅓ cup ketchup

2 tablespoons brown sugar

2 tablespoons prepared mustard

 

Preheat the oven to 350 degrees. Lightly grease a 9x5-inch loaf pan.

Combine ground beef, onion, milk, bread crumbs and egg in a large bowl; season with salt and pepper. Transfer into prepared loaf pan. 

 

 

 

 

 

 

 

 

 

 

Mix ketchup, brown sugar, and mustard together in a small bowl until well combined; pour over meatloaf and spread it evenly over the top.

Bake in the preheated oven until no longer pink in the center, about 1 hour. 

 

 

 

 

 

 

 

 

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Country Fried Pork Chops

 

Country Fried Pork Chops

This is the way my Mom made pork chops when I was young. She was a true Southern cook and delicious fried foods were a mainstay at our house.  Good old country fried food that you remember even years later as an adult.  We always had mashed potatoes and fresh green beans from her garden. You can use whatever cut of pork chop you like but I think bone-in chops add a lot more flavor. 

Country Fried Pork Chops 

4 bone-in pork chops (I use bone-in rib chops about 3/4-inch thick) 
2 eggs, beaten 
pinch of cayenne pepper 
1/2 cup flour 
1 teaspoon paprika 
1 teaspoons salt 
1 teaspoon black pepper 
1/4 cup vegetable oil 

Set oven to the warm setting. Place a baking sheet in the oven. 

Whisk eggs in a shallow dish. In another shallow dish, combine the flour, salt and pepper, cayenne and mix to combine.  Pat the pork chops dry with a paper towel. 

Season both sides of pork chops with a little salt and pepper and dip in beaten eggs. Then dredge in the flower mixture making sure to coat each chop well. Place coated chops on plate. 

Heat oil in large heavy-bottomed skillet over medium-high heat. I use my 12 inch cast iron skillet. Place chops  in the hot skillet, frying until well browned on each side – about 5 minutes. Remove from skillet and place onto the paper towel lined baking sheet in the warmed oven. 

Gravy 

2 tablespoons of the pan drippings from chops 
2 tablespoons flour 
2 cups water, (you can use milk, cream, or broth) 
salt and pepper to taste 

Reserve 2 tablespoons of the pan drippings and drain off the rest. If you do not have 2 tablespoons, make up the rest with melted butter. Reduce the heat to medium and whisk in two tablespoons of flour with the drippings.  Cook for about a minute stirring constantly. Lower heat and add water gradually stirring frequently until gravy reaches the desired consistency. You can also use milk or cream or even chicken broth instead of water. 

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Pecan Baked Apples

 Pecan Baked Apples

These remind me of so many sweet memories of my childhood.  We would go to the apple orchard to pick our apples and we could always count on my Mom to make hot apple cider and baked apples that night for dessert.  Comfort food at its best! These apples are partially scooped out, packed full of delicious goodness, and then baked until sweet and tender.  How's that for simple and sweet?

Pecan Baked Apples

4 large baking apples, such as Honey Crisp or Golden Delicious

4 tablespoons (1/2 stick) butter, softened

¾ teaspoon cinnamon

¼ cup chopped pecans

Preheat your oven to 375°degrees.  Line a baking dish with aluminum foil.

Wash and core apples, leaving enough of the core at the base of the apple to contain the filling. If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds. Cut the holes so that they are an inch or so wide.

Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll the mixture into small log shapes and press enough into each apple to fill the core.  Top each apple with any additional mixture you might have.

Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Use aluminum foil in between apples to help keep them upright.  Bake until the apples are cooked through and tender, but not overcooked and mushy. Usually about 1 hour.  

When done, remove the apples from the oven and baste them with the juices from the pan. Terrific with a side of vanilla ice cream. Drizzle with caramel ice cream topping.

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Homemade Funnel Cakes

Homemade Funnel Cakes

 

 

 

 

 

 

 

 

 

  

 

 

Some foods can take you back to your childhood. They can be so nostalgic and the memories never seem to go away.  Like those times when your Mom and Dad took you to the county fair and you could smell the corn dogs and cotton candy as soon as you got out of the car.  But my favorite memory is the funnel cakes…OMG they were so good.  And its so cool that whenever those memories come floating in, I head to the kitchen to make a batch.  So easy and so good, just like when you were a kid.

 Homemade Funnel Cakes

 

1 cup milk

2 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

¼ teaspoon salt

3/4 cup powdered sugar

vegetable oil or canola for frying

 

In a large bowl whisk together the milk, eggs, and vanilla.  In another bowl whisk together the flour, sugar, baking powder, cinnamon, and salt.  

 

 

 

 

 

 

 

 

 

 

 

Add the dry ingredients to the wet ingredients whisking until the mixture is smooth and combined.

 

 

 

 

 

 

  

 

 

 

In an 8-10-inch-deep skillet, heat about 3 inches of oil to 350-375 degrees.  You can also use a heavy pot or Dutch oven.

 

 

 

 

 

 

 

 

 

 

Pour batter into a small pitcher or a measuring cup with a spout. Slowly drizzle about 1/2 cup of the mixture into the hot oil in a circular motion and then crisscrossing to connect them.  

 

 

 

 

 

 

 

 

 

Cook until brown on the bottom (less than 2 minutes). Using metal tongs, flip over and brown the other side.

 

 

 

 

 

 

 

 

 

 

Using long metal tongs, slip the end under the entire funnel cake and lift onto a paper towel to drain.

 

 

 

 

 

 

 

 

 

 

 

Sprinkle with powdered sugar.  For best results serve warm.

 

 

  

 

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Strawberry Puffed Pastry

 Strawberry Puffed Pastry

 

How easy can it get?  A wonderful strawberry dessert served with iced cream can put a smile on anyone’s face. Just three ingredients and a few minutes to make. But OMG!  What you get is a dessert fit for a king...or Queen.

 

Strawberry Puffed Pastry

 2 sheets puffed pastry dough

 4 ounces softened cream cheese

1 can Strawberry Pie filling

1 egg, beaten

 

Lay out your pastry dough and flatten the seams. You can use a rolling pin to make sure the seams are flattened and blended in with the rest of the dough.

 

 

 

 

 

 

 

 

 

 

 

Cut sheet into 6 rectangles. With a sharp knife cut through the center horizontally and then down the middle like a cross.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread about a tablespoon of cream cheese on each rectangle.

 

 Add a dollop of pie filling in the middle of 6 rectangles on top of the cream cheese. Top the filled rectangles with the remaining 6 pieces of dough.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Crimp the edges with a fork. 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for about 12-14 minutes or until golden.

 

 

 

 

 

 

 

 

 

 

 

Be careful Filling will be hot.  Allow to cool for 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Serve with ice cream, whipped cream, or just powdered sugar.

 

 

 

 

 

 

 

 

NOTE: These will rise up 3 times their size so leave room above them.

 

 

 

 

 

 

 

 

 

  

 

 

 

So good!

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.