Jim's favorite meatloaf

GLAZE:
2 tablespoons brown sugar
1/4 cup ketchup
2 teaspoons cider vinegar
MEATLOAF:
1 medium onion -- chopped
2 gloves garlic -- minced
2 large eggs
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/2 cup milk
2 pounds hamburger
2/3 cup oatmeal -- (or 1 1/3 cup fresh bread crumbs)
1/3 cup minced fresh parsley
8 Slices bacon -- thin sliced

For GLAZE, mix all ingredients in a small bowl and set aside. Prepare for cooking by covering a wire rack with foil; prick foil in several places with a fork. Place rack on a shallow roasting pan lines with foil for easy cleanup.

For MEATLOAF, preheat oven to 350 degrees. Heat oil in a medium skillet, add onions and garlic and saute until softened, about 5 minutes; set aside to cool.
In a large bowl, mix eggs with thyme, salt, pepper, mustard, Worcestershire, Tabasco and milk. Add hamburger, oatmeal, parsley and cooked onions and garlic; mix with a fork until evenly blended and mixture does not stick to bowl. (I usually use my hands). If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 X 5 inches. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices crosswise over loaf, overlapping them slightly and tucking them under loaf to prevent curling.

Bake loaf until bacon is crisp, approximately 1 hour. Cool for at least 20 minutes. Slice and serve.



NOTES : If you want to bake in a loaf pan, make sure you have one that has a drip pan. Double the glaze recipe and put 1/2 of it on the meatloaf and bake for 45 minute. Put other half on and bake an aditional 15 minutes.

Bev's Pork Tenderloin

4 cloves garlic -- minced
2 tablespoons fresh rosemary -- chopped
1 teaspoon lemon peel -- grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pork tenderloins
2 tablespoons olive oil
1/2 cup beef broth
1/2 cup balsamic vinegar
1/2 cup beef broth
2 tablespoons butter
2 tablespoons capers

Preheat oven to 450°. Combine garlic, rosemary, lemon peel, salt and pepper. Rub and press into meat. In a large skillet, add olive oil. Brown meat for 8 - 10 minutes. Transfer tenderloins to baking dish and roast for 10 minutes or longer (Insert a meat thermometer cook to the proper temperature for pork),

When cooked properly, remove to platter to keep warm. To the frying pan, stir in the broth, vinegar, scraping the brown bits up. Stir in butter and capers.

Slice meat on platter and pour sauce over all.


NOTES : My cousin Beverly is a wonderful cook and this is delicious.

Oven Swiss Steak

3 pounds round steak
1/2 cup all-purpose flour
salt -- to taste
24 ounces stewed tomatoes
1/2 cup celery -- chopped
1 cup carrots -- chopped
3 tablespoons onion -- chopped
1 teaspoon Worcestershire sauce

Cut meat into serving pieces. Combine flour and salt and pound it into the meat. In a small amount of shortening or oil, brown the meal. In a sauce pan, combine all other ingredients,. Cook, stirring constantly until mixture begins to boil. Put meat and vegetables into a baking dish, cover and bake 3 hours.


NOTES : I like to make this recipe in the crock pot. I just combine everything and let it cook all day.

Never-Fail Prime Rib

1 any size prime rib
salt and pepper -- to taste

Preheat oven at 375°. Place beef in a roasting pan, uncovered. Bake for 1 hour. After the hour, turn the oven off....DO NOT OPEN THE OVEN FOR AT LEAST 2 HOURS.

For a RARE roast --- 45 minutes before serving turn oven to 300°.
For MEDIUM roast --- 50 minutes before serving time turn oven to 300°.
For MEDIUM-WELL roast --- 55 Minutes before serving tie turn oven to 300°



NOTES : This can be started in the mid afternoon. It was the best prime rib I had ever had. Cooked perfectly. Don't know why it works, but it does. Just remember DO NOT OPEN THE OVEN DOOR!!!

Spicy Beef Tenderloin

1 cup port wine
1 cup soy sauce
1/2 cup olive oil
5 pounds beef tenderloin -- trimmed
3 tablespoons whole dried thyme
2 tablespoons onion powder
1 1/2 teaspoons ground cumin
1 tablespoon pepper
1 teaspoon ground cloves
1 teaspoon garlic powder
3 small bay leaves -- crumbled

Combine all ingredients together except roast. Place roast in a large, shallow dish or Ziplock bag. Pour wine mixture over the top and cover tightly. Refrigerate for 8 hours, turning occasionally. Uncover tenderloin and place meat on a rack in a roasting pan. Insert a meat thermometer, making sure it doesn't not tough fat. Bake at 425° for 45 to 60 minutes or until thermometer registers 140° for rare, 150° for medium, or 160° for well done. Transfer meat to platter and garnish with watercress, or whatever you have on hand.


NOTES : I have made this several times and it is wonderful. It just melts in your mouth. Excellent flavor and although the roast is expensive, it is well worth it for a special occasion.

Super Sloppy Joes

I had never had sloppy joes until the last couple of years when a friend of mine asked me to fix them for him. I scoured books and the internet and tried this one and I've been told it was the best they had ever had. You be the judge, I'd love your comments.

1 tablespoon olive oil
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons steak seasoning blend -- Montreal Seasoning
1 medium onion -- chopped
1 small red bell pepper -- chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste


Heat olive oil in skillet over medium high heat. Add meat and spread it around the pan and begin to break it up. Combine brown sugar and steak seasoning, add to the skillet and combine with the meat. When the meat is browned, add onion and red pepper to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun top.

You can use hamburger buns or toasted crusty rolls, which ever you like. Garnish as desired. Some suggestions are tomatoes, pickles, lettuce.