Barbecue and Bacon Meatloaf

This picture sucks because it was only at the very last minute that I decided my meatloaf masterpiece required photographic documentation.  And my speedlight batteries were dead. However, it was taken at ISO 5000 (! What what, 7D?!), so yay for awesome low light shooting capabilities. Also, yay for awesome meatloaf with bacon, ugly and unphotogenic as it may be.


Barbecue and Bacon Meatloaf 

Adapted from "Not-So-Basic Meatloaf", based on what I had on hand.  I skipped the bay leaves and extra garlic altogether and I don't think they were missed at all.

Ingredients:

•  5 strips of bacon, diced
• 1/2 of a medium onion, finely diced
• 1 carrot, grated
• 4 garlic cloves, minced or pressed
• 2 cups dry white bread (I used a baquette), diced
• 1 cup milk
• 1 pound ground turkey (I used dark meat - it's just what they had at MOM's)
• 1 pound lean beef
• 1/4 cup barbecue sauce, plus 1 tbsp for the top
• 2 tablespoons dijon mustard
• 1/4 teaspoon dried thyme
• 1/2 cup parsley, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. Preheat oven to 375 degrees. 
2. Cook bacon until just crisp in frying pan. Remove to paper towel-lined plate. 
3. Pour out almost all bacon grease and saute onion, carrot and garlic until onions are translucent and carrots are soft. Set aside to cool.
4. Meanwhile, put bread in large bowl and cover with milk. Squish together to break up bread and get the milk mostly absorbed. 
5. Add vegetables, bacon and the rest of the ingredients (except the extra tablespoon of barbecue sauce).  Mix together. 
6. Form a loaf-ish shape on a foil-lined baking sheet, about 8"x5". Spread remaining barbecue sauce over top. Bake for about an hour, until internal temperature reaches 165 degrees. Allow to cool a few minutes before serving.

Steak with Caramelized Onions in Red Wine

This is one of my favorite Friday night meals. I think it would be absolutely heavenly with a sprinkling of gorgonzola, but haven't dared take it to that level yet.

Steak with Caramelized Onions in Red Wine
Serves 2

Ingredients:

• 2 nice NY Strip steaks
• 1 medium sweet onion
• 1 tbs. oil
• 1/2 c. good red wine
• salt and pepper

Directions:

• Take steaks out and prep for cooking, however you desire. Generally, we rub them with a bit of olive oil and a pinch of Montreal steak seasoning.
  
• Slice the onion into thin rings. Heat oil over medium heat in skillet.
  
• Cook the onions until a nice golden brown, about 15 minutes, stirring occasionally.
  
• Stir in the red wine and season with salt and pepper. Cook onions in wine until most of the wine has evaporated or been absorbed, about 5-10 minutes. The onions should be a pretty purple with just a bit of syrupy liquid. Turn heat to low, stir occasionally.
  
• Cook steaks however you like. We usually throw them on the grill on medium high for a few minutes, but you could use a broiler or grill pan. Whatever works.
  
• Remove steaks from heat and allow them to rest. Pour yourself a glass of the remaining wine, top the steak with onions and serve.
  

Roasted Goodness

This meal may or may not have been inspired by a recent trip to Cracker Barrel. Don't judge me.


Pot Roast with Vegetables and Gravy
Adapted from MarthaStewart.com
Serves 6-8

Ingredients:

• 2 tablespoons vegetable oil
• 1 5-pound beef chuck roast
• Salt and pepper
• 2 cups beef stock or reduced sodium canned beef broth
• 1/2 cup red wine
  
• 2-3 onions, cut into large wedges
• 4 cloves garlic , chopped
• 2 dried bay leaves
• 1 teaspoon dried thyme or 2 teaspoons fresh
  
• 2 tablespoons tomato paste
• 2 pounds carrots, cut into 1 1/2-inch chunks
  
• 2 pounds potatoes, cut into 1 1/2-inch chunks (I left these out this go 'round because I had a craving for mashed potatoes, but I did add a few parsnips instead)
• 1 tbls flour
• 1/4 c. water

Special Equipment:

• Dutch oven. I lurrve my Le Creuset.
  

Directions:

• Preheat oven to 350. Heat oil in dutch oven over medium high heat. Sprinkle roast with salt and pepper. When oil is hot, brown meat on all sides. Be patient and let it get a nice sear.
  
• Turn meat fat side up if you can (the roasts never seem to be cut correctly). Add broth, wine, onions, garlic, bay leaves, thyme and tomato paste. Stir liquid as best you can and bring to simmer.
  
• Cover and put in oven. Roast for about 2-3 hours, until you can pull/shred a corner fairly easily with a fork. Add vegetables and continue to roast another 45-60 minutes. When done, roast should come apart very easily.
• Remove vegetables to a platter. Remove meat to a cutting board. Cover both to retain heat. Strain remaining juices in dutch oven and remove fat. Bring to a simmer over medium heat.
  
• Make a slurry of the flour and water. Quickly stir in to simmering juices. Simmer and stir until thickened. Slice roast and serve.

Yes, I went to the gym today. Why do you ask?