Best-Ever Meat Loaf

This loaf lives up to its name! It’s economical - exactly what we need during these difficult times. While reading over the recipe suggests it may have too much salt, don’t reduce it. This recipe is substantial, but may be doubled or halved; it freezes well. My friend Judy Catherwood passed along this recipe. It’s the best meat loaf I’ve ever eaten or made: Don’t leave out a single ingredient!

Best-Ever Meat Loaf:

2 large eggs

2/3 c. (160 mL) milk

2 tsp. (10 mL) salt

1/4 tsp. (2 mL) fine black pepper

3 slices fresh bread, crumbled (see Bread Note)

1 medium onion, chopped fine

1/2 c. (125 mL) shredded raw carrot

1 c. (250 mL) grated cheddar cheese

1-1/2 lb. (0.68 kg) lean ground beef, all fat drained off (see Meat Note)

1/4 c. (60 mL) demerara sugar

1/4 c. (60 mL) ketchup 

1 tbsp. (15 mL) prepared mustard (“baseball” mustard)

Preheat oven to 350 deg. F. In a large bowl, break eggs, whisking lightly with a fork. Add milk, seasonings, and crumbled bread; continuing to whisk with fork until bread disintegrates. Add onion, carrot, cheese, and beef, mixing well with clean hands. Pack into 9 x 5-in. (23 x 13 cm) loaf pan. In small bowl, combine brown sugar, ketchup, and mustard; spread over loaf. Bake 1 hr. Let stand 10 min. before removing from pan. Serve hot or cold (see Sandwich Note). Serves 4-to-6.

Bread Note: Homemade whole wheat or white bread is ideal for this meat loaf: By sopping up the fat the meat releases, it makes this loaf tender and delicious. Commercially baked white bread is excellent for convenience, but loses its texture and flattens. You can certainly use it, but a soft-textured homemade bread is best.

Meat Note: I routinely double this recipe to save time “next time.” I’ve found that using equal parts of ground beef and  ground pork produces an outstanding loaf. I now do this routinely. I freeze the second loaf, unbaked in its pan, wrapping it with two layers of foil. I don't make the brown sugar, ketchup, and mustard sauce until just before the loaf goes into the oven.  

Sandwich Note: Sliced and served cold, this meat loaf makes heavenly sandwiches!

Combine ketchup, brown sugar, mustard.

Spread over unbaked loaf.

This excellent loaf goes fast! Expect seconds!

A shredder produces long strands;
a grater produces short ones. 

For more Meat Loaf recipes, see One Click: Meat Loaf. Or Meat Loaf: see One Click.

Wheat Bran Muffins

These are the best bran muffins I’ve ever made. The very best! The difference between these and the usual bran muffin is that these are made with wheat bran instead of oat bran, producing a slighter lighter color and texture.

Wheat bran’s insoluble fiber speeds the time of what you eat from gut-to-go, keeping you regular. Oat bran’s soluble fiber absorbs water to form a gel, managing blood glucose and lowering blood cholesterol. Both types of fiber help you feel fuller longer, reducing the urge to overeat. These are the best bran muffins I’ve ever made. The very best! The difference between these and the usual bran muffin is that these are made with wheat bran instead of oat bran, producing a slighter lighter color and texture.

This recipe comes from the company that makes wheat bran, oat bran, and several types of flours: rogersfoods.com If you can’t find wheat bran in your local supermarket, try places that stock natural foods - or ask, ask, ask until your grocer brings it in. Plenty of online recipes use wheat bran, so someone out there must want it! 

Wheat Bran Muffins:

1-1/2 c. (375 mL) natural wheat bran

1 c. (250 mL) buttermilk (see Note)

1/3 c. (80 mL) canola or preferred vegetable oil

2/3 c. (160 mL) brown sugar

1 large egg, lightly beaten

1/2 tsp. (2 mL) vanilla

1 c. (250 mL) all-purpose flour

1 tsp. (5 mL) baking soda

1 tsp. (5 mL) baking powder

1/2 tsp. (2 mL) salt

1/2 c. (125 mL) raisins or dates (optional)

Preheat oven to 375 deg. F. In a large bowl, combine bran and buttermilk; let stand 5 min. Stir in vegetable oil, brown sugar, beaten egg, and vanilla. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add to bran mixture and stir until just combined. Gently fold in raisins or dates. 

Drop muffin papers into one or two standard-sized muffin pans. Spoon mixture about 2/3 full into each muffin compartment. Bake 20-to-25 min. This recipe yields 12-to-15 muffins. 

Note: No buttermilk? Check the Index for How to Make a Buttermilk Substitute.

Shepherd’s Pie

Pssst ... Reader Thérèse Hartwig! Thank you for yesterday’s comment. It’s disappointing that my blog’s “Reply” button doesn’t work - although I’d very much like to respond to readers. I’ve written about this: https://nicoleparton.blogspot.com/2019/11/the-peculiarities-of-blogger.html Unfortunately, nothing’s changed.
I’m invariably working on other writing projects when this blog takes long breaks, but hope the present series of “basic” recipes meets what’s in your pantry in the time of COVID-19 - Nicole.
  

*   *   * 

When did you last have Shepherd’s Pie? 

What??? Never??? Then you must have struck it rich as a toddler. Or have never-ever-ever cooked. (There actually are people like that. Aren’t you glad you’re not one of them?)

Shepherd’s Pie (or “Cottage Pie,” as it’s sometimes called), was once a basic staple of supper tables throughout the U.K. Known as “meat pies” in Australia and as Shepherd’s Pie in Canada, and … and … elsewhere (Translation: “I don’t have a clue where else!”), Shepherd’s Pie is a treat.

Some people 
turn up their 

Scrumptious Shepherd’s Pie! 

noses because they consider this dish “poor food.” Those same people probably avoid mac ’n’ cheese, too. Tut-tut-tut ... their loss.

There are variations of Shepherd’s Pie, to be sure - crusted pies, which the Aussies love; mashed potato-topped pies, which everyone loves; and cheese-topped pies, which are an abomination. The one thing these pies have in common is that they’re savory rather than sweet. 

When our children were young, I liked to make Shepherd’s Pie with leftover roast beef, gravy, and vegetables such as carrots, peas, and niblet corn. These elements, I smushed together on the bottom layer; topped with a layer of mashed potatoes, spread and swirled with a bit of artistry. If you really want to get all lah-de-dah on me, toss a couple of parsley sprigs on the thing. 

Try this recipe with minced lamb, a mixture of ground beef and pork, or simply ground beef. With no children in the house and no weekend roasts, I use ground beef. This, I fry in a skillet with one or two chopped onions. If I have some gravy in the fridge, I mix that in, too, seasoning everything with salt and pepper. 

I almost always use frozen mixed vegetables in this dish - easier, quicker, and just as nutritious as veggies that need peeling, shucking, and slicing. Mix them in with the meat, but don’t cook them; your oven will do that. 

Having vegetables in the freezer during a global pandemic may well be more reliable than finding fresh vegetables at the supermarket. I’ve never made a vegan or vegetarian pie, but it wouldn’t be difficult.

Mashed potatoes are the pièce de résistance of this marvelous meal. I usually cook extra potatoes the day before I make Shepherd’s Pie, giving new meaning to the term “easy as pie.”

To a lightly greased casserole dish, combine the meat-gravy-veg with the potatoes on top. Throw the whole shemozzle into a 350 deg. F. oven for … Who knows? Everything depends on the size of your pie. Let it bake until it’s heated through and the potatoes are browned and slightly crisped.

In North America, Shepherd’s Pie looks less like a “pie” and more like a casserole - and a delicious one, at that. Bottom line? Shepherd’s Pie is comfort food for these deeply uncomfortable times. 

PS: For another Shepherd’s Pie recipe, try this: Shepherd’s Pie.

My Secret, Superb, Stolen Ranch Dressing Recipe

And yet another salad dressing from my files! Finding fresh greens is like a miracle in the time of COVID-19 - but they tend not to stay fresh. So here’s a fresh way to enjoy them! 

My Secret, Superb, Stolen Ranch Dressing Recipe:

1 tsp. (5 mL) dried parsley

3/4 tsp. (3.7 mL) coarsely ground pepper

1 tsp. (5 mL) seasoning salt

1/2 tsp. (2 mL) garlic powder

1/4 tsp. (1.25 mL) onion powder (or ground dried onion)

1/8 tsp. (0.5 mL) thyme

1 c. (250 mL) mayonnaise

3/4 c. (180 mL) buttermilk (see Note)

Combine seasonings well. Stir in mayonnaise and buttermilk. Store, refrigerated, in a labeled, dated, covered glass jar for up to a week. Tell no one I’ve given you this recipe. NO ONE. It is, after all, a secret. Shake well before pouring onto salad. 

Note: No buttermilk? Here’s How to Make a Buttermilk Substitute: 

• For each cup of buttermilk you need, measure 1 tbsp. (15 mL) white vinegar or lemon juice and enough milk to measure 1 c. (250 mL). Stir, then let stand for 5 minutes. 

• Alternately, use 1 c. (250 mL) plain yogurt. 

• You can also combine 1 c. (250 mL) milk with 1-3/4 tsp. (8 mL) cream of tartar.

Easiest Salad Dressing Ever

I am so very happy to present this gorgeous salad dressing to 

you! It certainly deserves its name! 

Ready? Here goes!

Easiest Salad Dressing Ever:

Equal parts of:

Dijon

Maple syrup (the real stuff, please)

Balsamic vinegar

Olive oil

Shake together in lidded jar. That’s it! Ain’t no more! Excellent with any green salad, especially if you toss in a few strawberries or other fruit.

- With thanks to my bud, Judy Palipowski

Sweet ’n’ Simple Dressing

I blogged this excellent salad dressing three weeks ago, paired with the recipe for Craisin-Broccoli Salad (Indexed under Salads). Despite that, this amazing dressing recipe bears repeating - especially next to the Best Dressing Ever recipe above it. Each of these salad dressing recipes is super-easy and will rate among the best you’ve ever tasted. Each works well with either coleslaw or greens. Truly, these salad dressings sit high on the list of my Favorite Recipes.

Sweet ’n’ Simple Dressing:

1 c. (250 mL) mayonnaise

3-to-4 tbsp. (45-to-60 mL) granulated sugar

2 tbsp. (30 mL) red wine vinegar

1/4-to-1/2 tsp. (1-to-2 ml) salt

1/4 tsp. (1 mL) pepper

Shake ingredients together in a covered jar. Ready immediately and absolutely scrumptious! Covered and refrigerated, this dressing will keep up to three weeks in the fridge.

Simple Barbecue Sauce

Any recipe that contains the word “simple” is a recipe I’m keen to try! This one comes from John Willoughby, food writer for The New York Times. Ready in a flash, if this BBQ sauce tastes as good as it sounds, I know it will soon become a Parton family favorite! 

With COVID-19 keeping us at home, I haven’t tried it yet, but smoked paprika (an essential ingredient in this) will immediately top my grocery list. This sauce can be used with a variety of meats and also with veggie options.

Simple Barbecue Sauce:

⅔ c. (160 mL) ketchup

½ c. (125 mL) cider vinegar

¼ c. (60 mL) brown sugar

2 tsp. (10 mL) pimentón (smoked Spanish paprika)

1 tsp. (5 mL) ground cumin

1 tsp. (5 mL) kosher salt

1 tsp. (5 mL) freshly cracked black pepper

Combine all ingredients in small saucepan, bringing to a simmer over medium heat for 5 min. Done!

Note: New York Times’ reader David Blackwell offers a further refinement to this recipe. For a very easy Pulled Steak or Pork BBQ Sandwich, Blackwell suggests halving the cider vinegar, instead using ¼ c. (60 mL) of it with a further ¼ c. (60 mL) of bourbon. 

Blackwell recommends placing leftover grilled flank steak (or any cut of steak or pork), in the bottom of a slow cooker, pouring this sauce over the meat, and setting your slow cooker to high for 2 hr. or low for 3-plus hr.

Sounds like I’ll be adding bourbon to my grocery list when life returns to normal.

Alina’s Fluffy Pancakes

These delicious pancakes have become 

Alina, at her house.

our Sunday morning breakfast treat! Thank you, granddaughter Alina! 

Alina’s Fluffy Pancakes:

1 c. (250 mL) all-purpose flour

1 tbsp. (15 mL) granulated sugar

2 tbsp. (25 mL) baking powder

1/2 tsp. (2 ml) salt

1 large egg

3/4 c. (180 mL) milk

1/4 c. (60 mL) butter, melted and cooled

Preheat lightly oiled griddle to medium setting. To small bowl add flour, sugar, baking powder and salt. Stir, combining ingredients well. In small, separate bowl, whisk together egg, milk and butter; add to dry ingredients, stirring just until moistened.

Immediately scoop batter by 1/4 cupfuls (60 mL) onto griddle,  adjusting heat to medium. Turn when bubbles form on top of pancakes. Adjust heat to medium-low. Cook until second side is lightly browned. Serve hot, with butter or margarine and maple syrup. Makes 6 or 7 pancakes.

Note: Don’t fuss with berries or other fruits. These pancakes cook fast; serve them plain.

Alina’s notes.

Cooking these at our house!

Korean Chicken with Nugget Potatoes

This excellent chicken recipe comes from home cooks extraordinaire George and Linda Froehlich of Vancouver, who describe it as “out of this world.” The Froehlichs also say:

“This chicken is super moist with crisp skin. Garlic and ginger infuse the spicy Korean BBQ sauce. The small nugget potatoes rich in chicken drippings and sauce are an amazing addition. You’ll want to make this dish over and over.” I agree! 

Korean Chicken with Nugget Potatoes:

One 2-1/2 lb. (1.13 kg) chicken

Salt, as desired

1 small lemon, quartered

1 tsp. (5 mL) Gochujang paste (See Gochujang and BBQ Sauce Note)

1/3 c. (85 mL) Korean BBQ sauce

2 tbsp. (25 mL) olive oil

1 tsp. (5 mL) grated ginger

1 tbsp. (15 mL) grated garlic

12 nugget potatoes (see Potato Note), skin on

1 green onion, finely sliced and reserved

Preheat oven to 300 deg. F. Pat chicken dry with a paper towel. Discard paper towel and chicken packaging. Wash hands throughly for 20 seconds using hot water and soap. Dry with fresh paper towel; discard that, too. 

Season inside and outside of chicken with salt. Tuck lemon quarters into chicken cavity. Transfer chicken to cast-iron Asian hot pot or large, heavy skillet. Briefly set aside.

In small bowl, combine Gochujang paste with Korean BBQ sauce, whisking well. 

Prick chicken surfaces with sharp knife before brushing with Korean BBQ sauce. Surround chicken with potatoes, coating  all sides of potatoes with sauce and turning midway through cooking.

Transfer skillet to oven, cooking 3 hr. or until legs jiggle.  Check potatoes’ doneness by piercing with sharp knife. Ovens differ: If chicken and potatoes are still not done, cook up to 30 min. more. Some chicken skin should be crisp and blackened.

Turn oven off, leaving oven door slightly open so chicken and potatoes can rest, about 15 min. (I didn’t take this step, but the chicken still turned out perfectly). Transfer chicken and potatoes to plate Garnish with green onion. Serves 2-to-3, with leftovers for another day.

Gochujang and BBQ Sauce Note: Gochujang paste is a rich, aromatic, concentrated chili paste from Korea. Add more than the recipe suggests if you like spicy food. I couldn’t find Korean BBQ sauce in the Asian specialty store I visited, so added a little extra Gochujang paste to regular BBQ sauce. 

Potato Note: I used a large potato sliced approximately 1 x 1 in. (2.54 x 2.54 cm). This worked perfectly. If potatoes are ready and chicken is not, leave potatoes in skillet.

Potato Note: I used a large potato sliced approximately 1 x 1 in. (2.54 x 2.54 cm). This worked perfectly. If potatoes are ready and chicken is not, leave potatoes in skillet.

Start with a naked chicken:
“He-e-y sailor!”

Look for Gochjujang Paste ... Here it is!

Lemon-stuffed and coated, our
chicken looks pornographic!

Et voilà!

Seafood Coating Mix

Try this! You’ll love it! That’s all I need to say!

Seafood Coating Mix:

2 tbsp. (10 mL) parsley flakes                      

1 tbsp. (15 mL) dried grated lemon peel     

1 tbsp. (15 mL) celery Seed                         

1 tbsp. (15 mL) seasoned salt      

1 tbsp. (15 mL) thyme                               

1 tbsp. (15 mL) marjoram      

1 tbsp. (15 mL) onion Salt                          

1 bay leaf, crushed 

Combine ingredients in small bowl, blending well. Transfer to small airtight jar. Label and date, storing in cool, dark, dry place. Use within 6 months. Makes about 1/3 c. (85 ml) of mix.

To Prepare Breaded Seafood:  

Combine 1 tbsp. (15 mL) of mix with 1/2 c. all-purpose flour in pie plate, coat fish fillets or other seafood with mixture. Pan fry in butter melted with a little olive oil until golden brown, 3-to-5 min. If desired, serve with Tarragon Mayonnaise. See the Index for Sauces: Tarragon Mayonnaise.

Tarragon Mayonnaise

This easy and delicious mayo works beautifully with fish - whether on the side of your plate or mixed with a canned salmon or tuna sandwich. Add a little crunch with celery and a little wow! with green onions (aka spring onions or small shallots). This recipe makes a substantial amount; you may want to cut it in half. 

Tarragon Mayonnaise:

1 c. (250 mL) mayonnaise, commercial or homemade (See Mayo Note)

2 tsp. (10 mL) fresh tarragon, chopped (See Tarragon Note)

1 green onion, chopped finely

1 tsp. (5 mL) small capers, drained and chopped finely

1 tsp. (5 mL) lemon juice

Combine in small bowl, mixing well. Cover and refrigerate at least 30 min. to blend flavors.

Tarragon Note: No fresh tarragon? Substitute 3/4-to-1 tsp. (3-to-5 mL) dried leaf tarragon for fresh.

Basic Oil and Vinegar Dressing

Experienced cooks will thumb their noses: “She’s posting what?” 

I’m an experienced cook. But I can never seem to remember how many parts oil to how many parts vinegar. So here you go!

Basic Oil and Vinegar Dressing:

2 parts extra-virgin olive oil (See EVOO Note)

1 part good wine vinegar

Salt, to taste

Shake all in tightly sealed jar, pouring just enough over salad ingredients so they glisten.

EVOO Note: This tidbit is worth the price of admission! Did you know an estimated 70-to-80 per cent of the extra-virgin olive oils on the grocery shelf aren’t what their labels claim to be? This well-known global deception dilutes olive oil with hazelnut, sunflower, and even peanut oils, among others. Generally speaking, if the price seems too good to be true, the oil likely isn’t what the label says it is. The Internet and other reliable sources offer plenty of information about this money-making scam.  

Easy Spaghetti Bake

I first made this economical recipe 50 years ago. I’ve since lowered the salt and slightly increased the chili powder to meet today’s tastes. This dish is ideal for tight times and small households. Although it’s easy to make, your simmering and baking time will total slightly more than an hour.

Easy Spaghetti Bake:

2 slices bacon, diced

1 clove garlic, minced

1 small onion, diced

1/2 lb. (225 g) lean ground beef

2 c. (500 mL) water

1 c. (250 mL) Italian style tomato sauce

1/4 tsp. (1 mL) salt (See Salt Note)

Dash fine pepper

3/4 tsp. (3 mL) chili powder

3/4 c. (180 mL) shredded Cheddar cheese, divided

4 oz. (113 g) uncooked spaghetti, broken in half lengthwise 

Preheat oven to 350 deg. F. Spray-grease oven-proof casserole dish; set aside. Have ingredients measured and ready before starting. 

In medium saucepan at medium heat, fry bacon, garlic, and onions until soft and opaque. Add ground beef, stirring until pink disappears. Add water, tomato sauce, and seasonings. Simmer, covered, 15 min. This mixture will be divided. 

Place half broken spaghetti into casserole dish. Cover with half tomato sauce mixture; sprinkle with half cheese. Repeat layers. Bake, covered, 35-to-40 min. Uncover, baking 15 min. longer. Serves 2 generously.

Salt Note: Resist the temptation to increase the salt. Commercially made tomato sauces contain salt, as does cheese. 

Spray-grease casserole dish.

Quick-fry bacon, garlic, onion, and ground beef.

Add water, tomato sauce, and seasonings. Simmer.

Layer uncooked spaghetti, meat sauce, cheese. Repeat.

Straight from the oven.

All gone!

Craisin-Broccoli Salad

Go ahead! Accuse me of superlatives, but this is (currently) my very favorite all-seasons’ salad. We can’t seem to get enough of it! Our happy little household eats it so fast that (truly, I mean it!) I haven’t been able to get a photo - until now - and that was just after I threw everything into a bowl without even tossing it. I generally scale this salad down, for our small household. The full recipe’s below.

Combine nutritious ingredients; add easy dressing!

Courtesy of my favorite producer of Craisins ®, here’s the recipe for (tah-dah!) ... 

Craisin-Broccoli Salad:

5 c. (1.25 L) broccoli florets, rinsed, blotted dry with paper towel, cut into 1/2-in. (1.27 cm) pieces

1/2 c. (125 mL) red onion, finely chopped

1 c. (250 mL) sharp Cheddar cheese, shredded

1 c. (250 mL) cooked and crumbled bacon pieces, fat drained away and patted dry (about 12 slices)

1/3 c. (85 mL) toasted sunflower seeds or other small nuts and seeds

1-1/2 c. (375 mL) sweetened whole dried cranberries aka Craisins ® 

Toss together. May be prepared, covered, and refrigerated several hours ahead. Add dressing to salad, toss and refrigerate an additional hour to let flavors blend, making it the perfect make-ahead party salad. Serves 6-to-8.

Sweet ’n’ Simple Dressing:

1 c. (250 mL) mayonnaise 

1/4 c. (50 mL) granulated sugar

2 tbsp. (30 mL) red wine vinegar

1/2 tsp. (2 mL) salt

1/4 tsp. (1 mL) fine black pepper

Shake in covered jar until well-combined.  

Note: This delicious dressing also works splendidly with coleslaw. I always double the recipe: Covered, dated, and refrigerated, this dressing will keep three weeks.

Idiot Me, Note: I literally did not get a photo of the finished salad - again! I took the single snap above, but nothing more. We wolfed down this salad, as we always do. Trust me, it's delicious. And trust the photo ... This will immediately become one of your favorite recipes, too!