Just in case anyone was in need of a recipe for meatloaf and/or cornbread, I have some recipes for you. Jane was out visiting son Paul, Kate and kids in El Paso and whipped up a terrific cornbread. Everyone enjoyed that so much, Paul requested a meatloaf recipe.
This is what they are eating:
I have to tell you I make it almost every year and have yet to figure out the perfect pan size for it. I’m giving you the full recipe which is supposed to be for a 13 x 9 pan, but is too much batter for that. Today I made 1/2 the recipe in a 9×13 pan, which results in a delicious but thinner bread. Next time, I’m going with an 8×8 pan for the half recipe. Anyway, here goes. You’ll see from the ingredients why its a fav.
Did not use any milk. Do add sour cream. 1/2 cup for 1/2 recipe.
(For the perfect El Paso cornbread bake at 350. Til golden. It took about 40 minutes)
Corn and Cheddar Squares
2 lg onions, chopped
6 T butter
2 T milk
2 17 oz cans cream-style corn
3 6.5 oz boxes corn muffin mix
2 cups shredded sharp cheddar
Preheat oven to 425 degrees Butter your pan. Saute onions in butter til golden. Mix egg(s) and milk, then add corn, muffin mix, sour cream, and mix well. Add half the cheese and onions and mix. Spread in pan, Sprinkle with remaining cheese and onions. Bake 30-35 minutes til golden. Let stand at least 10 minutes before cutting into squares. Can refrigerate or freeze. Serve warm or room temp. Enjoy!
Kate, expecting their 3rd child anytime now, who enjoyed the many emails on the subject of cornbread, thought it delicious. Dr. Paul added that in Sun City they are at 4400 feet above sea level…there is some effect on the cooking times of baked goods. That said, it was a perfect El Paso cornbread. Take note, individual results may vary.
Paul then put in a request for the meatloaf recipe….
Well, here goes. As I told you, I do prefer to use the meatloaf mix of beef, pork and veal when it is available (me, too). I know my sisters buy their meats and grind them at home!!! Just sayin’ (indeed)
El Paso Perfect Meatloaf
2 lbs ground meat
cup each chopped celery, onion and carrot,
chopped lg clove garlic, sauted til soft in olive oil and cooled to room temp
cup flavored bread crumbs
tsp salt, fresh ground pepper
tsp basil leaves
3/4 cup tomato sauce
Tbsp Worstershire sauce
3/4 cup grated parmesan cheese
Mix all ingredients well. Form into loaf shape in 13 x 9 pan. Spread top with ketchup. Bake in 350 oven for one hour and a half.
I have to say, the above recipe is pretty close to the one that I do. Let’s see what Betsy says:
Betsy writes her version:
Well…I saute onions, celery and garlic only – no carrots I like to chunk up old Italian bread in milk and use that instead of bread crumbs (squeeze out excess milk) no tomato sauce or cheese in the loaf (what, do you think you’re making meatballs???) (you got a problem with that) chopped fresh parsley a must, basil optional (I usually don’t – see above meatball comment) you can never go wrong with a dash of what’s this here. (who doesn’t like fresh basil?)
For the ketchup glaze, I combine ketchup with brown sugar and a bit of mustard, and thin the whole concoction with a little water.
Btw, she says salt and pepper goes without mentioning. I agree, thought I’d mention that.
A good meatloaf is definitely worthy of company, although not too many people are confident enough to offer it, right Jane? (this is true) With mashed or roasted potatoes, and a nice garlic and oil sauteed leafy green. Boom, out of the park.
Start thinking about chicken salad.
Margaret was glad to be included in the email recipe discussion: (me, too)
I am so happy to be added to this thread, and so hungry reading thru it. (me, too) Looking at meatloaf in a whole new light. Same with the corn bread. Love to talk about chicken salad –you really should get Rose on here for that one though. She adds apples.
love you all
Al, who was included in this thread says “I have opinions… but mainly on things I don’t know about.”
There you have it, just talking about food.