Pioneer Drumsticks Meatloaf On A Stick Food

SMOKEY SALT AND PEPPER DRUMSTICKS

Steps:

• Prepare a grill for medium-high heat. Brush the grill with olive oil to coat.
• Put the chicken in a resealable plastic bag. Crush the peppercorns in a mortar and pestle and tip into a bowl. Add the salt and garlic and mix. Add the mixture to the bag with the chicken and drizzle over the olive oil. Seal the bag and shake to coat the chicken.
• Grill the drumsticks, turning every 5 to 7 minutes, until cooked through, 30 to 35 minutes. Serve with BBQ sauce if desired.

PIONEER WOMAN FAVORITE MEATLOAF

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Pour milk over the bread slices. Allow it to soak in for several minutes.
• Place the ground beef, milk-soaked bread, Parmesan cheese, seasoned salt, salt, black pepper, and parsley in a large mixing bowl.
• Pour in beaten eggs.
• With clean hands, mix the ingredients until well combined.
• Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!).
• Lay bacon slices over the top, tucking them underneath the meatloaf.
• Make the sauce. Add ketchup, brown sugar, dry mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
• Bake for 45 minutes.
• Pour another 1/3 of the sauce over the top.
• Bake for another 15 minutes.
• Slice and serve with remaining sauce.
• Serve with mashed potatoes. Yummy!

MY FAVORITE MEATLOAF

Steps:

• Preheat oven to 350˚. Pour milk over the bread slices. Allow it to soak in for several minutes.
• Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
• With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
• Lay bacon slices over the top, tucking them underneath the meatloaf.
• Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
• Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
• Serve with mashed potatoes. Yummy!

SHEET PAN MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 400 degrees F. Coat a half-sheet pan with cooking spray and sprinkle with the breadcrumbs, which will absorb the juices during cooking.
• Pour the milk over the bread in a bowl and allow it to soak up the milk. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, parsley and pepper in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
• Pat the mixture evenly into the prepared sheet pan, spreading all the way to the edges and corners.
• Next, make the glaze: Whisk together the ketchup, brown sugar, balsamic vinegar and Worcestershire sauce in a bowl until well combined. Brush the mixture evenly over the top of the meatloaf. Sprinkle with the bacon.
• Bake until the meat is cooked through and slightly browned, 20 to 25 minutes.
• Remove from the oven, then cut into squares and serve with the mashed potatoes. Garnish with the chopped parsley.

CRISPY CHICKEN DRUMSTICKS

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 375 degrees F.
• Put the garlic, vinegar, mustard, horseradish and rosemary into a food processor. Pulse the ingredients until smooth. Slowly add the olive oil to emulsify and season with salt and pepper. Put the chicken in a large resealable bag. Pour the marinade into the bag and mix it into the chicken until well coated. Close the bag and refrigerate for 2 to 4 hours and up to overnight.
• Put the flour in a shallow dish. Remove the chicken from the marinade. Dredge each piece of chicken in the flour, shaking off any excess. Working in batches, fry the chicken until golden brown, about 7 to 8 minutes. Remove the drumsticks from the fryer and arrange them on a sheet tray. Put them in the oven until cooked through, about 6 to 8 minutes. Remove the chicken from the oven and arrange them on a platter for serving.

DOWN-HOME MEATLOAF

Steps:

• In a bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Press into a greased 9 x 5 x 3 inches loaf pan. Bake at 350 for 1 hour. Spread with ketchup bake 15-20 minutes longer or until a meat thermometer reads 160 and meat is no longer pink. Let stand 10 minutes before slicing. Loaf may be frozen for up to 3 months.

PIONEER DRUMSTICKS (MEATLOAF ON A STICK)

Steps:

• Mix "the meat" ingredients in a large bowl (or mixer); do NOT overmix.
• Pack meat mixture into a zipper bag and freeze OR chill the day before leaving on a camping trip. If frozen, plan to use it the second day out--giving it time to thaw while you're out-n-about doing other things! (Critter-proof thawing location, please.).
• One hour before serving, have children locate & legally obtain green sticks as large in diameter as their (or your) little finger.
• Just before serving time: have children WASH THEIR HANDS---this is crucial!
• At serving time: each child grabs out one handful of meat and presses it around the stick. You must NOT wiggle the stick or the meat will drop off.
• Carefully wedge the stick over the fire (not the flames!) to roast in the heat -- OR if you have a grill -- lay the sticks on a foil covered grill.
• Figure about 5-10 minutes for roasting time, turning several times to get all sides nice-n-brown.
• To eat: hold an opened bun in your left hand, the stick with meat in your right. Lay the meat in the bun, close your left hand/bun, and pull the stick out of the meat. Decorate with pickle eyes and mustard nose and ketchup smile. And now eat. :-).
• OPTIONAL: Use your own favorite meatloaf recipe (that's what I do); change the seasonings to suit your tastes. Give it a taco spin with some cumin and chili powder. Add some ketchup (not too much to be watery, then the meat won't stick to stick!) or mustard. If the meat is "thin" -- try adding more crackers, to sop up the liquid.
• MOST OF ALL: have fun telling pioneer stories. Look at the stars, name the constellations. Listen to the birds.