Soozs Meatloaf Food

SOUTHERN-STYLE MEAT LOAF

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir until crisp-tender, 4-5 minutes. Add carrots and garlic; cook and stir until tender, 1-2 minutes longer. Transfer vegetable mixture to a large bowl. Add eggs, crackers and seasonings. Add beef; mix lightly but thoroughly, Shape into an 8x4-in. loaf in a greased 11x7-in. baking dish. Bake, covered, for 45 minutes. Uncover and bake until a thermometer reads 160°, 15-20 minutes longer. Let stand 10 minutes. Cut into slices; spread with pimento cheese. Serve with potatoes and if desired, shredded cheese and jalapeno.

SOOZ'S MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• For the glaze, mix all ingredients in small bowl, set aside.
• For the meatloaf, mix egg with salt, pepper, mustard, A-1 sauce, hot sauce and milk in a large bowl. Add to meat to the bowl along with breadcrumbs. Mix well (I mix with my very clean hands) until well blended.
• Transfer to an ungreased 9x13 inch baking dish. Form into a loaf. Brush top and sides of the meatloaf with about 1/2 of the glaze.
• Bake for 1 hour. Remove from oven and pour off fat. Pour glaze over top of meatloaf and bake for an additional 30 minutes.
• Cool 10 minutes. Slice and serve.

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

SOOZ'S CHILI (GROUND BEEF AND BEANS)

Steps:

• In a Dutch oven or large saucepan brown ground beef. In the last few minutes drain off the excess fat.
• Add cumin, garlic, paprika, oregano, onion powder, chili powder, Worcestershire sauce, black pepper, salt, sugar, tomato sauce, tomato paste, and diced tomatoes and mix well.
• Bring to a boil.
• Reduce heat. Cover and simmer for 1 hour.
• Add both cans of beans with their liquid.
• Cover and simmer for an additional hour (or more!).
• Serve in bowls over crumbled corn bread topped with shredded cheese and onions (for those who like onions).
• ****Sometimes I just brown the ground beef, add all of the rest of the the ingredients and then dump everything in a crock pot to simmer on low all day.***.

MEATLOAF W/ SWEET AND SOUR SAUCE

Steps:

• For the sauce: Combine all ingredients in a saucepan on medium heat.
• Bring to boil.
• Simmer gently to thicken.
• For the meatloaf: Mix all ingredients together and place into a greased bread pan.
• Pour two-three tbps of sweet and sour sauce over meatloaf and bake at 375 for 1 hour.

SOOZ'S SEMI-HOMEMADE SALSA

Steps:

• This recipe makes a big batch (about 80 oz.), so put several of the items above in a food processor and blend until fairly smooth.
• Dump the contents of the food processor into a very large bowl and stir until blended.
• Store in individual Mason jars or large plastic containers with lids.
• If you want this spicier, you can use a couple of Chipotle Chilies in Adobo sauce. This adds a smoky, spicy taste to the salsa.

SAUERKRAUT SOUP ALA SOOZ'S FAMILY

Steps:

• Melt butter in a large dutch oven.
• Chop the sausage coarsely by hand or in a food processor (leave the casing on).
• Transfer the sausage to pan with melted butter, and season with onion powder (or add onion).
• Saute over medium heat until the sausage is lightly browned, about 10 minutes.
• On a small plate combine the flour, thyme, parsley and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.
• Add the chicken broth, milk and the half-and-half, and cook stirring until the mixture again bubbles up, about 5 minutes.
• Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken.
• Reduce heat and add Velveeta, stirring until melted.