MAAA, THE (CHEESEBURGER) MEATLOAF!!

Meatloaf is one of my favorite things to eat and I'm not alone. It may be unpopular with the younger crowd, but it was once a staple in American dining! I'm convinced I was born in the wrong time, so that must be why I'm such a fan.

It's is so versatile, there are literally millions of recipes of different variations. Ok maybe not millions, but there are a lot! And I bet if you asked people how they made theirs, they will most likely be different from yours. For example, myself, my mother, and my father all have very different recipes of our basic meatloaf.

This version I dreamt up because of my obsession with all things cheeseburger and my desire to mix up my meatloaf game. Let me tell you, this doesn't disappoint. It's like a big mac meat loaf... how can this be wrong? Simple, it isn't. If this meatloaf isn't enough to make you throw on an apron, become an updated version of a 1950's housewife, and have your family actually want to be at the dinner table talking about their days... then I don't know what will!

-2-3 slices white bread: chopped
-1 sweet onion: chopped
-3/4 cup dill pickles: chopped
-1/4 cup ketchup- plus 1 Tsp for topping
-2 Tbs yellow mustard- plus 1 Tsp for topping
-1 cup iceberg lettuce: chopped
-2 Tbs whole milk
-2 Tbs sesame seeds- plus 1 Tsp for topping
-1 lb 80/20 ground beef
-4oz cheese: cubed (or any kind you want, I used Velveeta)
-4 slices bacon: cooked and chopped
-2 eggs

1. In a large bowl let the bread soak in the milk for 10 minutes.
2. Preheat the oven to 350F.
3. Into the bread and milk, mix in the onion, pickles, ketchup, lettuce, mustard, sesame seeds, cheese, eggs, and bacon.
4. Next toss in the beef and combine everything. Try not to mess with the hamburg too much, it'll make it tough. Handle as little as possible, but still get everything worked in.
5. Grease a loaf pan or sheet pan if you want to free form like I did.
6. Toss the meatloaf into the pan and top with the extra ketchup, mustard, and sesame seeds.
7. When the oven has come to temperature, pop it in and cook for 40-50 minutes, broiling at the end to get the top nice and crisp.

Done! It's so easy!

I’ll give fair warning, this isn’t the cutest dish, but meatloaf isn’t supposed to be pretty, it’s supposed to be delicious and comforting! And there’s a reason why it’s been around since the beginning of time... she’s got a personality : )

Meaghan

It's All In The Sauce

Isn't it always? When you think about it, the "sauce" is often where it's at with a lot of dishes. Thanksgiving without gravy? Sunday pasta without the marinara? Fries without ketchup? No. What makes a good sauce? It can be loose, thick, full of flavor, or have a subtle hint of what you need to push a dish over the edge. Personally, I get lost in the sauce every single chance I get. What's better than a messy plate that makes you want to lick it afterwards... in public?! 

Thinking about my love of all things saucy, the other day I was craving something flavorful, velvety, and comforting. My mind immediately went to something that would pair well with chicken and pasta, a couple of my other great loves. I wanted something warm that would completely satisfy. I hadn't had the best day and good food always makes everything better, right? I reallllly didn't want to go to the store so to the fridge I went. I saw lemons, shallots, and parsley, good enough for me! I scrounged up a couple more ingredients and dinner was under way.

What you'll need:

-2 shallots, thinly sliced
-2 garlic cloves, finely chopped
-1/3 cup Italian parsley, chopped
-1/4 cup heavy cream
-1 1/2 cups bone broth
-1 lemon, zested and juiced
-1 Tbs all purpose flour
-2 Tb olive oil
-2 Tbs butter, divided
-Salt and pepper for seasoning

1. In a skillet on medium high heat, melt 1 tablespoon of butter with the olive oil.
2. Into the butter and oil, toss in the sliced shallots and chopped garlic- cook for 5-7 minutes until they are soft, but not crisp. Season with salt and pepper.
3. When the shallots and garlic is at the desired doneness, melt the other tablespoon of butter in with the ingredients. When this is melted, mix in one tablespoon of flour. Cook this for about a minute to get that raw flour taste out, no one likes that! (This is the magical step to make the sauce thicken and tighten up.)
4. When the flour has cooked, slowly pour in the bone broth while whisking the whole time. It should gradually begin to thicken. Bring this to a slow boil while whisking, should only take a couple minutes.
5. When the sauce is thick and pretty, pour in the lemon juice and throw in the zest, stir to combine.
6. Now for some true magic- pour in the heavy cream and stir to combine. (I do it slowly because food porn is a thing.)
7. Keep stirring, bring to another slow boil, and you're done! Finish off with the parsley and salt and pepper to taste.

**The special ingredient that makes the sauce is the bone broth. it's thicker and more flavorful than broth or stock, but you can easily substitute if you don't have access to bone broth.

If you're making this with chicken like I did, feel free to nestle the cooked chicken right in the sauce to give it a little bath before you plate. Get that flavor wherever you can! Like I said before, I served over chicken and pasta, but this would be a great sauce for any meat, I'd even throw it over steak! Mix up the carb too: potatoes, rice, whatever you'd like. Since it's January and you're thinking of staying away from carbs like a responsible adult, unlike me, some roasted broccoli or brussel sprouts sound like a couple of killer side dishes.

I'm just glad I was home and alone when I made this because I definitely had a moment with my plate after. Don't judge me. I think it's safe to say that this will be a sauce I'll go back to time and time again. It's so simple and packs a punch to whatever you're eating! This sauce is so thick and velvety (like me, obviously) that it'll work it's magic on anything is comes across, I promise. 

Meaghan

Cornflake and Marshmallow Cookies- Another Milk Bar Inspiration

Christina Tosi has got to be one of the most creative minds in baking, and this just proves it further. 

Last year for my birthday I decided to treat myself to a Milk Bar order and these cookies were included in my gluttonous purchase. And let me tell you, they were the best of the bunch! So delicious and soft and crunchy all at the same time! I knew I had to try and recreate them... some day.

A year later, I decided to try it out so I made some and brought them into work for my guinea pigs (co workers) to try. They were gone by the end of the day and I had multiple people ask for the recipe! I'd say they were a hit. Also, a Milk Bar in Maine would be appreciated, thanks in advance.

If you want to feel like your very own Tosi, follow the steps...

-1 ½ cups cornflake cereal 

-1 stick butter at room temp 

-1/2 cup white sugar 

-1/2 cup brown sugar 

-1 Tsp vanilla extract

-1 egg

-1 ¼ cups all purpose flour

-½ Tsp baking soda

-½ Tsp cinnamon 

-1 cup mini marshmallows 

-1/2 cup chocolate chips

1. With oven at 300F, spread the cornflakes in single layer and bake for 10 minutes. Take out and set aside to cool.

2. In a large bowl, cream the sugars and butter for a few minutes until light and fluffy, scrape the sides. Add the vanilla and egg and mix again for another couple minutes. Scrape those sides again!

3. Add the flour, baking soda, and cinnamon. Scrape the sides! (noticing a trend? It's important, I swear I'm not this bossy.)

4. Add the marshmallows and chocolate chips- mix slowly to combine.

5. Lastly, add the cornflakes and mix until just combined, you don’t want them totally broken up into dust.

6. Cover the dough and let it sit in the fridge for an hour.

7. Heat the oven to 320F. Line baking sheets with parchment paper and scoop the dough. (Space them out a couple inches, they will spread.) Cook for about 10 minutes, rotate the pans if needed, and keep an eye one them. Once they start to have the slightest bit of brown on them, take 'em out.

8. When they come out of the oven, let them sit for a few minutes before transferring to a wire rack to cool because they are definitely VERY soft.

ENJOY!

I'm telling you, you'll be a hit with these babies. Get ready to be asked to make them time and time again, be the most popular girl at work, receive multiple marriage proposals. I'm still waiting on those proposals, but I feel it coming.  

A little tip, if your marshmallows are leaking everywhere into a delicious lava pit and make it an absolute mess to transfer, don't add them in the batter. When they are scooped onto the trey prior to cooking, tuck a couple in on top and then bake. I also added a little bit of sea salt to the tops of mine, because everything sweet is better with a little salt!

Meaghan