Wednesday, April 14, 2010

Be patient with me. . . /meatloaf/chicken breasts

this blog will get better.

2.5 lbs. ground beef--lean works best
6 slices of bread soaked in 1 1/4 cup milk--I use whole wheat bread--if you use white bread (which is good too) cut back on milk to about 1 cup--I also use skim milk
4 eggs plus 1 white
3/4 tsp. seasoned salt
1 1/2 cups grated parmesan-canned stuff
1/2 cup minced fresh parsley.

Preheat oven to 350 degrees. Soak bread in milk. Beat eggs/white. Mix all ingredients together with clean hands. Form beautiful loaf. (Mine measures about 9x4x3inches. This is approximate.) Place in foil lined 9x13 pan. Bake for about 45 minutes. Pull from oven and smear loaf with tomato gravy. Back to oven for about 15more minutes. Wonderful.

Note. . . You DO NOT have to make the fancy beautiful loaf, you could. . a. Press mixture into 9x13. Nothing fancy, but it eats. Bake for about 45 minutes total. b. Divide into two 9x5 loaf pans. Total bake time 1 hour. c. Press into whatever size casserole dish you desire---just adjust your baking time based on dimensions of loaf. My mom never made the fancy loaf--she just pressed mixture into casserole pan. This recipe REALLY makes alot(obviously). Feel free to 1/2 it!

Tomato Gravy
1 can petite diced tomatoes
2/3 cup ketchup
2/3 cup bbq sauce
2 squeezes of mustard--about 1 T.
dash or two of hot sauce

Serve with meatloaf. The Tomato Gravy REALLY takes the meatloaf OVER the top!

Frozen Chicken Breasts in Crockpot
Place desired amount of frozen chicken breasts in crockpot--Mine were the Great Value variety. I used about 1 lb. of breasts. Cover with can of cream of chicken soup. Place crock on low and bake about 8 hours. These shredded perfectly for Mexican Chicken. Could be used for any chicken dish!

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