The sTate of Things

Discovered a pretty yummy meat loaf recipe.

Recipe for Sage Meat Loaf
1 egg, beaten
2/3 cup milk
1 tbsp Worcestershire Sauce
1 cup crushed saltines
1/4 cup finely chopped onion
1 tsp salt
1/2 tsp rubbed sage
1/4 tsp pepper
1-1/2 lbs ground beef
1/4 cup ketchup
3 tbsp brown sugar
1 tsp ground mustard
1/4 tsp ground nutmeg

In a large bowl, combine the first 8 ingredients. Crumble beef over the mixture and mix well. Pat meat mixture into an ungreased 9x5x3 loaf pan. Bake, uncovered at 350 for 50 minutes.
Combine ketchup, brown sugar, mustard and nutmeg; spread over the top. Bake 15-20 minutes longer or until meat is no longer pink and 160 temp. Let meatloaf stand for 10 minutes before slicing.

Instead of crushed saltines and sage, I used herb seasoned bread crumbs. Joseph's only complaint was that the sauce top was too sweet. Mine was that there wasn't enough sauce (I like sauce).

The boys LOVED the meatloaf! We will have to make it again.

I've had several requests from people for my recipes. Apparently some people think I'm a pretty good cook. You be the judge.

I discovered this recipe in a Taste of Home Magazine.

West African Beef Stew (ignore if your allergic to peanuts)
1.5 lb of beef top sirloin in 1 inch cubes (I used whatever I had on hand. I can get whole shoulders for pretty cheap)
2 med onions sliced
2 tsp canola oil, but most any veggie oil will do though probably not olive oil
1 garlic clove, minced
1 cup water
4 tsps beef bouillon granules
4 cups shredded cabbage
2 med green pepper julienned ( I just sliced)
1 med zucchini cut into .25 inch slices
3 tbsp creamy peanut butter
cayenne pepper to taste (I can't handle much heat so I let Joseph add his in later)
Hot cooked rice (I used brown rice)

1. In a dutch oven, brown the steak and onions in oil; add the garlic and cook 1 minute more. Add the water and bouillon; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes till meat is tender.
2. Stir in cabbage, green peppers and zucchini. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until the vegetables are tender. Just before serving stir in the peanut butter and sprinkle with cayenne. Serve over rice.

Joseph and I enjoyed this (please note I strongly don't like cabbage unless it is in slaw and on bbq). Kids were a little stand offish, but that is kids the first time a new dish is served. I made brown rice to go with it. The brown rice added a whole new texture.