Southern-style Meatloaf

Packed with fresh ingredients like bell peppers, onions, and lean ground beef, this dish is both fresh and filling. The best part is… it’s so easy to make!
With only 10 minutes of hands-on time, the Boarding House Meatloaf is the perfect recipe when you’re rushed to make dinner on a hectic week night. And, it makes 6 servings, so it’s great to share or enjoy leftovers.
Meatloaf is one of those comfort foods Southern folks crave in the fall season. It’s warm, delicious, and oh-so flavorful. It’s a welcomed twist on a classic ground beef recipe. Of course, one of the best parts of the Boarding House Meatloaf is the homemade sauce that adorns the dish. Backed with fresh vegetables and sweet ketchup, the tangy sauce is the ideal topping to the tasty cuisine.

1/2         green bell pepper, chopped 
1/2         small onion, chopped 1-1/2 pounds lean ground beef
 2            large eggs, beaten 
3/4          cup uncooked regular oats
1/4          cup ketchup 
1-1/2       teaspoons salt 
 Meat Loaf Sauce

1         Microwave green bell pepper and onion in a microwave-safe bowl at HIGH 2 minutes.
 2        Combine onion mixture, ground beef, and next 4 ingredients. Shape into a loaf. Place in a lightly greased 9- x 5-inch loaf pan.

3        Bake at 350° for 45 minutes. Remove from oven, and pour off pan juices. Spread half of Meat Loaf Sauce evenly over meat loaf; bake 25 more minutes. Remove from pan, and serve with remaining Meat Loaf Sauce.

Chicken Pot Pie Hand Pies

Total Time            1 Hour          Serves : 4 to 8

2            tablespoons extra-virgin olive oil 
1            large shallot, chopped 
2            garlic cloves, finely chopped 
1            large carrot, cut into chunks
 Kosher salt
 Freshly ground black pepper
 2             tablespoons all-purpose flour
 1-1/2     cups chicken stock or low-sodium broth
 8              (6-to 7-inch) frozen empanada disks, thawed 
1               large egg, lightly beaten (with a pinch of salt) 
1              cup shredded rotisserie chicken

 1        In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Let the filling cool to warm.

2         Preheat the oven to 375°F. Place the empanada disks on a work surface and divide the filling between the disks. Brush some of the egg around the outer edges of the disks, then fold the disks over the filling to form half-moons. Crimp the edges with a fork.


 3          Brush the tops of the hand pies with some of the egg then cut a steam vent in each. Place the hand pies on a baking sheet and bake until golden, 20 to 25 minutes. Serve warm.

Chicken-and-Biscuit Cobbler

3        tablespoons butter 
 1       cup sliced carrots 
1        medium onion, chopped
 2       (8-ounce) packages fresh mushrooms, quartered 
2        garlic cloves, minced 
1/2    cup dry white wine 
1/3    cup all-purpose flour 
3         cups reduced-sodium chicken broth
 3/4     cup whipping cream 
1        tablespoon white wine vinegar 
3        tablespoons sliced chives 
3        tablespoons chopped parsley 
2        teaspoons chopped rosemary 
2        teaspoons chopped thyme leaves 
8        cups shredded cooked chicken 
Kosher salt 
Freshly ground black pepper 
2-1/2     cups self-rising flour
1/2         teaspoon sugar 
1-1/4     cups chilled buttermilk 
1/2         cup butter, melted 
1/2        cup chopped cooked bacon (about 5 thick bacon slices) 
Garnishes: chopped fresh chives and parsley

1       Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.

 2      Whisk together 2-1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.

3       Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture.

Step 4

Bake at 400° for 30 to 35 minutes or until browned and 

  

To My Favorite Super Hero

MAN

With Love and a big 'birthday hug'

Have the best birthday

'EVER'

 

From Aunt Jeannie