1 to 1 1/2 pounds lean ground beef, about 85%
2/3 cup milk
1/2 cup cracker crumbs
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
Heat the oven to 350° F (180° C/Gas 4).
In a large bowl mix the ground beef with the milk, cracker crumbs, ketchup, Worcestershire sauce, onion, salt, pepper, and beaten egg. Blend well but do not over mix.
Form into a loaf and place in baking dish or 8 1/2-by-4 1/2-inch loaf pan.
If desired, spread more ketchup (or barbecue sauce) over the top of the meatloaf.
Bake the meatloaf in the preheated oven for about 1 hour to 1 hour and 15 minutes.
1/4 cup olive oil
1/2 lb. veal – cut in 1/2″ cubes
5 shallots – sliced
4 bulbs elephant garlic – sliced
1 med. green bell pepper – seeded, julienne
1 med. red bell pepper – seeded, julienne
1 med. yellow bell pepper – seeded, julienne
1/4 cup sliced zucchini
1/4 cup sliced eggplant
1 cup sliced porcini mushrooms
1 cup diced cherry tomatoes
28 oz. jar spaghetti sauce
1 cup red wine
4 fresh basil leaves – minced
1 tsp. dried oregano
1/2 cup pinion nuts
1/4 cup capers
1 lb. box penne pasta – cooked al dente, drained
1/4 cup Asiago cheese shavings
In a large sauté pan over medium-low heat, brown veal, shallots, garlic, peppers, zucchini, eggplant, mushrooms, and tomatoes in olive oil.
Stir in spaghetti sauce, wine, basil, oregano, nuts, capers, and pasta; heat through.
Sprinkle with cheese shavings.
3 lb. beef chuck short ribs *
3/4 cup unbleached all-purpose flour
2 tsp. seasoned salt
1 tsp. pepper
1/2 cup cooking oil
2 cups sliced onion
1-1/2 cups hot water
9 tbsp. dark brown sugar
1/3 cup ketchup
1/4 cup red wine vinegar
2 cloves garlic, minced
2 lg. bay leaves
Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake at 350°F for 2-1/2 hours. Remove bay leaves before serving.
* Short ribs should be meaty and cut in the English cut.