We also had meatloaf, and Oven Crispy Cheese Fries.
Here's the potatoes, as I am cutting them into French fry shape. It's pretty easy-- slice the potato into 1/2" thick slices, then cut those slices into 1/2" sticks. Notice the bee-you-ti-ful tomatoes and lettuce in the background. Notice, too, that I'm not smart enough to take pictures of the finished fries. Or the meatloaf, which is the point of this post.
I have lots of meatloaf recipes. Meatloaf doesn't seem to have a very big fan base, but I like it, especially when using Full Circle Farm Grass-Fed Beef! Meatloaf is also a great meal to freeze for later-- I try to make two batches at once and freeze one and cook the other one for dinner. Not that that always happens, of course. Thursday afternoon all three kids fell asleep so I took a nap (cue ecstatic music). While wonderful, that meant I didn't have much time to throw supper together. I actually formed the meatloaf into 6 little loaves and microwaved them. I wouldn't say they were quite as good as when cooked in the oven, but they certainly were faster, and it freed up my oven for the oven fries.
I'm going to have a double oven someday. Someday.
This first recipe was given to me by my husband's cousin when we were married. It has very basic ingredients, but it is one of the yummiest meatloafs I've eaten!
- 1 1/2 lbs. ground beef
- 1 cup dry bread crumbs
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 eggs
- 1 tsp. dried minced onions
- 1 can (15 oz.) tomato sauce, divided
- reserved tomato sauce
- 2 T brown sugar
- 1/2 cup sugar
- 2 T vinegar
- 2 tsp. prepared mustard
This recipe was in the newspaper some years back. It was from a firehouse cook.
- 2 lbs. ground beef
- 1 large white onion, diced
- 2 eggs, slightly beaten
- 3/4 cup salsa
- 2 cups grated sharp cheddar cheese
- 1/4 cup prepared mustard
- 1/4 cup dill relish
- 1/2 cup dry Italian flavored bread crumbs
- 6 bacon strips
I usually make mashed potatoes to go with meatloaf, but I was wanting some of these fries that night. This recipe is from Emeril-- I've never tried any of his other recipes, but this was in Family Circle magazine, and it's a really good recipe!
Oven Crispy Cheese Fries
- 2 tsp. vegetable oil
- 2 large baking potatoes (about 1 1/2 lbs.), scrubbed
- 1 large egg white
- 2 tsp. Baby Bam (recipe following)
- 8 oz. white cheddar cheese, grated
- 2 T thinly sliced scallions (optional)
This is Emeril's signature spice blend. I might halve the proportions, since I don't make a lot of Emeril's recipes. Maybe I should, though, this recipes sure is good!
- 3 T paprika
- 2 T salt
- 2 T dried parsley
- 2 T onion powder
- 2 T garlic powder
- 1 tsp. black pepper
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. thyme
- 1/2 tsp. celery salt
And, if meatloaf is not your thing, here's a great sandwich that you can eat with the Cheese Fries. This was in the same issue of Family Circle magazine (many years ago now!) and I always serve them together. This is NOT an Emeril recipe, although it, too, is Cajun.
Cajun "Crab Cake" Sandwich
- 12 oz. surimi (imitation crabmeat)
- 1/2 small onion
- 1 rib celery
- 1 small pepper, cored and seeded
- 1/4 cup mayonnaise
- 1/4 cup unseasoned breadcrumbs
- 2 large egg whites, slightly beaten
- 2 tsp. Cajun seasoning
- 1/2 tsp. hot-pepper sauce
That's all for tonight! Tomorrow I might post some recipes that actually use all the lovely green stuff I bought at the farmer's market.