Spicy and Blue Meatloaf

1 pound ground meat of your choosing

2 cloves minced garlic

1 ½ slices fresh sourdough bread crumbs

½ cup milk

½ cup crumbled blue cheese

1 egg

1 teaspoon salt

1 teaspoon fresh ground pepper

2 teaspoons Worcestershire sauce

2 teaspoons buffalo sauce

1 teaspoon sriracha sauce

Tear up bread and soak in milk for a few minutes. Add the rest of the ingredients and gently mix. I always make a test meatball and fry it and taste it to see if I want more spices, sauce or cheese. When it tastes perfect I mound in in the center of a pie pan and leave about an inch all around the meat. That way the fat can drain out around the edges of the loaf and brown a little bit which adds more flavor. I like to serve the meat loaf with sour cream, chive and bacon bit creamy mashed potatoes and a salad with blue cheese dressing.

Advertisements

Buffalo Chicken Fried Beef with Blue Cheese Mashed Potatoes and Buffalo Gravy

Buffalo Chicken Fried Beef with Blue Cheese Mashed Potatoes and Buffalo Gravy

1 pound thin sliced eye of round, or something similar, pounded thin

Hot Sauce and melted butter, about one half cup

Marinate steak in hot sauce and butter for about an hour

Take steak out of marinade and save marinade

Dredge in flour seasoned with salt and pepper

Fry in a couple tablespoons oil until steak is browned on both sides.

Drain oil from pan and add 3 tablespoons flour to make a roux and add leftover hot sauce and butter marinade, ½ cup stock and ½ cup milk or cream and salt and pepper to taste. Heat until gravy is thickened and serve with fried steaks and blue cheese mashed potatoes.

Blue Cheese Mashed Potatoes

1-1/2 pound baking potatoes, peeled and cut into 1″ cubes

1 tablespoon butter

1/4 cup milk

¾ cup crumbled blue cheese

2 tablespoons sour cream, (optional)

2 tablespoons minced green onions

Salt and black pepper to taste

Place potatoes in pot and cover them with water and add about 1/4 teaspoon of salt per potato. The water should just cover the potatoes. Bring it to a boil and reduce heat to let the potatoes simmer and cover the pot. Turn the heat off after about 10 minutes. Check to see the potatoes are done in about 5 or 10 more minutes by sticking a fork in them. When they are just tender drain off the water and with a mixer or a potato masher make blend the potatoes to get rid of any lumps before adding the butter. When the potatoes are smooth and crumbly add the butter and mix it in well then add the milk and when it is well blended and smooth and creamy add the sour cream, cheese, chives and salt and pepper to taste.

Open Faced Hot Turkey Sandwich with Crispy Stuffing

Sourdough Bread, toasted

Sliced Roast Turkey Breast

Stovetop Stuffing

Flour and Butter

Turkey Gravy

Cook your favorite stove top stuffing and cool, make it on the moist side. Form patties out of the stuffing and dredge them in flour and fry in butter in a sauté pan on both sides until hot and crispy. Take a toasted slice of bread and place warm turkey slices on top, then add fried stuffing and top with warm turkey gravy.