Saturday, January 19, 2013

Meatloaf, Sugar Snap Peas & Potato Casserole...complete comfort food! Enjoy :)

Wonderful Meatloaf
Sugar Snap Peas
Potato Casserole
Oh, My!  This is not your average Meatloaf!  It’s going knock your socks off!  Makes great Meatloaf sandwiches the next day!  This, too, is another beautiful dish…so colorful on the plate.
Wonderful Meatloaf
2 pounds ground sirloin                                              ¼ cup steak sauce
1 small onion, minced                                                 3 T. ketchup
1 green bell pepper, chopped                                      1 t. salt and pepper
¾ cup brown sugar                                                      2 t. onion powder
2 t. garlic powder                               
½ cup (about 20) saltines                                            Mustard Sauce
2 large eggs                                                                 Tomato Sauce
Combine ground sirloin and next 10 ingredients; shape mixture into a loaf.  Place on a jellyroll pan lined with foil or parchment paper.  Spread mustard sauce over meatloaf then pour tomato sauce mixture over mustard sauce.  Bake at 375 for 1 hour.  Let it sit for about 10 minutes before serving.  8-10 Servings
Mustard Sauce                                                          Tomato Sauce
                                                                                    1 cup tomato puree
½ cup firmly packed brown sugar                              1 8-ounce can of tomato sauce
¼ cup yellow mustard                                                 ¼ teaspoon each of salt, pepper
Stir together in a small bowl until smooth.                 And garlic salt
Sugar Snap Peas
1lb. bag frozen sugar snap peas
2 T olive oil
2 T sugar
Pepper to taste
In a skillet sauté’ sugar snap peas on high in olive oil for 2 minutes then sprinkle sugar over top and sauté for 8 more minutes.  Pepper to taste.
Potato Casserole
¾ cup butter, divided
30 ounce package of frozen country style hash browns, thawed
1 can cream celery soup
8 ounce container of sour cream
1 8 ounce package of sharp cheddar
1 t. each of salt and pepper
2 cups crushed cornflake cereal
Place ½ cup butter in a 13x9x2 pan and place it in an oven on 350 for 7 minutes or until melted.  Spread hash browns over butter; stir together soup and next 3 ingredients and spread over hash browns.  Heat remaining ¼ cup butter for about 30 seconds in the microwave or until melted.  Stir together crushed cornflakes and ¼ cup melted butter.  Sprinkle over casserole and bake at 350 for 45 minutes.

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