Mini Meatloaves
1 egg, slightly beaten
1 cup shredded cheddar cheese (4 ounces)
3/4 cup milk
1/2 cup quick-cooking oats
1 teaspoon salt
1 pound ground beef
1 1/2 cup ketchup
1 1/2 teaspoons yellow mustard
2 tablespoons packed brown sugar
Preheat oven to 350º. Lightly grease a 9×13-inch baking dish. Stir together egg, cheese, milk, oats and salt in a large bowl. Let stand 5 minutes to absorb milk. Add beef and mix well. Form 8 loaves with beef mixture and arrange in prepared baking dish. Stir together ketchup, mustard, and brown sugar in a small bowl, then spread over meatloaves. Bake until an instant-read thermometer inserted into centers of loaves registers 165º about 45 minutes. Serves 8
Cornbread
1 3/4 cups plus 2 tablespoons cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup buttermilk
1 cup cottage cheese
2 eggs
1/4 cup bacon drippings or butter, melted
1/8 teaspoons salt
Set a 9 or 10 inch cast-iron skillet on center oven rack and preheat oven to 450º. Meanwhile, mix together all ingredients in a bowl.
Carefully remove hot skillet from oven, lightly grease, and pour in cornmeal mixture. Bake 15 to 20 minutes. Slice into wedges to serve. 8 servings.
Breakfast Sausage
1 tablespoon packed brown sugar
2 teaspoon dried sage
2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon dried marjoram
1/8 teaspoon crushed red pepper
Pinch ground cloves
2 pounds ground pork
Stir together brown sugar, sage, salt, black pepper, marjoram, red pepper, and cloves in a small bowl. Put pork in a large bowl and add spice mixture. Mix together well with your hands, then form into 12 patties, each 1/2 inch thick and 3 inches in diameter. Uncooked patties keep up to 24 hours, covered, and chilled, or up to 3 months frozen.
Cook patties in 2 batches in a large nonstick skillet over medium -high heat until an instant-read thermometer inserted into thickest parts registers 160º in, about 5 minutes per side.
