Bacon & Blue Cheese Meatloaf

The tangy saltiness of blue cheese is magnified in this meatloaf.

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Bacon & Blue Cheese Meatloaf

Step 1: Sauce

• Line a 8”x4” bread pan with aluminum foil, set aside.

For the sauce, stir together in a small bowl:

2 Tbsp tomato sauce

2 Tbsp brown sugar

1/4 tsp hot sauce

Set aside.

Step 2: Loaf

Heat a skillet to medium, add:

1 tsp oil

1/2 cup onions, finely diced

1 tsp garlic, minced

Sauté. Set aside.

To a medium mixing bowl, add:

1/4 cup bread crumbs

1 tsp seasoned salt

1 tsp dried parsley

1/4 tsp pepper

Sautéed garlic & onions

Toss together, then add:

1 lb ground beef, defrosted

1 egg

1 Tbsp Worcestershire sauce

1 tsp mustard

1/4 cup blue cheese crumbles

Use hands to mix well.

• Form into a loaf and place in prepared pan

• Spoon sauce over loaf

Optional - top with:

2 slices bacon (uncooked), cut into 1/4” slices

Step 3: Bake & Serve

Bake at 350F for 60 minutes, internal temperature minimum of 160F. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• To create a completely different and equally amazing alternative, change up the cheese. Simply cube or grate and replace the blue cheese.

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Window to B’s kitchen . . .

Corned Beef & Cabbage

Corned beef is basically a slab of beef that has brined in a spiced salt bath. For superb corned beef, plan to salt brine the beef for 5 days. To achieve the traditional pink hue use curing salt - but go ahead and leave it out if you’re indifferent about the color, as I am.

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Corned Beef & Cabbage

5 days prior to serving, prepare brine . . .

To a large pot, add:

1 qt water

1 cup coarse salt

1/2 cup brown sugar

1 Tbsp curing salt* (optional)

1 tsp mustard seed

1 tsp black pepper corns

1/2 tsp whole cloves

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp dried rosemary

1/2 tsp ground ginger

2 bay leaves

Bring to a boil, simmer for 5 minutes. Stir in:

1 qt cold water

Refrigerate brine for 1 hour.

One hour later . . .

To a 2 gallon resealable bag, add:

2 lb brisket

Chilled brine

2-4 cups cold water

Seal, being sure to remove all air, and place flat in a 13”x9” pan ensuring that the beef is completely submerged**. Refrigerate for 5 days, flipping the bag daily.

5 days later . . .

To a large pot, add:

Brined beef, thoroughly rinsed

2 cups water

2 bay leaves

Bring to a boil over high heat, reduce heat to medium-low to retain a low simmer. Cook for 2 hours. Add:

4 cups water

1 onion, quartered

4 carrots, halved

4 potatoes, quartered

1 tsp salt

Simmer for 30 minutes longer. Finally add:

1 head cabbage, cut into 8 wedges

• When cutting, keep the core attached to all wedges so that the leaves stay together

Simmer for 30 minutes to finish. Thinly slice the beef across the grain. Serve hot.

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Brenda’s tips:

• Serving size: 4 to 8 servings

• *Curing Salt: sometimes referred to as “pink salt” (it is NOT Himalayan salt), will create the signature pink color in the meat. As the brisket will be fully cooked, it is not essential it be cured and therefore the curing salt is optional in this recipe.

• **The beef will float, so consider placing something heavy on top while it’s in the refrigerator to ensure that it stays completely submerged in the brine

• This recipe makes enough brine for up to 4 lbs of brisket, so increase as desired

• Extend the brine time up to 8 days if needed

• Recipe works great in a slow cooker, increase cooking time to 8 hours

• This recipe is inspired by Alton Brown’s Corned Beef

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Window to B’s kitchen . . .