Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com
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If your family enjoys meatloaf or you just have a longing for some good comfort food, you really need to try this recipe for a Vegetable Stuffed Meatloaf. This is a great main dish to make during these tough economic times. All you need to add is a salad and some hot rolls, if you desire, and you have a complete meal. Tasty, easy, economical, what more could you want from a recipe?
VEGGIE STUFFED MEATLOAF
I'm not even sure where I got this old recipe but it was probably from one of the old women's magazines. My mother used to get all of them and we gathered recipes from them when I was a kid. I only like meat when it is combined with other things or "hidden" so she knew I would eat this.
STUFFING FOR MEATLOAF
1 can (16-oz) mixed vegetables, drained
1 egg
2 tbsp dry bread crumbs tossed with some garlic and onion powders
Meatloaf Mixture
1 1/2 lbs quality ground beef
1/2 cup finely chopped onion
1/4 cup catsup
1/4 cup quick oats
1/4 cup dry bread crumbs, seasoned with garlic and onion powders
1 egg
1 tbsp Worcestershire sauce
1 tsp black pepper
1 tsp seasoned salt
1/2 tsp garlic powder
In a large mixing bowl combine all of the meatloaf mixture ingredients together using clean hands to mix well. Mixing well is very important. Divide the mixture in half and spread one of the halves into the bottom of a loaf pan. Set other half aside.
Make the veggie stuffing by combining the drained vegetables with the egg and bread crumbs. Spread over the meatloaf mixture in the loaf pan. Place the reserved half of the meatloaf mixture over the vegetable stuffing mixture and smooth out to form a loaf. Spread the top with some catsup, if desired. Bake for 45 to 55 minutes at 375degrees until done. Allow to cool in the pan for 10 minutes before serving.
Enjoy!
For a Really Different Meatloaf Try This Veggie Stuffed Meatloaf Recipe
For more of Linda's old fashion recipes visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
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The most used ingredient in our home has to be the egg. Thank goodness these things are considered good for you otherwise we would be in a heap of trouble. I am going to list some of the ways we use eggs in our every day meal plan.
Fried sunny side up. If I ever break a yolk when making eggs this way, I end up eating them, over easy to keep the disappointment to a minimum. Fried over easy or hard. I have learned to like my eggs this way from breaking egg yolks. My kids like their yolks hard. Stir fried. They don't know it but I put eggs right into my Asian stir fry. Scrambled whites mixed with baking powder. We did this when we were on the low carb diet. Scrambled with milk. You can not beat milk if you are adding cheese to your eggs. I like to use 1oz per egg. Scrambled with sour cream. I saw this on a food show and had to try it. Poached soft and hard the adults like the eggs poached soft, the kids like the yolk hard. Hard boiled for salads. When I want protein in my salad I use hard boiled eggs that I slice thin. Hard boiled and deviled. Once a year they get deviled. Hard Boils for egg salad. I could eat egg salad sandwiches every day. Yokes for Caesar salad dressing. The best dressing does not come in a jar. You know what I mean if you make your own already. Pancakes, My daughter likes her pancakes with double eggs so that is how we all eat them. Waffles, no point messing with success so we use a lot of eggs in waffles too. Meat loaf, all great meat loaf has egg in it. Hamburger patties. I was once told that if you use bread crumbs to keep your hamburger patties together then it is meat loaf. Egg is a great binding agent to keep it all together. Baked in a quiche. A baked quiche full of meat is an awesome way to start the day or end a day!
Some of the ways we use eggs comes from not wanting to waste anything. When I learned how to make Caesar Salad I had to do something with the egg whites. Adding the to scrambled was a great way to use them, so was putting the into a stir fry. This list is the top 16 ways we use eggs in our house, I am sure you list is different from mine.
16 Different Ways to Prepare Eggs
Rick and his wife have been able to reduce their grocery budget by almost 50% since they started this challenge in 2010. Their 15 years of grocery shopping for the family has led them to start a blog that includes money saving tips, meal planning, cooking utensils, recipes, and grocery lists. You can follow their blog and post comments at http://feed4forunder100week.blogspot.com/
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There are many types of pans that can be used in cake recipes and it is important to use pans appropriate to the recipe, baking time and occasion. There are different basic types of pans with specific uses.
Springform is a type of pan without a non-stick coating and has a side and bottom parts that can be detached. This pan is ideal for cake recipes like cheesecakes and frequently used in molding mousse cakes and layered cakes. The pan is commonly made of shiny tin. However, new products in the market also feature assorted color of exteriors.
Angel food is a type of tube pan with detachable side and cone, and has no bottom part. These are made specifically for angel food cakes. The pan requires no grease in baking angel food cake. One of the characteristics of these cakes is that they need to stick or have close contact to the sides of the pan. After baking, they need to be cooled in reversed position. A knife then is used to run between the cake and the sides of the pan to let loose the cake without damaging the form.
Ring shaped pans on the other hand comes in three kinds. First is the ring or tube. These pans are made in plain aluminum materials. Some of the pans come with opening at the center or without opening and with or without a non-stick coating. This is ideal for most type of cakes and it needs to be oiled prior to baking.
The second type is bundt. These pans are made from aluminum or cast iron materials. Bundt pans are available with or without non-stick coating and generally needs to be greased before using. Cakes baked in bundt pans are very appealing and carry unique shapes.
The third kind is Savarin. These baking pans are especially designed for Savarin cakes. They come in unique shapes, with ring pans made from aluminum. The products that are baked from this pans offer interesting and lovely looking desserts.
Another type of pan is round pans. They are usually made from aluminum and with or without non-stick coating. They are wonderful for layered type of cakes and genoise cakes. Round pans are come in several sizes, with sizes ideal for cakes are 8.5 to 9.5, 9.5 to 10.5
There are also square pans, usually made from both aluminum and tin. The standard size of 9 inches by 9 inches by 2 inches is ideal for preparing brownies, bars, and slices. The cakes that are baked in this pan appear uneven, with the side portion thinner while those near the center portion are thicker and mounted.
Rectangle pans are variations of the square pan. These create a rectangular shaped cake, as the name connotes. Rectangular pans are made from aluminum or tin. The size of the pan is 9 inches by thirteen inches by two and a half inches. Similar with square pans, desserts baked in this type of pan have irregular appearance, with the center thicker and higher than those on the sides of the pan.
Loaf pans are ideal for any cake recipes and loaf breads. It normally holds an aluminum body. Loaf pans have nonstick surfaces to easily remove finished products.
There are also special pans for making muffins. This muffin pan comes with non-stick coating and is made in aluminum or cast iron.
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