let’s share our meatloaf secrets

Moist is a key word when it comes to delicious meatloaf.

Isn’t this a cute little meatloaf? Baked in my Le Creuset Chestnut Oval Baker.

Really good meatloaf recipes are a dime a dozen… No, actually, they are cheaper than that, they’re free! You can ask your mom, my mom, your cousin, your best friend, your co-worker, Molly, my butcher, Google, Foodbuzz (click here)…or me.

But this post is about my secrets to a scrumptious meatloaf:  Cook at 325 until the meat registers 155 degrees as opposed to a specific cooking time. Use a remote thermometer. Remove from oven and let rest before serving. This results in a moist juicy meatloaf.

And have a gooey zippy sauce. This one is 4 parts barbecue sauce to one part each honey and Worcestershire plus several hearty dashes of hot sauce. Whisk together and pour over the meat prior to cooking.

Peas are optional.

Do you have a meatloaf secret to share?

Rise & Shine! Poached Egg, Lentils, Béarnaise

Steamed seasoned lentils topped with a poached egg and béarnaise. I refer to Yann Chef of Food Lorists for fabulous sauce recipes, this one included. Thanks Yann!

This breakfast/brunch dish is my contribution to “My Legume Love Affair” Event by Susan of The Well Seasoned Cook Blog. Do you have a legume dish to share? You can join in through February 9th.