Southern Meatloaf Recipes
A nice and best meatloaf recipe to try !
Best Meatloaf Recipe Ingredients
- 2 lb Lean ground beef
- 1/4 c Onion, chopped
- 1/8 c Green pepper, chopped
- 1 t Salt
- 1 d Cayenne pepper
- 1/2 c Frozen whole-kernal corn
- 2 Green onions, chopped
- 1 t Southwest Seasoning’s Ajo Picante seasoning
- 1/2 c Plain bread crumbs
- 2 lg Eggs
- 1/2 c Pace Picante sauce
- 2 1/2 tb Green chilis, chopped
- 1 c Monterey Jack cheese,shredded
- 1/4 c Black olives, sliced
- 1 c Chili sauce
Step 1:
Preheat oven to 350 degrees. In a large bowl, combine the ground beef, onion, green pepper, garlic, salt, cayenne pepper, frozen corn, green onion, Ajo Picante seasoning, bread crumbs, eggs, picante sauce, green chilies, cheese, olives and chili sauce. Mix well with your hands.
Step 2:
Place into a greased 9- by 5-inch loaf pan and bake for about 1 to 1 1/2 hours, until meat is no longer pink and juices run clear...and the meatloaf recipe is ready..enjoy the meal !
best-ever-turkey-meatloaf.
So, my first cooking segment with The Virginia Farm Bureau's monthly program "Real Virginia" which features Virginia-focused agricultural news, profiles as well as gardening segments is officially up and running. About a month ago, I was contacted by the Farm Bureau to step in for Chef John Maxwell (who has since taken a teaching position in Florida) as the new culinary segment host for "Heart of the Home", a televised cooking demonstration featuring the best of Virginia's produce, meats and locally made products.
Chef Ken's Malay roots went into full effect with his "Golden Star", a 12-hour sweet and savory curry and galangal-based broth laden with hand-rolled dumplings filled with Alaskan King Crab, scallops and prawns. Accented with a handful of cilantro, which has got to be a tough one to pair with any wine, the dish worked surprisingly well with Niner's 2008 Sangiovese, a lighter-style red (almost Pinot Noir-ish in some ways) that boasted a whole mess of tart black cherries. Definitely daring, but fun.
Next up, was the "Uni Star" consisting of broiled eel wrapped around a mixture of spicy avocado and shrimp topped with a few sprinkles of panko crumbs. Here is where things got really interesting. This spicy/sweet dish was paired with Niner's 2008 Cabernet Sauvignon. An oak-y, tannic, big California red paired with broiled uni glazed in a sweet and salty unagi sauce you say? Yup, it worked, and I can now fully confess that I am no wine expert because I have no earthly idea why.
Our last course pairing made the most sense with a braised rack of lamb coated in red miso paste and Chef Ken's "favorite meat broth from home" paired with Niner's 2006 Fog Catcher, a delightfully peppery blend of French oak barrel aged Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot that winemaker Amanda Kramer describes as "Cabernet Sauvignon to the nth power!" This wine is a big-un and was a natural choice for the slightly gamey lamb.
In all honesty, I didn't know much about Wild Ginger's wine events before last night, but after chatting with some folks over there it looks like they plan to make them a regular occurrence. In fact, there just *might* be a Malaysian Street Foods dinner in the works featuring some real-deal Malay foods whipped up by the man himself, Chef Ken, IF they can convince him to do it. In the meantime, you can always head over to Wild Ginger and get your hands on a couple of Malay-styled fried jumbo soft shells (pictured above). We actually ate these for dessert because evidently a four-course wine dinner just wasn't enough. *snort*
It goes without saying that I get real warm and fuzzy when it comes to platters of pickled anything, so when we hit Pasture last night, the house made pickled cauliflowers, beets, green beans and bread and butters were at the top of my list. This piquant combo was eventually drowned in a shot of Virginia Gentleman chased with another shot of said vegetable's pickling juice (a.k.a. a Pickle Back), which any good Southerner needs to try at least once.
Now, onto the fish.
I'm truly proud of this book, and I feel blessed to have had the opportunity to bring our family's recipes, tall tales and entertaining tips to dinner tables all over the world with making a few ducats in sales at the end of the day serving as icing on the cake (an almost unheard of concept in today's over-saturated, underpaid world of food writing). Additionally, I was lucky enough to have a great editor and a fantastic publicist to help me see the book through several years and a couple of reprints. Yet, White Trash Gatherings was published over six years ago, long before the onslaught of blogging and social media. Back then, I co-marketed the book through thankless in-person book signings, radio, television and print coverage, and *aghast* a monthly email newsletter. I can only imagine how things would have played out differently in a world led by Twitter, Facebook, Pinterest, blogging and self-marketing.
Fact is, when White Trash Gatherings was originally released in 2006, it was not particularly well received by mainstream media. We had a terrible time getting anyone to blurb or endorse the book, especially food writers, authors and experts who specialized in Southern cooking, and for the life of me, I couldn't get a review in any major publication (keep in mind I had big publisher's marketing team behind me, too). In the beginning, I thought there was simply little interest in the book's concept (i.e. spiral bound, low-brow humor and recipes, and shoddy photography by yours truly). It was later that I found out no one wanted to touch the book because of its title. 
Not only did I hear this firsthand from several fellow journalists as in, "I really love the book, but my editor would fire me if I featured it", but I got a true taste of the vitriol two single words can incite when I did a 30-plus radio book tour where either the interviewer was lambasting me for writing something so horribly offensive or the callers were. Toss in some nasty emails, multiple venues and book stores that refused to host book signings because of the title, and even a few in-person altercations, and I'm shocked the damn book sold at all.
It's abundantly clear that Southern cooking is trending (by the way, I HATE HATE food trends, but that's another discussion). I think it was when I saw this that I realized that herb roasted capon has officially been replaced with chicken and dumplings, at least for 2012. While Southern cooking (or as my family calls it: country cooking) has graced many-a-table for generations, it is now clearly a hot commodity whether you're talking restaurants, media or current food movements that could potentially change the culinary landscape as we know it, so why not jump on that bandwagon while it's still rolling?