NEW ORLEANS —
Meatloaf with Brown Sugar Glaze
1 tsp. olive oil
1 onion, diced
4 garlic cloves, minced
1 Tbsp. parsley
1 egg, beaten
1⁄2 cup beef stock
2 oz. tomato paste
2 Tbsp. sugar
1 Tbsp. red wine vinegar
1 Tbsp. Creole mustard
1 Tbsp. Creole seasoning
1 tsp. kosher salt
1⁄2 tsp. white pepper
2 lb. ground beef
1 1⁄2 cups seasoned breadcrumbs
5 bacon strips
Brown Sugar Glaze
1⁄4 cup black coffee
2 Tbsp. whiskey
1⁄8 cup soy sauce
1⁄4 cup brown sugar
1⁄2 cup barbecue sauce
1⁄4 cup honey
Preheat oven to 350 degrees.
Add oil to a small pan and sauté the onion until translucent. Add the garlic and sauté another 30 seconds. Set aside to cool.
In a large bowl, add the egg, stock, tomato paste, sugar, vinegar, mustard, Creole seasoning, salt, and pepper and whisk to combine. Add the ground beef, onion and garlic mixture, and breadcrumbs. Mix thoroughly until all ingredients are combined.
Place in a loaf pan, lay strips of bacon on top, and bake for 1 1/2 hours or until internal temperature is 155–160 degrees. If loaf shrinks, carefully pour off excess oil.
Brown Sugar Glaze
Combine the coffee, whiskey, soy sauce, and brown sugar in a small saucepan over medium-low heat and reduce for 10 minutes. Add barbecue sauce, and honey and simmer for approximately 10 minutes until thick and glossy. Serve with meatloaf
Creamy Mashed Potatoes
4 lb. potatoes, russet or Yukon gold
3 cloves garlic optional
⅓ cup butter, melted
1 cup milk or heavy cream
kosher salt to taste
pepper to taste
Peel and quarter potatoes, place in a pot of cold salted water.
Add cloves of garlic (if using) & bring to a boil, cook uncovered 15 minutes or until fork-tender. Drain well.
Heat milk on the stove top (or in the microwave) until warm.
Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.
Season with salt and pepper. Serve hot.
Green Bean Casserole
1½ pounds green beans, trimmed and halved
2 Tbsp. extra-virgin olive oil
16 oz. baby Portabella mushrooms, sliced
2 Tbsp. tamari or soy sauce
4 garlic cloves, minced
2 Tbsp. fresh thyme leaves
¼ cup all-purpose flour
3 cups milk
1½ tsp. Dijon mustard
½ cup grated Parmesan cheese, plus more for sprinkling
¼ tsp. freshly ground black pepper
1½ cups French fried onions, or homemade Crispy Baked Onions
Preheat the oven to 400 degrees. Lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 4 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.
Heat the olive oil in a large skillet, add the mushrooms, and cook until soft, 8 to 10 minutes. Stir in the tamari, garlic, and thyme. Sprinkle the flour over the mushrooms and stir again. Add the milk and mustard and stir to combine. Simmer until thickened, whisking often, 12-15 minutes. Stir in the Parmesan cheese and pepper.
Spread ⅓ of the sauce into the baking dish. Layer with green beans and top with the remaining sauce. Sprinkle the onions on top and bake, covered, for 10 minutes. Uncover and bake 10 more minutes. Garnish with sprinkles of Parmesan, if desired. Serve hot.