Sunday, at noon is our once-a-week big meal day. It is usually a meal consisting of either something we like that we haven't had in awhile, or some creation of mine we're trying out. Today was a little of both! My wife and adult son (he lives close by and gets Sunday dinner from us!) both love potatoes. Todays' side was an Idaho russett baked to perfection, simply topped with butter, salt, and pepper. I made a meat loaf- which was todays' experiment! Friday night, I thawed a large pack of meat market brats, not the pre-cooked kind- the raw seasoned ground pork kind. We simmered a few in beer for a quick Friday nite supper, and found them quite bland. Saturday, I decased the rest of them, and reseasoned the now bulk sausage with onion powder, crushed garlic, coarse black pepper, and seasoned salt. The plan was to let the spices to cold blend, and use the sausage in a stuffed pork loin roast for Sunday dinner. I dug out the pork loin I had in the freezer, and found it too big, and too flat for that purpose. Now what? How about a brat flavored sausage/ground sirloin meatloaf? This morning, I thoroughly mixed the meats with more spices, worchester sauce, bread crumbs, 2 eggs, Polish mustard, and a little V-8 juice- then pressed into a bread loaf pan. Baked at 350F right along side the 'taters for 1-3/4 hrs. (I make a meatloaf at about 3-1/2lbs.!), all came out perfect. A little heat and serve Italian loaf for bread, and dinner is served! Oh, the picture? That was dessert! One of my personal favorites- Apple Crisp. I use oatmeal, flour, brown sugar, butter, and ground cinnamon in the crust/topping. Granny Smith is my apple of choice, with a white sugar, corn starch, water, and vanilla sauce poured over the slices before the topping. Just before oven time- I drizzle topping with a caramel sauce, then bake at 350F for 40 min. Vanilla ice cream along side is always offered! Dessert will wait 'til 5 pm- we're all too full from the other stuff...
29 comments:
It all sounds delicious! We always have a roast dinner on Sundays unless we go out to eat. Apple crisp sounds like apple crumble - my favourite sweet!
that meatloaf sounds good and whats up with the tasteless brats, that would irk me to get a sausage lacking in flavor....what goes into the caramel sauce - do you make it yourself?
oh baby...between you and Dog...i can't take it anymore!!!!
I love apple crisp...warm with vanilla ice cream...OMG!!!
Ok because of the Witness Protection Program we have established that I won't be seeing you anytime soon. But do you think you could send me some of that apple crisp? wink
Ake- Even within America, this treat gets called many names!
DogB- Got the brats from a rural meat market known better for good deals rather than good sausage (won't happen again!). I happened to have some caramel dipping sauce given to me- and the stuff was too thick for dip, but was excellent for this!
beth- I had to make this today, because my wife will not allow any other dessert for Thanksgiving other than pumpkin pie...
Nance- Maybe a picture one of these days- the person behind the camera seldom is seen in a photo for obvious reasons!
look at you, all creative cook you!
That apple crisp look yummy!
I am with Beth...you guy are killing me! I make a lousy meat loaf but its one of my favs, luckily hubby makes a kick ass one.
yummy, yum-yum!! Great recipe!
Just wondering...How much do you weigh, Buffalo?? (LOL)
lol I was looking at the picture and reading about the meatloaf and thinking ...does he put toasted breadcrumbs on top of his meatloaf?? LOL
Anyway, your meatload sounds delish..I'll have to try that since I make meatloaf a lot...
Peace
thoroughly mixing the meats, eh? oh that sounds like a great meal. that apple crisp looks huge!
Will you be my Daddy so I can come to Sunday dinner?
Sounds fabulous!!!!
We have a roast on Sunday, my son and his girlfriend joined us. Everything tastes better when you share it with the ones you love. I like my apple pie with ice-cream, so much better than custard.
You always make my mouth water!
jen- Not all my creations work out, but this was a pretty darn good meatloaf!
mel- Meatloaf. The food everybody eats, and nobody admits it.....
in_spired- More than I should, that's for sure....
odat- Just a light coating of sauce on the top for a glazed looking meatloaf, no breadcrumbs, no caramel either!
Pink- Not huge anymore- it's about half gone...
R.L.L.- My adoption list is getting longer- I may have to start a rescue shelter for hungry women...
Queenie- Michigan is a huge apple growing State in America- orchards are everywhere!
casdok- National Toilet Day? I'm going to look it up and see if you were kidding!
That meatloaf sounds awesome!
I would be in big trouble if I lived near you. Accidently stopping by with the kids around dinner time on Sundays.
APple crisp is possibly the one good thing about cold weather...
c- Thanks! Welcome to the blog!
har- Never a problem, always plenty!
Urban V- It is nearly impossible to think evil thoughts while eating apples...
Well, well.. I got a maybe...
yessssssssssssssssssssssssssssss
Still looking out for that apple crisp in the mail.. wink
Here's a nice big Thanksgiving hug for you...
;-) lol
Hey Buff...gotta a question for ya...why do you brine your turkey? Does it do something spectacular to the bird? ;)
I was wondering if I could come over for dinner someday!?!?
There is always something original in your recipes. You really like to experiment I see. You should write a book on Gourmet meals!
Can you please tell me how to make crispy caramel chunk, the one which is golden in color & they usually crush into small pieces and put it over ice cream with praline sauce!
This is the most torturous food you've ever posted about for me. I just gotta have some apple crisp!!
And some caramel sauce!
And some ice cream!
:)
--snow
Nancy- I said MAYBE someday.. Thanks for the hug!
Beth- I have found my mission in life- convincing everybody to brine the bird! 4 converts this year, so far! Brining helps the bird(through a scientific process too long to write right now!) retain moisture when roasted. It also flavors the bird a bit without the turkey becoming salty. Another reason is, your leftover turkey will keep longer before that "fowl" aroma starts to set in. I have brined turkey for at least 6 years, and all of the above has been proven to my satisfaction! Happy Brining!
kate- I think we'd have alot of fun!
Mona- I think you're describing toffee, or butter brickle. We are lucky here to be able to buy Heath bits or a generic version in a bag all ready to go! I promise to make some over the Holidays and include a recipe on the blog!
Snowniece- Apple Crisp Pirates vs the Burned Gingerbread Ninjas! We need a screenplay- It will make a heck of a PIRATE movie!
YUM, I love tuning in to your cooking blogs! I had friends in from India about a year ago, and tried to fix them the most midwestern American meal I could think of. Apple crisp was the dessert. I recently got an email from the mother, asking me for the recipe for that "oat and apple pie" that we fixed together.
You and Doggy make me drool. I need to invest in a drool-proof laptop.
At the school I used to work at the cooks would make made-from-scratch apple crisp...and it was to die for. Now I want some.
Gnitegirl- Oat and apple pie thing- I like that! My basic recipe is in a church cookbook(I check used book stores for this type of cookbook!) from a now-deceased lady we once knew...
chels- A good apple crisp can even make Buckeyes and Wolverines get along- 'til next year.....
Happy Thanksgiving BUF!, To you & your Family :)
I just tried this last night and my kids loved it. I added some cinammon to make it a little sweeter and they loved the twist it brought. I look forward to more of your recipes. Happy cooking!
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