Greg’s Favorite Meatloaf
Makes 1 loaf, about 4-5 servings
INGREDIENTS
1 pound lean ground beef
2 large eggs
1/2 cup crumbled saltine crackers
1/4 cup BBQ sauce
1/4 cup ketchup, plus more for the top
4 tablespoons whole milk
1 large yellow onion, minced
1 teaspoon dried sage
2 teaspoons kosher salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons brown sugar, packed
METHOD
1.
Preheat Griddle/Skillet to 350°F.
2.
Coat an 18” strip of aluminum foil with non stick spray; set aside.
3.
In a large mixing bowl combine the beef, eggs, crackers, BBQ sauce,
ketchup, milk, onion, sage, salt and pepper.
4.
Mix gently with your clean hands until blended.
5.
Pat meatloaf mixture into an oval on the foil, smoothing the top.
6.
Spread about 1/4 cup ketchup on top of loaf.
7.
Sprinkle with the brown sugar.
8.
Grasp the long sides of the foil and carefully lift loaf into Griddle/
Skillet.
9.
Cover and set timer for 45 minutes.
10.
Bake until internal temperature registers 165°F on a meat
thermometer.
11.
Remove using foil handles, garnish as desired and serve hot.
Grilled Fish Tacos
Makes 4 servings
INGREDIENTS
1 pound mild white fish filets, such as tilapia
2 tablespoons canola oil
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt and fresh pepper, to taste
Corn tortillas, salsa, lettuce and condiments, for serving
METHOD
1.
Preheat Grill to 450°F for 10 minutes.
2.
Pat fish completely dry with paper towels.
3.
In a small bowl stir together the oil, garlic, cumin, chili powder.
4.
Season with salt and pepper and brush this mixture on both sides of
fish.
5.
Place on Grill and cook until just done, about 2-3 minutes per side.
6.
Fish will flake apart but still be very moist when done.
7.
Transfer fish to a plate and flake apart.
8.
Serve in warm tortillas with desired toppings.
Tip:
Any mild white fish will work well in this recipe.
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