A Meat & Potatoes Meal
Posted on February 8, 2007
Filed Under Beef, Side dishes
Parmesan Potatoes
Glazed Meat Loaf
Salad
Crescent Rolls
Parmesan Potatoes …This recipe was given to me by my friend Karen from MS. She said it’s one of their favorites and I can see why, esp the top layer! Her husband does a lot of grilling, too. Thanks for the recipe, Karen! (She doesn’t have a site, but she visits here. 
)
4 medium potatoes, thinly sliced, peeled too
1 sm onion, thinly sliced in rings (Karen said she doesn’t add quite that much, so I didn’t either)
3 T. butter, melted
1/4 c. grated parmesan cheese
1/4 tsp. salt, pepper, 1/8 tsp. garlic powder (Karen said ‘or seasonings of choice’, but I used these)
Place 1/2 of the potatoes in greased pan (9×13 or smaller).
Top with onion rings
and remaining potatoes; drizzle with butter. Sprinkle with parmesan and seasonings.
Bake uncovered at 450 for 25 min or until potatoes are soft and brown.
Very good!!! Will definitely make again! I made a half batch so we wouldn’t have leftovers.
Glazed Meat Loaf …This recipe comes from the 2006 Taste of Home Annual Cookbook.
2 eggs, beaten
2/3 c. milk
1 1/2 c. (6 oz) shredded cheddar cheese
1 c. crushed saltines (about 30 crackers) I used Ritz crackers.
1 c. finely shredded carrots (um, I skipped the carrots, didn’t feel like shredding them)
1/2 c. finely chopped onion
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 lbs lean ground beef
1/2 c. packed brown sugar
1/2 c. ketchup
2 Tbsp. Dijon mustard
In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder, and pepper.
Crumble beef over mixture and mix well.
Yeah, I know, doesn’t look too appetizing at this point, huh?
Shape into a loaf. Place in a greased 9×13 baking dish. I made a half recipe and just put it in a loaf pan.
Bake, uncovered, at 350 for 50 minutes.
For glaze, bring the brown sugar, ketchup, and mustard to a boil. Reduce heat; simmer, uncovered, for 3-5 min or until heated through. Spoon over meat loaf.
Bake 10-15 min longer or until meat is no longer pink and a meat thermometer reads 160. Drain; let set for 10 min before slicing. Yield: 12 servings.
Ok, I FINALLY found my meat loaf recipe! Over the last several years, I’ve tried recipes hit-n-miss and they all tasted sorta blah. (Same with poor man’s steak.) This one is SO good! It is so moist and flavorful. Sometime, I might even try it with the carrots. 
And a picture of the salad … because I always think salads are so pretty. I have a few menus that I make for company and will add this meal now.
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About Me
Hi! Welcome to my kitchen! My name is Kay. I'm from northern WI. I love cooking and baking. Especially baking. It's thereapeudic for me. I'm not a professional or gourmet cook by any means. I'm a Mennonite homemaker who happens to take pictures of some of the food I make. I have 2 little 'helpers'... Lexi (5) and Tiffany (2), who are young cooks in training. I don't do anything on the grill... that's where my husband comes in! He grills quite a bit, especially in the summer. So, sit back and enjoy browsing thro' the recipes. If you try some of them, I'd love to hear feedback on how you liked them!
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I shop at a small Mennonite store not far from where I live. I buy flour and staples for bread making. The last time I was there I noticed a donut mix and a package of raspberry filling. Do you have recipes for either of these products? I love the smell of yeast and bread rising. Do you have a sweet roll recipe for the filling? I would appreciate any help you can give. Thank you.
Terry,
Here is a recipe: Raspberry Cream Cheese Cinnamon Rolls
I made this for supper last night and it was so good! Thank you for the recipes!!