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Makes 4 to 5 mini-meat loaves
2 to 2-1/2 pounds ground beef
Step 1 – Prep oven, pan, and cereal: First preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with aluminum foil and coat the foil lightly with non-stick spray. Using clean hands, gently crush the Special K cereal and measure 1 cup, set aside.
Step 2 – Mix and form loaves: In a large bowl, combine the ground beef, chopped white onions, crushed Special K cereal, beaten eggs, evaporated milk, mustard powder, Worcestershire sauce, and ketchup. Use clean hands to mix the ingredients. Form four or five meat loaves and place them on the foil-covered baking pan, at least two inches apart.
Step 3 – Bake 30 to 35 minutes in your preheated 350 degrees F. oven. Mini meat loaves are done when exteriors are well-browned and interiors register 165 degrees. Remove from oven and let the loaves sit ten minutes before serving—this sitting time allows the juices to recollect and keeps the meat moist.
Makes about 4 servings
2 pounds small red potatoes
3-4 cups chicken, beef, or vegetable broth (or broth and water mix)
2 Tablespoons butter
Directions: Cut the potatoes in half and place them in a deep skillet with their cut sides up. Cover the potatoes completely with the broth. If needed, add water to be sure the potatoes are covered.
Cleo's Roasted Garlic Gravy
You can easily tweak this gravy to suit your taste. Use less garlic for a milder cream sauce, more for a stronger garlic impact. The broth can be changed up, too. Chicken or vegetable broth will give you a lighter flavor; beef broth a heartier gravy.
For our taste, I can tell you that we usually use chicken broth (with some pan drippings for added flavor), and about 13 or 14 cloves of garlic suits us fine. As I mentioned, when the gravy is reheated, you’ll find the flavors are stronger. So keep that in mind if you make the gravy in advance, and may you eat with joy...and in good health!
12 – 16 cloves peeled garlic
1 tablespoon olive oil
1 tablespoon butter
3 cups chicken, vegetable, or beef broth
3 – 4 tablespoons pan drippings (optional)
1/2 cup + 2 tablespoons (5 ounce can) evaporated milk
4-½ teaspoons corn starch (or 3 tablespoons Wondra flour)
Salt and pepper to taste
Step 1 – Pan-roast your garlic: In a saucepan over medium heat, melt the butter and add the olive oil. When the oil and butter are hot, add the peeled garlic cloves and toss them to coat. Saute for 3 to 5 minutes, stirring often to brown the cloves evenly. Be careful not burn the garlic or it will turn bitter.
Step 2 – Make the gravy: Add the chicken, veg, or beef broth (your choice) and bring to a boil. Simmer for 10 to 12 minutes, or until the garlic is soft. Mash the garlic cloves with a fork against the side of the pan (or use an immersion blender if you like). Whisk the pot until the crushed garlic is mostly dissolved. If adding pan drippings for extra flavor, pour them in now, and whisk for another minute. Finally, stir in 1/2 cup of the evaporated milk and bring the gravy to a simmer.
This gravy reheats beautifully. Simply store it in the refrigerator in a sealed container. Reheat on the stove or in a microwave. The gravy holds together well, but you may need to whisk it lightly after reheating.