James Beards Old Fashioned Meat Loaf Recipes

GRANDMA'S OLD FASHIONED MEATLOAF

Steps:

• Preheat oven to 350F, rack in the middle. Line a rimmed baking sheet with parchment paper and lightly spray. In a large bowl add the oats and milk and gently mix. Set aside for 15 minutes to allow the oats to soak in the milk.
• After 15 minutes strain out the milk into a separate container but do not discard. *If there is no milk left, it's OK. Some brands of oats suck up all the milk while others do not.
• In the bowl the oats are in, add the ground beef, eggs, Worcestershire sauce, steak seasoning, garlic, onions, ketchup, and 3 tablespoon of tomato soup.
• Just combine but try not to overwork it as it will get tough. If the mixture is too wet, add in 1-2 more tablespoon of oats (don't worry if they aren't soaked). If too dry, add in the milk 1-2 tablespoon at a time. If you have no milk left as your oats sucked it all up just add more milk or water. You want the mixture to be pretty moist but firm enough to hold a shape.
• In the bowl gently press together.
• Transfer the mixture to the baking sheet and using your hands, form a loaf that is about 12 inches long, 6 inches wide, and about 2 1/2 inches tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving.
• Bake for 30 minutes, remove from the oven, and spread the remaining tomato soup on top of the meatloaf.
• Continue baking for another 30 minutes.
• Remove from the oven and allow to rest for 10-15 minutes before serving.

JAMES BEARD'S CREAM BISCUITS

Steps:

• Sift dry ingredients together.
• Fold in cream until it makes a soft dough that can be easily handled. (You may need to add up to a full cup of cream).
• Turn on to a floured board and knead for about one minute.
• I make these as drop biscuits: Take a large mound of dough (one heaping tablespoonful) and dip into melted butter.
• Arrange biscuits on a baking sheet spritzed with baking spray. Bake at 425 for 15-18 minutes.

OLD-FASHIONED MEAT LOAF III

Steps:

• Place the bread in a small bowl, pour the milk over the bread, and let soak for 5 minutes.
• Put the meat in a large mixing bowl and add the remaining ingredients, including the milk-soaked bread.
• Do not squeeze the moisture out of the bread.
• Using clean hands or a large spoon, stir the mixture together until the ingredients are thoroughly blended.
• Form the mixture into a loaf about 6 inches long and e inches wide and tall.
• Set aside while you mix the sauce ingredients, or cover and refrigerate for up to 24 hours.
• Stir together all the sauce ingredients in the insert of a 5- to 7-quart slow cooker and set the meat loaf in the sauce.
• Spoon some of the sauce over the top of the meat loaf to coat it.
• Cook the meat loaf on HIGH for 1 hour.
• Decrease heat to LOW and cook until an instant-read thermometer inserted in the center of the meat loaf registers 165 degrees, 5-6 hours.
• Using two long, wide spatulas, remove the meat loaf from the slow cooker, cover with foil, and allow to rest for 15 minutes.
• Season the sauce with salt and pepper.
• Cut the meat loaf into ½ inch thick slices with a serrated knife.
• Serve with some of the sauce.

JAMES BEARD'S YORKSHIRE PUDDING

Steps:

• In a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy.
• Gradually beat in the scant cup of flour and the milk.
• Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making.
• Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot, then pour 1/4 cup of beef drippings into the bottom of the pan.
• Immediately pour in batter and bake for 10 minutes.
• Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned.
• Cut into squares to serve.
• James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".