Makes 2 meatloaves. The ground veal and ground pork usually only come in 1 lb pkgs, so it is just easier to make 2 meatloaves and freeze one or give one away.

1 1/2 cup chopped onion

1/2 cup chopped red pepper

fresh garlic

1 lb 80/20 ground beef

1 lb ground veal

1 lb ground pork

3 eggs

2 cups milk

2 cups cheddar cheese

1 1/2 cups oats

1 1/2 cups fresh breadcrumbs (fresh are preferred, but you can substitute about 3/4 cup dry)

1 T. salt

1 1/2 t. ground pepper

1 1/2 t. garlic powder

1 lb. bacon (optional)


Sauce recipe:

1 1/3 cup ketchup

1/2 cup brown sugar

2 T. worcestershire sauce

2 T. lemon juice or white vinegar


Combine sauce ingredients and set aside.
Saute onion, red pepper and garlic and cool slightly. Place in a large bowl or stand mixer and add rest of meatloaf ingredients except bacon. Mix well, but do not over mix or meatloaf can become tough. (The best way is actually to use your hands but I usually opt for the paddle on the stand mixer and just run it on low.) Divide into two 9×13 pans and shape into loaves. Lay bacon strips across the meatloaves and then pour the sauce over. (If freezing one meatloaf, do not pour the sauce over it, place the sauce in a ziploc and freeze along with the meatloaf. Pour the sauce over once thawed and ready to bake.) Cover with foil and Bake at 375 for about an hour, removing foil about 1/2 way through baking time.




Mimi’s Sticky Chicken

2 tsp. salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp white pepper
1/2 tsp garlic powder
1/4 tsp black pepper
1 whole roasting chicken
1 onion, peeled and quartered

Combine all spices in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Stuff onion inside cavity.  Roast uncovered, breast side down, at 250 for about 5 hours, basting occasionally with pan juices. (Or… roast in dutch oven – covered, breast side down, at 325 for 2 hours. Bump oven temp to 450, remove lid and turn chicken over. Roast for 15 minutes to crisp skin.) Chicken is done when it has reached an internal temp of 175. Let rest 15 minutes before serving.

Mini Cheddar Meatloaves

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup oats
1/2 cup finely chopped onion
1 t. salt, pepper, and garlic powder
1 lb. ground beef

Mix all the above ingredients together and form into 6-8 mini loaves, place in a greased 9 x 13 pan.

2/3 cup ketchup
1/4 cup brown sugar
1 T. Worcestershire Sauce
2 t. lemon juice or white vinegar

Spoon over shaped meatloaves. Bake uncovered at 350 for 45 minutes.

(Shawna’s recipe)


Heat a skillet on medium high with vegetable oil or butter. (if using butter you can’t let it get too hot or it will burn)

While skillet is heating, rub roast with favorite steak seasoning or salt, pepper, garlic powder, onion powder, etc.

When oil is heated, set roast in skillet and brown for several minutes. You want it to form a nice brown crust, not burnt but not gray either. Flip roast over and brown the other side too.

In a large oven-safe pot or roaster (I use my dutch oven) place a few cups of beef broth or beef soup base/water mixture (you can also add a little red wine). You want to have enough liquid to almost come to the top of your roast. I usually throw in garlic and a little extra steak seasoning too. Add the roast.

Cover, bake at 300 for approximately 5 hours or until you stick a fork in it and it basically falls apart. Your meat should not resist your fork. I have also cooked it at 350 degrees for an hour or so and then dropped the temp down if I need it done faster than 5 hours. If you check it and the broth is getting low, add more or even some water – if you don’t it will be nasty.

I have added potatoes and carrots to the juices a few hours in… Yummy.

Now, if you want to make gravy from the juices (which is always a good idea):

If you have a fat separator, that is the best thing to use for gravies so you can get rid of some of the oil. You can get those for a few bucks at Walmart or Target. If you cook your roast early, you can also separate it from the juices and then put the juices in a bowl in the fridge. The fat will set up on top of the juice as it cools and when you’re ready to make gravy you can take that off and toss it.


Heat about 1/2 – 1 stick butter in a pan over medium heat. Stir it while it melts and then add about 1/4 cup flour. Stir that around, it will be thick but if it’s too thick, you can add more butter. Stir and cook the butter/flour mixture for a few minutes, letting it get golden but not dark.

Slowly while stirring, pour in your broth/juices from the meat. You’ll want to have about 4 cups liquid so if you don’t have enough juices from the meat, add a little water or broth. Continue stirring and let the gravy heat and thicken. I like it to not be super thick because I usually tear up the roast into chucks and plunk it back down in the gravy to serve it. 🙂 If it is too thin, you can thicken it by stirring together a little flour and water (about 2T at a time) and add it to the the gravy.

White Chicken Chili

Saute in 2 Tbls. butter:
1 diced onion
4 cloves garlic

Add and cook until fragrant:
2 tsp. cumin
2 tsp. oregano
salt and pepper
1/2 tsp. dried crushed red pepper

Set aside onion mixture.

Saute 2 pounds diced chicken breast in butter
Add onion mixture to cooked chicken.
3 (15oz) cans white kidney beans
3 cups chicken broth
2 cups half and half
2 cans diced green chilis

Make a small amount of roux and whisk into simmering soup. Cook a few minutes, add 1 cup sour cream and monterey jack cheese to taste.