Dinner At Sheila's

This classic Greek soup derives its name from the two main ingredients: egg (avgo) and lemon juice (lemoni).  My husband and I were first introduced to this soup at a little Greek cafe in our Chicago neighborhood almost 25 years ago. 

In the years since we have never found a version we liked as much.  What I usually find is that it is lacking in lemony flavor, or the consistency is too thin.

When I was preparing my recent Greek dinner I discovered I had a batch of homemade chicken soup in the freezer.  I decided to give it a whirl and make this as a first course, hoping I could reproduce that lemony flavor.

After looking at several recipes I selected this one from Martha Stewart.  Since my chicken broth was already made I was halfway there. 

The tricky part is to keep the broth from being too hot (absolutely no boiling) when adding the eggs so as not to curdle them.  The orzo cooks in the soup so again, easy.  Just remember not to overcook the orzo.  It is best to serve it immediately. 

I will definitely be making this again…

Avgolemono (Greek Egg and Lemon Sauce)   (Martha Stewart online recipe)

(serves 8-10)

Ingredients

8 cups homemade chicken stock or canned low-sodium chicken broth, skimmed of fat

2 cups uncooked orzo, (rice-shaped pasta)

1 teaspoon salt, or to taste ( I use  kosher salt)

1/4 teaspoon freshly ground black pepper

3 tablespoons cornstarch

4 large eggs

3/4 cup fresh lemon juice (4 lemons)

Directions

1.  In a large saucepan, bring 6 cups stock to a boil.  Add orzo; cook until al dente, 10 minutes.  Add salt and pepper.

2.  Dissolve cornstarch in 1/2 cup water.  Heat remaining 2 cups stock until hot; do not boil.

3.  In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice.  With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly.  Add any remaining stock to orzo.

4.  Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy.  Do not let it come to a boil; eggs will curdle.  Serve immediately.

In looking for a vegetable soup to make to use up some veggies in the fridge I decided on this Provencal Vegetable Soup or Soup Au Pistou.

Normally considered a summer soup because of its use of summer produce such as white beans, green beans, tomatoes, summer squash and potatoes, it also makes  a great wintry soup.

The pistou (which means pounded in the Provencal language) is sauce made of fresh basil, garlic, olive oil, and  either Parmesan or Pecorino Romano cheese.

This French version of pesto, (without the nuts), is mixed together in a blender, food processor, or mortar and pestle. The addition of this sauce defines the flavor of this vegetable soup.

It can be added to the soup during cooking just before serving, or offered at the table after the soup is served, or as I discovered, why not both?

While there are many recipes for this type of soup I chose to follow one from The Joy of Cooking, and adapted it to the ingredients I had.  With a vegetable soup there is certainly some wiggle room as far as the veggies go, but for this Provencal Vegetable Soup the pistou is perfect as is.

And, fortunately, with the availability of fresh basil in most of the markets and grocery stores year round we can enjoy this soup whatever the season.

Provencal Vegetable Soup (Soup Au Pistou) (adapted from Joy of Cooking)

Makes about 3 quarts

Heat in a large soup pot, over medium heat:

2 tablespoons olive oil

Add and cook, stirring, until tender but not browned, 5 to 10 minutes:

1 small onion, chopped

1 medium leek, thoroughly cleaned and chopped

2 medium carrots, chopped

1 large rib celery, chopped

1/2 cup fresh mushrooms, chopped

Stir in:

2 medium ripe tomatoes, peeled, seeded, and chopped

3 small red potatoes, peeled and chopped

8 cups water, or a combination of water and chicken stock/broth

2 teaspoons salt

1 teaspoon herbs de Provence

(pinch of saffron threads)

Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 30 minutes.  Stir in:

one 15 and 1/2-to19-ounce can cannellini , Great Northern, or other white beans, rinsed and drained, or 1 to 2 cups cooked beans

( I used less cause I only had 1/2 cup of beans left in the fridge, so I used more potatoes)

1 cup broken thin spaghetti or macaroni

1 small zucchini, quartered lengthwise and sliced

1/2 cup 1-inch pieces green beans (fresh or frozen)

Simmer just until the pasta is tender.  Meanwhile, prepare the pistou.

Pistou (This is delicious with fish and a great addition to soups and stews)

makes 3/4 cup

Combine in a blender or food processor and puree until smooth:

2 cups fresh basil leaves

2 garlic cloves, chopped

1/2 cup olive oil

Remove to a bowl and stir in:

1/3 cup coarsely grated Pecorino Romano (you can also use Parmesan)

1/4 teaspoon black pepper ( Note:  If making this to add to the soup, omit this pepper)

Stir all or some of the pistou into the soup, along with:

1 teaspoon freshly ground black pepper

Serve the reserved pistou at the table.

The pistou will keep, covered and refrigerated, for up to 2 days.  Serve at room temperature.

Belated Happy New Year to all!   I’ve taken a bit of a break from blogging (always feel guilty when I haven’t posted for a week), but don’t assume that means I’ve taken a break from cooking.
This week we had our first dusting of snow.  The temperature suddenly dropped yesterday, and when  I glanced out the sliding glass doors in my family room I was shocked to see a continuous gust of wind carrying with it a flurry of small snowflakes.

Within 10 minutes the snow had stopped, but the cold temps have remained.  A good day to make a pot of soup, and at the same time use up some things that have been lying around the kitchen for awhile.

So I came up with this Yellow Split Pea Soup With Winter Squash.  I had a bag of yellow split peas in the pantry that had been there for some time.  (I’ve also been on a mission to use up some of the items in my overflowing pantry).

The day before I had roasted a butternut squash and 2 small carnival squash that had been sitting around being decorative since Thanksgiving.  (It’s amazing how long winter squash will keep if in a cool place)!

With the addition of packaged organic chicken stock from the pantry and some onions, carrots, celery and herbs I had the makings for this warming, thick and fiber packed soup with just the right amount of sweetness and texture.

Also, if you substitute vegetable stock for the chicken stock this would be a great vegetarian soup as well.

Perfect as is, but just begging for a hunk of good bread for dunking…

Yellow Split Pea Soup With Winter Squash

1 package dried yellow split peas, rinsed and any pebbles removed

1 tablespoon olive oil

1 and 1/2-2 medium onions, chopped

2 cloves garlic, smashed

4 carrots, peeled and sliced

2-3 celery stalks, diced

1 package organic chicken stock (32 ounces)

2- 3 cups water

1/2 teaspoon dried thyme

Kosher salt to taste

Freshly cracked black pepper

1 bay leaf

fresh parsley sprigs (or a few pinches of dried parsley if you don’t have fresh)

butternut and carnival squash (or any winter squash of your choice)… which has been cubed, tossed with olive oil, salt and pepper and roasted with a couple sliced shallots…(a good way to use up left-over roasted squash…add it to a soup)

In a large pot, cook the chopped onions and garlic in the olive oil until translucent and golden, but not browned.

Add the chicken stock and water to the pot along with the rinsed yellow split peas. 

Stir well.  Add the carrots and celery, thyme, parsley, bay leaf, and kosher salt and pepper to taste. Bring to a boil. Reduce to simmer, and cook for about 2 hours.  If the soup is too thick you can add more stock or water.  Remove the bay leaf.

At this point you can add the roasted squash and continue to heat, checking for seasoning.

If you prefer, you can puree the soup, removing the carrots and celery (or not, it’s up to you) with an immersion blender or in batches in a food processor or blender. 

Then you can put the soup back into the pot and add your cubes of roasted squash.

If you want the entire soup pureed you can puree the squash along with the other veggies.  I prefer a pureed soup, but like the added texture of the veggies left whole.

Either way, heat before serving  and taste for seasoning.

In a couple weeks it will be Hanukkah, and time to make the latkes.  And for many during this festival the latkes will be served with brisket for a holiday dinner.  Brisket and latkes just go together so well.

As I mentioned in previous posts I planned to serve latkes to some friends at an early holiday party at my home.  Last year I served chili but this year I had brisket on my mind.

I decided to make Pulled Barbeque Brisket Sandwiches… not your mama’s traditional brisket, but, oh, so good!

I found this recipe in  a small paperback cookbook from the days when I worked in Cook’s Mart, a kitchen specialty shop in Chicago. 

One of the perks we enjoyed was being able to copy recipes from the cookbooks that were for sale (most likely when the manager was not looking), and this is one that remains in my recipe collection today, on the original paper it was copied on.

It comes from Jane Butel’s Finger Lickin’ Rib Stickin’ Great Tastin’ Barbeque book, and it’s a winner.

It’s a Yankee version of the famous pit-cooked “pulled” barbeque, but instead of pork it’s done with brisket.  It’s a great dish to prepare ahead and will only improve as it sits.

It’s really great for a large gathering on a buffet, as it only improves with the waiting. In fact, when my younger son had his Bar-Mitzvah, we celebrated that evening under lit tents in our backyard complete with deejay, dancing and a Bar- B- Q.  I prepared a good deal of the food myself, and this Yankee Brisket Pulled Barbeque was on the menu.

Serve it on a soft roll, but one that will hold up to the sauce. 

Here’s the recipe…

Pulled Barbeque Brisket Sandwiches  (serves 12 to 16)

(adapted from Yankee Brisket Pulled Barbecue from Jane Butel’s Finger Lickin’ Rib Stickin’ Great Tastin’ Barbecue Book)

5 pounds beef brisket

3 and 1/2 ounce bottle liquid smoke (or less depending on your taste)

1 cup chopped onions

1 tablespoon minced garlic

1/4 cup cider vinegar

1/4 cup dark brown sugar, packed

2 tablespoons spicy brown mustard

1 tablespoon dark molasses

1/4 teaspoon cayenne pepper (or to taste)

1/4 teaspoon liquid hot pepper sauce (or to taste)

3 tablespoons Worcestershire sauce

2 cups ketchup

1/2 cup chili sauce (ketchup type)

1 tablespoon fresh lemon juice

1 tablespoon kosher salt, more or less, to taste

1/4 teaspoon freshly ground black pepper

Preheat oven to 325 degrees.

Put the meat on a rack in a roasting pan, fat side up.  Sprinkle the meat with kosher salt and pepper to taste. Pour the liquid smoke around it. 

Seal the pan with foil and place in the oven.  Roast the brisket for approximately 5 hours, or until it is very tender, turning once.  Uncover the meat for the last 30  minutes to brown.

Remove the meat form the oven and let it cool. 

Wrap it in plastic and refrigerate.  Pour the pan juices and fat into a glass jar or bowl, cover and refrigerate.

The next day, remove the meat from the refrigerator and trim away any extra fat.  Pull the meat into small shreds (this is called “pulling”).  For full “pulled” meat, pull the meat into shreds with your hands or two forks.  For partially “pulled” meat, pull the meat into 1-inch chunks.

Remove the hardened fat from the pan juices.  In a large pot, melt 3 tablespoons of the hardened fat over medium heat, add the remaining ingredients and 1 cup of the pan juices.  Stir well and simmer for 20 minutes over low heat.

Add the pulled meat to the sauce, allowing 1/2 cup sauce per pound of meat, or to taste, and simmer very slowly, uncovered, for 1 hour, stirring frequently.  Add more pan juices, or water, if necessary, to keep the meat moist.  The barbeque should be heated through.

Judging by our weather there’s no doubt winter has settled in, made itself comfortable and by all indications is going to be sticking around for awhile.   And my way of dealing with the cold is simple…make soup! 

I never get tired of eating soup in the winter because no other meal provides such instant warmth and leaves you feeling so completely satisfied.  Eating a good hearty soup practically requires that you have some good crusty bread for dunking!  And I can’t argue with that.

  Making soup allows you to be creative with your cooking. You can personalize it according to your tastes. The varieties are endless, and by making in quantity you can have several meals in the time it would take to make one.  All good reasons to make soup.

I spotted a started bag of lentils in my pantry the other day.  Since I don’t cook lentils very often and I had some leftover sausage in the fridge I decided to try the Lentil Sausage Soup from Ina Garten’s Barefoot in Paris Cookbook.  

This is a delicious chicken based broth with lots of onions and leeks in addition to the carrots, celery, garlic and fresh thyme.  I love the addition of the cumin which gives it  a distinct flavor.  I chose to use the red wine vinegar over the red wine.  I find the red wine vinegar delivers just the right amount of tang to the broth.  Also, I added left over cooked sweet Italian sausage instead of the Kielbasa this time, but I think the Kielbasa would give it more of a kick.

I’m also thinking the next time I make this I will substitute barley for the lentils.   That is, of course, unless I have another started bag of lentils in the pantry!

Lentil Sausage Soup (Barefoot in Paris Cookbook, Ina Garten)

Makes 4 quarts (serves 8 to 10)

1 pound French green lentils such as du Puy (I used whatever green lentils I had)

1/4 cup olive oil, plus extra for serving

4 cups diced yellow onions (3 large)

4 cups chopped leeks, white and light green parts only (2 leeks)

1 tablespoon minced garlic (2 large cloves)

1 tablespoon kosher salt

1 and 1/2 teaspoons freshly ground black pepper

1 tablespoon minced fresh thyme leaves

1 teaspoon ground cumin

3 cups medium-diced celery (8 stalks)

3 cups medium-diced carrots (4 to 6 carrots)

3 quarts homemade chicken stock or packaged broth

1/4 cup tomato paste

1 pound kielbasa, cut in half lengthwise and sliced 1/3 inch thick (or whatever sausage you prefer)

2 tablespoons dry red wine or red wine vinegar

Freshly grated Parmesan cheese, for serving (I used Pecorino Romano)

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes.  Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. 

Add the celery and carrots and saute for another 10 minutes.

Add the chicken stock, tomato paste, and drained lentils.

Cover, and bring to a boil.  Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender.  Check the seasonings.  Add the kielbasa (or other sausage) and red wine (or red wine vinegar) and simmer until the sausage is hot.  Serve drizzled with olive oil and sprinkled with grated Parmesan or Romano.

One of the best things about having lived in Chicago for fifteen years was being introduced to Chicago pizza.  Be it deep dish or stuffed it is not easily forgotten.  It’s a pizza with substance, an eat me with a knife and fork kind of pizza, a pizza you will have to sit down and savor, not grab me and run type of pizza.  And there’s something to be said for that!

There was a place called Edwardo’s in Evanston which borders Chicago where I first tasted Chicago Style Stuffed Pizza.  As I recall there were always fresh basil plants growing under lights in the front of the restaurant, which I thought was really cool, and a bit unusal for the time. 

Although the stuffed pizzas came with all kinds of fillings including pepperoni and sausage, the stuffed spinach pizza was their signature pizza.

I believe Edwardo’s has several locations today in the Chicago area, but no longer in Evanston. This recipe for Chicago Style Stuffed Spinach Pizza comes from The Chicago Tribune Cookbook.  It is  a compilation of more than 600 of the very best recipes that have appeared in The Chicago Tribune Food Guide during the 1980’s. 

As an aside I just want to say that the Tribune’s Food Guide at that time was phenomenal!  With two young boys I may not have always had time to read the paper, but I always found time to sit down and study the Thursday food guide.  To this day my recipe box, and I’m  talking huge storage box, not small recipe file, is filled with clippings from recipes I cut from that weekly Food Guide.  One of my biggest disappointments after having moved to the DC area was, and still is, the skimpy Food Guide of The Washington Post!

But, you won’t find this recipe disappointing.  One of the changes I made is to use fresh spinach instead of frozen called for in this recipe.  I’m pretty sure Edwardo’s does, too! 

Chicago Style Stuffed Spinach Pizza   (adapted from The Chicago Tribune Cookbook)

Crust

1 tablespoon sugar

2 envelopes active dry yeast

2 cups warm water (105 to 115 degrees)

1/3 cup vegetable oil (or canola)

4 to 6 cups all-purpose flour

Sauce

2 tablespoons olive oil

1 clove garlic, minced (I used 2 to 3)

1 can (28 ounces) crushed tomatoes with added puree

2 teaspoons dried leaf oregano

1 and 1/2 teaspoons dried basil (I added some fresh basil sprigs as well)

1/4 teaspoon each: salt, freshly ground pepper

Filling

3 packages (10 ounces each) frozen, chopped spinach, thawed, well-drained or 2 pounds fresh spinach, washed, dried, and chopped

1/2 pound fresh mushrooms, sliced, optional

2 cloves garlic, minced (more if you like)

1/4-1/2 teaspoon crushed red pepper flakes

2 tablespoons olive oil

1 teaspoon dried basil

1/4 teaspoon each: salt, freshly ground pepper

2 and 1/2 cups shredded mozzarella cheese

1/2 cup each, freshly grated: Parmesan cheese, Pecorino Romano cheese

1.  For crust, dissolve sugar and yeast in water in large bowl; let stand until bubbly.  Stir in 1/3 cup oil.  Stir in 4 cups of the flour until smooth; stir in remaining flour as needed until stiff dough forms.  Knead on lightly floured surface until smooth and elastic. 

Put into greased bowl.  Turn to coat top.  Let rise, covered in warm place until doubled in bulk, about 1 hour.

2.  For sauce, heat 2 tablespoons oil in large saucepan over medium-high heat; add garlic, cook 2 minutes.  Stir in tomatoes, oregano, 1 and 1/2 teaspoons basil,1/4 teaspoon salt. and pepper.  Simmer until very thick, 30 minutes.

3. If using the frozen spinach simply add the remaining filling ingredients to the well drained spinach in a large bowl.

If using fresh spinach, heat olive oil in large skillet.  Add spinach, garlic, crushed red pepper, salt and pepper.  Cook over high, stirring frequently just until spinach wilts and most of excess liquid has evaporated.  Drain in colander and set aside. 

Mix drained spinach with remaining ingredients in a large bowl.

4.  Heat oven to 450 degrees.  Punch dough down.  Let rest 10 minutes.   On a lightly floured surface roll 2/3 of the dough into 16-inch circle.  Fit into lightly oiled 12-inch pizza pan (at least 2 inches deep); let sides overhang.

5.  Put spinach mixture into center of dough and smooth evenly over surface.  Roll remaining dough on lightly floured surface to 12-inch circle.  Put over filling.  Crimp edges; cut excess dough at edges so dough is level with top crust.  Pour sauce over dough to cover.  Bake until dough is golden, 20 to 40 minutes.  Let stand at least 10 minutes before serving.

With the arrival of the new year many of us attempt to lighten our meals after having eaten so much calorie laden food throughout the holidays.  For me, to succeed in this effort the food must remain satisfying.  The goal is to lose the calories without losing the taste.  Easier said then done!

With the first of January one doesn’t have to look far to find healthful, diet conscious recipes and menus.  Everywhere you look you will find ideas for less fattening dishes for chicken, fish, salads, soups, and whole grains.  But what if what you crave is a juicy burger?  Not as easy to find.

I have never been one to like turkey burgers.  I always found them to be a little dry and flavorless, probably because there’s a lot less fat in them.  And we all know fat is flavor.  And veggie burgers have never been my thing.

Some time ago I decided to enter the Ocean Spray Cranberry Recipe Contest.  I created a turkey burger to which I added a bit of whole berry cranberry sauce along with some other seasonings, and pan fried it in a little butter and canola oil for lots of flavor.  It would certainly be doable if you wanted to grill or broil the burger, but there’s something about pan frying a burger to me, especially in a little butter that really gives it the best flavor.  It allows you to brown the outside to a nice crisp while maintaining the juiciness of the burger.  Never flatten the burger with a spatula while cooking it because if you do you are allowing all that wonderful juiciness to escape.

Back to the turkey burger…the addition of the cranberry sauce (you can also use homemade cranberry sauce ) adds a sweetness that plays well against the red onion and other seasonings resulting in a really tasty juicy burger.

Served on a toasted roll with a dollop of cranberry sauce on top and a side of slaw or some other salad this makes a satisfying lunch or dinner.  And if you’re like me, you won”t even miss the beef!  And you definitely won’t miss the calories or fat!

Turkey Burger With Cranberry Sauce  (serves 4)

1 pound ground turkey

1 to 1 and 1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/4 cup chopped red onion

1/2 cup whole berry cranberry sauce, canned or homemade

1/2 cup Panko (Japanese breadcrumbs)

1/4 cup chopped fresh Italian parsley

1 tablespoon butter

1 tablespoon canola oil

4 rolls, such as challah, whole wheat, or whole grain, split and toasted

2 tablespoons softened butter for spreading on buns before toasting, optional

Mix the above ingredients beginning with turkey and ending with parsley gently with a fork in a large bowl until combined.  Do not overwork it.  Form into 4 one-inch thick burgers. 

Heat a large non-stick or regular skillet to medium high.  Add the butter and canola oil to the pan, and reduce to medium if necessary to prevent butter from burning.  When butter bubbles add the burgers and cook the burgers until browned and cooked through about 4 to 5 minutes per side.  Do not press with spatula so they will remain juicy.

While the burgers are cooking spread buns with the softened butter, if using.  Toast lightly under the broiler until golden.

Place a turkey burger on bun, and serve with a dollop of cranberry sauce.

 

When you can open an eight hundred and seventy-seven page hard bound cookbook automatically to the page that holds the recipe for your favorite meat loaf, it’s a good bet you’ve been to that page many, many times before.  This is the case with my copy of James Beard’s American Cookery, and his recipe for Favorite Meat Loaf on page 309. 

Although he has several different versions of meat loaves, this is the one I always make. Here are some of his thoughts on meat loaf…”A good meat loaf is similar to a country pate.  It should be highly seasoned and firm but not dry.  It is much better eaten cold, when it slices nicely and holds its shape.  It should have a pleasant texture and never be grainy.  It may be served hot with a good tomato sauce, a brown sauce with mushrooms, or an onion sauce.  When served cold, all it needs is a horseradish sauce or a Cumberland sauce, or merely pickles, relishes, and a good salad.  Cold meat loaf also makes a perfect filler for sandwiches, flavored with a touch of mustard or chili sauce.  And for picnics it is an ideal dish that packs easily and travels well.”

I have adapted Mr. Beard’s recipe a bit.  I prefer using all ground chuck, and I’ve omitted the bacon.  I’ve omitted the summer savory since I never seem to have any in my spice drawer, increased the garlic, and have chosen to accentuate the thyme by using fresh thyme as well as dried.  The onions, garlic, and thyme are a winning combination as far as I’m concerned.  For the dry breadcrumbs I use Japanese panko, crushing it a bit in my hands for a finer consistency.  And finally I will use either ketchup or chili sauce or a combination  as a glaze baked onto the loaf.  For me, ketchup and meat loaf is a match made in heaven.  So I will always serve some on the side as well.  We will usually have this meat loaf warm for dinner the day I make it, and finish it off the next day in sandwiches. 

Favorite Meat Loaf  (adapted from James Beard’s American Cookery)

3 pounds ground chuck

5 cloves ( about 2 teaspoons) fresh garlic, finely chopped or minced

1 large onion, finely chopped

1 and 1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons fresh thyme, leaves only

1/2 teaspoon dried thyme

1/2 cup Japanese panko  (bread crumbs), crushed to a fine consistency

2 large eggs, lightly beaten

1/2 to 3/4 cup ketchup or chili sauce

Thoroughly blend the meat, garlic, onion, seasonings, and crumbs.  Add the eggs, and blend again.  Using clean hands to mix instead of a utensil allows you to blend without overworking the meat.

Spoon the meat into a 9 by 5 loaf pan, pressing gently to fill the corners.  Spread the ketchup or chili sauce over the top of the loaf, and bake in a preheated 350 degree oven for 1 to 1 and 1/2 hours, until browned on top. 

Note:  It is always advisable to check, if the internal temperature of the meat loaf is above 160 degrees Fahrenheit. This temperature ensures that, all the possible germs in the meat are eliminated and the meat is properly cooked. It is also better to trust your judgment, instead of the timer. Take out the meatloaf after it’s outer surface starts turning golden-brown. Before taking it out of the oven you may also poke it with a knife or spoon, and check if the meat has been done properly or not. As many chefs say, meatloaf cooking time, is not to be timed with a clock. It is to be felt with the smell, touch and sight.

Years ago I purchased a specialized pan for baking meatloaf from a gourmet kitchen shop where I worked.  Although I am usually of the opinion that items of that ilk are totally unnecessary I have to say in this case form follows function, and its proven to be a good purchase.  It is 2 loaf pans, one with holes in the bottom  which fits into the larger solid pan.  The excess fat from the meat drips through to the outer pan during baking preventing the meatloaf from absorbing all that fat during the baking that it might otherwise be sitting in.

The following is a glaze I haven’t tried yet, but will the next time I make this meat loaf.  It is a glaze made by combining 3/4 cup ketchup, 3 tablespoons brown sugar, and 3 teaspoons cider vinegar.  I think the cider vinegar  would add a tanginess that would complement the beef well.

 If you’re serving this meat loaf warm with mashed potatoes on the side, a good brown gravy, or mushroom gravy is always delicious.