Tag Archives: Oatmeal

Grilled Meatloaf

15 Apr

Grilled meatloaf

As one of my favorite uses for the very versatile Dorothy Lynch dressing, this makes an incredibly moist, sweet, flavorful meatloaf.  The glaze is so easy and even Trevor likes it.  I prefer it to a baked meatloaf for a few reasons: it doesn’t end up floating in grease, I can easily grill my accompaniments, and, the biggie!, zero clean up.

Ingredients

  • 2 lbs. hamburger
  • 3/4 cup oatmeal
  • 2 T minced onion
  • 1 tsp. dried parsley
  • 1 tsp. Worcestershire sauce
  • 2 eggs, beaten
  • salt and pepper to taste
  • 1 cup Dorothy Lynch Home Style Dressing‚ (separated 3/4 cup and 1/4 cup)
  • 1 T Dijon mustard

Preparation

In a large bowl, combine the oatmeal, onion, parsley, Worcestershire, eggs and 3/4 cup Dorothy Lynch.  Crumble beef over mixture and mix well with hands.  Shape into two loaves on a sheet of heavy-duty foil (do not seal foil).  Combine reserved dressing and mustard and spread over loaves.

Prepare grill for indirect heat; grill meat, covered, over indirect medium heat for 50 minutes or until meat is no longer pink and a meat thermometer reads 160°. Brush tops with additional sauce/dressing if desired. Let stand for 10 minutes before slicing.

Grilled meatloaf b

Recipe inspired by Dorothy Lynch Home Style Dressing

Photos by me, mylittlefoodspot

Advertisements

Grilled Burgers

21 Sep

I love a nice medium burger with a juicy pink center.  Unfortunately, that’s not a very safe option for me, let alone my young’uns.  My dilemma: I want to practice good food safety, but I am sick of eating dry, overcooked hamburgers that I have to wash down with a glass of milk.  Enter: the moist maker.  Some people disgustedly call it “filler”, but I have discovered that about 1/4 cup of quick oats per pound of ground beef is just enough to hold the juices in and create a sumptuous, delectable hamburger.  Don’t forget the works.

Ingredients

  • 1 pound lean ground beef
  • 1/4 cup quick cooking oats
  • 1 tablespoon favorite seasoning (I use McCormick’s Hamburger or Misty’s Steakhouse)

Mix ingredients well (nobody wants a straight shot of salty seasoning in a single bite) and form into patties.  Grill over medium heat until juices run clear.  Top with your favorite condiments and enjoy.

Recipe and photo by me, My Little Food Spot

Peach Crisp

28 Dec

OMG, this baby is to die for.  I recently made this with the last of Grandma Geraldine Knorr’s fresh (frozen) sweet, sliced peaches and it was superb.  Since peaches aren’t in season and I don’t really like peeling and cutting them, I think I will try it next with frozen sliced peaches.  I know it won’t be the same, but I’m counting on the amazing crumbly topping to compensate.  I have also made it successfully with fresh Bartlett pears from Grandma Kapke’s backyard tree; I just need to remember to bake the pears a bit longer if they’re not yet completely ripe.  I tweaked her original….but thank you Anne Burrell!!!

Ingredients

For the filling:

  • 5 large ripe peaches, pitted and cut into chunks (or 3 cups frozen peach slices, thawed)
  • 3 tablespoons all-purpose flour
  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt

For the topping:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1 1/4 stick cold unsalted butter, cut into pea sized pieces
  • 1/2 cup chopped pecans
  • Pinch kosher salt
  • 1 to 2 tablespoons cold water

Preheat the oven to 350 degrees F.

For the filling:

Combine all ingredients in a large bowl. Pour into a 9×9 stoneware baker.

For the topping:

Combine all of the ingredients in a food processor except the water. Using the dough blade, pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top filling with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Bake in the preheated oven for 25 to 30 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

recipe adapted from Anne Burrell’s peach crisp

Photo by me, My Little Food Spot