GLAZED MEATLOAF and LUSCIOUS POTATO CASSEROLE and PEAS WITH SPRING ONIONS AND MINT

A friend recently had surgery, and I offered to bring her and her family dinner. She requested meatloaf, and I baked brownies to finish off the meal.

GLAZED MEATLOAF

750 grams of ground beef
1 1/2 cups of fresh breadcrumbs (I didn't add these the second time I made this dish, and I liked it better without)
2 eggs, lightly beaten
1 onion, finely chopped
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley
GLAZE
1 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon barbecue sauce

Heat oven to 375F.
Grease a loaf pan.
Combine all meatloaf ingredients in a large bowl, mix well.
Press herbed ground beef mixture evenly into prepared pan.
Bake for 50 minutes to an hour, or until firm.
Drain away any fat, stand meatloaf in pan for 10 minutes, turn onto an oven tray. Combine all glaze ingredients in a bowl, mix well. Brush glaze over meatloaf, bake for about 10 minutes, or until well browned.
Allow meatloaf to stand 5 minutes before slicing.
Enjoy!

Recipe adapted from The Australian Womens Weekly, October 1991
aww.ninemsn.com/recipe-search/‎

LUSCIOUS POTATO CASSEROLE

1/4 cup butter
8 ounces cream cheese
1 cup sour cream
1/3 cup chopped green onion
1/2 teaspoon minced garlic
2 teaspoons salt
pepper to taste
1/2 to 1 package of frozen hash browns
2 cups shredded cheese
2 tablespoons butter

Melt 1/4 cup butter in a saucepan over low heat, stir until melted.
Remove from the heat, stir in the cream cheese, sour cream, green onion, minced garlic, salt and pepper. Add hash browns and shredded cheese, mixing gently. Pour into a buttered 2 quart casserole dish, dot with 2 tablespoons of butter. Bake at 350F for 50 minutes.
Enjoy! Please share recipedoodle with your family and friends!

Recipe adapted from The Morning News, June 2006

PEAS WITH SPRING ONIONS AND MINT

4 cups of frozen peas
1 1/2 tablespoons olive oil
3 spring onions, sliced 1/4 inch thick
salt
3 tablespoons unsalted butter
1/3 cup fresh mint leaves
freshly ground black pepper

In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.
In the same saucepan, heat the olive oil. Add the onions and a pinch of salt, cover and cook over moderately low heat, stirring occasionally, until softened, 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in the butter, 1 tablespoon at a time. Remove from the heat. Stir in the mint, season with salt and pepper and serve.
Enjoy! Please share recipedoodle with your family and friends!

Recipe adapted from Food & Wine, April 2012
www.foodandwine.com/‎