Whiskey Spiked Meatloaf and Veggie Loaf w/Whiskey Gravy

The Boozy Homemakers booze up an American classic.

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1.5 lbs ground beef

2 eggs, beaten

1 green bell pepper, finely chopped

1 small onion, finely chopped

4 cloves garlic, minced

3 large *on-the-vine tomatoes (or 4 oz stewed tomatoes, puree)

3-4 tbsp ketchup

½ cup ‘oven toasted’, old fashion oats

½ cup cracker crumbs (mixed grain)

4 dashes Worcestershire, Braggs, or Maggi Seasoning

2 generous pinches herbs de provence (or thyme/marjoram/rosemary combo)

salt & pepper

2 tbsp ketchup

4 strips bacon

douse in whiskey

cooking time: 1 hour, 25 minutes

oven temperature: 350 degrees

makes: 1 large loaf or 2 regular loaf pans

–       Mix everything together in a large bowl, except for the bacon and whiskey, save some ketchup for topping as well.

–       Place contents of bowl in loaf pan(s) of choice (we used a large Le Creuset casserole dish for our loaf which was 2 lbs ground beef).

–       Douse top of loaf(s) with whiskey (3/8 cup).

–       Spread top with a layer of ketchup.

–       Lay strips of bacon lengthwise over loaf.

–       Place in 350 degree oven for 1 hour, 25 minutes

*there is a lot of stuff in here

Vegetarian Loaf:

2 cups lentils, cooked

½ cup grain (mix or bulgar), cooked

Faux ‘ground beef’ (vegetable protein)

1 pack crimini or button mushrooms

½ red bell pepper, finely chopped

1 green bell pepper, finely chopped

2-3 stalks celery, finely chopped

1 cup kale, finely chopped

1 onion, finely chopped

4 cloves garlic, minced

2 cups vegetable stock

1 tbsp olive oil

1/4 cup oats*

1/4 cup bread crumbs*

1/4 cup crumbled crackers* (*you can use just one of these)

3 eggs, beaten

1 tbsp Braggs Liquid Amino Acid

coriander

garlic powder

thyme

rosemary

salt & pepper

ketchup for topping

3/8 cup whiskey

cooking time: 50 minutes baking + 15 minutes stovetop

oven temperature: 350 degrees

makes: 3 regular loaf pans

–       Starting with the vegetable stock in a large saucepan, mix everything together. Chop everything as little as possible for loaf to meld together well. Cook 15 minutes.

–       Place contents of bowl in loaf pans of choice (3).

–       Spread tops with a layer of ketchup.

–       Place in 350 degree oven for 50 minutes

Whiskey Gravy

vegetables (celery, carrots, mushrooms, onion, tomato)- cook down slowly in butter on low, add veggie stock, add whiskey, + flour for consistency, salt & pepper.

IMG_3958 copyThank you to the lovely Miss D!

Christmas Port Braised Pot Roast w/Mashed Potatoes and Brussel Sprouts

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Here we have Six Grapes Port as well as a gifted custom-made batch of port, and started off Christmas Dinner with an appetizer of Tom de Savoie, some creamy Le Delice de Bourgogne, a dried fruit and nut brick from Bristol Farms, black & green Spanish olives and black pepper crackers.

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IMG_4179 copyChristmas Port Braised Pot Roast

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1 4lb Chuck Roast

2 tbsp Flour (for dipping)

2-3 tbsp Olive Oil

2 Onions + 1 Shallot, quartered

8 Carrots (or 6 for large), cut in 2-inch pieces

6 cloves Garlic, halved

1 cup Port

2 cups Mushroom Stock

4 sprigs Rosemary

Salt & Pepper to taste

Our recipe is adapted from Ree Drummond of The Pioneer Woman, but instead of wine we used port, in place of beef stock we used mushroom stock, we added shallots in with the onion, added garlic cloves, and used extra sprigs of rosemary in place of using thyme.

Start your roast by selecting a choice piece of grassfed Chuck Roast with plenty of marbling. The fat is where the flavor comes from and also texturizes the meat so that it is not so compressed.

IMG_0958 copy– Generously salt & pepper both sides of the chuck roast, and dip each side in flour.

– Heat olive oil on medium-high in a roasting pot. Add onions and brown each side. Remove Onions.

IMG_0952 copy– Add carrots to the same oil. Stir around till they start to brown, about 2 minutes. Remove.

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– Add more oil if needed, sear both sides and edges of the chuck roast. Remove.

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– Pour in the port and deglaze the bottom of the pot with a whisk.

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– Throw everything back in the pot, starting with the meat, then the onions and carrots, add garlic cloves and sprigs of rosemary on top. Pour in the mushroom stock. Cover. And put in the preheated oven for 4 hours at 275 degrees.

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*This is an oven recipe. Using a crock pot is also possible.

Make Mashed Potatoes to accompany the stew-like roast (russet potatoes, lots of butter, half & half, salt & pepper, and a dash of nutmeg):

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The Brussel Sprouts are simply roasted with olive oil, salt and pepper. The secret is to toss them thoroughly halfway through and add butter. Roast in same oven as the Roast for the last 40 minutes.

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IMG_4233 copyMerry Christmas!

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