“Apple Orchard Meatloaf” & “Apricot-Glazed Sweet Potatoes” For A Winter's Night Meal

Welcome to “Wordless Tuesday!” Where there are no stories just a fabulous and delicious recipe or two….. 

“What Will We Eat Tonight?” Well, if that is your question, you’ll find a good answer here. So, come with me and lets look at my two recipes that I hope will be a winter favorite. My first recipe is called “Apple Orchard Meatloaf,”an all American favorite that has a few irresistible flavor twists. Then as you round off your menu, I am serving along as a side a scrumptious dish called, “Apricot-Glazed Sweet Potatoes.” Meatloaf and sweet potatoes, a tasty party in your mouth! 

The “Apple Orchard Meatloaf,” recipe I am sharing is from “A Winter Cook Book.” This cookbook was sent to me in the mail. It does not have any name or product on cover or pages. But have used many of the recipes in the past. Yummy!

“Apple Orchard Meatloaf”

Serves: 4-6
Time: 1 hour cooking time

Mushroom Gravy

Ingredients:
1 pound ground beef
1 pound ground pork
3/4 cup applesauce
1 egg
1/2 cup bread crumbs (plain)
1 package (1 oz) dry onion soup mix
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
3 tablespoons spicy brown mustard - divided
2 tablespoons brown sugar
12 ounces jar of mushroom or beef gravy
Shallow roasting pan

Directions:
Heat oven to 350°F degrees. In large bowl place beef, pork, applesauce, egg, bread crumbs, onion soup mix, salt, pepper and 2 tbsp. mustard. Mix well to thoroughly combine ingredients. (Clean hands do this job the best)  In shallow roasting pan, pat meat mixture evenly into loaf approx 8 x 4 x 2 inches. Bake for 30 min. In small bowl, stir together remaining tbsp. of mustard with brown sugar. Spread evenly on top of meatloaf. Bake for another 30 min, until meatloaf is nicely browned and fully cooked. Carefully remove meatloaf  to cutting board while making gravy. Pour pan drippings into saucepan and skim fat from the top of drippings. Stir in gravy and heat, stirring until hot. Slice meatloaf and serve with gravy. Remember, if you have leftovers, you can have cold meatloaf sandwiches the next day…

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“Apricot-Glazed Sweet Potatoes”

I usually serve this as a side dish with pork or a meatloaf. As the wonderful aroma wafts through the house, I'm always asked, "Is dinner ready yet?" So don't be surprised if your gang comes to the table extra-hungry.

Sweet Potato

Prep: 15 min.
Bake: 20 min.
Yield: 8 servings

Ingredients:
3 pounds sweet potatoes, cooked, peeled and cut up
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot jam
1/2 cup hot water
2 teaspoons grated orange peel
2 tablespoons butter
1/2 cup chopped walnuts or pecans

Directions:
Place sweet potatoes in a 13-in. x 9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot jam, water and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and walnuts or pecans. Pour over sweet potatoes. Bake, uncovered, at 350°F for 20-25 minutes or until heated through. Enjoy!

Till Next Time………

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