Baked Beans

Baked Beans

You can't lose bringing these to a Super Bowl Party or Summer Bar-B-Q!

Need:

1 jar of Molasses

1 package of Dark Brown Sugar

1 jar of Ketchup (12 oz.)

1 jar of Spicy Brown Mustard (8) oz.)

3 large cans (48 oz. each) pork and beans, drained (I use Americas Choice)

12 oz. package of Bacon

1 full aluminum chafing tray, or 2 - ½ trays

Preheat oven to 350 F.

Cook the bacon until about ¾ done.

Combine Molasses Sugar and mustard in tray, mix well.

Add beans and fold in well.

 Cut bacon strips up into 1” pieces and lay on top.

Bake for 45 minutes covered, then another 30 minutes after taking foil off.

* if I can, I make them a day ahead, then reheat before serving. They are much better 2^nd day.  

KILLER MEATLOAF

Meatloaf:

1 tablespoon olive oil
1 small Spanish onion, minced
Salt
3 cloves garlic, minced
1 cup coarsely crushed crackers Ritz or Saltine are fine (about 24 crackers)
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
2 large eggs
Freshly cracked black pepper
1 pound ground beef chuck
1 pound ground pork
1/3 cup chopped fresh parsley
Glaze:
1/2 cup ketchup
4 tablespoons brown sugar
4 tablespoons apple cider vinegar

Directions
For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.

In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.

For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather the glaze over the meatloaf. Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing.

Thanks Jeff Mauro