Flo’s Famous Meatloaf -- When Flo features this on her blue plate special, the line is out the door!
2/3 cup milk
32 Ritz crackers, crushed
1T vegetable oil
1/2 cup chopped onion
1/2 cup chopped celery
4 oz. shredded cheddar cheese
1 tsp. salt
1/4 tsp. pepper
2 lbs. ground beef (NOT lean; Flo is of the opinion that good meatloaf has to have the right amount of fat. If you’re watching calories, eat something else.)
1/2 cup ketchup
1/2 cup brown sugar
1 tsp. prepared mustard or Dijon mustard
- Preheat oven to 350°.
- Saute onions and celery
- Beat eggs. Add milk and crackers. Stir in onions, celery, and cheese. Add ground beef. Mix well. Shape into loaf/loaves. (Flo likes two loaves to decrease cooking time.) OR shape into six mini-loaves and wrap with bacon. Extra yummy!
- Bake for 1 and 1/2 hours if shaped into two loaves. Might take longer if one loaf. Check for doneness.
- While baking mix the ketchup, sugar, and mustard. After meat has baked for 30 min., spoon half of sauce over top. Fifteen minutes before finished baking, spoon remaining sauce over over meat.
Bread Pudding -- This recipe holds a special place in Flo's heart.
1 loaf French bread cubed
1 qt. whole milk (heated but not boiling)
3 eggs beaten
2 1/3 cups sugar
2 tsps. vanilla
5 Tbsps. butter
2 tsps. cinnamon
Preheat oven to 350 degrees. In large bowl, combine milk, eggs, sugar, cinnamon, vanilla, butter, and raisins. Gently fold in bread cubes and let sit for 45 minutes, giving an occasional stir. Butter a 9X13 baking dish and pour bread mixture into dish. Bake uncovered until firm, about 60 minutes. Remove pudding from oven and let cool on rack for 20 minutes.
Sauce, if desired (Take my word for it, you're going to desire it!)
1 cup packed brown sugar
1/2 cup butter
2 Tbsps. whipping cream
3-4 Tbsps. bourbon OR 2 tsps. brandy extract (If I were you, I'd go with the bourbon!)
Note: Flo's recipes come from a variety of sources. The recipe for this sauce comes from Sandra Martin in Edmond, Oklahoma.
Combine sugar and butter in medium saucepan over medium heat. Bring to boil. Remove from heat and cool slightly. Whisk in bourbon and cream. Serve warm over pudding.