In honor of the day, I just took a Peanut Butter Pie out of the oven. It looks and smells delicious, and I can hardly wait for a slice. The recipe was in an archived post titled "Family Reunions", dated September 5, 2012. Please check it out there, and if you can’t find it let me know. I’ll email it to you!
I also have a meatloaf in the oven. Normally I bake them a bit early so they can cool enough to cut easily without falling apart, then just reheat a bit to serve. This recipe is from the small cookbook that came with the Perfect Meatloaf pan, which is terrific. The loaves slide out easily without sticking, and all the grease stays in the bottom of the pan, well below the meatloaf. I’ve used several different recipes with this pan, and they all work well, but I particularly like this one.
CLASSIC MEATLOAF WITH RED SAUCE AND ONIONS
2 pounds ground beef
1/2 cup grated (or finely chopped) onion
1 cup fresh bread crumbs
1/2 cup milk
2 eggs, lightly beaten
2 teaspoons dried parsley
1/2 teaspoon each salt and pepper
2 tablespoons brown sugar
1 tablespoon prepared yellow mustard
1/3 cup ketchup
1/4 cup thinly sliced onion
Preheat oven to 350 degrees. Spray pan with cooking spray. In a large bowl, mix together beef, onion, bread crumbs, milk, eggs and seasonings until well combined. Shape into a loaf and place in prepared pan. In a small bowl combine brown sugar, mustard, ketchup and onion; spread over loaf.
Bake for 1 hour. Remove from oven and let rest 10 minutes before serving.
(Recipe from “Perfect Meatloaf Recipe Guide”)