Barbeque Meat Loaf

Meatloaf is a favorite of my husband. I have never been a big fan, until I found this recipe. My step-son Andrew says this may be the best thing he ever put in his mouth. I have to agree. If you have never found a meatloaf recipe you liked; try this one. This recipe is very easy and delicious. You need a little time to prepare and cook. But it is so worth it.

1 1/2 lbs ground beef
1 c fresh bread crumbs
1 egg, lightly beaten
1 1/2 t salt
1/2 t pepper
2-8 oz cans tomato sauce
3 T vinegar
3 T brown sugar
2 T Dijon mustard
2 T Worcestershire sauce

Preheat oven to 350 degrees

Mix together the beef, bread crumbs, egg, salt, pepper, and 1/2 c of tomato sauce. Form this mixture into a loaf pan and place on a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, and Worcestershire. Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Butter Sugar Biscuits

I grew up on homemade biscuits. My mom used to make them every weekend. It took me a little time to master the art of making a good biscuit. My mom always added a pinch of this and a bunch of that. Here is a recipe a found a few years back that is goof proof. I have made these lots of times and they keep getting better and better. To add my mother's touch, slice the biscuit when hot, add butter to one side and sprinkle sugar on the other side. This is called Butter Sugar Biscuits. They are yummy!

Butter Sugar Biscuits

Ingredients

8 cups all-purpose flour-plus more for baking sheet

2 teaspoons coarse salt

2 tablespoons plus 2 teaspoons baking powder

1/4 cup sugar

3/4 c veg shortening

3/4 c cold unsalted butter- helps to cut into squares

3 c buttermilk

Directions

n a large bowl, whisk together flour, salt, baking powder, and sugar; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together shortening and butter squares. Gradually add flour mixture to shortening mixture and mix together until crumbly. You may have to mix by hand if mixture gets to thick for blender. Add buttermilk and stir until incorporated.

Sprinkle a rimmed baking sheet lightly with flour. Turn biscuit dough out onto a 13 by 9 1/2 inch rimmed baking sheet and gently press dough to cover the entire pan. Using a rolling pin, roll dough until evenly distributed. Cover dough with plastic wrap and transfer to refrigerator to chill for at least 30 mins, and up to 1 day.

Preheat oven to 400 degrees. Spray with cooking spray or use parchment paper.

Cut biscuit dough using a 2 1/2 inch round cutter and transfer biscuit to baking sheet, re rolling scraps and reusing them. Bake until golden brown, or about 18 mins.

makes about 1 dozen