Meat Loaf topped with Savory Sauce and Bacon

Meat loaf. Or is it meatloaf? Either way, it’s a flashback to my childhood and my mother’s meatloaf, topped with ketchup and bacon. Baked in the oven, with potatoes alongside. She put a nail in the potatoes to cook them evenly, and dried the potatoes so the skin would be crackling-crispy. We’d cut the potatoes in half and scoop out the soft flesh, and butter and season the insides of that cracking skin. The texture and flavor was so good, and we had the bonus of the buttered insides to soak up the juice from the meat loaf.

I haven’t made meat loaf in years, and just got a craving for it. I added some chopped onion and shredded carrot, mixed in a beaten egg and some seasonings. I had enough for two loaves, and made a savory sauce with some unusual ingredients. Topped it off with bacon, and let everything bake until the meat loaf was cooked, the bacon was crisp, and the sauce was…delicious.

Mashed potatoes and broccoli rounded out the meal. It was everything I’d been hoping for, and I had one to put in the freezer for a fast dinner or two at a later date.

Meat Loaf topped with Savory Sauce and Bacon

2 lbs ground beef, 80/20

2 eggs, beaten

1/4 cup finely diced onion

1/4 cup shredded carrot

1 teaspoon Everglades seasoning (or the seasoning of your choice)

1/2 teaspoon freshly ground black pepper

8 strips bacon

1/2 cup ketchup

3 T duck sauce

3 T Weber’s horseradish mustard (or mustard of your choice)

3 T hot Chinese mustard (mine was leftover from our Chinese takeout)

Combine the beaten egg, onion, carrot, Everglades seasoning, and pepper. Add ground beef and combine, taking care not to overwork the beef. Divide meat loaf mixture into two loaf pans.

In a small bowl, mix together ketchup, mustards, and duck sauce. Divide and spread evenly over meat loaf. Top each loaf with 4 strips of bacon.

Bake at 350 degrees until done, about one hour. The bacon should be fully cooked and crisp on the edges. Remove from oven and slice. Serve with baked or mashed potatoes, and green beans or broccoli. Delicious, and a throwback to simpler times!

Happy Homicides 6: Cookin’ Up Crime is available for $.99 until November 5! Don’t miss our Facebook Takeover Part on Saturday, November 4, from 5pm-10pm EDT. Details will be on our Happy Homicides Facebook page.

Survey – Looking for help with Unlock Your Creative Block course

Greetings, writers! I’m creating an online course about breaking writer’s block, but I’m stuck and I need your help.

If you’re a WRITER who is feeling blocked or stuck, and are LOOKING for strategies on BREAKING the block, please take my short survey.

I want to learn more about the problems you might face while learning and how best to help you. Thank you so much for taking the time, it’s much appreciated!


Bite-Size Caprese Salad

Happy Homicides 6: Cookin’ Up Crime is out now! I’m delighted to be included in this short story anthology with 14 other authors, in 15 clean, traditional mystery stories. It’s available for $.99 until November 5. Click here to buy your copy now.

My husband was gone for a golf weekend with the boys from Friday through Sunday. Yay! I had most of the weekend to catch up on laundry, do some cleaning, and most importantly, get some writing work done. I’m working on several projects, and sometimes it’s easier when the house is quiet.

He came back mid-afternoon on Sunday and I made these bite size appetizers to tide us over until dinner (Pot Roast in a Crock Pot – I’ll post that next week). We’d had a Caprese Salad a week or so ago, and I still had some mozzarella. Add some tomatoes I picked up Sunday morning at the grocery store, a few ingredients on hand, and presto!

Bite-Size Caprese Salad

Each toothpick holds one serving

Mozzarella, cut into 1/2″ chunks

Grape tomatoes

Basil leaves, torn to size

Balsamic glaze (I use Gia Russo brand, available from the grocery store in the vinegar aisle)

Extra-virgin olive oil

Himalayan sea salt

Arrange the mozzarella chunks on a plate. Top with a piece of basil leaf and tomatoe. Insert toothpick, and continue until you’ve made as many as you like.

Drizzle extra-virgin olive oil over tomatoes; drizzle balsamic glaze over tomatoes. Sprinkle sea salt over tomatoes.

Eat and enjoy!

Eggs Benedict on Rusk

Ooh, what’s rusk? You may have seen it in the grocery store, or used it for a teething baby. It’s a dry, twice-baked bread or biscuit. I’d read about it in books that featured sailors eating it; since it is dry, it travels well and doesn’t spoil the way a loaf of bread might.

Before our bucket list cruise to Alaska we traveled to Vancouver and Victoria, British Columbia, before the start of the cruise. We had a delicious breakfast in Vancouver at De Dutch Pannekoek House. It was serendipity that this delightful restaurant was next to our hotel.

My husband ordered the Eggs Benedict, which used rusk as the base instead of English Muffins. The rusk held up to the heat and sauce, never losing its integrity as an ingredient. I bought a package from the restaurant, and carried it successfully home 10 days later with all rusks intact.

Sunday morning I made Eggs Benedict on Rusk. This was my first foray into making it myself; it is usually something I order out. It was easier than I expected because I bought a packaged Hollandaise sauce mix (gasp!). Just add water; that’s the ticket 🙂

I also have an egg poacher, a pan with an insert holding six cups above the simmering water. If you don’t have such a pan, in gently simmering water use a spoon to swirl the water before dropping the egg in. This should help keep the white close to the yolk.

Eggs Benedict on Rusk

4 eggs, poached

4 pieces of rusk

6 pieces of Canadian bacon (the package I had said 3 per serving)

Hollandaise sauce

Place two rusks on each plate. Top with Canadian bacon, poached egg, and nap the Hollandaise sauce over the top. I sprinkled some pink Himalayan salt and fresh ground pepper over the Hollandaise sauce. The rusk was light and crispy to the end. Now that I know how easy it can be, I’ll make this again.

Happy Homicides 6: Cookin’ Up Crime will be released on Friday, October 20. I’ll tell you more about my story and the recipe for it soon.