Triple Lemon Sugar Cookies

Posted on July 29, 2026 by Marilyn

Click here to view recipe.

Triple Lemon Sugar Cookies

Lemon always appeals to me… I love its brightness throughout the year. This past April I was on the hunt for something non chocolate to bake and have with tea. I considered sour cherry/oatmeal cookies, salty peanut butter cookies, and then I spied a recipe on the back of Bob’s Red Mill All Purpose flour that I bought at the coop that morning: LEMON SUGAR COOKIES.  I was tempted by the sparkling sugar, an ingredient I adore for the crunch and sparkle.  

I made these more lemony, if that’s even a word.  I substituted lemon extract for vanilla, and added a lot more lemon zest which I worked into the granulated sugar for extra oomph.  And, as always, I added less granulated sugar.  I made these a little smaller evidently because I ended up with 32 cookies instead of 24, and I had to bake them longer than the original recipe.  I also didn’t use Bob’s Red Mill flour because I needed to finish my King Arthur A/P flour!

These cookies check many boxes for me.  They are crisp on the edges and soft in the center, and you really do know they are lemon.  These will be good for food on the plane, which I always plan during my long haul flights as well.

Triple Lemon Sugar Cookies

Yield 30 or more

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Ingredients
  • 2 ¼ cups all purpose, unbleached flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • ¾ cup (1 ½ sticks) salted butter
  • 1 cup granulated sugar, minus about 1 Tablespoon
  • 2 Tbsp lemon zest (work this into the sugar with your fingertips)
  • 1 large egg
  • 1 tsp lemon extract
  • 2 Tbsp fresh lemon juice
  • ¼ cup sparkling sugar for rolling the balls of cookie dough
Instructions

Preheat the oven to 375 with the rack in the center and line two cookie sheets with parchment paper.

In a small bowl, stir together flour, baking powder, baking soda and salt – set aside

In a large mixing bowl using an electric mixer, cream butter and sugar/zest mixture until combined.  Add the egg and mix well.  Add the lemon extract and lemon juice.  Finally, add in the flour mixture. The dough will be stiff but soft to the touch.

Scoop cookies into 1 Tbsp balls and roll the tops into the sparkling sugar.  Put the balls 2 inches apart on the parchment lined cookie sheets, 12 per sheet and bake 12-14 minutes until barely golden on the edges.  Remove from the oven and let them sit for 5 minutes then move the cookies to a rack.  

Enjoy with tea or a glass of cold, cold milk.

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Perfect Picnic Potato Salad – Again!

Posted on July 15, 2026 by Marilyn

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Perfect Potato Salad

Wowza, my original post was published in 2012, almost 15 years ago!  When I was a young thing, we always made this salad for our annual 4th of July picnics.  Fast forward: we no longer host 4th of July because we no longer have an expansive yard or outdoor area.  This year our granddaughter Ora stayed with us and we made a traditional 4th of July feast, including this potato salad.  I love it but decided it really needs more than the two stalks of celery as written in the recipe, and of course it takes a lot of salt since potatoes are pretty bland.

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Post from July 4, 2012

Since moving to Seattle thirty plus years ago, we have held a Fourth of July party almost every year without fail! We initially lived in a larger home and would invite families with kids, then host a potluck dinner with pickleball, lawn bowling, and games for the children. We grilled hamburgers and hot dogs and assigned guests to bring drinks, salads, and desserts. The buffet resembled a veritable feast! Typical of Seattle, the weather seldom cooperated and I remember one year in particular when the temperatures were in the 50s and everyone wore winter jackets. Regardless, these parties were always full of fun, fabulous people and food!

Seven years ago we moved to a condominium in the city. For a few years we continued to host a rooftop deck 4th of July party, and friends were able to view fireworks exploding from both Lake Union and the Space Needle. We no longer have such gatherings as this holiday has morphed into more of a family get together and we are often out of town. I do miss having these parties though and have not given up hope to reinstitute this great tradition.

I always asked my neighbor Valerie to bring potato salad. There are thousands of variations out there – warm potato salad, creamy, mayonnaise-based potato salad, vinegary potato salad, potato salad with every vegetable known to humankind. But Valerie’s is a very very very plain potato salad and it was always a hit and tasted delicious. It appeals to those (like me) who don’t like raw onions or pickles or a lot of “stuff” in their potato salad. So I’m sharing this with you, my readers. I believe the original recipe included some garlic salt and green onion too, but I pare it down to just the essential ingredients. You’ll need at least this much salt for the bland potatoes, by the way. And feel free to use this as a starting point – you can add pretty much anything to make this your own.

Perfect Picnic Potato Salad

Serves 6

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Ingredients
  • 6 medium, equally sized waxy, red potatoes – about 2 lbs total.
  • 3 hard boiled eggs, sliced
  • 7-8 oz Best Foods Mayonnaise or homemade mayonnaise*
  • 2 stalks celery, finely diced (I ADD A FEW MORE STALKS NOW)
  • 1 ½ -2 tsp table salt
  • ½ tsp pepper
  • Paprika for the top if desired
Instructions

Hard boil and peel the eggs. Cool completely.

Wash and cover the potatoes with water in a 3-4 quart sauce pan. Bring to a boil, then lower to a simmer and cover. Cook until a knife easily slides through the potato, about 20 minutes. Remove the potatoes to a bowl of ice water and when cool enough to handle, peel with a potato peeler. This should be simple to do. Refrigerate the potatoes and eggs. (I do this the day before serving.)

When eggs and potatoes are cold, slice the eggs (I have a handy little egg slicer that I use, but you can cut them any way you wish), cube the potatoes into ½ inch chunks and slice celery. Gently fold in mayonnaise a little at the time, and season liberally with salt and pepper. When ready to serve, put into serving bowl and dust the top with paprika.

This is the mayonnaise I make – it is super easy and so much better than store-bought! And it lasts for at least a week in your fridge.

 

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Butter Chicken Meatballs in Coconut Curry Sauce

Posted on July 1, 2026 by Marilyn

Click here to view recipe.

Butter Chicken Meatballs in Coconut Curry Sauce

I honestly do not remember where I found this recipe!  I have searched with AI using lots of keywords, but have not found the exact recipe at all.  I was able to locate lots of crockpot recipes, but this one is  a stovetop rendition.  

This formula is pretty close to what I made for dinner twice now, and it is really good.  Leftovers freeze well which gets points in my two person household.  We love previously served food, but after a dinner and a couple of lunches, anything remaining might get put into the freezer for a later date.

I did eliminate ginger throughout this recipe since my husband is ginger-averse.  I plan to make this again this week so you have to know I simply love the flavor and ease of this recipe.

Butter Chicken Meatballs in Coconut Curry Sauce

Serves 6

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Meatball Ingredients
  • 2 lbs. ground chicken or turkey (I used half ground turkey and half ground beef
  • ½ cup grated fresh parmesan
  • ½ cup breadcrumbs or panko
  • 2 tsp. minced fresh garlic
  • (2 tsp. ginger minced)
  • Salt and pepper to taste
  • Butter Sauce Ingredients
  • 4 Tbsp. butter
  • ½ red onion chopped
  • 2 tsp. minced garlic
  • (2 tsp. ginger paste)
  • 1 Tbsp. curry powder
  • 1 ½ Tbsp. Garam Masala
  • 2 Tbsp. tomato paste
  • 1 can coconut milk
  • About 1 tsp honey
  • A little water to thin the sauce if needed
  • Cayenne pepper and salt to taste 
Instructions

Preheat your oven to 375°F 

In a large mixing bowl, combine all the meatball ingredients – ground chicken, breadcrumbs, cheese,  minced garlic, ginger paste, salt and pepper. Mix the ingredients until well combined. Be careful not to overmix, as it can make the meatballs tough.

Shape the mixture into meatballs of your desired size. Place them on a baking sheet lined with parchment paper or a greased ovenproof dish.Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and golden brown.

While the meatballs are baking, prepare the butter chicken sauce. In a large skillet, melt the butter over medium heat. Add the finely chopped onion, minced garlic, and ginger to the skillet. Sauté them until they become soft and fragrant. Add the garam masala, curry powder, tomato paste, salt, and pepper to the skillet. Stir well and let the sauce simmer for about 10 minutes, allowing it to thicken and develop flavor. Pour in the coconut milk and stir until the sauce is well combined. Let it simmer for an additional 5-10 minutes.

Once the meatballs are done baking, add them to the sauce and let them simmer for a few more minutes to absorb the flavors of the sauce. Taste and season with honey and spices if needed

Garnish the butter chicken meatballs with fresh cilantro and serve hot. You can serve them with brown rice, salad and applesauce.



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Deru Market Farm Salad

Posted on June 17, 2026 by Marilyn

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Deru Market Farm Salad

I am a salad girl through and through.  Not ordinary salads, plain lettuce salad, but those with the right balance of seasonal ingredients, texture, color, and taste.  My youngest son Jakey Boy is now 40 years old and he made an amazing turkey dinner for our family to celebrate together.   One of the side dishes he prepared was a copycat farm salad someone posted from Deru restaurant in Kirkland, Washington.  I have eaten at this place once for breakfast and the food was fresh and good.  Evidently they have quite a cult following, and I can say that the coconut cake slice I brought home was food of the gods.  

Jake sent me the recipe for the salad he made, which was not that complicated.  I rolled up my sleeves and made my version, cutting corners as I always do and the result was better than good.  So far I have made this market salad three days in a row, and my daughter Rachel has done the same.  Craziness, I tell you. This is going in my “favorites” file and will be on heavy rotation here.  

Deru Market Farm Salad

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Salad Ingredients
  • 4-6 cups mixed leafy greens-I used “little gem” lettuce with a little fresh spinach
  • ¼ cup fresh dill, coarsely chopped
  • ¼ cup flat-leaf parsley, coarsely chopped
  • ¼ cup cilantro, coarselychopped
  • ½ cup pumpkin seeds, raw
  • 2-3 cups carrots, peeled and diced into thin rounds (about 3 large carrots)
  • 1 Tbsp avocado oil
  • Sea salt
  • Pepper
  • ¼ -1/2 cup high quality, organic feta cheese
  • OPTIONAL:  Roasted sliced chicken breast, sliced steak, cubed cooked salmon, whatever protein you want to add.  
Dressing Ingredients
  • 3 tbsp juice squeezed from lemons (approximately 1 large lemons)
  • 2 tbsp honey
  • 2 tbsp fresh chopped dill
  • 2 tbsp finely chopped flat-leaf parsley
  • 2 tbsp finely chopped fresh cilantro
  • 2 tsp finely grated lemon zest 
  • ½ tsp sea salt (can add more depending on preference)
  • black pepper to taste
  • ½ cup extra virgin olive oil
Instructions

Preheat your oven to 400 F. Line a baking pan with parchment paper or foil and spread the thinly sliced carrots on the pan evenly. Coat with avocado oil, sea salt and pepper and roast for 15 minutes, so they are a little al dente.  Remove the carrots from the tray and roast the pumpkin seeds in the same (now empty) pan for a few minutes until they just start to turn a little brown.

For the dressing, put everything in a tall vessel that will fit your immersion blender.  Dump everything together except the oil (you don’t need to chop the herbs much) and slowly drizzle in the olive oil.

Assemble the rest of your salad ingredients (leafy greens, chopped fresh herbs, crumbled feta, shredded chicken or protein if using) and set aside. Once carrots and pumpkin seeds are done cooking, set aside for a minute to let cool, then add all ingredients together to a large bowl and toss.   Add a little of the salad dressing at a time – I used a lot less than the full amount for my salad and it was light and refreshing.

    

 

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All In One Orzo Chicken  

Posted on June 3, 2026 by Marilyn

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All-In-One Orzo Chicken

Looking for something that takes very little time to prepare, then bakes in the oven and comes out as a “meal in one” as I call it (meaning the starch and protein and vegetables are all together)?!  I accidentally made this recipe, which I adapted from NatashasKitchen.com, last week, discovered it was filling, and I was left with eight servings after the two of us ate a LOT.  My son’s family came to the rescue and the six of them loved this as well.  I’ll definitely repeat this recipe or even bring it to families who need a hot meal that is not spaghetti or lasagne.  

I put all the ingredients out in the morning, premeasured. That evening I quickly sauteed the chicken, added everything to my 9 x 13 pyrex dish and voila. Fit for a queen! Or an entire royal family…

All-In-One Orzo Chicken

Makes 10 servings

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Ingredients
  • 1-1 ½ lbs chicken boneless, skinless breasts, cut into bite sized pieces.  (I used raw chicken tenders that were hanging out in my freezer)
  • 1 Tbsp extra virgin olive oil
  • 3 cups chicken broth (Better Than Bouillon or homemade … I did a combo since I had about a cup of homemade stock)
  • 1 cup heavy whipping cream
  • 16 oz orzo pasta (high quality, from 100% hard durum semolina)
  • 5 oz baby spinach leaves (remove the stems if they are long)
  • 1 pint of cherry tomatoes, whole
  • 1 ½ cups shredded mozzarella cheese – divide in half
  • ½ cup Parmigiano Reggiano cheese grated – divide in half
  • 6 garlic cloves, peeled and minced
  • ½ fresh lemon, juiced
  • 1 tsp fine sea salt
  • 1 tsp finely ground fresh black pepper
  • ½ tsp dried basil
Instructions

Preheat the oven to 375 degrees with the rack in the center. Oil a 9 x 13 inch glass baking dish

For the chicken: dry the pieces and season all over with extra salt and pepper.  Heat the oil in a large fry pan then add the chicken pieces, saute a couple of minutes on one side, turn the pieces and saute another minute.  The chicken won’t be cooked but will have a little color

Remove the pieces to a bowl while you continue.

Into the casserole pan, add the chicken broth, whipping cream, orzo, garlic, lemon juice, salt pepper, and basil and stir. Layer in the chicken chunks and their juices and spinach leaves, then top with cherry tomatoes, distributing them evenly. I pat the casserole with my hands so it is even.  

Sprinkle with half the Mozzarella and Parmesan.  Bake uncovered for 35-40 minutes until the orzo is cooked. Remove from the oven and let sit for 5-10 minutes then serve.

Leftovers can be covered and refrigerated for four days.  Or put in a freezer safe glass container, covered and frozen for up to 3 months.  



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Turkey Vegetable Soup

Posted on May 20, 2026 by Marilyn

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Turkey Vegetable Soup

This month, my youngest son Jakey Boy became a 40 year old man!  He has been married for nearly 10 years, has 4 kids under the age of 7…and he happens to be a great cook.  Back in the day when I had my catering company Klass Act, he would work for us and was truly one of the best employees I had.  He could whip up 10 batches of Caesar salad dressing quickly and accurately, he would cut vegetables exactly as specified, and was one of the few people I did not have to micromanage.  

So, it is no surprise that he and his wife now make amazing food for their family.  He and I like the same things, the same amount of salt and spice.  For his birthday dinner, he served a 16-pound turkey with gravy, an herb filled seasonal salad, cranberry sauce, sweet potatoes with tahini sauce, a fresh baguette, and I made an orange cake for dessert.  As we were packing up food, I offered to take the turkey carcass and make soup for their family (and save a small amount for the two of us).  And finally I wrote down what I put in the soup since I use my large pressure cooker.  Voila!

Turkey Vegetable Soup

Serves 10-15

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Ingredients
  • Carcass and bones remaining from 14-16  pound turkey
  • 2 cups leftover turkey meat if you have it (I usually do not)
  • 1 large yellow onion, peeled but left whole
  • 1  cups of pearl barley, rinsed
  • 1 cup dried brown lentils
  • 1 cup dried split lentils or split peas (yellow or green or red or a mix
  • 1 ½  cups dried large lima beans (these are my favorite)
  • ½ cup fresh green beans, trim and cut into 1” pieces 
  • 6 medium carrots, peeled and sliced into ½ inch pieces
  • 3 stalks celery, diced into ½ inch pieces
  • Salt and pepper to taste – about 20 grinds of black pepper and 2 tsp of kosher salt
Instructions

Ideally, ask whoever is carving the turkey to leave some meat on the bones. With your hands, try to break the carcass into a few pieces so it fits in the pot.  If you have extra turkey meat, add this at the end.  

Place the carcass into a large pressure cooker and add the remaining ingredients except the fresh vegetables, and cover with water by two inches.  Bring to high pressure and cook for 25 minutes.  

Let the pressure come down on its own.  

Open the lid and remove the onion. Remove any bones from the pot.  Add fresh vegetables and any turkey meat you happen to have left, and continue to cook for a few minutes until the vegetables are a bit tender.   Taste and season with salt and pepper.

The soup thickens a great deal after it stands and cools and is really better the next day, although we never wait.  This makes enough for 14 of us with a bit left over!!

If you ever end up with a turkey carcass, wrap and freeze well to make this soup when the urge strikes!

 

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Santa Clara (Guatemala) Picante 

Posted on May 6, 2026 by Marilyn

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Santa Clara Picante

There is a local restaurant in Antigua Guatemala that we love.  The food is not gourmet or cutting edge but it is nourishing and affordable, and the waitstaff are delightfully friendly too.  They serve this “picante” with chicken dishes and I love it so much that I put it on eggs, and even stir it into Spaghetti Bolognese! 

The tiny green chili used in Guatemala is called chiltepe (or chiltepín), It is a very spicy pepper that is small, round, and spherical, and it is used to add heat and flavor to many Guatemalan and Mexican dishes, particularly sauces and marinades. The peppers start green and ripen to a red color.  

This recipe uses a food processor to easily blend the potent peppers into a creamy mayonnaise base. 

Santa Clara Picante

Yields: About 1 cup

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Ingredients
  • 1 cup of your preferred mayonnaise (store-bought or homemade)
  • 5 or less fresh green or red chiltepe peppers (use fewer for less heat).  Note:  I have used jalapeno peppers with or without seeds, depending on my whim, in the USA
  • 1 small clove of garlic, minced
  • 2 teaspoons of fresh lime juice
  • ¼ cup loosely packed fresh cilantro (optional for some, necessary for me)
  • Salt to taste 
Instructions

Stem the chiltepe peppers. While it’s not necessary to remove the seeds from the tiny peppers, you can do so for a slightly milder sauce. I use gloves so my fingers do not burn

In a food processor or blender, combine the fresh chiltepe peppers, minced garlic, lime juice, and cilantro (if using). Pulse a few times until the peppers and herbs are finely chopped.

Add the mayonnaise to the food processor and blend until the mixture is smooth and evenly combined.

Taste the mayonnaise and add salt if needed. For extra heat, add another chiltepe pepper and blend again. For more tang, add a bit more lime juice.

Refrigerate for 30 min at least and store for up to a week.



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Chickpea Chicken Stew

Posted on April 22, 2026 by Marilyn

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Chickpea Chicken Stew

One pot dinners are always good in my world.  One pot to clean?  Perfect!  I spotted this recipe from Ellie Kreiger and was drawn to try it due to the flavor profile.  I made a few Marilyn changes, and we loved it served over a tri-colored quinoa I had in my pantry from Trader Joes.  The quinoa soaked up the juices and added even more protein to the meal.  I also roasted some Delicata squash rings on the side.  So, so filling and so so so good.

Chickpea Chicken Stew

Makes 6 servings

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Ingredients:
  • 1 ¼ pound boneless, skinless chicken thighs cut into 1-inch pieces (excess fat trimmed)
  • ¼  teaspoon kosher salt
  • ¼  teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • Additional 1 tablespoon olive oil
  • 1 medium onion, diced ⅓ inch or so (about 1 cup)
  • 3 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander (I didn’t have coriander so I subbed Italian seasoning)
  • ¼ teaspoon ground cinnamon
  • Pinch crushed red pepper flakes, or more as needed
  • ½ tsp kosher salt
  • ¼ tsp ground pepper
  • One 14.5- ounce can diced tomatoes, with their juices
  • One 8-ounce can tomato sauce
  • One 15-ounce can chickpeas, drained and rinsed
  • ¾  cup water
  • 5 oz  fresh baby spinach, stems removed 
Instructions

Season the chicken all over with the salt and pepper.

Heat 2 tablespoons of the oil in a large, wide-bottomed saute pan over medium-high heat. Once the oil shimmers, add the seasoned chicken and cook for about 4 minutes total, stirring once or twice until it has browned, then transfer it to a small bowl.

Add the remaining tablespoon of oil to the pot and reduce the heat to medium. Add the onion and cook for 5 minutes, stirring, until it has softened. Add the garlic and cook for 30 seconds, then stir in the cumin, coriander or other seasoning, cinnamon, crushed red pepper flakes and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.

Add the diced tomatoes with their juices, the tomato sauce, rinsed and drained chickpeas and water. Bring to a boil, then reduce the heat to medium-low, cover and cook for 8 minutes.

Return the chicken with any accumulated juices to the pot; cover and cook for 8 more minutes, until the chicken is tender and cooked through. Take off the lid, stir in the spinach and cook until it is wilted, 1 minute more. Taste, and add more crushed red pepper flakes, salt or pepper as needed. Serve hot.

 



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Roasted Winter Vegetables

Posted on April 8, 2026 by Marilyn

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Roasted Winter Vegetables

If you are looking for a pretty, nourishing, and seasonal vegetable side dish, look no further.  This combo is a winner!  It’s different from the usual roasted broccoli or cauliflower or sweet potato wedges that I often make, and the flavors and colors just work. I adapted it from Ellie Kreiger’s recipe, with my own twists, of course.

This is definitely coming to Thanksgiving 2026!

Roasted Winter Vegetables 

Makes 8-12 servings

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 Ingredients 
  • 3 medium beets, ends trimmed and scrubbed
  • ¼ cup olive oil, divided
  • 1 peeled and thinly sliced purple onion 
  • 1 teaspoon salt, divided
  • 1 ½ pounds carrots, peeled and cut on the bias into 1-inch thick pieces
  • 1 ½ pounds Brussels sprouts, trimmed and halved – if they are huge as mine were, you might have to quarter them. 
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon freshly ground black pepper
Instructions

Preheat the oven to 400 degrees. Scrub the beets, remove the root and stem and wrap them (the skin stays on) in a large piece of foil. Place the wrapped beets onto a baking dish or sheet pan and cook until they are easily pierced with a knife, about 1 hour. Open the foil and set the beets aside until they are cool enough to handle, then wearing gloves and using a paring knife, slide off the peels. This should be easy to do.  Cut the beets into 1-inch pieces. The beets may be prepped up to three days ahead and refrigerated in an airtight container, or cooked right before roasting the remaining vegetables.

Place the onions onto a sheet pan. Drizzle them with one tablespoon of the oil and sprinkle with ¼ teaspoon of salt and toss to coat. Roast in the 400 degree oven for 20 minutes. Meanwhile, place the carrots and Brussels sprouts in separate bowls and toss each with one tablespoon of oil and ¼ teaspoon of salt. After the onions have been cooking for 20 minutes, add the carrots to the sheet pan with the onions, and place the Brussels sprouts on a separate sheet pan. Cook both pans of vegetables until they are firm-tender and nicely browned, about 30 minutes. I also roast a packet of garlic-half a head of garlic, wrapped in foil and drizzled with olive oil, on the same sheet pan, and leave it in the oven for 5 minutes longer than the vegetables.   All of the vegetables may be cooked to this stage up to 3 days ahead, stored in an airtight container in the refrigerator.

When you are ready to serve, preheat the oven to 400 degrees (see note). Transfer all of the roasted vegetables to a sheet pan or large baking dish. Toss gently with the balsamic vinegar and thyme, and the remaining ¼ teaspoon of salt and the pepper and cook until everything is warmed through, about 10 minutes. (Note: You can finish the roasted vegetables at any temperature in the range of 350-425 degrees, depending on what else you may be roasting. Add or subtract a few minutes from the cooking time accordingly.)



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Meatloaf Forever!

Posted on March 25, 2026 by Marilyn

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Marilyn’s Meatloaf

I have posted my famous meatloaf recipe before, but the last time was over 10 years ago.  I remember bringing meatloaf and side dishes to friends over40 years ago when they had just welcomed a new baby into the world.  Food is my love language and I was more than happy to march in with a large meatloaf.

I loved it then and I love it now. I still always use two pounds of meat which gives us a couple of dinners and, most important, enough for sliced meatloaf and caramelized onion sandwiches!

Marilyn’s Meatloaf

Serves 6

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Meatloaf Ingredients:
  • 1 slice of whole grain bread-cut off the crusts and tear into small pieces
  • ½ c tomato juice or soy milk or regular milk
  • 2 lb ground beef
  • 1 egg
  • ¼ c diced onion
  • ½ tsp. salt
  • ½ tsp ground pepper
  • 1 tsp dry basil
  • ½ c shredded carrots
Instructions for meatloaf:

Preheat the oven to 350 degrees.

Dump all these ingredients into a large bowl. Put on disposable gloves and gently mix the components together until they are combined. Remove from the bowl (don’t wash the bowl yet) and pat gently into a greased loaf pan. I bake it in my 50 year old 9 x 5 Pyrex meat loaf pan.

Slide the meatloaf into the preheated oven for 15 minutes, and while it is baking make the topping in the same dirty bowl.

Topping Ingredients:
  • 3 Tbs. brown sugar
  • ½ c ketchup
  • ¼ tsp nutmeg
  • Heaping tsp of dry mustard
Instructions for topping:

Mix the topping ingredients together well. After the meat loaf has baked for 15 minutes without the glaze, remove it from the oven. Gently cover the top with the ketchup-based sauce and bake another 45 minutes or until interior temp hits 160 degrees.

Rest for at least 10 minutes, the cut it into slices and serve.

Note: There is a lot of juice and fat that accumulates around the meatloaf when you bake it in a pan. Generally I pour all of this into a Pyrex measuring cup and remove the fat only, and then return the juice to the meatloaf pan. OR you can eat the meat loaf as is and refrigerate the leftovers. The next morning you will see an orange layer of fat that is easy to lift off with a spoon.

Some of my friends add ½ cup of Parmesan cheese to the meat mixture.



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