Traditional Meatloaf Ingredients 1.5 lbs of ground beef1 egg1 cup milk1 onion (finely chopped)1 cup bread crumbs1/2 tsp salt1/2 tsp pepper1/4 tsp red pepper flakes (optional)6 oz tomato paste2 tbsp brown sugar2 tbsp mustard Directions 1. Preheat oven to 375 degrees2. Mix ground beef, eggs and milk first. Next add onions, bread crumbs, salt, pepper, and red pepper flakes. Mix well. 3. Prepare the sauce, by putting the tomato paste, brown sugar, and mustard in a bowl and spoon to mix.4. Take out a 9x3 loaf pan and grease the inside.5. Line the bottom and sides of the pan with some bread crumbs.6. Add the meatloaf into the pan, then add the sauce on top. You can also add bread crumbs on top of the meatloaf if you want.

Traditional Meatloaf

Ingredients

1.5 lbs of ground beef
1 egg
1 cup milk
1 onion (finely chopped)
1 cup bread crumbs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes (optional)

6 oz tomato paste
2 tbsp brown sugar
2 tbsp mustard

Directions

1. Preheat oven to 375 degrees
2. Mix ground beef, eggs and milk first. Next add onions, bread crumbs, salt, pepper, and red pepper flakes. Mix well.
3. Prepare the sauce, by putting the tomato paste, brown sugar, and mustard in a bowl and spoon to mix.
4. Take out a 9x3 loaf pan and grease the inside.
5. Line the bottom and sides of the pan with some bread crumbs.
6. Add the meatloaf into the pan, then add the sauce on top. You can also add bread crumbs on top of the meatloaf if you want.

Luke requested this for dinner about six or so months ago, but I was slightly intimidated by the slow cooking process. I finally found a good recipe and the courage to make his wish come true :)  Sweet and Sour Brisket Recipe Ingredients 3.5 lbs trimmed first cut or thin cut beef brisket3 garlic cloves (minced)black pepper (to taste)1 large onion (sliced) 2 cups beef broth or stock3/4 cup water1 can (6 oz) tomato paste1/4 tsp cider vinegarpinch of allspicepinch of ground clovespinch of ground cinnamonpinch of nutmegpinch of pepper3/4 cup packed brown sugar1 bay leaf1 cup of carrots1 cup of celery Directions 1. Preheat the oven to 350° 2.Pat dry 3.5 lbs trimmed first cut or thin cut beef brisket3. Spread 3 garlic cloves (minced) and black pepper over the brisket4. Put cast iron pan or dutch oven on medium high heat, brown brisket for about 3 minutes on each side, then remove brisket from pan5. Add two large onions (sliced) on pan, then add 2 cups of beef broth/stock, and stir6. Chili sauce: In a separate sauce pan, put 3/4 cup of water and 1 can of 6oz tomato paste; add 1/4 tsp cider vinegar, pinch of allspice, pinch of ground cloves, pinch of ground ginger, pinch of ground cinnamon, and pinch of nutmeg, and pinch of pepper. 7. Add chili sauce to pan with onions and beef broth, then add 1/2 cup of cider vinegar, 3/4 cup of packed brown sugar, and 1 bay leaf.8. Adjust seasoning to fit your taste. (I added a little more brown sugar and broth to make it taste less like vinegar)9. Put the beef brisket back into the pan and spoon sauce over the brisket.10. Add 1 cup of carrots and 1 cup of celery11. Cover pan with aluminum foil if you don’t have an oven safe lid and roast for 2-3 hours until brisket is fork tender.

Luke requested this for dinner about six or so months ago, but I was slightly intimidated by the slow cooking process. I finally found a good recipe and the courage to make his wish come true :) 

Sweet and Sour Brisket Recipe

Ingredients

3.5 lbs trimmed first cut or thin cut beef brisket
3 garlic cloves (minced)
black pepper (to taste)
1 large onion (sliced)
2 cups beef broth or stock
3/4 cup water
1 can (6 oz) tomato paste
1/4 tsp cider vinegar
pinch of allspice
pinch of ground cloves
pinch of ground cinnamon
pinch of nutmeg
pinch of pepper
3/4 cup packed brown sugar
1 bay leaf
1 cup of carrots
1 cup of celery

Directions

1. Preheat the oven to 350°
2.Pat dry 3.5 lbs trimmed first cut or thin cut beef brisket
3. Spread 3 garlic cloves (minced) and black pepper over the brisket
4. Put cast iron pan or dutch oven on medium high heat, brown brisket for about 3 minutes on each side, then remove brisket from pan
5. Add two large onions (sliced) on pan, then add 2 cups of beef broth/stock, and stir
6. Chili sauce: In a separate sauce pan, put 3/4 cup of water and 1 can of 6oz tomato paste; add 1/4 tsp cider vinegar, pinch of allspice, pinch of ground cloves, pinch of ground ginger, pinch of ground cinnamon, and pinch of nutmeg, and pinch of pepper.
7. Add chili sauce to pan with onions and beef broth, then add 1/2 cup of cider vinegar, 3/4 cup of packed brown sugar, and 1 bay leaf.
8. Adjust seasoning to fit your taste. (I added a little more brown sugar and broth to make it taste less like vinegar)
9. Put the beef brisket back into the pan and spoon sauce over the brisket.
10. Add 1 cup of carrots and 1 cup of celery
11. Cover pan with aluminum foil if you don’t have an oven safe lid and roast for 2-3 hours until brisket is fork tender.