Supper Club--Meat Loaf & Smashed Brussels For NYE

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Staying In for New Year's Eve Is What It's All About!

If you've got a meatloaf in the oven and Champagne and Spanish wine flowing freely, your place is probably the best party on the planet.

And yes I did say meatloaf...(this stuff has such a bad reputation but when made this way, oh my goodness, it's so darn tasty.) 

And Brussel Sprouts....

How did two of my least fave dishes as a kid become my absolute favorite as an adult?!!

For 8 years now, we have stayed in and cooked a delish meal and played board games and got tons of beauty sleep and these are way better memories than any night out that I can remember. 

So let's just get to the recipes, shall we?!

REE DRUMMOND'S MEATLOAF RECIPE

  • 1 cup Whole Milk
  • 6 slices Wheat Bread or whatever bread you have
  • 2 pounds Ground Beef
  • 1 cup (heaping) Freshly Grated Parmesan Cheese
  • 1/4 teaspoon Seasoned Salt
  • 3/4 teaspoons Salt
  • Freshly Ground Black Pepper
  • 1/3 cup Minced Flat-leaf Parsley
  • 4 whole Eggs, Beaten
  • 10 slices Thin/regular Bacon
  • Sauce:
  • 1-1/2 cup Ketchup
  • 1/3 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  • Tabasco To Taste

INSTRUCTIONS: 

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes. 

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf. 

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. 

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

SMASHED BRUSSELS RECIPE

INGREDIENTS

  • 2 lb. Brussels sprouts
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. chopped thyme
  • kosher salt
  • Freshly ground black pepper
  • 1 c. shredded mozzarella
  • 1/4 c. freshly grated Parmesan
  • Fresh parsley, chopped, for garnish

DIRECTIONS

  1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
  2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
  3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
  4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
  5. Garnish with parsley and serve warm.

Seriously the best! The best!

ENJOY! 

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