Sweet & Sour Meatloaf

Sweet & Sour Meatloaf

Ingredients:

1-1/2 pounds ground beef

1 cup dry bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

2 eggs

1 teaspoon dried minced onion

1 can (15 ounces) tomato sauce, divided

1/2 cup sugar

2 tablespoons brown sugar

2 tablespoons cider vinegar

2 teaspoons prepared mustard

Directions:

In a large bowl, combine the bread crumbs, salt, pepper and eggs; crumble beef over top and mix well. Add onion and half of the tomato sauce. Press into a 9x5-in. loaf pan.

Bake at 350° for 50 minutes. In a saucepan, combine the sugars, vinegar, mustard and remaining tomato sauce; bring to a boil. Pour over meat loaf; bake 10 minutes longer.

6 servings.

Turkey Pot Pie

Turkey Pot Pie

Ingredients:

2 medium potatoes, peeled and cut into 1-inch pieces

3 medium carrots, cut into 1-inch slices

1 medium onion, chopped

1 celery rib, diced

2 tablespoons butter

1 tablespoon olive oil

6 tablespoons all-purpose flour

3 cups chicken broth

4 cups cubed cooked turkey

2/3 cup frozen peas

1/2 cup plus 1 tablespoon heavy whipping cream, divided

1 tablespoon minced fresh parsley

1 teaspoon garlic salt

1/4 teaspoon pepper

1 package (15 ounces) refrigerated pie pastry

1 egg

Directions:

Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.

Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk
egg and remaining cream; brush over pastry.

Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.

2 pies (6 servings each).