NEW Recipe from "Mr. and Mrs. Sunday's Suppers"

Meat Loaf with Herb Gravy, Down‑Home Style

The technique of poking small holes in the top of the meat loaf and pouring a little water into them ensures even cooking, prevents the meat loaf from drying out, and yields more golden juice to make a gravy if you like.

Makes 2 loaves, serves 8

For the Meat Loaves

Nonstick cooking spray

2 large eggs

1/4 cup tomato paste

Coarse salt and freshly ground pepper

1 cup beef broth, homemade or store‑bought

2 pounds ground beef chuck

2 pounds ground pork

2 cups plain dried bread crumbs

4 medium celery stalks, finely chopped (about 2 cups)

2 medium yellow onions, finely chopped (about 1 1/2 cups)

1/2 cup finely chopped fresh flat‑leaf parsley or 2 tablespoons dried

1 tablespoon dried rosemary

For the Gravy

8 tablespoons (1 stick) unsalted butter

1/2 cup all‑purpose flour

1 quart (4 cups) beef broth, or strain some of the meat loaf’s pan juices and combine with enough beef broth to make 4 cups of liquid

1 tablespoon dried ground sage

Coarse salt and freshly ground pepper

1. To make the meat loaves: Preheat the oven to 350°F. Lightly spray two 9 × 5‑inch loaf pans with cooking spray.

2. In a medium bowl, whisk the eggs with the tomato paste and salt and pepper until well combined. Whisk in the broth. Using your hands, work in the ground beef and pork along with the bread crumbs, celery, onions, parsley, and rosemary and combine; take care not to overmix. Divide the mixture evenly and pack into the prepared pans. Using a butter knife or the handle of a wooden spoon, poke 6 holes in each meatloaf, as evenly spaced as you can make them, and pour just a little water into each. Bake the meat loaves on a rack in the center of the oven until an instant‑read thermometer inserted into the center of a loaf registers 165°F, 1 to 11/2 hours. Gently and carefully drain the juices out of the meat loaf pans into a glass measuring cup or gravy separator, and set aside. Cover the loaves loosely with foil to keep warm and let rest while you make the gravy.

3. To make the gravy: In a medium saucepan over low heat, melt the butter. Whisk in the flour, and cook, whisking constantly to combine, for 1 minute. Slowly whisk in the pan juices and the broth, a little at time, to combine. While whisking constantly, raise the heat to medium and allow the gravy to just come to a boil; as soon as it reaches a boil, reduce the heat to medium‑low and simmer until slightly thickened and reduced, about 5 minutes. Strain the gravy through a mesh sieve into a bowl. Stir in the sage, and season to taste with salt and pepper.

4. To serve, pour the gravy into a warmed sauceboat, cut the meat loaf into thick slices and place on a warmed platter, and pass them together.

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Recipe from "Mr. and Mrs. Sunday's Suppers"

Pork Chops with Glazed Sweet Onions

Chops are an excellent idea for a two‑person meal because it’s a meaty dish that’s easy to do for a couple but quite challenging (not to mention costly) to do for a crowd. I say take advantage of an opportunity to make dinner for two and showcase a hearty chop as the centerpiece of supper. The sweet‑and‑sour caramelized onions really make this quick skillet supper. Serve the pork chops with creamy polenta and roasted Brussels sprouts, if you like.

Serves 2

Two 1‑pound bone‑in pork loin chops (about 3/4 inch thick)

1/4 cup extra‑virgin olive oil

2 teaspoons finely chopped fresh thyme or 1 teaspoon dried

Coarse salt and freshly ground pepper

1 medium red onion, cut into 1/4‑inch rounds (about 2/3 cup)

1/4 cup red wine vinegar

1 1/2 teaspoons sugar

1. Wash the pork chops and pat them dry with paper towels. Transfer the pork chops to a large non-reactive bowl and add 2 tablespoons of the oil and 1 teaspoon of the thyme. Season with salt and pepper. Cover the bowl and marinate at room temperature for 20 minutes.

2. Place the onion slices in a medium bowl and season with a little salt and pepper. Pour in 1 tablespoon of the oil and toss to coat. In a small bowl, whisk together the vinegar, sugar, and the remaining 1 teaspoon thyme, and set aside.

3. In a large, heavy skillet, heat the remaining 1 tablespoon oil over medium‑high heat. Add the chops and cook until golden, 3 to 5 minutes per side. Transfer the chops to a platter. Brush the chops on both sides with half of the vinegar mixture, loosely cover them with aluminum foil, and let rest.

4. Add the onions and the remaining vinegar mixture to the skillet and, over medium heat, cook, stirring frequently, until the onions absorb all of the liquid and become golden and glazed, 6 to 8 minutes.

5. To serve, divide the onion mixture between two plates and lay the pork chops on top.


A really nice classic side dish for these chops is homemade applesauce. Simply core, peel, and slice two apples, combine with a cinnamon stick and a lemon peel in a small pot, and cover with water. Boil for about 8 minutes or until tender, drain (discard the cinnamon stick and lemon peel), return to the pan, and coarsely mash.

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