Mrs Cobbs Meatloaf Recipes

MRS. KOSTYRA'S MEATLOAF

Steps:

• Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
• Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.
• Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
• Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.

MRS COBB'S MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Stir brown sugar and cranberry sauce together until smooth.
• Place in bottom of 9" x 5" loaf pan.
• In a bowl, combine eggs, onion, milk, thyme, sage, nutmeg, salt and pepper.
• Stir in bread crumbs.
• Add ground beef and mix thoroughly.
• Shape into a loaf and place on top of cranberry mixture.
• Flatten top so loaf will sit level when inverted.
• Bake 1 hour and 15 minutes.
• Let stand 10 minutes and invert on plate to serve.

MRS COBB'S COCONUT CAKE

Steps:

• Cake: Preheat oven to 350°.
• Using an electric mixer, cream the sugar and shortening until light and fluffy.
• Sift or mix the flour, baking powder and salt.
• While beating, add the dry mixture to the creamed mixture, alternating with the milk.
• Then beat for 2- 2 1/2 minutes at medium speed.
• Add the egg whites and almond extract.
• Beat another 1 1/2 minutes.
• Add the coconut and stir well.
• Put into 2 greased and floured 9" cake pans.
• Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes before removing layers from pans.
• Spread apricot filling on completely cooled bottom layer.
• Place second layer over filling.
• Cover top and sides of both layers with frosting.
• Filling: Drain apricots, reserving 2 Tbsp of juice.
• Remove any pit fragments or pieces of stems from the apricots.
• Puree in blender until smooth.
• Place in saucepan.
• Add reserved juice to cornstarch and mix well.
• Stir into apricots.
• Add the sugar.
• Cook stirring over medium heat until thickened.
• Frosting: Cream the butter or margarine and cream cheese together.
• Add powdered sugar and vanilla extract.
• If frosting is too stiff to spread, add milk a half teaspoon at a time.
• After cake is frosted, lightly press more coconut onto the top and sides, if desired.