Mrs Cobbs Meatloaf Recipes

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. 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.

MEATLOAF 101 WITH MRS. KOSTYRA

Steps:

• Heat oven to 375 degrees. 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. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch 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 in the oven with a baking pan set on the rack below to catch drippings. 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.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

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.