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Photos, Recipes & CookTales For Those Who Enjoy Cooking




A CookTale

In 1999 Cook’s Illustrated published, “The Best Recipes”. Within the pages was their highly researched and tested recipe for Bacon Wrapped Meatloaf. It has been my benchmark recipe ever since. And it’s never failed me. I don’t make it often, but when I do I prepare enough for two loaves. It freezes beautifully. After 12 years, I welcome the opportunity to say: Thank’s Cook’s Illustrated

INGREDIENTS For the Meat Loaf

2 tsp Vegetable Oil
1 medium Onion , chopped medium
2 medium cloves Garlic , minced
2 large Eggs
1/2 tsp dried Thyme
1 tsp table Salt
1/2 tsp ground black Pepper
2 tsp Dijon Mustard
2 tsp Worcestershire sauce
1/4 tsp hot Pepper sauce
1/2 cup whole Milk or Evaporated Milk
2 Pounds of a top quality Meatloaf mix
2/3 cup Saltine Crackers , crushed (about 16),
1/3 cup minced fresh Parsley leaves
6-8 ounces Bacon , thin sliced (8 to 12 slices, depending on loaf shape)


1. Heat oven to 350 degrees. Heat Oil in medium skillet. Add Onion and Garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
2. Mix Eggs with Thyme, Salt, Pepper, Mustard, Worcestershire sauce, Pepper sauce, and Milk or Evaporated milk. Add Egg mixture to meat in large bowl along with Crackers, Parsley, and cooked Onion and Garlic. Mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional Milk or Evaporated Milk, a couple tablespoons at a time until mix no longer sticks.)
3. Turn meat mixture onto work surface. With wet hands, pat mixture into an approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only Bacon tip ends under loaf.
4. Bake loaf until Bacon is crisp and loaf registers 160 degrees, about 1 hour.
Cool at least 20 minutes before slicing.

RECIPE For the Mushrooms


6 Ounces of Shitake & Cremini Mushrooms
2 Garlic Cloves thinly sliced
1TB of Butter & 1 TB of EVOO
Salt & Pepper


1. Heat a deep sided saute pan & add the Garlic Cloves.
2. When tender & beginning to brown, add the Butter & EVOO.
3. Toss until their tender & browned.

RECIPE for the Pomegranate Molasses, Ketchup Glaze


3 TB of Pomegranate Molasses
2 TB of Ketchup
1 TB of Water


1. Whisk them together, if too thick add the Water

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