My First Foodie Friday

This is my first Foodie Friday. I hope I am following all the rules correctly! This even is hosted by the hostess with the mostess Michael over at Designs by Gollum. Designs by Gollum. If you have not been to her blog yet, I urge you to go take a browse. I guarantee you will want to spend a lot of time there! As many of you know and because I have stated on here a few times I really don't love to cook. I can but if given the choice I won't! However; when something good comes a long that I think warrants a nod and a pass a long I most certainly am the first to do so. In comes this recipe Mr. Whimsy found in a the paper a few weeks back. It is from a NC restaurant out in Greensboro. Evidently this meat loaf is one of their most popular menu items. After making it and eating it, I can see why. It is yummy and my kids could not get enough of it. I like to serve it with some home made mashed potatoes and beans. Enjoy!

Verla’s Meatloaf With a Nod to Jason Smith


1lb lean ground beef
1lb lb ground pork

½ Cup Sour Cream

2 Tablespoons water
2 Tablespoons red wine

1 Tablespoon prepared horseradish, Drained
1 Tablespoon steak sauce

¼ cup flat leaf chopped parsley

½ cup Worcestershire sauce
1 -4 ounce package of Knorr onion
Soup mix




Preheat oven to 350 degrees
In a large mixing bowl whisk the sour cream, water. Red wine, steak sauce, parsley and soup mix together. Using your hands work in the meats until the mixture holds together. Line a baking dish with non stick foil. Place the meat mixture in the dish and form into a log about 11” long but more importantly keep it about 2” thick.

Place the meatloaf in the oven and cook for 30 minutes. Meanwhile, mix the horseradish and Worcestershire sauce together and reserve. Baste with any juices and cook for 45 minutes or until and instant read thermometer hits 150 degrees. Remove and let sit for 5 minutes before slicing. Good warm and at room temperature. Serve with the sauce.

To grill leftovers, brush the slices with oil, then place on a hit grill and cook for 2-3 minutes per side or until heated through. Serve with the sauce or a spicy relish.