Recipe(tried): Awesome Meatloaf with Chili-Grape Glaze, Corn Casserole, and Coffee Flan

Hello!

My cousin who is also a very good cook in our family, shared these three delicious recipes with me. By the time my DH got home, I had meatloaf, mashed potatoes, his peas, chunky applesauce, corn casserole and biscuits with organic honey and butter on the table. His comments? "This is exceptionally tasty"!!

I think the delicious secret to this meatloaf recipe is the added flavor of the chili sauce into the mixture. It really boosts the flavor up...also the inclusion of ground sirloin instead of regular ground beef makes a BIG difference.

She also introduced me to Betty Crocker's corn bread mix and told me it was much tastier than Jiffy. She was right, the casserole looked more like a souffle and was incredibly "corny tasting".

I hope you give these recipes a try and watch your family rave about the taste!

Happy Cooking! Gina

---

AWESOME MEATLOAF WITH CHILI-GRAPE GLAZE
serves 8

1 lb. ground sirloin
1 lb. ground pork
2 large eggs, beaten
1 med onion, chopped fine
1 small red bell pepper, chopped fine
4 large garlic cloves, chopped
6 sprigs gresh parsley, chopped
1/3 c. ketchup
1/4 c. chili sauce
a couple of splashes of Worcestershire Sauce
1 t. salt
1/4 t. black pepper
1 c. flavored Italian bread crumbs
1/2 c. milk
GLAZE:
1/2 bottle of chili sauce
1/2 c. grape jelly
Place in bowl and whisk to blend well.

Place sirloin and pork in large glass bowl. Mix with eggs, crumbs and milk. Blend with a wooden spoon at first. Add the chopped onions, peppers, garlic, & parsley and blend well. Add seasonings, Worcesershire sauce, chili sauce and ketchup. Shape into a loaf on a 13x 9 baking pan. Brush glaze all over raw loaf and bake at 350 for 1 hour. When done, let sit for 10 minutes before cutting.

---

CORN CASSEROLE
serves 8-10

1 pkg. Betty Crocker Cornbread Mix
1 can of corn, drained
1 can of creamed corn
2 eggs, beaten
1 stick of buter, melted
10 oz. sour cream
salt and pepper to taste
1/8 tsp. red pepper
1/2 c. chopped scallions
1/4 c. chopped sweet pimiento
1 c. shredded sharp cheddar cheese

Mix all ingredients together except cheddar. Butter a casserole dish and pour mixture in. Top with grated cheddar cheese. Bake in a 350 oven for 1 hour or until set.

---

COFFEE FLAN
serves 8-10

1 can sweetened condensed milk
1 c. whole milk
1 c. evaporated milk
6 eggs
1 T. vanilla
2 T. instant coffee
2 c. sugar to caramelize pan

1. First caramelize pan (a metal loaf pan is excellent to use) with 2 c. sugar. Place the sugar in the loaf pan and hold with mits over range. Let sugar caramelize to a mahogany color. Swirl it all around to cover the sides almost to the top. Set aside to cool. Preheat oven to 350.

2. Put all other ingredients into a blender and process til smooth. Strain thru a sieve. Take out about 1/2 cup of mixture and place in a cup along with 2 tablespoons of instant coffee. Blend well and add to mixture again and blend to mix. Pour mixture into the caramelized pan.

3. Place flan pan inside a 9x13 inch pan, place all this on oven rack and fill larger pan with water to come up halfway up to the flan pan. This is a "Bain Marie" and allows the flan to cook properly instead of burning.

4. Bake for 1 hour or until set.

5. Take out of oven and let rest for about 20 minutes before placing in refrigerator to set up. Best if left in refrigerator for 24 hours.

6. Unmold the flan by placing a platter on top and quickly inverting. The bottom of the flan will now be the top. Whatever caramelized sugar is left on the bottom of the pan you can crack with a knife and the crackled sugar can be put on top of the flan for presentation.