Polish Pottery provided by www.potteryavenue.com

For the last couple of weeks, Tim and I have been watching Country Music by Ken Burns on PBS. Country music was something I really started getting into around 1985-86 but was familiar with due to grandma Pearl. Grandma enjoyed country music, Dolly Parton being her favorite. We would watch Dolly’s show, Hee Haw, and The Statler Brothers. Grandma said she loved to hear Dolly giggle, and her song, I Will Always Love You, was one of her favorites. I can not hear that song without thinking of her, and if the mood is right, it still makes me cry. My perception of grandma was as this very upstanding woman, who went to church and was so proper, but when she told me she went to the movies to see The Best Little Whorehouse in Texas, I almost choked! But she loved Dolly and would watch anything she was in. It’s been fun reminiscing and watching a show I know she would have enjoyed so much. She is never far from my thoughts, but this has brought her close to me again. Music does that to you... pulls you right back to a moment in your life. Where you heard a song for the first time, who you were with, like time capsules into your memories. After she passed, I was heading to work down highway 14 and a song by Collin Ray came on the radio, Love, me. I had to pull over I was crying so hard. In the middle of the morning rush hour commute, I’m sitting in the car, on the side of the road, crying, and thinking this is how my grandparents loved one another. The perfect country song!

If you get there before I do, don't give up on me
I'll meet you when my chores are through
I don't know how long I'll be
But I'm not gonna let you down, darling wait and see
And between now and then, 'til I see you again
I'll be loving you
Love, me”
This week's recipe comes straight from my heart. Its origins are again from my grandma Pearl. It was one of the recipes she had me write down when I first got married. She said it would be one of those meals I would always make, and again, she was right. It’s like the perfect country song, simple and sweet, I’ve changed some things from the original recipe over the years, but it’s still a dish I make all the time. I usually serve it with onion gravy on the side, since one of the main purposes of meatloaf at my house is to have a delicious meatloaf sandwich the next day. It is being served today on a 13.8x8.7 inch platter in one of my favorite new patterns from the Zaklady factory Mod Floral. Regularly $101.99, and on sale for 20% off for $81.99. This platter is deep and wide, perfect for a meatloaf. Every Mod Floral piece is available for purchase at the Pottery Avenue by Pangaea website at www.potteryavenue.com. Use the search button and type in Mod Floral and it will bring up all of the pieces in this lovely new pattern. Use discount code Twila or PAF for your 20% discount. Any questions, please send Twila and her team a message, they will be so happy to help you.

From my heart to yours, Smacznego!

Kim’s Amazing Meatloaf with Onion Gravy

  • 3 lbs extra lean ground beef
  • 1 lb pork sausage
  • 1 small onion chopped and sautéed in olive oil
  • 1 egg
  • 1/2 cup Bisquick
  • 1/2 cup ketchup
  • 2 teaspoons minced garlic
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 slices bread

In a large mixing bowl combine all ingredients except the 4 slices of bread together. Line the bottom of your baking dish with the 4 slices of bread. Form your mixture into a loaf shape and place it on top of the bread. (the bread helps soak up the grease from the meat. When finished cooking, remove the meatloaf from the pan, leaving the bread in the pan and tossing after cooled) Sprinkle meatloaf with a little additional salt and pepper. Bake at 350 degrees for an hour and a half or until a meat thermometer reads 160 degrees.
While the meatloaf is cooking, make the onion gravy.
When meatloaf is finished cooking, move it to a platter and spoon onion gravy over the top. I serve mine with mashed potatoes.

Onion Gravy

  • 2 medium onions finely chopped
  • 2 tablespoons butter
  • 2 teaspoons sugar
  • 3 tablespoons flour
  • 3 cups beef broth
  • 1/2 cups dry sherry

Finely chop two onions. Using a 5-quart pan over medium heat, sauté onions in 2 tablespoons of butter until richly browned, about 15 minutes.
Add 2 teaspoons sugar and stir for two minutes.
Add 3 tablespoons all-purpose flour and stir until browned 1 to 2 minutes. Remove from heat and stir in 3 cups of beef broth and return to heat and stir until boiling. Add sherry and let reduce down to 2 cups.