Sunnys Midnight Mac And Meat Mug Recipes

SUNNY'S MEAT AND POTATOES BUNDT LOAF

Sunny's Meat and Potatoes Bundt Loaf image

Provided by Sunny Anderson

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 large russet potato, peeled and sliced on a mandoline into paper-thin, lengthwise slices
4 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bundt pan
3/4 cup Italian seasoning breadcrumbs
1/2 cup finely chopped white onion
1/2 cup basil pesto
1/2 cup ketchup
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 pounds meatloaf blend (ground beef, pork, veal)
1 cup ketchup
Kosher salt and freshly ground black pepper
2 tablespoons hot sauce
1/2 cup chopped fresh parsley

Steps:

For the potatoes: In a large bowl of cold water, add the potato slices and rest at room temperature, draining, rinsing and changing the water halfway through, for 30 minutes.
For the loaf: Preheat the oven to 350 degrees F. Spray the inside bottom and sides of a nonstick bundt pan with cooking spray.
In a large bowl, add the breadcrumbs, onion, pesto, ketchup, 2 teaspoons salt and plenty of black pepper. Stir to combine and whisk in the eggs. Add the meatloaf blend and gently mix to distribute the ingredients. Press the meatloaf into the prepared bundt pan and bake for 30 minutes.
Line a baking sheet with aluminum foil. Remove the bundt pan and, using a medium bowl or liquid measure cup, gently tilt the pan and drain out the juices, reserving 1/2 cup. Place the foil-lined baking sheet on top of the bundt and, holding them together, flip them to unmold the loaf onto the baking sheet. Turn the oven up to 375 degrees F.
Drain, rinse and dry the potatoes on a paper towel-lined plate. Wipe out the bowl and place the potatoes back in along with the melted butter, a pinch of salt and a few grinds of pepper. Gently mix to coat. Begin to layer the curved top of the loaf with the potato slices, overlapping them slightly around the loaf, covering the top and about one-third of the way down the side of the loaf all around. Return to the oven and continue to bake until the potatoes begin to curl and become slightly golden on the edges, about 30 minutes more. Rest 10 minutes, then transfer to a serving dish.
For the glaze: In a medium saucepot on medium-high heat, add the 1/2 cup pan drippings, the ketchup, a pinch of salt and a few grinds of pepper. Bring to a simmer, lower the heat to medium and cook until the sauce thickens and reduces, 8 to 10 minutes. Remove from the heat, add the hot sauce and stir in the parsley. Pour over the loaf and serve.

MIDNIGHT SPECIAL

Midnight Special image

A smooth, delicate cocktail perfect for relaxing. For extra richness, try adding a drop of chocolate syrup.

Provided by Greg Hayward

Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes

Time 1m

Yield 1

Number Of Ingredients 4

Ingredients

1 (1.5 fluid ounce) jigger rum
2 ½ fluid ounces coffee flavored liqueur
4 fluid ounces cola-flavored carbonated beverage
1 teaspoon sweetened condensed milk

Steps:

Fill a 10 ounce highball glass with ice. Pour in the rum and coffee liqueur. Swirl gently and fill the glass with cola. Drop in the teaspoon of sweetened condensed milk and stir slowly until the cocktail turns to a milky brown.

Nutrition Facts : Calories 435.8 calories, Carbohydrate 44.4 g, Cholesterol 2.2 mg, Fat 0.8 g, Fiber 0 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 20.5 mg, Sugar 44.4 g

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