Spicy Meatloaf 

Meatloaf is a favorite of many and it’s a great way of warming up on a cold winters day.  Creator of Putting on the Ritts catering and cookbook author, Susan Ritts shares one of her favorite recipes for a spicy meatloaf on smashed potatoes.  Click here for Susan’s book, Cooking & Entertaining with Ease.

Ingredients:

2 LBS 90% lean ground beef
1 cup dried bread crumbs
1/2 cup chopped white or yellow onion
2 beaten eggs
1/4 cup ketchup
1/4 cup CGD (original or spicy)
1 TB granulated garlic
1 tsp CGD Habanero salt (or plain salt)
1 TB pepper

Extra Ketchup & salt for topping

Preheat oven to 350 degrees. Lightly oil meatloaf pan and set aside. Mix all ingredients together – using hands to blend well.  Put mixture in loaf pan and pat smooth with hands. Spread approximately 1/4 cup ketchup evenly on top and sprinkle with CGD habanero salt. Bake for about 50-55 minutes. Let rest for about 10 minutes before cutting. Enjoy!!!!

 

Smashed Potatoes

1 bag small potatoes – white or multi-colored
CGD Seasoned Oil
CGD Seasoned Salt (I like the heat from habanero, but chive or any other flavor works)

Preheat oven to 425 degrees.

Place small potatoes in a large pot and fill with enough water to cover potatoes. Boil potatoes until a fork can easily pierce potato, usually about 20 minutes. Drain and cool potatoes.

Pour about 2 TBS CGD (Original or Spicy) on a large, non-stick cookie sheet and use a pastry brush to evenly coat pan. Evenly distribute potatoes on cookie sheet, leaving some room in between. Take a water glass – or anything with a flat bottom – and flatten each potato until about a 1/4 to 1/2 inch thick. Brush CGD over potatoes and sprinkle with CGD Seasoned Salts. I like to use Habanero or Chive salt. Bake in preheated oven for 25 to 35 minutes, until lightly toasted brown.  Turn the oven to low broil and broil potatoes for about 3 minutes. Take out of oven and flip. Put back in for another 3 minutes or until potatoes are crispy and medium to dark brown depending on preference. So good! Season with additional salt if preferred and serve with the spicy meatloaf and additional ketchup.

And for the adults, a flavorful, warm wine treat.  

Mulled Wine

INGREDIENTS:

1 bottle Zinfandel
1/4 cup brandy
1-2 oranges
2 cinnamon sticks
2 star anise
4 whole cloves
2 TB sugar

Garnishes: Orange rounds; cinnamon sticks (and anything else you would enjoy)

Add all ingredients to a large pot. Heat over medium high until mixture JUST begins to simmer – then turn down to low. You do not want to boil off all the alcohol! Heat for about 20 minutes. Strain wine and discard whole spices & oranges. Taste wine & add additional sweetener if desired. Pour into mugs, garish and enjoy!!!

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