Tag: 101

Paula Deen’s Basic Meatloaf | 101 Cooking For Two by Gordon Ramsay


Tasty, moist everyday basic meatloaf adapted from a Paula Deen recipe at Food Network. Everybody needs easy dinner recipes. Just follow these step by step photo instructions.
close up image of a large serving of meatloaf with ketchup on a white plate

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Introduction and My Rating

My heart can’t take reading most Paula Deen recipes. The doctor in my just can’t take it. But I enjoy watching her cook and her personality.

So I wanted meatloaf and a Food Network email arrive, and there were Paula Deen and her basic meatloaf, and it looked like I would live through it. But realize there were two dangers to my health. First was cardiac from the usual multiple sticks of butter in a Deen recipe. The second was from head trauma when my wife finds out I made meatloaf with a different recipe. I lived through both.

The original recipe was for 1 pound. Never will I make a 1 pound meatloaf. We always cook for leftovers. I made this as a double recipe, so the few photos are for a double size, but the discussion is for a one-pound meatloaf.

My Rating
My rating system of a 4 out of 5 so very nice.


A medium 4. Ours is better. We like our Classic Meatloaf better. My wife described this as eating stuffed peppers (she does like stuffed peppers). So make your choice. Both are good and quick.

♨️What is Meatloaf?

Traditionally, meatloaf was a way to stretch the more expensive meat into a large family meal. But I like to think of it as an enhancement of the meat to make something relatively boring into a tasty treat.

There is a bread and usually milk of some type to help moisture. There is the egg to hold it together. Seasonings, including salt, pepper, and onion, are almost always used. Ketchup or a tomato product of some type. And in this recipe and many others some green bell pepper.

Number of ingredients

Meatloaf should be quick and easy, and this one qualifies. Many published recipes have up to 16 ingredients. Unbelievable.

This one has 8 plus 3 for the topping. Mine has 8 total, but I only top with ketchup. So not much difference.

✔️Tips

The exact cooking time will vary by your pan and oven, some but mostly by thickness. Please check the temperature. This is a ground meat recipe, so for safety, you need a minimum internal temperature of 165°.

I made the green pepper optional since it seemed to dominate the flavor too much for our taste.

I never make a one-pound meatloaf. It is just too good for leftovers. Double or triple, please.

For years I “drained” the meatloaf with a turkey baster. It never worked very well, so today’s helpful hint is to use an 8-inch spatula and just lift it out to a plate.

Good refrigerated for 3-4 days and frozen for 3-4 months.

Classic Meatloaf

Baked Meatloaf Burgers

Old Fashion Salisbury Steak with Onion Gravy

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🔪Instructions

NOTE: All discussion and the recipe card are set to a one-pound meatloaf. All images are for a two-pound meatloaf, which is the smallest I make since leftovers are essential.

two eggs in white bowl

Preheat oven to 350° convection or 375° conventional. Mix all ingredients in a large mixing bowl and transfer to a baking dish. Like all meatloaf, do not over mix.

topping ingredients in bowl

Mix topping.

meatloaf with topping in oven

Spread the topping over the meatloaf then bake for approx 1 hour until an internal temp of 165°.

cooked meatloaf in dish

Drain or remove from pan for serving.

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📖 Recipe

Paula Deen’s Basic Meatloaf

Tasty, moist everyday basic meatloaf adapted from a Paula Deen recipe at Food Network. Everybody needs easy dinner recipes. Just follow these step by step photo instructions.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4

Ingredients

  • 1 pound ground beef
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped onionone small or i/2 medium
  • 1/2 cup green pepperabout 1/2 of a medium pepper
  • 1 eggwhipped
  • 1/2 cup Quick oats
  • 1 cup diced tomatoes

Topping

  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon mustard

Instructions

  • Preheat oven to 350° convection or 375° conventional.

  • Mix all ingredients in a large mixing bowl and transfer to baking dish. Like all meatloaf, do not over mix.

  • Mix topping and spread over meatloaf then bake for approx 1 hour. Until an internal temp of 165°.

  • Drain or remove from pan for serving.

Recipe Notes

Pro Tips

  1. This is written as a one-pound meatloaf. I always make a 2 or 3 pound version for leftovers. Adjust by changing the serving size in this recipe card above.
  2. Mix well but don’t “over mix”.
  3. Since it is ground meat, it must reach 165° to be safe. Please use a thermometer.
  4. Using a long spatula to lift out of the pan.
  5. Good refrigerated for 3-4 days and will freeze will for 3-4 months.

Course Main Course

Cuisine American

Keyword Meatloaf, Paula Deen Meatloaf

 

Check Out Other Great Recipes

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HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Paula Deen’s Basic Meatloaf

Amount Per Serving

Calories 367 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g35%

Cholesterol 118mg39%

Sodium 905mg38%

Potassium 623mg18%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 13g14%

Protein 25g50%

Vitamin A 301IU6%

Vitamin C 23mg28%

Calcium 59mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published April 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Image of Jake dog looking for droppings from the table

Easy Homemade French Fries | 101 Cooking For Two by Gordon Ramsay


Reliable and super easy, anybody can learn how to make crispy homemade French fries. Make them on your stovetop with no special equipment needed or need to monitor oil temperature. So simple.
French Fries on white plate

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Introduction and My Rating

This is the ultimate easy french fry recipe. It just works. Cut. Put in cold oil. Cook for 25 minutes. Eat.

No double frying, no watching temperature on the oil, no catches. The original idea came from famed chef Joël Robuchon so credit to where credit is due.

When I first saw Christopher Kimball present this on a morning show, it was obviously a “me” type recipe. It was simple and logical. I have since seen it on his PBS shows several times.

By starting in cold oil, the interior of the potato has time to cook and get to temperature before the outside starts to crisp. It is like a one-step only double frying of French fries. And since most of the oil absorption happens between the double frying of fries, they are lower in fat by 1/3.

My Rating:
Rating 5 per 5

I do love a good French fry.

🥔The Potatoes

Most people will be using Russets potatoes for this, which is fine. Peeling is optional. Wider fries are ok but not thinner than 3/8 inches, and all pieces should be about the same size.

I always feel a potato is a potato, and I feel that it is mostly true here. Kimball and Cooks Illustrated made a big deal of using Yukon gold and implied no others worked well which seems wrong. They may be a bit creamier interior than Russets due to the starch levels being lower, but America is used to Russet fries, and they are fine.

Can I use frozen potatoes? I don’t recommend it. I have not done it and have not seen that others have tied it either.

The Oil

Use a higher temperature oil. I have used peanut oil frequently but more recently used a more standard oil mixture with corn and canola oil.

The oil is not abused by very high temperatures, so it is fine to run it through a strainer and reuse several times.

👨‍🍳Method

  1. Trim the potatoes.
  2. Place in cold oil. Cover completely.
  3. Cook on high for 15 minutes without touching.
  4. Stir well once, then continue to cook for about 10 more minutes until golden brown.

📖Potato Recipes

Crispy Baked French Fries

Bacon American Fries

Easy Roasted Red Potatoes

Crispy Smashed Potatoes
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🔪Instructions

potatoes, oil and salt

Start with about 1 1/2 pounds of potatoes. About three medium or two large.

cutting fries with mandolin

Clean and cut potatoes into 3/8 inch fries. Very easy with a  mandolin or use a sharp chef’s knife. BE CAREFUL.

raw fries in oil in Dutch oven

Add fries to a Dutch oven or another large pan. Cover with oil.

boiling oil in Dutch oven

Place over high heat. Cook for 15 minutes without touching. It will reach a hard boil after a few minutes. After 15 minutes using tongs or wooden spoon, stir and scrape the bottom to release any stuck fries and to break apart any clumped fries. This is the only time you will stir the fries.

scooping fries out of oil

Continue to cook for about another 10 minutes until golden brown. Place into a large bowl lined with multiple paper towels to drain. Salt to taste.

Frech Fries on white plate

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📖 Recipe

Easy Homemade French Fries

Reliable and super easy, anybody can learn how to make crispy homemade French fries. Make them on your stovetop with no special equipment needed or need to monitor oil temperature. So simple.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4

Ingredients

  • 1 1/2 lb potatoesabout 3 medium or 3 large
  • 4 cups oil (peanut, canola or other vegetable with high smoking level). Just enough to cover.
  • saltto taste

Instructions

  • Start with about 1 1/2 pounds of potatoes. About three medium or two large. Usually Russet or Yukon Gold potatoes.

  • Clean and cut potatoes into 3/8 inch fries. Very easy with a  mandolin or use a sharp chef’s knife. Be careful especially with the mandolin.

  • Add fries to a Dutch oven or other large pan and cover the fries with oil.

  • Place over high heat. Do not cover. Cook for 15 minutes without touching. It will reach a hard boil after a few minutes.

  • After 15 minutes using tongs or wooden spoon, stir and scrape the bottom to release any stuck fries and to break apart any clumped fries. This is the only time you stir.

  • Continue to cook for about another 10 minutes until golden brown.

  • Place into a large bowl lined with multiple paper towels to drain. Salt to taste.

Recipe Notes

Pro Tips

  1. Use the potatoes you want.
  2. Scale to the amount you want. You can double this recipe but more than that will not work well due to the mass of potatoes.
  3. You can make fries or wedges but avoid very thin, less than 3/8 inches wide.
  4. Use a higher temperature oil like peanut, corn, or canola.
  5. No need to rinse the cut fries in cold water. The starch helps in the browning.
  6. Keep the lid off the pan to let moisture out.
  7. Only stir the one time, otherwise, you will be breaking them apart.
  8. Salt after removing from the oil.
  9. You can reuse the oil several times. I strain and refrigerate after use.
  10. Estimate about 1/4 to 1/3 of a pound of raw potato per serving.
  11. I don’t recommend frozen potatoes for this recipe.

Course Vegetable

Cuisine American

Keyword French fries, Stovetop French Fries

 

Check Out Other Great Recipes

Graphic for visual directory

HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Easy Homemade French Fries

Amount Per Serving

Calories 258 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g5%

Sodium 590mg25%

Potassium 709mg20%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin C 10mg12%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editor’s Note: Originally Published August 6, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Lilly in Flowers 2018

8:3:1:1 Dry Rub | 101 Cooking For Two by Gordon Ramsay


Learn the ratios you need to make a great custom dry rub just for your ribs or other grilled masterpieces. Become a grillmaster by serving up the best BBQ at home.Ingredients for dry rub

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📰The Story

Well, I have found more than my wishes when it comes to dry rubs. This is exactly the type of recipe I love. It depends on ratios, and it’s flexible. Usable for not only pork but beef and even chicken.

This rub has been around the food sites, but Alton Brown (Good Eats on the Food Network) has made it more popular. It is a relatively easy rub using what you have available.

My Rating:

rating system 4


This is a very nice easy rub. And somewhat flexible.

👨‍🍳The Ratio

The basic idea of this rub is 8 parts sugar to 3 parts salt to 2 parts (the 1:1) of various other spices with no more than half being a single thing.

That lost part can be a little tricky. Those “1”s can be divided. The first “1” may be all chili powder but the second “1” may be thyme, coriander, and cumin with each being one-third of that part.

The sugar should generally be a dark sugar usually brown sugar. I eliminate the sugar completely for chicken or other things cooked at more than 325° since sugar burns at 350°.

The salt should be Kosher or another coarse salt.

The other spices can be many things.

I usually use chili powder for the first “1”. But you could do half with chili powder and the other half something else.

For the second “1”, I like to divide it into half or thirds. This allows you to get the custom tastes you want.

Suggested spices: onion powder, garlic powder, black pepper,  white pepper, cayenne pepper, crushed red pepper, chili powder, thyme, coriander, cumin, oregano, rosemary, sage.

What to choose: Use the spice you love, but one suggestion is if you have a BBQ sauce that you plan to use, the major spice component of that should be in the rub.

ribs with rub on black board

♨️Uses

Due to the sugar content, this is a low and slow cooking rub. For pork butt, ribs or brisket. If you cook at even a medium grill, anything from 350 ° or more, you need to eliminate the sugar.

❄️Storage

The sugar dominates the discussion here, also. The sugar retains moisture and will affect the storage. Well sealed for a few months is probably the limit store in an airtight container.

I don’t suggest freezing unless you have dried the sugar before mixing.

📖BBQ Recipes

Memphis Barbecue Sauce – A Wonderful Thing

Marlowe’s Memphis Dry Rub

30 Minute BBQ Boneless Pork Ribs

Oven Pulled Pork from Pork Butt

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📖 Recipe

8:3:1:1 Dry Rub

Learn the ratios you need to make a great custom dry rub just for your ribs or other grilled masterpieces. Become a grillmaster by serving up the best BBQ at home.

Prep Time5 mins

Total Time5 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4 1/4 cup

Ingredients

  • 1/2 cup brown sugar
  • 3 tablespoons kosher salt
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Recipe Notes

Pro Tips

  1. Excellent as written for pork butt, ribs, and brisket.
  2. Sugar burns at 350°, so eliminate the sugar if you are cooking above that like chicken.
  3. The salt is kosher salt or another coarse salt.
  4. I frequently cut the salt in half.
  5. I usually use chili powder for the full first “1” but you can divide that and use another spice.
  6. The second “1” is usually divided into 2 or 3 parts.
  7. Choices for the other spices: onion powder, garlic powder, black pepper,  white pepper, cayenne pepper, crushed red pepper, chili powder, thyme, coriander, cumin, oregano, rosemary, sage.
  8. If you are using a sauce with the meat, matching the spice profile of the sauce is a pro move.
  9. Store in an airtight container at room temperature for only a few months.

Course Rubs and Sauces

Cuisine BBQ

Keyword BBQ Dry Rub, Memphis Dry Rub, Rib Dry Rub

 

Check Out Other Great Recipes

Graphic for visual directory

HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

8:3:1:1 Dry Rub

Amount Per Serving

Calories 116 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 5274mg220%

Potassium 85mg2%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 27g30%

Protein 1g2%

Vitamin A 593IU12%

Calcium 33mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editor’s Note: Originally published July 21, 2010. Updated with expanded options, refreshed photos and a table of contents to help navigation.

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