Best In Show Baked Beans

Finally, I will give up how I make them! I have gotten raves for my baked beans over the years and I decided to not tell exactly how I made them so that at the next church event there wouldn't be 5 dishes of them. Selfish, I know.

I have never used a recipe, so I decided to write down everything I did, so that at least my kids would be able to carry on the "Best In Show" at all their BBQ's.

I have been able to convert non bean eater's with this recipe. I make a lot and freeze the rest if there are any leftovers!

Making the beans I found that all-beef smoked sausage dries out cooking it a long time. The all-meat smoked sausage stays moist. I have also played around with different smoked sausages and I always come back to Hillshire Farms.It holds up and you never find hard pieces of meat or fat in it. I have tried making them in a crock pot (multiple crock pots) but the juices and sugars don't reduce down like they do in the oven. I stick with what works for me.



How easy can a recipe be, if you just throw everything into the pan and bake?

Hot, bubbly, sweet, smokey, and yummy....

Best In Show Baked Beans
4 cans of Pork and Beans
1lb (Hillshire Farms)all meat smoked sausage cut in 1/4 inch slices
1lb Maple Bacon Thick sliced diced into cubes
2 1/2c. brown sugar
1/4 c. molasses
3Tlb. Worcestershire sauce
1tsp. liquid smoke
2T smoked paprika
1c. ketchup
l Tlb. yellow mustard
1 lg. yellow onions chopped
1/2 bell pepper diced fine

Throw everything in a medium roaster or a medium throw away foil pan. Bake 300 degrees for 2 hours, stirring once. Remove and let cool. It thickens after its cooled.

Meatloaf

Meatloaf can bring up painful memories for some. Dry, firm tasteless meat that was shaped, baked, sliced and served to poor little unsuspecting kids. I avoid meatloaves at any social potluck due to past bad experiences. 

Here's a recipe for meatloaf that may change your mind about boring meatloaves. It's moist, and full of robust flavors that will make you want to get seconds.

I've never used a recipe...humm... I rarely ever do. That's why it's challenging for me to write down what all I put in things. A little dab of this and a little dab of that... and maybe that would taste good. Oh, what the heck, I'll throw that in too!

That's how I cook. It frustrates my kids and friends who ask for recipes. This is why I started blogging. Who knows, I might be able to tell my husband to go to my blog and make something for supper one day. And... maybe not.

I start with 1 1/2 pounds ground beef. I like a little fat content or it will be really dry. Save that expensive ground beef for something else.

I chop fresh herbs if I have them. Today, I'm using, fresh from my garden, thyme, parsley, and my very first bell pepper (it's a little small but cute). I can't claim the eggs.

In a large bowl I add ground beef, onions, bell pepper, herbs, 2 eggs, 1Tlb Worcestershire sauce, seasonings (1/2 tsp Tony's creole seasoning, 1/2 tsp. paprika,1/4 tsp. garlic powder,& black pepper),1/4 c. ketchup and 1 heaping Tlb tomato paste.

  And... here's the secret to my moist meatloaf..... 1 can whole tomatoes, crushed and 1/2 reserved to use in the sauce to go on top.                                                

                                                                                 

Crush a sleeve of saltine crackers with a rolling pin. Add to bowl and mix everything till combined. Don't overwork or it can make the meat tough.

Shape into a baking dish.

For the sauce, mix 1/2 c. mild jarred salsa, the reserved tomatoes, 3Tlb. brown sugar and 1 c. ketchup.

Smear on enough sauce to cover the top of meat. Open 2 cans pork-n-beans and pour down the sides.

OR..... 2 cans of green beans (drained) for a more traditional meal.

Add the remaining sauce over the beans mixing slightly.
Bake in a 300 degree oven for 2 hours. I'm at 7000 feet altitude so, I have to cook for an extra half hour.

 If you use green beans instead of pork-in-beans, you'll love how the sauce flavors the green beans!

Oh.... there will be meatloaf sandwiches for lunch this week! Hummm... Some pickle, lettuse, tomato, onion and a slice of american cheese! Place the meatloaf slice on bread with the cheese and broil till hot and bubbly. Add the cold veggies with some mayo and comfort food joins you for lunch time.


RECIPE:
1 1/2 pounds ground beef
1Tlb. Worcestershire sauce
1 bell pepper diced
1med onion diced
1tsp. dried thyme (or fresh)
2Tlb dried parsley (or fresh)
1/2 tsp Tony's Creole seasoning (or season salt)
1/2 tsp. paprika
1/4 tsp. garlic powder
black pepper to taste
1/4 c. ketchup
1 heaping Tlb tomato paste
1 can whole tomatoes crushed (half reserved for sauce)
2 eggs
1sleeve crushed saltines



SAUCE:
1 c. ketchup
1/2 c. jarred mild salsa
1/2 can whole tomatoes crushed
3 Tlb brown sugar