Holiday Cookbook 2014 - 32

Devine Meatloaf
1 lb ground beef
1 egg

½ cup soft bread crumbs

Preheat oven to 400°.
In a large bowl, mix all the ingredients together, except the tomato soup and water, and shape
into a loaf. Place the loaf in a 2" deep baking dish.

1 tsp salt
⅛ tsp pepper
⅓ cup milk
2 Tbsp milk
10 ¾ oz tomato soup
½ can water
2 oz sharp cheddar cheese

Make a horizontal indention lengthwise in the middle of the meatloaf, insert the block of
cheese, and then cover with meatloaf and pinch to close.
Dilute the tomato soup with the ½ can of water and pour over the meatloaf. Bake for 45
minutes to 1 hour.

PREP: 10-15 min

Jason Devine
Mechanical Engineer

BAKE: at 400° for 45 min to 1 hour

Richmond, VA

SERVES: 4-6

Baby Back Ribs
4 lbs baby back pork ribs

Sweet Baby Ray's®
BBQ sauce, enough to
coat ribs
Grill Mates pork dry
rub (or equivalent),
enough to coat ribs
®

Remove the shiny membrane from the pork ribs. Rub with a generous amount of the dry rub,
and wrap in double layers of aluminum foil to create a foil pouch. This will trap the moisture
inside and steam the ribs when cooking.
Refrigerate for several hours or overnight.
Preheat the grill to 400° then turn down to 200°. Place the foil wrapped ribs bone-side down
and cook for 2 hours with the grill closed.
Remove the ribs from the foil and baste with Sweet Baby Ray's BBQ sauce. Increase to high
heat and grill, meat-side down, for 10 to 15 minutes, or until crispy.

PREP: 10 min
REFRIGERATE: several hours to overnight
GRILL: 2 hours and 15 min

Doug Frost
Senior Vice President
Fairfax, VA

SERVES: 8-10

32 MAIN DISHES

2014 Family Recipes from our community to yours

Holiday Cookbook 2014

Table of Contents for the Digital Edition of Holiday Cookbook 2014