Recipes by Carol Burnett: Meatloaf with Red Sauce; Raspberry Riches

Carol Burnett's Meatloaf with Red Sauce

2 1/2 pounds ground round
1/2 cup unseasoned bread crumbs
1 beaten egg
1/2 green pepper, chopped
1/4 cup chopped sweet white onion
2 1/2 tablespoons Worcestershire sauce
1 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon garlic salt
1/2 teaspoon seasoned salt
Salt and freshly ground pepper to taste
1 cup milk
One 8 ounce can tomato sauce (or 3/4 cup chili sauce diluted with a little water)

Put all ingredients except milk and tomato sauce (or chili sauce) in large mixing bowl. Squeeze meat mixture thoroughly with the hands to blend well. Add milk a little bit at a time, mixing well after each addition.

Line shallow baking pan with aluminum foil. Form meat into loaf in baking pan. Drizzle tomato sauce (or apply chili sauce as a glaze) over outer surface of the meatloaf.

Bake uncovered in preheated 300 degree oven about 1 1/2 hours. Keep basting tomato sauce over loaf to keep it moist. (If chili sauce is used, basting is unnecessary).

Serve with whipped potatoes, broccoli spears steamed with lemon-butter, and tossed green salad. Serves 6-8.

Thoughts: For encores, slice meatloaf into 1/4-inch thick pieces and place on whole wheat (or rye) bread slices spread with prepared mustard. Spread outside slices thinly with soft butter (or oleomargarine) and toast on sandwich grill (or place in ungreased heavy cast-iron skillet and grill over direct heat, turning to brown on both sides). Serve with cherry tomatoes, mustard pickles and carrot sticks for luncheon or supper menus.

Carol Burnett's Raspberry Riches

Batter:
1 cup flour, sifted
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/3 cup unsalted butter
1 1/4 cups fresh red raspberries

Sugar Crumb Topping:
1/2 cup brown sugar, packed
1 tablespoon unsalted butter, cut into small pieces
1 1/2 teaspoons semisweet chocolate, grated
2 tablespoons flour

Batter:
Melt and cool unsalted butter. Heat oven to 375 degrees F. Butter an 8- or 9-inch round or square baking pan.

Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.

In another bowl, beat together egg, buttermilk and vanilla extract until smooth. Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with Sugar Crumb Topping. Bake in preheated oven until nicely browned, about 40 to 45 minutes. Let cool on rack until warm. Serve warm.

Sugar Crumb Topping:
With metal blade in place, add all ingredients to food processor. Process to a fine consistency.