Lambers stated on the podcast Biscuits and Jam that she frequently claims that “the loaf will get you the ring.”.
The cherished family recipe Miranda Lambert values most is the “marriage-worthy meatloaf.”.
On the Biscuits and Jam podcast, Lambert spoke with Southern Living’s editor-in-chief Sid Evans about one particularly memorable recipe from the book: her mother Beverly’s “famous meatloaf.” The country singer shares all the cherished recipes and tales from the generations of women who taught her to cook in her cookbook, Y’all Eat Yet? ”.
Lambert chuckled, “She always says, ‘It’s the loaf that’ll getcha the ring,’ and I mean, it worked for me twice, so there’s that.
Brendan McLoughlin, the partner Lambert is currently sharing a home with, and she were married in 2019. She was wed to Blake Shelton, a fellow country music performer, for four years before they separated in 2015.
Lambert said on the program, “If you’re getting serious with someone, you either bring them to Bev Lambert’s house to have the loaf or you prepare it for them yourself.”. The ladies in question are well-known to everyone in our friend group.”.
The decadent recipe, which her mother created, was first featured in Southern Living in 2010. It combines ground beef and ground pork sausage. A sweet-and-sour glaze completes the dish. Read the entire recipe down below.
The meal’s wedding bell effects, Lambert acknowledged, have benefited others as well.
There are probably ten instances where someone made the meatloaf or brought it to Mom and then got engaged. I don’t know, it’s just like a small spell. ”.
In her cookbook, Lambert included some of her favorite recipes and tales. She acknowledged that her culinary expertise is undoubtedly generational.
“My mom could make something out of nothing,” she remarked. Because we had limited resources as children, we rarely had a plentiful supply of food in our home. She would then simply put together a dinner using the bare minimum. We consumed a lot of spaghetti because it is inexpensive, and my mother would save the sauce from our garden. ”.
Do what you can with what you’ve got is a small sign that my grandmother always kept in her kitchen, so that’s probably where [Beverly] got that, she continued. She applied that same principle to how she used her life and her cooking. She gave it to my mother, who then gave it to me.”.
The chance to relive memories of the people she treasures the most, according to Lambert, is provided by cooking.
“When I use my grandmother’s items to make something, I feel her presence with me. She’s returned. And in my opinion, you just can’t put a price on that,” she continued.
Meatloaf made famous by Bev.
2 lb. lean hamburger meat.
1 lb.
a sausage made of ground pork.
18 saltines, broken up.
a half of a green bell pepper, chopped.
12 of a yellow onion, minced finely.
2 large, lightly whisked eggs.
1 Tbsp. Sauce made with Worcestershire.
1 tsp. mustard.
firmly packed 12 cup of light brown sugar.
12 cup of ketchup.
2 Tbsp. flour.
freshly ground black pepper and Kosher salt.
Activate the oven’s 350° setting. Use a baking dish measuring 11 7”.
To a medium bowl, add the crackers, bell pepper, onion, eggs, Worcestershire, mustard, and 14 cup of brown sugar.
Also add the ground beef, sausage, and crackers.
As you blend, mash with your hands.
In the baking dish, form the mixture into a 10 by 5-inch loaf.
One hour of baking is required.
Remove from the oven; reserve the juices for the gravy in a different bowl.
Stir the remaining 1/4 cup of brown sugar for the glaze into the ketchup in a bowl. The gravy will need 2 to 3 tablespoons of the glaze. the meatloaf with the remaining mixture.
An instant-read thermometer inserted into the thickest portion should read 160°F after an additional 15 minutes of baking. Discard the liquid from the drain and add it to a saucepan. When the mixture begins to thicken, add the flour. The reserved glaze should be combined with 1 1/2 cups of hot water and added to the saucepan. Cook until the mixture bubbles. Add plenty of salt and pepper after taking the food off the heat.
The loaf should be taken out of the oven and left to stand for 20 minutes. After that, serve the food straight from the casserole dish with your preferred mashed potatoes and gravy on top.
6 to 8 people.
