Sunday, November 11, 2012

Porcupine Meatballs
Picture by Kiara Hobson (my daughter)
 I got this recipe from the Divine Bite web site. Please visit the site at
I have been making these Porcupine meatballs for along time and my kids love them.


  • 1lb ground beef
  • ½ cup uncooked white rice (not instant)
  • 1½ cups water
  • 1/3 cup onion, finely chopped
  • 1 tsp celery salt
  • ½ tsp garlic powder
  • 1 (15oz)can tomato soup
  • ½ tbsp. Worcestershire sauce

Mix ground beef, rice, ½ cup water, onion, celery salt, garlic powder and mix well. Shape into approximately 18 balls. Cook meatballs in a large skillet with a lid on medium high heat until lightly browned on all sides. Drain fat from skillet.

Mix tomato soup, 1 cup water and Worcestershire. Pour tomato mixture over meatballs and heat to a boil. Reduce heat, cover and simmer for 45 minutes.

**Be sure you do not use instant rice or brown rice… me**
**You can substitute 15oz can tomato sauce for soup, but the soup gives it something special**
**Add additional water or soup during cooking if needed** 
Diane Sawyer's Meatloaf and Sandwiches
Picture by Kiara Hobson (my daughter)
I got a hold of this meatloaf recipe on ABC's Good Morning America. Visit site at:
The sandwich pictured below, was taken by chef Gillian Spence at Visit site at:
The Meatloaf recipe I followed to the letter only I used 1 pound of beef and 1 pound of ground pork. It was superior to any meatloaves I had before and my family demands I do one weekly. The left overs were enough so that I was able to try the sandwich the next day. It was awesome as well. Thank you Diane Sawyer.

Ingredients for 8:

For the Meatloaf:

  • 2 pounds ground beef
  • 4-5 slices of white bread toasted and loosely crumbled then soaked in milk, to make 1 cup
  • 3/4 cup whole milk
  • 1 egg
  • 4-5 canned plum tomatoes, drained and diced (or 3/4 cup diced canned tomatoes, drained)
  • 6 tablespoons sweet onion, finely chopped
  • 3 tablespoons green pepper, finely chopped
  • 3 tablespoons celery, finely chopped
  • 3/4 cup ketchup, in the meatloaf
  • 1 cup ketchup, for meatloaf topping
  • 2 teaspoons salt
  • 11/2 teaspoons ground black pepper
For the Sauce:

  • 1 tablespoon. mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon. ketchup
  • 1 tablespoon plus 1 teaspoon Heinz 57 sauce
  • 1 tablespoon. A-1 sauce
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper
For the Sandwich:

  • 16 slices of white (or rye or whole wheat bread)
  • 8 tablespoons sweet butter, softened
  • 1 sweet onion, sliced thin
  • 3 ripe tomatoes sliced
  • 1/2 head iceberg lettuce, shredded

For Meatloaf:
Preheat oven to 350 degrees.  

In a large mixing bowl combine the toasted bread crumbs, the milk and the egg. Mix together with a fork. Let stand 10 minutes.  

Add the meat, tomatoes, onion, green pepper, celery, 3/4 cup ketchup, and the salt and pepper. Mix together with your hands.  

Put in center of an iron skillet. Shape into a loaf.  

Pour the cup of ketchup over the entire top, thickly.  

Place the skillet into the preheated oven and bake for 1 hour and 15 minutes, or until internal temperature reaches 160 degrees (check with an instant read thermometer).  

Let stand in juices until cool and firmer.  

For Sauce:
In a medium bowl mix the sauce ingredients together with a spoon. Set aside.  

For Sandwich:
Cut the meatloaf into 8 thick slices.  

Spread softened butter on both sides of each slice of bread.  

In a large frying pan "grill" each slice of bread on both sides until golden brown.  

Then "grill" each meatloaf slice on both sides, in the same frying pan until browned nicely. (You may have to do this a few slices at a time.)  

Top one side of grilled slice of bread with some of the sauce. Place one slice of meatloaf on top of the sauce. Place sliced tomato, onion and lettuce on top. Top with more sauce, then another slice of grilled bread and serve.