Recipes: Buttermilk Flapjacks, Meatloaf With Brown Sugar-Ketchup Glaze

Serves 2 to 4.

Note: "The ideal flapjack is browned and crisp around the edges and tender and fluffy inside," writes editor James Oseland in "The New Comfort Food" (Chronicle Books). "For the best results, you've got to take your time and cook the flapjacks one by one with plenty of butter in a hot skillet."

• 2 c. flour

• 2 tbsp. sugar

• 4 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. fine sea salt

• 2 c. buttermilk

• 1 tsp. vanilla extract

• 2 eggs, lightly beaten

• Maple syrup, for serving

Directions

Melt 4 tablespoons of the butter. In a medium bowl, whisk together the melted butter, buttermilk, vanilla extract and eggs. Pour the buttermilk mixture into the flour mixture and whisk until just combined to make a thick batter (for tender pancakes, don't overmix the batter).

Heat the oven to low. Heat an 8-inch nonstick skillet over medium heat. Add 1 tablespoon butter and heat until the butter's foam subsides. Add about 1/2 cup of the batter to the pan. Cook the flapjack, turning once, until deep golden brown on both sides, about 5 minutes total. Transfer to a large ovenproof serving platter and keep warm in the oven. Repeat the process with the additional butter and remaining batter to make 8 flapjacks in all. Serve hot, topped with butter and maple syrup.

Nutrition information per each of 4 servings:

Calories650Fat39 gSodium1,600 mg

Carbohydrates62 gSaturated fat23 gAdded sugars6 mg

Exchanges per serving: ½ milk, 3 starch, ½ carb, 7 fat.

Serves 6 to 8.

Note: From "The Best New Recipe" (America's Test Kitchen) by the editors of Cook's Illustrated

For the glaze:

• 1/2 c. ketchup

• 4 tsp. cider vinegar or distilled white vinegar

For meatloaf:

• 2 tsp. vegetable oil

• 1 medium onion, chopped (about 1 c.)

• 2 medium garlic cloves, minced

• 1/2 tsp. dried thyme

• 1 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 2 tsp. Dijon mustard

• 2 tsp. Worcestershire sauce

• 1/2 c.whole milk or plain yogurt

• 2 lb. meat loaf mix (50% ground chuck, 25% ground pork, 25% ground veal)

• 2/3 c. crushed saltine crackers (about 16) or quick oats, or 1 1/3 c. fresh breadcrumbs

• 1/3 c. freshly chopped flat-leaf parsley leaves

• 8 oz. (8 slices) bacon, or more as needed

To prepare glaze: In a small saucepan, combine ketchup, brown sugar and vinegar, and reserve.

To prepare meatloaf: Preheat oven to 350 degrees and line a rimmed baking sheet with aluminum foil.

In a medium skillet over medium heat, warm the oil. Add the onion and garlic and sauté until softened, about 5 minutes. Remove from heat and reserve.

In a large bowl, combine the eggs, thyme, salt, black pepper, mustard, Worcestershire sauce, hot pepper sauce and milk (or yogurt). Add the meat, crackers, parsley and cooked onion and garlic. Using a fork, mix until evenly blended and the meat mixture does not stick to the bowl (if mixture sticks, add milk, a couple of tablespoons at a time, until the mixture no longer sticks).

Turn the meat mixture out onto a work surface. With wet hands, pat the mixture into a loaf shape, approximately 5 by 9 inches. Place on prepared baking sheet. Brush loaf with half of the glaze, then arrange the bacon slices crosswise over the loaf, overlapping them slightly, to completely cover the surface of the loaf. Use a spatula to tuck the bacon ends beneath the loaf.

Nutrition information per each of 8 servings:

Calories366Fat22 gSodium760 mg

Carbohydrates16 gSaturated fat8 gAdded sugars8 mg

Protein25 gCholesterol130 mgDietary fiber1 g