This actually wasn’t the plan when I picked up some pork cubed steaks from the discount meat bin, but when I started poking around for recipe ideas for cubed steak I felt silly for never considering it! Also, it’s ridiculous how easy this was to make. So easy that I’m sure this will become a regular meal in the house!

My shortcut? You know from my Shepherd’s Pie recipe that I never skimp on the mashed potatoes, but use a pressure cooker to make it clean and simple. Nope, the secret’s dry country gravy mix. Not only does using a dry gravy mix save a ton of time; it’s also much lighter than traditional gravy. You’ll be trading richness for quick-and-light, but there’s so much flavor in the steak, you won’t miss it. I promise.

INGREDIENTS:

• 3 cube steaks (pork or beef)
• 1/4 cup flour
• 1 tsp Paprika
• 1 tsp salt
• 6 turns fresh ground white pepper
• garlic salt (generously)
  
• 1 egg
• splash of half & half
• vegetable oil, fill the bottom of the pan about 1/3″
  

Mix dry ingredients in a bowl flat and deep enough to dredge. Mix egg and milk/cream in another.

Salt and pepper the cube steak before dredging in the egg wash, then dredge in flour mixture. Dredge again in egg then in flour to thicken the coating.

Heat oil until drop of batter sets it bubbling. Cook on each side ’til it’s browned, about 4–5 minutes per side, flipping with a pair of tongs when halfway done. When cooked through, lay the steaks on paper towel to soak up the moisture and grease.

For dinner serve with mashed potatoes; for breakfast serve with eggs and hash browns and smother with country gravy.

Bravado? Maybe a bit, but it’s true. My meatloaf, even when not in MEATCAKE! form, is the stuff of legend. Back when I made the MEATCAKE! I promised a recipe but failed to deliver. Today I give you my secret (modified from Mark Bittman’s recipe in How To Cook Everything). You’re welcome.

INGREDIENTS:

• 1 lb ground beef
• 1 lb ground pork (I usually buy country ribs—about $1/lb—and grind it myself)
• 1/2 cup breadcrumbs (I like Progresso’s Garlic and Herb breadcrumbs) soaked in
• 1/2 cup milk (until soggy; takes a few minutes)
• 1 egg, beaten
• 2 large cloves minced garlic
• Dash of Penzey’s Chicago Steak Seasoning
• 1 large carrot, shredded
• 1/2 onion, diced
• 1 stalk celery, diced fine (optional)
• 1/2 green pepper, diced fine (optional)

Combine all the above ingredients well. And USE YOUR DAMN HANDS. Get ‘em messy. You can wash them. There’s no way to combine this well enough without using your hands. Form into a loaf and place in a bread pan (I use a silicone bread pan). Bake at 350ºF for about an hour, or until the internal temp is about 160ºF. Drain the grease and transfer to a cookie sheet to set.

KETCHUP GLAZE (from Black Widow Bakery, where I learned to make the MEATCAKE!):

• 1/2 cup ketchup
• 1/8 cup dark brown sugar
• Splash of Worcestershire sauce

To make the glaze, heat ketcup, sugar and worcestershire sauce until combined. Spread over meatload. Clean your pan IMMEDIATELY afterward or it’ll be a pain to clean.

That’s it!! It’s super easy and so, so very good.