Meatloaf, Zwieback Pudding Pie

DEAR SOS: While on business in Seattle I had a delicious meatloaf at Duke’s Chowderhouse. Is it possible to obtain the recipe?

--M.L.

DEAR M.L.: Duke’s turned in a quantity-size recipe, which we converted into a home-size recipe for six. We hope it serves your purpose. At Duke’s, the dish is generally served with mashed red potatoes.

DUKE’S MEATLOAF 1 pound ground beef 1/2 pound bulk pork sausage 1 onion, coarsely chopped 1 tablespoon steak sauce 1/4 cup ketchup 1 1/2 teaspoons hot pepper sauce 1 1/2 teaspoons Worcestershire Dash cayenne Dash white pepper 1 teaspoon black pepper 2 teaspoons chili powder 1 teaspoon kosher salt 2 eggs 1 cup panko (Japanese bread crumbs) 1/4 cup coarsely chopped green pepper

Combine beef, pork, onion, steak sauce, ketchup, hot pepper sauce, Worcestershire, cayenne, white pepper, black pepper, chili powder, salt, eggs, panko and green pepper in large bowl. Mix until thoroughly combined.

Pack into 9x5-inch loaf pan and bake at 325 degrees 45 minutes to 1 hour or until meat thermometer registers 150 degrees. Makes 6 servings.

Each serving contains about: 364 calories; 965 mg sodium; 136 mg cholesterol; 23 grams fat; 18 grams carbohydrates; 19 grams protein; 0.46 grams fiber.

DEAR SOS: I think this is the recipe for Zwieback Pudding Pie requested by Joanne some time back.

--VIOLET

DEAR VIOLET: Thank you. This old-fashioned dessert topped with meringue is just the ticket on a wintry day.

ZWIEBACK PUDDING PIE 1 cup ground zwieback or biscotti crumbs 1/4 cup plus 2 tablespoons sugar 1 tablespoon cinnamon 1/4 cup melted butter 1 egg yolk Custard Filling Meringue Topping

Mix crumbs, sugar and cinnamon. Reserve 1 tablespoon mixture for topping. Thoroughly blend butter and egg yolk into remaining crumb mixture and press into 9-inch pie plate. Bake at 350 degrees 15 minutes. Cool on wire rack.

Pour Custard Filling into cooled pie shell. Cover with Meringue Topping and sprinkle with reserved crumb mixture. Bake at 400 degrees 8 to 10 minutes, until set and slightly golden. Makes 8 servings.

Custard Filling 2/3 cup sugar 2 tablespoons cornstarch 2 cups milk 2 egg yolks, beaten 1 teaspoon vanilla

Stir together sugar and cornstarch. Stir in milk until blended. Heat milk mixture and carefully stir in egg yolks. Cook and stir over low heat until thickened. Remove from heat and stir in vanilla. Cool slightly. Makes 2 cups.

Meringue Topping 2 egg whites 1/4 cup sugar Dash salt

Beat egg whites until frothy. Gradually stir in sugar and salt and beat until stiff peaks form.

Each serving contains about: 294 calories; 163 mg sodium; 125 mg cholesterol; 10 grams fat; 46 grams carbohydrates; 5 grams protein; 0.03 gram fiber.