From Main Dishes

Thyme-Roasted Chicken with Garlic Gravy

Serves 4

I feel like it's a special occasion when I have a roast chicken in the oven. It conjures up a homey smell and feel. In my opinion, it's one of the most satisfying dishes on earth. Here I place herbs and seasoning under the bird's skin to produce a succulent, flavorful chicken. Slow roasting with lots of garlic creates a wonderful aroma -- yet, surprisingly, imparts only a subtle flavor to the gravy.

Preheat oven to 325°F (160°C)
Roasting pan with rack

1 chicken (about 3 1/2 lbs/1.75 kg) 10 cloves garlic, peeled 1 tsp (5 mL) dried thyme leaves 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) freshly ground pepper 1 1/3 (325 mL) chicken stock, divided (approx.) 1/2 cup (125 mL) white wine or additional chicken stock 1 tbsp (15 mL) all-purpose flour

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Best-Ever Meat Loaf

Serves 6

I could make this juicy meatloaf with garlic mashed potatoes every week and never hear a complaint from my family that it's served too often.

Preheat oven to 350°F (180°C)
9- by 5-inch (2 L) loaf pan

1 tbsp (15 mL) vegetable oil 1 medium onion, chopped 2 cloves garlic, minced 1 tsp (5 mL) dried basil leaves 1 tsp (5 mL) dried marjoram leaves 3/4 tsp (4 mL) salt 1/4 tsp (1 mL) freshly ground pepper 1 egg 1/4 cup (50 mL) chili sauce or ketchup 1 tbsp (15 mL) Worcestershire sauce 2 tbsp (25 mL) chopped fresh parsley 1 1/2 lbs (750 g) lean ground beef 3/4 cup (175 mL) quick-cooking rolled oats or 1/2 cup (125 mL) dry bread crumbs

TIPS
I like to use oatmeal as a binder, since it gives a coarser texture to the meat loaf (bread crumbs produce a finer one). Use whichever binder you prefer.

I always double the recipe and wrap the extra cooked meat loaf in plastic wrap, then in foil for the freezer. Defrost overnight in the fridge. To reheat, cut into slices and place in sauce pan. Moisten with about 1/2 cup (125 mL) beef stock; set over medium heat until piping hot. Or place meat loaf and stock in a casserole dish and microwave at Medium until heated through.