Wednesday, April 23, 2014

Stuffed Meatloaf: Italian Style

One of Dad's favorites: Stuffed Italian Style Meatloaf!!!! 


I served it with  Bibb lettuce and vinaigrette dressing salad.

 Dad loved stuffed meatloaf and honestly when Mom didn't have the time she'd use Stove top stuffing instead of her homemade stuffing . (Don' hesitate to use box stuffing. .It does speed up your meal).  Today I did her recipe but put it in a baking dish (stuffing first and then topped it with meat mixture. (She used to put her meat mixture on the bottom of the dish and then put her stuffing and then top it with the remainder of the meat.. I decided to try it a little different. It baked quickly, about an hour or a little more.  My meat was under 1 lb.  Delicious and presents beautifully!  Nice for entertaining a small group.  Serves 4 medium portions.

 

  Enjoy!  

 

Happy Cooking!!!!

 

M.J.


Ingredients for meatloaf:
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¾ to 1 lb. ground pork (beef or turkey can be substituted)
1 egg
½ cup bread crumbs (regular or seasoned) I used Garlic Herb breadcrumbs
1 small onion grated
1 to 2  cloves garlic minced
½ tsp. salt
1 tsp. dried parsley
pinch pepper
½ cup milk

Topping:
1 to ½ cups marinara sauce (jarred or homemade) I used my homemade easy recipe sauce using Tuttorosso crushed tomatoes)
¼ cup mozzarella for garnish

Meat Mix

In a medium bowl place pork, breadcrumbs, egg, onion, garlic, parsley, milk, salt and pepper.  Mix together…Set aside

Stuffing

1/3 cup Italian style bread (broke in pieces)
1 egg beaten
½ to ¾ milk
dash pepper
½ cup Italian cheese grated
¼ cup shredded mozzarella
1 small onion chopped
1 stalk chopped celery
4 tablespoons butter (salted)

In a pan melt butter, add onion, celery…Saute until translucent

In a large bowl put broken bread pieces, 1 egg beaten, ½ cup milk, cheeses..Set aside.. Add slightly cooled butter mixture.  Mix together with hands until bread in well moistened.. Set aside
Preheat oven to 350 degrees.  Lightly grease an 8 x8 inch baking dish with butter..  Place stuffing mixture in dish.. Top with meat mixture.. Bake 1 hour or until browned.. Take out of oven top with Marinara sauce and shredded mozzarella.  Bake 5 to 10 minutes more or until Marinara is warmed and cheese is melted and bubbly.. 

9/4/12


Tuesday, April 22, 2014

Double Lemon Cheesecake Bars

 New Recipe

I hadn't tried many new recipes over the last few months for no apparent reason other than I like my basic recipes and winter is usually a soup, comfort food time of year so for Easter I thought it was time to venture out with a few new items.  I made a great Berry Spiral Ham that I posted the recipe earlier today and I also made Double Lemon Cheesecake Bars which were fabulous.  Creamy and with light lemon taste in the body of the cheesecake and a gorgeous lemon topping to die for.  It was a hit at our Brunch.





Here's the recipe for you lemon lovers.  Yummy!

2 cups vanilla wafer crumbs
3 T butter melted
4 pkg. Philadelphia Cream cheese softened
1 3/4 sugar, divided
3 T flour
1 T lemon zest
1/3 cup lemon juice
1/2 tsp. vanilla
4 eggs, 1 separated
2 T cornstarch
1/2 cup water

Heat oven to 325 degrees.  Line a 13x9 inch pan with foil. Mix wafer crumbs with butter; press into bottom of pan. Bake 10 minutes.

Beat softened cream cheese, 1 cup sugar, flour, lemon zest, 2 T lemon juice and vanilla with mixer until blended.

Add 1 egg white and 3 egg yolks, beating after each until blended.  Reserve yolk for later use.

Pour batter over crust.  Bake 40 minutes or until center is almost set.  Cool 1 hour... Refrigerate 4 hours.

Mix cornstarch and remaining sugar in saucepan; gradually stir in water and remaining lemon juice.  Bring to boil stirring constantly, cook and stir until clear and thickened.  Lightly beat reserved egg yolk until blended; stir in 2 T hot cornstarch mixture.  Return to remaining cornstarch mixture in saucepan and stir 1 minute or until thickened.  Cool.

Spoon glaze over cheesecake.  Refrigerate 1 hour.  Use foil handles to remove cheesecake from pan before cutting to serve.



Monday, April 21, 2014

Berry Glazed Spiral Ham

 I lost my copy of my Better Homes and Gardens magazine so I am going to do this recipe from the top of my head since their recipe is nowhere to be found.



1 spiral ham approx. approx. 10 lbs.
1 cup orange juice
1/2 cup raspberry jam
1/2 cup honey
1/2 cup fresh raspberries(optional) to add to glaze
1/4 cup chopped jalapeno

Place orange juice, raspberry jam and honey in saucepan over low heat.  Cook until blended and syrupy. . Set aside

 Brush ham with slight amount of glaze and cover loosely with foil and bake 325 degrees for 1 1/2 hours or until warmed through occasionally basting with glaze.  After one hour or so take foil off ham and baste with remaining glaze(add raspberries to glaze and jalapeno)  and bake at 425 degrees for an additional 10 minutes or until crispy.  Let stand for an additional 10 minutes and serve.