“New York Minute” Meatloaf

Adapted by #FullPlateByJay from recipe found on the “Stove Top” box!  Prepared for Stephen Cirona and partner Mitchell in New York City on April 26, 2015; prepared for Julie, Todd, and Nick Pohjola in Sturtevant, WI on May 25, 2015; prepared for George Yarborough in Portland, OR in October, 2015 — and dozens of additional times ever since (since this is my “go to” meatloaf recipe).

If you like meatloaf, and if you’re not afraid to put a box of stuffing mix into your grocery cart, TRY this recipe. 

It’s really moist, has a great texture, and is simply delicious.  It’s so tasty, that it’s become my “go to” recipe whenever I’m craving meatloaf.  Great with baked or mashed potatoes, and any roasted veggies.  Serves six-to-eight people.

Meatloaf with oven-roasted broccoli and mashed potatoes; prepared for my former next-door neighbor, George Yarborough, in Portland, OR on Oct. 26, 2015

Ingredients

1 lb. very-lean ground beef

1 lb. ground pork

1 package (6 oz.) chicken-flavored stuffing mix (like Stove-Top)

1 small onion, chopped into large chunks

1 - 2 ribs of celery, chopped into large chunks

1 medium carrot, peeled and chopped into large chunks

½ cup milk

½ cup chicken stock

2 eggs, beaten

¾ cup spaghetti sauce (divided into 1/2 cup and 1/4 cup )

2 T. dry red wine (divided)

2 tsp. Mrs. Dash (divided)

Instructions / Method

Preheat oven to 375 degrees. Lightly coat 13 x 9 baking dish with non-stick spray; or line a rimmed baking sheet with parchment paper. 

While still in the package, bash and mash the stuffing mix to break up the large cubes into smaller bits.  Then pour into large bowl.

In blender or food processor, add onion, celery, carrot, liquids, eggs, and 1/4 cup of spaghetti sauce, 1 T. red wine, and 1 tsp. Mrs. Dash.  Pulse until the onions, carrots, and celery are reduced to small, uniformly sized chunky bits.  Pour this liquid mixture over the stuffing mixture in the bowl.  Allow to sit for 10 minutes.

Using your clean hands, mix the meats into the soaked crumb-vegetable mix until well-combined and uniformly incorporated.

NOTE: If you’re squeamish about mixing this with your hands, try putting all the ingredients into a gallon-sized ZipLock bag.  Remove excess air, seal, and then squeeze until all the ingredients are uniformly mixed. 

Dump the mixture onto the prepared pan, and shape into a loaf.  

Mix 1/4 cup of spaghetti sauce, 1 T. red wine, and 1 tsp. Mrs. Dash and spoon-spread it over the top of the meatloaf.

Place loaf in oven and bake for 60 minutes, until done (internal temperature of 160 degrees).  Allow to rest for 5 - 8 minutes before slicing and serving.

Nutritional analysis per serving (6 servings)

595 calories; 29 grams fat (11 grams saturated; 0 grams trans fats); 209 milligrams cholesterol; 42 grams carbohydrate; 3 grams fiber; 9 grams sugar; 391 grams protein; 969 milligrams sodium.

Italian Sausage and Spinach Pie

Adapted by #FullPlateByJay from “Favorite Recipes” a cookbook from Active and Retired Michigan Bell employees

Absolutely delicious. A perfect brunch / luncheon entree or a light supper accompanied by a salad, sautéed greens, and a crisp rose.  Serves 8.

Ingredients

2 T. olive oil

1 lb. sweet Italian sausage links, chopped  (can can also use bulk Italian sausage)

1 medium onion, halved and then thinly sliced

1 medium red pepper, halved and thinly sliced

8 - 10 crimini mushrooms, halved then thinly sliced

6 eggs, lightly beaten

¾ cup ricotta cheese

1 T. sweet vermouth

1 tsp. Mrs. Dash

1 tsp. Italian seasoning

½ tsp. garlic powder

½ tsp. seasoning salt

½ tsp. Tabasco

¼ tsp. freshly ground pepper

2 (10 oz.) packages chopped-frozen spinach, thawed and squeezed dry

1 (16 oz.) package shredded Italian cheeses

- - -

Pie crust for 2-crust pie

2 T. cold butter, diced

Instructions / Method

Preheat oven to 375 degrees. Line pie pan with bottom crust.

In large skillet over medium-high heat cook sausage until well browned and cooked through.  Remove to plate.  In same skilled, with reserved fat, sauté sliced onions, red pepper, and mushrooms until soft, and the onions are just starting to brown.

In large mixing bowl, lightly beat the eggs together with ricotta, vermouth, and seasonings. Add the meat, veggies, and cheese and fold until  thoroughly incorporated. Pour into crust-lined pie pan, mounding higher in the center and tapering to the edges; dot with butter; top with second crust and seal…slash the top 4 - 5 times to allow steam to escape.  Place into preheated oven and bake for 50 minutes until top crust is golden brown.

May be enjoyed hot (after allowing the pie to rest 7 - 8 minutes), or cooled to serve at room temperature accompanied by a salad, some sautéed greens, and a crisp rose.

Nutritional analysis per serving (8 servings)

598 calories; 36 grams fat; 19 grams saturated fat; 248 milligrams cholesterol; 33 grams carbohydrates; 2.5 grams dietary fiber; 4 grams sugar; 34 grams protein; 787 milligrams sodium