Classic Meatloaf

I enjoy and have made all kinds of meatloaves.  Italian-inspired, asian-inspired, etc.  However, I don't think there's anything like the "classic" meatloaf that we've all grown up with.  Nothing fancy, just some meat and spices.  I hadn't made a classic meatloaf (I don't want to call it "plain" because it's not!) in so long.  I know some people like to add oats to their meatloaf to bump up the health factor.  Growing up, my dad made a meatloaf like that once and I still have bad memories of it!  So that's one ingredient that I will never add to my meatloaf!  Going through some old Cooking Light Annual cookbooks I found this recipe.  Minus the fact that I don't make home-made bread crumbs.....why have to take the food processor down from the upstairs closet and then clean all those parts.....and I buy the pre-packaged meatloaf meat mixture, this recipe seemed pretty "classic" to me.  This was easy to put together and the kids loved it.  When my daughter asks for seconds and my son eats ALL of his dinner, I know I have a winner!  Meatloaf is not a meal that I consider for a busy weeknight meal.  However, this would make a great dish for a lazy weekend, winter dinner!

Classic Meatloaf
recipe slightly adapted from Cooking Light, March 2006

Ingredients:

1 cup bread crumbs
2 tablespoons fat-free milk
1/2 cup ketchup, divided
approx. 1 1/2  lb. pkg meatloaf mix (or you can use 2/3 lb. lean ground beef, 1/2 lb. ground veal, and 6 oz. lean ground pork)
3/4 cup chopped onion
1 Tbsp. butter
1 tsp. dried parsley
1 tablespoon Dijon mustard
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray

Directions:
Preheat oven to 350°.

In a small frying pan saute heat butter until melted over medium heat.  Add onion and saute approximately 5 minutes until translucent. Let cool. 

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.

Family Rating: 2 thumbs up.

Italian Meatball Sliders

This recipe got moved up on my "to make pile" sooner after I saw a reader's rave review in my most recent issue of Cooking Light.  It worked out perfectly also that I had 8 ounces of leftover pork from another recipe and 2 sausage links in the freezer!  I was able to use our own basil that was grown on our deck.  These were really easy to make and tasted soooo good!  The kids enjoyed them too, another plus.  I would definitely make these again!

Italian Meatball Sliders
recipe slightly adapted from cooking light, March 2012


Ingredients:
1 tablespoon olive oil, divided
3 garlic cloves, minced
3 shallots, finely diced
1/3 cup part-skim ricotta cheese
1/4 cup panko (Japanese breadcrumbs)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
8 ounces lean ground pork
2 (4-ounce) links turkey Italian sausage, casings removed
1 large egg
1 1/2 cups lower-sodium marinara sauce
12 slider buns, toasted
12 basil leaves

Preparation:
1. Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 6 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.

2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun.

Family Rating: 2 thumbs up.