Tuesday, May 17, 2011

Meatloaf with a twist

It's been a while ago now, but I was making dinner one night and my fiance was talking to his brother on Facebook. Turns out he was making the same dish - meatloaf. He passed on the recipe (which sounded delicious) but it required going to look for a few key ingredients.
He lives in Washington State and I am across the U.S. in South Carolina. So, I was worried the stores here wouldn't carry what I needed. I went to my no fail supermarket chain, Publix. It seems like no matter what I'm looking for...they have it. It can be obscure, international, organic - it's there.
I'm listing the recipe below in hopes you will give it a try. My soon-to-be brother-in-law is quite the cook and I would trust him without question when it comes to food. While I'm at it, I'm going to pass along another cooking nugget he gave to us a few years back. Simple, but oh so good!
Have fun and Happy Cooking!

Meatloaf with a twist (not sure what it's really called)
1 1/2 lbs of hamburger
1 lb Chirizo
3 large shallots (finely diced)
1 cup bread crumbs
1 egg
Garlic cloves or minced garlic

Iron Chef General Tso's sauce & glaze

Smash ingredients together (that's the fun part) and place in pan.
Chop up several garlic cloves (or substitute minced) and cover the top.
Bake for 1 1/2 hours at 325 degrees.
Remove in the last 20 minutes and add glaze.
Place meatloaf back into the oven and cook for the remainder of time.


Portabello Heaven 
Several large portabello mushrooms
Olive oil
Feta cheese
Roma tomatoes
Green onion
Provolone cheese
Salt and pepper

Dust off mushrooms and turn them on their backs.
Brush with olive oil, making sure to get edges as well as inside.
Spoon feta cheese into the cavity of the mushroom.
Sprinkle with chopped green onion (lightly - this step is optional).
Cut Roma tomatoes and make a ring around the cavity on top of the feta.
Sprinkle with salt and pepper.
Top with provolone cheese and sprinkle lightly again with olive oil.

The preferred method for cooking is on the grill. If you have to do it inside, place mushrooms on a cookie sheet leaving space between each mushroom. Set oven on 375 degrees. Juices will run out of the mushrooms, so be careful when taking them out of the oven. You will be looking for the provolone cheese to be melted and the mushroom to be softer with juice starting to run.

1 comment:

  1. yum! looks good! :) publix is awesome. i miss it. i mean, i can still go there, but i used to live across the street from it and it was so much easier then. lol.