Stuff Meat Loaf

Who says meat loaf isn't company worthy. Let me assure you that when it's a meat loaf stuffed with savory, cheesy, vegetable goodness, it certainly is. I've been eying this recipe in Mario Batali's Molto Italiano for some time and finally with the cooler weather when heartier meals are more welcomed, I decided to put this together. I won't kid you, this meat loaf takes a little bit of time to put together, but it's not difficult. This was my first time putting it together and it probably took me an hour's preparation. Next time, because I know what to expect, the time will be much shorter. Plus, this is something that can be prepared earlier in the day and put in the refrigerator until you're ready bake it.

Let's start with the ingredients.

Stuffed Meat Loaf

1 pound ground lean pork
1 pound ground lean beef
2 cups, plus 3 tablespoons, fresh bread crumbs
1 cup pecorino Romano cheese, grated
3 large eggs, lightly beaten
salt and pepper to taste

8 ounces baby spinach, stems removed, washed dried (I used frozen spinach, defrosted in the microwave, and removed excess water), blanched
2 carrots, cut lengthwise into about 6 slices each, and then boiled until just tender
3 tablespoons all purpose flour
6 slices Prosciutto di parma

2 sprigs rosemary (I used a couple teaspoons of dried)
1 cup water

1/2 cup extra virgin olive oil

Putting It All Together

In a large bowl, combine the pork, beef, 2 cups of bread crumbs, pecorino Romano, eggs, salt and pepper. Using your impeccably clean hands, mix gently but throughly. Cover and refrigerate.

In the meantime, either blanche your fresh spinach in a salted boiling water, dipping in the leaves just until they're wilted. Dry on paper towels or spin dry in a salad spinner. Add the carrot slices to the still boiling water and cook for about ten minutes, drain, and set aside.

Combine the 3 tablespoons of flour with 3 tablespoons of bread crumbs. Dust your work surface with the mixture. (Here is where I parted company with Mario's directions. I used a long sheet of tin foil because I wanted to use my tin foil to help me roll the meat loaf in the next steps.)

Pat the meat mixture into a thick rectangle, about 16 inches by 6 inches on the dusted work surface. (I use a ruler specifically reserved for cooking.) Lay the spinach leaves over the meat, leaving a half-inch border on the short sides.

Lay the carrot slices over the spinach, lengthwise down the rectangle.

Add the prosciutto and the cheese. ( I forgot to take a picture of the cheese, but I think you have the idea.)

Now, starting from the long side, roll the meat up as if it were a jelly roll. Using the tin foil, simultaneously lift the two opposite long ends and gently turn and roll the raised edge to the inside. You'll have to run your hands down the length of the cylinder to help shape it and keep it tight. Repeat until the roll is complete.

Ta dah! You might want to give it just a little extra pat and make sure that the seam is pinched together.


Add one cup of water to the bottom of your broiler pan and the rosemary sprigs.

Now, because you were clever enough to use a sheet of tin foil as your work surface, you can cradle and lift the entire rolled loaf onto your broiler pan rack and gingerly roll the roll onto the rack so that it doesn't break apart.

I had to put my loaf on diagonally as it was too long for the broiler. Pour 1/2 cup of extra virgin oil oil over the entire length of the loaf.

Bake for approximately 1 hour at 400 degrees Fahrenheit or until the internal temperature reaches 165 degrees. I checked at the end of one hour, and the internal temperature of my loaf was 180, so it was probably slightly overdone. If you have an insta-read thermometer, I'd start checking at 45 minutes.

Look at that golden crispy crust on this meat loaf. The house smelled absolutely sensational as it was baking. Five cats and an Ole Sweetie-Pi just couldn't stay out of the kitchen. My mouth was watering the whole time.


To remove from the rack, you'll need a thin spatula to release the underside of the meat loaf from the pan. I didn't have any real issue, and was able to move the entire loaf without breaking it. The pan juices made a nice gravy; I deglazed the pan, added some additional seasoning and thickening. Oooh, this was good.

I was out grocery shopping the other day and picked up a big jar of tri-colored couscous. This is a fairly new discovery for me, but one which I've enjoyed, especially in this recipe. It makes a quick, different, and delicious side dish, faster than potatoes or pasta, and equally as versatile. I think the first time I had even heard of couscous was on the old the Galloping Gourmet show (remember Graham Kerr?) and long since then associated couscous with being gourmet, ergo out of my skill set. I forget now which TV chef showed me I could make it, but once I saw how easy it is, couscous has been in my pantry every since.

As my groceries were being rung up, the cashier looked at the bright specks of yellow, white and orange, turned the jar to face me, and said, "What is this?" "Couscous," I said absently, trying to organize my groceries on the conveyor belt. (I like my dairies to be together, the meats together, canned items, together, etc. No mixing and matching, please.) "Yes, but what is it?" she asked again. "I'd was wondering the same thing," the lady in line behind me said.

I started to give an encyclopedic description by saying it's pasta, often associated with Africa, made with semolina flour, and changed my mind. "You know how pasta comes in different shapes, right?" Nods and noises of affirmation followed. "Well, couscous is like little pasta seed pearls. At it's simplest, add hot chicken broth, wait five minutes, and you have pasta."

And yes, it is really pretty much that simple. This side dish is subtle in flavor (as pasta sans tomato sauce tends to be) and relies on the added ingredients to give it texture, flavor and color. No surprise, Ole Sweetie-Pi won't go near this (won't even try it) as he has that infuriating looks like rice-lice thing going on, even though he knows he loves pasta, spinach and onions. **Sigh**

I found this recipe on Recipezaar.

Spinach and Onion Couscous

1 medium onion chopped
2 garlic cloves
2 tablespoons olive oil
1 14.5 ounce can chicken broth
1 10-ounce package chopped, frozen spinach
1 10-ounce package couscous
3/4 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
salt and pepper to taste
1/2 cup toasted pecans

In a saucepan, cook and stir onion and garlic in hot oil until tender.
Add the broth and spinach; cook and stir frequently until the spinach thaws.
Bring mixture to a boil and stir occasionally.
Add in couscous; stir to combine.
Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
Add remaining ingredients; stir to combine.
Serve immediately.

Now at this same grocery store, on a different day, as I was checking out, the bagger was a young woman. She was wrestling with a medium sized bottle, trying to decide which bag to put it in. She read the label, looked at me, and said "What is vanilla extract?"

My dear fellow bloggers, if ever you think what you do doesn't matter, that this is just a hobby, a place to store recipes, I beg to differ.

Cranberry Chutney

I truly do like that well-known cranberry jelly that comes out in a big whoosh from the can. That ruby-colored jelled cylinder has been a Thanksgiving tradition in the familial home for as long as I can remember and there is still, on different occasions, a time and a place for it in my pantry.

However, this is now one of my cranberry traditions at Thanksgiving and New Years. Do not confuse cranberry chutney with cranberry jelly or cranberry sauce. It would be akin to comparing lightening with a lightening bug. Really~it's that big of a difference in flavor. This chutney has big flavor and texture. There's tart from the cranberries, sweet from the sugar, heat from the ginger and cayenne, and lots of texture from the walnuts and the few whole remaining cranberries. As I said, there's a lot going on here.

This is a good keeper; it will keep for several weeks in the refrigerator if stored in an air-tight container. This makes a fair amount, maybe 2 1/2 to 3 cups or so, so if you wanted this would make a terrific little hostess gift in those adorable half pint canning jars.

And do you want to talk about turkey sandwich?! Oh my. Turkey, stuffing, cranberry chutney, maybe a little mayo, and we're talking something good!

This is easy to do, simply put all the ingredients in a medium sized pan, cook on low, stir occasionally. Let it cook, allow the flavors to meld and you're loving this.

Cranberry Chutney
(from Best of the Best from New England)

1 cup water
1 cup sugar
2 tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (almonds or walnuts, medium to finely chopped)
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon garlic salt (I used finely minced fresh garlic)
2 cups cranberries (rinsed and sorted)

Combine all your ingredients in a medium-sized sauce pan. The cranberries will burst as they are cooking so you may want to use a long-handled spoon to stir to avoid being splattered. Sugar burns hurt (believe me!). Cook over low heat or until thick, stirring occasionally. Let cool completely before serving, storing any extra in an air tight container. Will keep for several weeks in the refrigerator.



This is how mine looked after only 20 minutes of cooking. The chutney held its shape well in the spoon, and from experience I knew it would thicken even further after it cooled. It's possible that the low heat on my stove may not be as low as the heat on yours so you'll have to use some judgment as to when to take it off the heat.

Slow Cooker Ginger Orange Chicken

I like citrus and chicken together; they have a natural affinity for each other, each providing a venue to compliment the other.

Ole Sweetie-Pi and I are battling the doggone cold that seems to be going around and the last thing I wanted to do was stand around and fuss with cooking. So out comes my slow cooker to rescue me.

I saw this recipe on the Kraft's Food website and decided to try it. I'll reprint the recipe as they have it and put my minor changes in parenthesis. We liked this; it has a pretty assertive orange flavor because of the marmalade, and it's a bit spicy from the generous use of ginger and the pinch of red pepper flakes.

Slow Cooker Ginger Orange Chicken

1/2 cup KRAFT Original Barbecue Sauce (I used a Thai sesame ginger teriyaki sauce)

1/4 cup flour

1/4 cup orange juice

1/4 cup orange marmalade

3 Tbsp. soy sauce (omitted because of the teriyaki sauce)

8 bone-in chicken thighs (3-1/2 lb.), skin removed (I used boneless, skinless thighs, removing as much visible remaining fat as possible)

Stir barbecue sauce and flour in small bowl with wire whisk until well blended. Add all remaining ingredients except chicken; mix well.

Pour sauce mixture evenly over chicken in slow cooker. (Do not stir.) Cover with lid.

Cook on LOW for 3 to 5 hours. Serve chicken topped with the sauce.

Though it's not obvious in the photograph, my chicken was falling apart at the end of five hours, so I think even on low my slow cooker may run a little hot. (Once I saw how falling apart the chicken was, I used a scoop to serve up a couple of whole thighs for you.) I probably should have checked this at four hours, but I read that every time you open the lid on the slow cooker you need to add 30 minutes to the cook time. I have no idea if that's true or not, but I'm willing to pass along yet another urban legend, grins.

This makes a lot of sauce which goes great on broccoli and would be equally good on plain rice.

Cranberry Pork Chops

Cranberries seem to be in real abundance this year and when they're available fresh, this is a nice little autumn dish that I look forward to making. It's pretty simple, straightforward, no unusual ingredients, subtly flavored in spite of the presence of cranberries, but with a hint of a sweet-tart flavor that I enjoy.

I'm going to give you the recipe as it was presented and then I'll share my thoughts.

Cranberry Pork Chops
(from the Cape Cod Cookbook by Jean Childress)

6 center cut pork chops
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
1 cup fresh cranberries
salt and pepper
1/4 cup brown sugar
1 tablespoon flour
1/2 cup water
1 orange, sliced thin, for garnish, optional

In a skillet or fry pan large enough to hold the pork chops without crowding, melt the butter and add the oil. Add the pork chops and brown on both sides. After browned, remove pork chops to a separate dish and drain the excess fat. Return the pork chops to the skillet and add the salt and pepper and brown sugar, cranberries, and water. Cover and simmer for one hour. Make a slurry by combining the flour with a little water, stirring out any lumps, and then gradually adding to the pan, stirring to combine. Continue stirring until thickened. Garnish with the orange slices.

OK, my thoughts. One hour simmering is much, much too long. I had chops that were a good 3/4 inch thick and they were done in 30 minutes or so (it took a bit for the cranberries to cook and burst). I'm pretty sure that if I let them go for an hour, I could've made a silk purse out of the chops. My only other thought is that there's really not a whole lot of sauce so if you'd like more than a couple of tablespoonfuls, I'd suggest doubling the sauce ingredients.

Mrs. Marks' Gingersnap Cookies ~ The Widow's Mite

I was going to save this post for closer to Christmas because it's a bit of a Christmas story, but these cookies are so good that I wanted to share them now with you. Plus there's a bit of a tie-in at the end.

I used to work in an insurance agency in Plymouth, Massachusetts (America's Hometown says their slogan, although their are other towns that were discovered and settled long before Plymouth, but it's still a catchy slogan), and there was quite a mix of clientele, ranging from descendants of the Pilgrims to immigrants , the financially secure, to those who struggled.

One of my clients was a dear old lady, a widow of some years, living on her meager social security check. She drove a 15-year-old Chrysler that would hiccup and puff clouds of blue smoke as she drove. Once a week she would come in and collect the soda cans we made a point of saving for her and cash them in for their five cent return deposit. For her, every nickle mattered, but we hardly cared, tossing them away. What is a nickle?

At Christmastime, clients came in with gifts for "the girls." There were big pots of perfect ruby red poinsettias purchased from the best florist, huge tins of buttery Danish cookies purchased from the best bakery, boxes of gourmet chocolates wrapped in gold foil and silk ribbons purchased from the best candy store.

About a week before Christmas, Mrs. Marks drove into our parking lot. I watched her from the picture window beside my desk. Her old Chrysler came to an abrupt stop when she hit the tar berm at the end of the parking space, a blue cloud of smoke settling around her. There seemed to be some flustering in the car, but eventually she rolled out the front seat. I got up from my chair to go to the agency's kitchen to retrieve the trash bag of soda pop cans we saved for her. When I came back in, she was already at the counter, smiling, eyes shining, wishing a softly-spoken Very Merry Christmas to everyone.

In front of her, laying on the counter, was a plain white paper plate filled with a dozen or so cookies, wrapped in clear plastic wrap. The wrap didn't cling to the flimsy paper plate, and she neatly tucked it underneath to make a prettier presentation. "I just made these this morning for you girls. " She pushed the plate towards me.

I lifted up one side of the plastic wrap and selflessly took only one cookie. She watched me as I bit into it, trying to glean every nuance of expression. A pause as the deep flavors registered in my brain and in my mouth. I think "WOW!" must have been written on my face. "These are excellent!" I declared.

Mrs. Marks' Gingersnaps are excellent, the very best I ever had. There is no skimping on spices and no skimping on flavor. They can be made soft by slightly undercooking, made crisp by longer cooking. I cannot begin to tell you how many times I've made these. And every time I eat one, I think of that beautiful lady, giving the very best she had, from her heart.

Let me share the recipe, just as she wrote it, on the back of her electric light bill envelope.

Ginger Snaps

1 cup sugar
3/4 c shortening
1 beaten egg
1/4 cup molasses
2 cups flour
2 teaspoons soda (she means baking soda)
1 teaspoon cloves
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
a little additional sugar for rolling balling of doughs into

Mix all together. Roll in small balls and dip one side in sugar. Place on cookie sheet and bake for 10-12 minutes at 375 degrees Fahrenheit.

Grins. Her directions are as frugal as she was.

Okay, so I slightly change the method. In a medium-sized bowl, cream together the sugar and shortening. Add the egg and molasses, mix well. Sift together the dry ingredients and gradually add to the wet, just until blended. Do not overmix. Take small pinches of dough and roll into balls about the size of a small walnut (these cookies will spread).

In a separate small plate or bowl, sprinkle maybe 1/4 cup of sugar. Roll one side only of the ball of dough in the sugar. Place sugared balls on greased cookie sheet. Bake at 375 degrees Fahrenheit. I tend to like my cookies a little on the soft side so I start checking at ten minutes baking time.

And while we're on the subject of giving from the heart, I'd like to take a moment and acknowledge several fellow bloggers. I made it to my 100th post (four posts ago, grins) and along the way, these wonderful, beautiful ladies have gone far above and beyond in sharing their time and friendship with me. They have extended their hand in friendship, encouragement and inspiration and cheerful camaraderie.

Cooking is a soulcraft, I think. Those who love to cook for those they love and care about are nurturers. Once we have taken our first breath, it is our mother's breast and heartbeat that we crave. And once the babe no longer needs the breast, we still continue to show our love through the foods we prepare and present. The loving heart still beats and we still crave its comforting sound.

For my friends (in the order that I met you),
Trish, at The Mad Chemist and Schemmelhos
Coleen at Coleen's Recipes
Ang at Gulf Coast Gram
Chaya at Sweet and Savory Says It All and Have The Cake and The Bad Girl's Kitchen

I want to give you a small acknowledgment for the greatest gift, your friendship. Bless you and all you do.

And many blessings to my fellow foodies and bloggers. You give cheer and sustenance and lift up those around you. I pray that your hearts beat long and strong.

Easy Baked Stuffed Pork Chops and Carmelized Apples

Now this is a recipe I made way back when, maybe 30 years ago or so. It used to be on the back of the Pepperidge Farm Herbed Stuffing bag, has since been removed, but I still make this from time to time, and it's still a favorite. It makes a nice presentation and one that I prepare when I was something just a little extra special for the family.

I've pretty much used the stuffing recipe that's on the Pepperidge Farm website with a couple of changes indicated in parenthesis.

Easy Baked Stuffed Pork Chops

Preheat oven to 350 degrees Fahrenheit. Grease a 9 inch x 5 inch loaf pan, set aside.

Lightly brown 6 pork chops (bone in, boneless, loin, center cut, your choice), in butter or oil, not cooking all the way through. You're looking just to give it some color. Place chops in prepared loaf pan, standing the pork chops in a rows down the length of the loaf pan.

Prepare stuffing mix.
1/4 cup (1/2 stick) butter
1 stalk celery, finely chopped
1 small onion, finely chopped
1 can (10 1/2 ounces) chicken broth (you may not need the entire amount)
4 cups herb seasoned stuffing
1 medium apple, peeled, cored and chopped
A good pinch of Bell's Seasoning (optional)

Heat the butter in a 10-inch skillet or a deep sauce pan over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing mix and apples, stirring until well combined. Taste for seasoning. I like to add a little extra Bell's Seasoning because I like the flavor of sage, and I think the pork chops can use the little added flavor. The other note I'd like to make here is that you may not not need all that broth. The last time I did this, the stuffing was way too wet; I would go with half the amount, but that's personal preference.



Now, with a spoon (and probably your hands), lightly pack the stuffing in between the rows of pork chops, so that you'll have stuffing, pork chop, stuffing, pork chop, stuffing, etc. The stuffing will expand so don't pack it in too firmly.

Bake at 350F for one hour or until done, depending on how thick your chops are. When ready to serve, scoop out a pork chop with the stuffing.

I often serve pork with apples; the two flavors just seem to go together so well. This time I made a simple caramelized apple.

Caramelized Apple

Really, this is just too easy, not a recipe per se, but a method. A friend of mine from Kentucky shared her family's recipe with me.

Four apples, peeled, cored, and sliced as if for a pie. (Granny Smiths are good for this as they stand up to cooking.) Add a quarter cup of brown sugar, two tablespoons of butter. Put all into a frying pan and heat through over medium heat. The butter and the brown sugar will melt, making a wonderful caramel coating for the apples. Cook, stirring frequently, until apples are tender when pierced with a fork. Add a sprinkle of cinnamon if you want. It's really that simple. This makes a nice change from applesauce and a delicious way to use up apples.