KILL IT CUT IT UP AND COOK IT: ITALIAN MEATLOAF

Hello friends, and welcome back for another exciting and delicious edition of Kill It, Cut It Up, and COOK IT.

Last week my newest edition of Cook's Country arrived.

Cook's Country is another wonderful cooking magazine that should be on your shelf.

I'll wait while you subscribe

OK, glad you are back. You can thank me later.

In this months issue is a great meatloaf recipe that looked interesting, so I tried it out. Although I already have a great Meat Loaf recipe -

WEST VIRGINIA MEATLOAF

You can never have too many Meatloaf recipes.

Let's grab a refreshing adult beverage, look at the cute doggie, then get to work

"Sammy" was our house guest this past week. He loved all of Grover's toys.

First we need to make some sauce for the meat loaf.

SAUCE

1 TBL EVOO

5 Garlic Cloves, sliced thin (I chopped them)

1 (28 oz) can of Crushed Tomatoes

1 (15 oz) can of Tomato Sauce

¼ tsp Red Pepper Flakes

¼ tsp salt

I ADDED Mushrooms, because.....I can.

When the sauce was done we thought it was a bit “harsh” so we added :

1 tsp Basil

1 TBL Splenda

That addition really kicked it up a notch

MEATLOAF

35 square Saltine Crackers

¾ Cup MILK

2 large Eggs

1 lb Ground Beef

1 lb Italian Sausage (If you use Links, remove the casings)

2 oz Parmesan Cheese (grated- 1 Cup, but best to weigh it)

(and DON'T use that crap in the green container)

1 tsp Granulated Garlic

1 tsp Dried Oregano

½ tsp Salt

½ tsp Pepper

¼ tsp Red Pepper Flakes

4 oz Cheese (of your Choice)

3 TBL chopped Fresh Basil

Make the Sauce

Set your oven rack in the middle and heat oven to 400 degrees.

Heat oil in large saucepan over medium heat until it shimmers.

Add the Garlic and cook until lightly browned. (1 minute)

Stir in tomatoes, tomato sauce, pepper flakes, and salt.

Add the mushrooms

Bring to a simmer and cook for 5 minutes.

Turn off the heat

NOW, LET'S MAKE THE MEATLOAF

Spray your oven casserole dish (9 x 13) with Veg. Oil

Place Saltines in a zip lock bag and seal. Crush Saltines with a rolling pin.

Whisk the saltines, milk, and eggs together in a large bowl.

Let sit for about 5 minutes.

Now, whisk the saltine mixture until a smooth paste forms.

Add the beef, sausage, Parmesan, granulated garlic, oregano, salt, pepper, and the pepper flakes and mix with your hands until combined.

Transfer the beef mixture to you casserole dish. Using your wet hands, shape it all into a 9 x 5 inch rectangle that should be about 1 ½ inches thick.

Now pour the marinara sauce over the meatloaf.

Cover with foil, and set the dish on a rimmed baking sheet, lined with foil.

Shown with foil removed

Bake until the internal temp. of the meatloaf reaches 160 degrees (About an hour and 15 minutes)

Time for another refreshing adult beverage and a cute puppy

Goo Bradshaw

Remove the baking sheet from the oven and remove the foil from the meatloaf.

Now sprinkle your cheese on top. Return the now uncovered meatloaf to the oven.

Turn on the Broiler function and broil the meatloaf until the cheese is nice and melted and starting to brown. (about 2 minutes---keep your eye on it !!!!)

Remove and set on top of the stove and let it rest for 15 minutes.

Transfer meatloaf to a serving dish. You can now cut the meatloaf to desired size.

Spoon any extra sauce over the slices.

Sprinkle the top with the Basil, and serve

RESULTS !!!

Don't forget the salad

and a beer

This was GOOD !!!!!!

The Red Pepper flakes give it a bit of a “kick” but

not bad. The heat was perfect for me. !!!!

The mushrooms all but disappeared when it cooked but still added that Mushroom taste....

IF I HAD TO DO IT OVER AGAIN.....

I would not change a damn thing on this one......As usual the folks at Cook's Country have nailed another GREAT recipe. My little additions didn't hurt it at all.

OFF THE HOOK !!!

Here are a few hints.

When you put the left overs in the fridge, cover them with plastic wrap NOT foil. The tomato sauce will react with the foil. And not in a good way.