Mama's Meatloaf? - Stevie's Crazy Kitchen Blog at - 278503

Stevie's Crazy Kitchen

Mama's Meatloaf? 
Jun. 30, 2012 1:18 pm 
Updated: Jul. 6, 2012 10:42 am
Well, never on a table in our house come Meatloaf Monday!  I just read this recipe from a clipping out of our local newspaper, The Arizona Republic, dated December 14th 2011... 

I've been "collecting" food sections (in Weds. papers only,) for some time now, obviously.  This morning, while having my required iced coffee, I decided to attempt to get the clippings I wanted out of the paper, that I might discard the remaining 80% of unwanted news print! 

Considering the time of year this was printed, it should come as no shock that this recipe is for "Appetizer" sized meatloaves, but with a little imagination - and I mean LITTLE, this could be altered to feed a crowd at an informal sit down dinner table!  Regardless, I decided to share with you all, in the event that someone may find it an interesting twist on what I consider to be an old standby...

Stuffed Meatloaf:

1 lb each, ground beef, pork, and lamb
3 eggs
1 Cup bread crumbs (or more, as needed.)
1 C grated Parmesan
2 T chopped fresh parsley
20 leaves of fresh basil, chopped
1 T Italian seasoning
1 T black pepper
2 cloves of garlic, pressed or minced
1 onion diced
1/2 C ketchup
1/4 C Worcestershire Sauce
20 slices Gruyere cheese
10 slices prosciutto, each cut in half
Chunky, spicey pasta sauce (for serving.)

Preheat oven to 350* F.  In a large mixing bowl, combine meats, eggs, bread crumbs, Parmesan cheese, parsley, basil, Italian seasoning, black pepper, garlic, onion, ketchup and Worcestershire sauce.  Mix well.  If the mixture is too moist, add additional bread crumbs until the mix will hold it's shape.  Coat a large baking tray with cooking spray.

Divide the mixture into 20 portions, flattening each to a  3x5 inch rectangle.  Top each with a slice of cheese, and a piece of proscuitto.  Fold the meat over, forming 20 small loaf shaped pieces.  Bake for 15-20 minutes, or until meat thermometer reads 160*.  Arrange on plates, and top with pasta sauce.

Thoughts are racing through my pea brain, thinking of alteration and substitution possiblities...  Face it, I'm cheap, and other than a "grand" buffet gathering, I do believe I'd use bacon and whatever cheese I had on hand, for a more informal gathering, or even Monday night's meal!  For that matter, I might just skip the lamb, also...   I know, I'm totally trashing the recipe, but it's more the technique that intrigued me, rather than the list of ingredients... but, I'd "splurge" were it for a more special occasion than simply "dinner!"   

Should you decide to attempt this recipe as written, sometime, please share your thoughts and opinions!  I'd love to hear just how it turns out... 

Meanwhile, be happy, be healthy, cook crazy (stay cool!)
Jun. 30, 2012 1:55 pm
Sorry, I am not a meatloaf fan the DH is and he rarely steps foot in the kitchen. However, I appreciate that you clip the Wes. food section. My Mom got the big city paper and would do this regularly for my weekly Monday trip. In fact, I would get a phone call if I had missed too many Mondays and be told my stack was awaiting. Just today I used a Wes. section recipe that I have held on to since June 2007, homemade blackberry infused brandy. My blackberries didn't fail this year so I thought it was the perfect time to try my hand at this and I so want to use this in Mother Ann's cranberry recipe! Indeed, stay cool!
Jun. 30, 2012 2:52 pm
Meatloaf was one of the things I actually liked growing up. Somehow it managed to be crispy on the outside and moist and flavorful inside. Usually meat was incinerated LOL!
Jun. 30, 2012 3:48 pm
Sounds Delish-cheese and prosciutto. I was reading somewhere-substitute bacon for the prosciutto, but pound it down to make the bacon flatter. Then add the bacon to your recipe. I was wanting to try that.
Jun. 30, 2012 4:09 pm
I would like to say if you can not find "Gruyere cheese" you can use something like Baby Swiss. prosciutto Is expensive so bacon could be used, but it comes with a smoked flavor, something I do not mind. I always tend to like lean meat when making meat loaf to cut out the grease that normally comes out when cooking the Loaf.
Jun. 30, 2012 4:20 pm
These sound pretty good Steve!!
Jun. 30, 2012 10:13 pm
Cat, I'm not at all put off that you don't "like" meatloaf... just it was something I grew up on, dad being so tight fisted with grocery money for mom... Hmmm... "blackberry brandy?" Care to share that one? Be well, friend, and enjoy the berries!
Jun. 30, 2012 10:21 pm
BigShotsMom, with mom being British, and a novice in the kitchen, meats did tend to come out of the oven "smoking..." lol! Those were the days, right? I can however, remember mom grinding her own burger (from who knows what crappy cut of meat...) I still make meatloaf from time to time... slice some for a sandwich next day, and spread with a bit of ketchup and horseradish! YUM! Be well friend, and let me know what soups you have on the stove!
Jun. 30, 2012 10:25 pm
Lela, I hadn't thought about pounding the bacon into thinner portions - what a great idea! I've seen prosciutto on tv, and in my local market, and it is VERY thinly sliced. Thanks for the tip! It's a great idea! Be well, and keep cool!
Jun. 30, 2012 10:37 pm
King, I'm sure that I could find gruyere at my local store, and I know I've seen prosciutto (EXTREMELY expensive!) there also. I simply mentioned that if I "got a bug," I'd not run out and buy "special," unless it was a major occasion. I agree with you, and tend to keep 90% and 85% lean burger in the freezer. The leaner for "cooking," and the not so lean for burgers on the grill (read an article about burgers one Weds morning!) I also believe I've heard that prosciutto is "Italian bacon..." not that it makes a difference, I guess... bacon is bacon, and Prosciutto.... Still rather fatty though, if I'm not mistaken. Be well, and keep cool friend!
Jun. 30, 2012 10:40 pm
Raedwulf, I thought they sounded good, or I wouldn't have posted about them.... but still, made per the recipe would have to be a very special occasion! Meanwhile, I can try the "altered" version for just another "meatloaf Monday..." Be well!
Jul. 1, 2012 4:59 am
Sounds so good! I love meatloaf and It's a good thing that Jim does too! We enjoy the meatloaf thae night I make it... then we enjoy meatloaf sammiches... then I use what ever is left to add to spaghetti suace over pasta! I'm gonna give these a go! Thanks for sharing my crazy Friend!
Jul. 1, 2012 5:03 am
LOL My mom's meatloaf was not so good. I make a pretty decent one cause the DH loves it for sandwiches but I think I really like a good hamburger with all the fixings better :) Ah, these infused liquors are so easy. For the blackberry brandy it is 750 ML brandy to 1 quart of berries. Mash berries put in a 2 quart clean jar, pour in brandy store, in a cool dark place, stir once in awhile and sample till the liquor is infused with enough flavor. Strain fruit out. I used more berries because I have them and I didn't have a 2 quart jar so it was 1 qt and 1 pint. I may have to blog about this adventure :)
Jul. 1, 2012 4:18 pm
Prosciutto is dry cured whereas bacon is smoked so there is a flavor difference. Between the cost of the prosciutto and Gruyere that meatloaf would cost more than Prime Rib if I bought the ingredients here. And ground lamb is costly too. I would have to sub a beef/pork/veal mixture and bacon and Jarlsberg to be able to afford this "budget" meal. But I have to say it does sound good.
Jul. 1, 2012 4:33 pm
>> "I also believe I've heard that prosciutto is "Italian bacon...", It is but prosciutto is not smoked. I agree with you about burgers the more fat brings with it flavor. 80%\20% is a good ratio for hamburgers. The stores around here do not have Gruyere, but I did find it in only one place Harris teeter. Rachel ray loves Gruyere cheese.
Jul. 1, 2012 6:50 pm
Terry, let me know if you "follow" the rec or "sub..." And, how it turns out, of course! It's always a pleasure to share! Be well, friend!
Jul. 1, 2012 6:54 pm
Cat, thanks for the info on the "brandy!" I'll make a note of it... seems I did read about such some time ago (like when I still could remember things...! lol) but wouldn't have a clue how to do it now (without your "recipe.") Be well, friend, and keep in touch!
Jul. 1, 2012 6:57 pm
BigShotsMom, I'm SURE that you're right about the $$ of this fancy meatloaf! That's why I mentioned that I would sub right off the bat! I'm certainly "all for" inexpensive meals! Be well friend!
Jul. 1, 2012 9:08 pm
King, I guess that's one advantage of living in a metropolis... I can get almost anything (if price tag isn't an issue!) Face it, I AM CHEAP! Well much of the time, anyway... Be well!
Jul. 3, 2012 3:49 am
Steve, this sounds great, I make something similiar to this. Stuffed burgers, stuffed with cooked bacon, sauteed mushrooms, and cheddar or Swiss, then put the grilled burger inside a grilled cheese, Yum, very fattening but worth the calories.
Jul. 3, 2012 8:18 am
The meatloaf sounds pretty good. My mom made meatloaf occasionally when I was growing up, but it wasn't in regular rotation. I prefer it leftover on those sandwiches you mentioned! And one comment on the would be considered Italian "ham". Pancetta is the "bacon". Both are quite tasty but indeed expensive. I do usually substitute bacon when a recipe calls for pancetta, because I like the smoky flavor. But meatloaf wrapped in prosciutto sounds pretty darn good.
Jul. 3, 2012 8:36 am
SCC: That's one pretty fancy meatloaf. I learned as a child, after eating at a friend's house, that not all meatloaf is created equal. :( My mother subscribes to the Wednesday paper from a city 2000 miles from where she lives, strictly for the food section.
Jul. 6, 2012 10:37 am
Thunder... think I just gained 25lbs! Best hold off, the dr's already yelling at me about my cholesterol too! (and I see him in an hour, lol!)
Jul. 6, 2012 10:39 am
wisweept, you're right about proscuitto/pancetta - thanks for reminding me! I try not to flub up like that! Be well!
Jul. 6, 2012 10:42 am
bikerfamily, sure don't "blame" your mom! I get the week's local paper for Sunday sale circulars, Weds food section/grocery ads... the rest goes to recyle, lol! Never even look at it... dumb, yes? Maybe not.... be well!
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Stevie crazycook

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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