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...
1 lb each, ground beef, pork, and lamb
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!)