Friday, February 12, 2016

Cheesecake Factory Meatloaf Supreme

2 cups soft white bread pieces (crusts removed)
1 cup milk
2 pounds ground beef sirloin
2 eggs
1 teaspoon seasoned salt
1/2 teaspoon garlic pepper
1/4 teaspoon ground allspice
2 tablespoons olive oil
1 small onion, finely chopped
3/4 cup finely chopped red bell pepper
1 cup finely chopped fresh carrots
1 cup finely chopped celery
1 large clove garlic, minced OR pressed
Brown Gravy (recipe follows)

In a small mixing bowl, combine bread pieces and milk and let stand 10 minutes.

In a large mixing bowl, combine beef, eggs, salt, garlic pepper and allspice. Mix well. Stir in bread mixture until thoroughly blended; set aside.

In a large skillet, heat olive oil until hot. Add onion, red pepper, carrots, celery and garlic and cook until onions are soft but not browned. Stir into beef mixture, mixing well.

Shape into a large 12x5-inch loaf in a foil-lined 9x13-inch baking pan.

Bake in preheated 375-degree oven 20 minutes. Reduce oven temperature to 350 degrees F and bake 60 to 70 minutes longer.

To serve, cut meatloaf in 1 1/2-inch thick slices. Serve topped with Brown Gravy.

Makes 8 servings.


Brown Gravy

4 tablespoons fat from baking pan OR 4 tablespoons butter
4 tablespoons flour
1 1/2 cups beef stock
1/2 cup milk
salt and pepper to taste
dash of ground allspice

In a medium saucepan, combine 4 tablespoons fat from baking pan OR 4 tablespoons butter. Heat over medium heat until hot or butter is melted. Stir in 4 tablespoons flour until smooth and mixture turns golden brown, stirring constantly. Remove from heat and whisk in 1 1/2 cups beef stock and 1/2 cup milk. Return to heat and stir until
sauce comes to a boil. Boil 1 minute. Add salt and pepper to taste 

and a dash of ground allspice.

Source: Los Angeles Daily News

Sneaky Spaghetti Sauce

1 garlic clove
1/2 sweet onion
2 cups plain tomato sauce
1/2 teaspoon oregano
1/2 teaspoon salt
Pinch of sugar
1/4 teaspoon cinnamon
1/2 zucchini, cleaned and skin left on
1/2 bell pepper, seeded.
1/2 cup broccoli florets
1/2 cup eggplant
1 carrot

Sauté garlic and onion in a saucepan until tender.

Add tomato sauce and spices. Allow to simmer.

In a blender, puree zucchini, pepper, broccoli, eggplant, and carrot until smooth.

Add vegetable puree to tomato sauce and allow to simmer for 15 minutes, until flavorful.

Serve over child's favorite pasta, or anywhere else you would normally use spaghetti sauce.

Serves 4

Source - Healthy Eating For Kids

Wild Rice Turkey Chili

1 medium onion,Chopped
2 cloves garlic,Minced
2 cups turkey,cooked, cubed
2 cups wild rice, Cooked
15 oz can great northern beans, drained
11 oz can white corn
2 (4 oz) can green chilies,Diced
14 1/2 oz chicken broth
1 teaspoon cumin, Ground
hot pepper sauce, To Taste
6 oz Monterrey jack,Shredded

Heat oil in large pan over medium heat; add onion and garlic. Cook until tender. 

Add turkey, rice, beans corn, chilies, broth and cumin.

Cover and simmer over low heat to serving temperature. Stir in hot pepper sauce. 

Serve with cheese.

Serves 6

Source - The Ultimate Chili Collection