- ground turkey
- minced onion
- grated Parmesan cheese
- minced garlic
- salt
- pepper
- dried Italian seasoning
- Marinara Sauce
- Hot cooked spaghetti
Meatloaf is the ultimate comfort food. Add bacon and cheese, and it’s like a warm, all-enveloping hug from your mom. Last night I decided to pull out all the stops and make a Sunday-style comfort food dinner in the middle of the week. Why save all that good food for the weekend?
My husband and sons love bacon cheeseburgers, so I thought I’d turn a meatloaf into a giant version of their favorite burger. Here’s how:
- ground beef
- pork sausage
- ketchup
- seasoned salt
- Italian seasoning
- bacon
- For moughrabiyeh grains
- Salt and freshly ground sweet black pepper
- small size onions
- For pearl onions
- sweet black pepper
- ground caraway
- skin removed
- moughrabiyeh spice mix
- caraway
- chicken stock from boiling the chicken and meat
- For sauce
- ground caraway
- ground sweet black pepper
- moughrabiyeh spice mix
- stock from cooking the chicken and the meat
Succulent—an all-time winner as an hors d’oeuvre or an entree!
- sugar
- dry sherry
- soy sauce
- whole pork tenderloins
- chutney or hot mustard
Can be cooked stove top or in slow cooker.
- chicken broth
- boneless pork shoulder
- chopped fresh cilantro
- cumin
- bay leaves
- cook Turkey as usual
- Cool
- Carve & layer in smaller roaster
- Cover with the skin that you took off carefully
- Heat oven to 325 and heat covered for 1 1/2hrs.
- Put other foods in oven too.
- Potatoes take about 11/4 hrs
- Dijon mustard
- minced cloves garlic
- sea salt
- freshly cracked black pepper
- Rack of lamb
- evoo
- boneless leg of lamb
- vegetable oil
- crushed rosemary
- salt
- pepper
- Port wine
- red wine vinegar
- minced shallot
- heavy cream
- halved maraschino cherries
- maraschino cherry juice
- corn starch
Serves 4 to 6
If your pork is enhanced, do not brine it in step 1. Very finely mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste.
WHY THIS RECIPE WORKS:
To produce juicy, well-charred boneless center-cut loin chops on the grill, we used a two-pronged approach. We brined the chops to improve their ability to hold on to juices during cooking, provide seasoning throughout, and increase their tenderness. To ensure we’d get a substantial browned crust before the interior overcooked, we looked to a unique coating of anchovy paste and honey. The anchovies’ amino acids couple with the fructose from honey to rapidly begin the flavorful Maillard browning reaction.
- salt
- vegetable oil
- honey
- anchovy paste
- pepper
From Meg
- seasoned bread crumbs
- skim milk
- crushed red pepper flakes
- Italian seasoning
- garlic salt
- sea salt
- extra lean ground beef