Meatloaf Stuffed Portobello Caps

Stuffed Mushrooms

Mmm... Cheesy!!!

Meatloaf never gets old- and especially not in this recipe. The first time I made this I actually used leftovers from my turkey meatballs recipe and got hooked. It’s packed with flavor and the portobello mushroom makes it filling. It’s a great way to cut down on carbs or to add some more vegetables in to your diet.

I like to use this opportunity to look at what I have in my fridge and go crazy. I do the same thing with my summer salads- I have fun. This time I added smaller mushrooms, walnuts, and mozzarella that were in my fridge- but sometimes I’ll add sun-dried tomatoes, dried cranberries, fontina- really, anything that I have lying around. It was really hearty, juicy, and on some level healthy for me (it’s not a lot of cheese- I swear).

MUSHROOM CAP

So many possibilities...

Meatloaf Stuffed Portobello Mushroom Cap

1 Portobello mushroom cap
1 tbsp olive oil
3 cloves garlic, minced
1/4 cup baby bella mushrooms, sliced
1-2 tbsp walnuts
1 slice of meatloaf, roughly chopped
Salt and pepper- as needed

1. Preheat the oven to 375. Brush olive oil on the mushroom cap and place, top side up, in the oven for 10 minutes.

2. In a small pan, saute garlic in olive oil until it begins to brown, about 2-3 minutes. Add chopped meatloaf, walnuts, and baby mushrooms to pan. Cook on low for about 5 minutes.

3. Remove caps and flip on to the pan. Add stuffing to the caps and top with a very thin slice or two of mozzarella. Put back in the oven and remove once the mozzarella has melted- about 3-5 minutes or so.

Stuffed cap with very berry cranberry sauce

Meatloaf Stuffed Mushroom Cap with Very Berry Cranberry Sauce

I had my cap with a very berry cranberry sauce (A-MAZE-ING! Kind of like a re-constructed Thanksgiving meal!) but I’ve also had this with brown rice, a bright green salad, roasted asparagus- I’ve even had it on it’s own- it’s that good! I promise!

Meatloaf Sub

Meatloaf Sub... Gooey!

Meatloaf Sub... Gooey!

I absolutely love leftovers. Eating a plate of leftovers from a gathering, party or holiday is like reliving the entire event. Some foods just taste better the next day- like lasagne, macaroni and cheese, and yellow Spanish rice- the day after it’s been made its flavor has intensified. It’s so good it can almost be eaten cold.

What was I talking about?

Meatloaf Sub 2

I know it looks like a lot of bread... but this is just right!

Meatloaf!! See- I love my leftovers! And meatloaf is no different. On the first day the meatloaf is soft in texture and the flavor is warming and comforting. But after it’s been sitting in the fridge overnight it becomes more compact and the flavor is almost bold. I decided to jam it between 2 lusciously soft slices of Italian bread and cover it with my tomato sauce and some freshly grated mozzerella (see- the sauce is super versatile!). The end result? A frickin’ masterpiece- if I do say so myself…

Meatloaf Sub

2 slices of meatloaf
1 loaf of italian bread, sliced in half
2-3 tbsp of tomato sauce
3-4 tbsp of mozzerella, sliced

1. Preheat the oven to 350. Slice the bread in half.  Place the bread on a baking pan, face down, and toast lightly for about 3 minutes.

2. Slice the meatloaf and shred the mozzerella while the bread is toasting in the oven.

3. Pull the lightly toasted bread out of the oven and place a slice of meatloaf on each bottom slice. Top meatloaf with sauce and put back bottom slice back in the oven for 5 minutes. Pull out, top with mozzerella and leave until the mozzerella is melted, about 5-10 minutes.

4. Assemble sandwich.

Meatloaf Sub

Look at all that cheese!!!

Seriously. Why are you not making this right now?

Feeling Lucky

Last week wasn’t perfect. Had some trouble with a recipe and had to chuck the whole post- that stunk. Had a tough week at work- that was stressful. Got hacked by absolutely awful spam- that’s the worst! However, I believe that when something bad happens to you, something good is waiting for you just around the corner.

Foodbuzz

First, I was accepted into the Foodbuzz Featured Publisher program this week! I’m super excited- if anything because it makes me feel a little validated. I have a blog. I like to cook. I write about the things I cook… That’s it! It might not seem so amazing but it’s definitely something meaningful for me. Plus, the Foodbuzz community is a really great place to meet new bloggers- and a great resource for me as I’m learning my way through this thing called blog.

MAJOR AWARD

Second, I won an award!!! Isn’t she pretty. I’m naming her Veronica because she’s sassy! But actually it’s called an “It’s a Major Award!” and it was given to me by Wendi of Bon Appetit Hon. Here was my acceptance speech:

“I won an award?? I can’t believe it!! Who to thank?? First I’ll thank my family for not believing in me and forcing me to show them how good I can cook- HA! Second I’d like to thank my boyfriend for being a guinea pig (sorry about that Stir-Fry again) and sometimes sous chef. And last, I’d like to thank Wendi, who beyond this award (which is so awesome I can’t wait to put it up on my website!!!) is also challenging me with her food memories project and really showing me how cool a blogging community can be (isn’t that why we do this? To create community?). So thanks so much Wendi!!! Now I need to go call my family and rub it in… not only can I cook- but I got an award too!!!”

… I was trying to be a little cheeky- but I really meant it! Winning that award really made my day- and Thursday happened to be an extra tough one. So thanks again Wendi! And know that I am working hard to decide who deserves the award next!

Last, I got what has to be the absolute opposite of a mean spam post- My dad left me a comment! I’m sure he was just happy with the intense praise I gave to his meatloaf recipe but it was still really sweet and very much appreciated. He’s a great dad and I’m happy to have had my many years of not cooking to hone my tasting skills.

All in all, it turned out to be a pretty good week.

I’ve also decided to (because I’m a glutton for punishment) be a part of NaBloPoMo- otherwise knows as “National Blog Posting Month”. It’ll be hectic for sure but I do enjoy creating and being a part of this blogging community… so with all that said…

…wish me luck!!!

The Perfect Meatloaf

The Perfect Meatloaf

The Perfect Meatloaf!

My dad is an awesome cook. He’s not what I would consider the “typical” man: he cooks, cleans, and gardens better than some women I know (don’t I sound like such a daddy’s girl!). I always remember being amazed at the simple yet utterly scrumptious foods he made. The perfect home fries, super crunchy chicken wings, the creamiest shrimp pasta, and my absolute favorite: the perfect meatloaf.

I always got excited whenever he decided to make it. He didn’t make it often but when he did, it was magical. It was super moist and packed with flavor. His is usually made with beef (which makes it absolutely to die for!) but I had tons of turkey meat in my freezer and a very intense desire for meatloaf. It took me months to wrangle the recipe out of him but I got it… and here it is:

The Meatloaf before baking for an hour

The Meatloaf Mold

Meatloaf – 12-16 servings

2 lbs of meat (beef, turkey or chicken*)
1 pouch of onion soup mix
2 large eggs
1/4 cup of water
2/3 cup of ketchup
3/4 cup of bread crumbs
Salt and pepper to taste

1. Preheat the oven to 350 degrees. In a bowl, mix all ingredients thoroughly. I added a few more spices like rosemary, thyme, etc. to taste so feel free to do the same according to your tastes and preferences.

2. Spray non-stick spray in a glass baking dish and mold the meat mixture in as you’d like.

3. Place mixture in pre-heated oven for about 1 hour, checking occasionally. The meat should be done but if you really want to be sure, you can slice the meat down the center to make sure it is fully cooked.

The Meatloaf Mix

The Meatloaf Mix- before I got my hands all messy!

I know what you’re thinking… onion soup mix?? Trust me- give it a try and you will not be disappointed. *Also, as a side note, I once accidentally made chicken meatloaf and it was not a winner (I’m so sorry Liz!!! This is one of the reasons my family thinks I can’t cook… I made them eat the most horrible chicken meatloaf ONCE!!! And they still won’t let me live it down!!!) So I would be extremely careful using chicken in this recipe.

This recipe produces 12-16 healthy servings of meatloaf- so I halved the recipe and had about 6-8 VERY healthy serving of meatloaf. I love leftovers so I was looking forward to thinking of fun ways to use the rest of the meatloaf (nothing goes to waste in my house!)… so for lunch the next day I made Meatloaf Subs!

A Slice of Meatloaf

Look at that perfect slice of Meatloaf... doesn't it look so soft and yummy!

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