Misunderstood Meatloaf... try it stuffed

Why do so many people dislike meatloaf?  Why is it so misunderstood?  In fact, one day I said to my husband, "think I will make some meatloaf".  He said, "I don't eat meatloaf, well, I do eat some meatloaf.  It's just that the only meatloaf I eat is from a guy in Chinatown (NYC)".  Really?  This is what you want to tell me?  You don't want to try my meatloaf because of a guy in Chinatown?

I concede, some meatloaf is very, very dry and inedible.  But, not my meatloaf (if I do say so myself).  I mean meatloaf, made the right way is delicious and can even be healthy (think turkey).   It can also be something you made ahead of time...  so it is convenient, and provides great left overs.  So undaunted by what my husband said, I made meatloaf and he and my son LOVED it.

My roommate college Marigrace really deserves all the credit.  She made the BEST stuffed meatloaf, and she was kind enough to teach me how to make it...  Here is what I do:

Recipe:
1-3 pounds of meat (can be all turkey or can be a mixture of any of the following:  turkey, pork, sirloin, and/or veal)
For each pound of meat add 1 egg
Then add seasoned bread crumbs (4C Italian flavor or Pepperidge Farm stuffing ground in a food processor)
Mix with your hands

Form the base of the meat loaf on a lined baking pan
Make a well in the base, line the well with cheese (low fat mozzarella) and any sauteed veggies (mushrooms, onions, spinach, shredded carrots, anything)
Put the rest of the meat on top, seal it shut so nothing leaks out during cooking
Cover the meatloaf with your favorite tomato sauce (I use Prego Mushroom)
Cook for 1 1/2 hrs at 350 degrees

Alternatives:
Meatloaf is versatile.
You can prepare in advance (all steps but cooking), put in fridge for one day.
I often cook 3 meatloaves at one time, eat one with the family and freeze the other two.
And don't forget the leftovers...  yummm!

So this is my plea for you to try meatloaf again, for the first time...  you'll be surprised.  ENJOY!!!

A Father's Day fit for a King, err, a (great) Daddy

Father's Day...  and a meal fit for a king, our king Daddy.  I love celebrating Father's Day.  Bill is an amazing father, he deserves more than just a day.  For example, Bill flexes his schedule around our son.  It isn't always easy, but he willingly does it.  Recently our son graduated from speech classes (a great example of early intervention making a huge difference - I was and am a believer!)  All those hours Bill waited for our son (no drop offs at speech), all the at home practicing for all of us.  I think Bill also graduated that day.  When we talked about how great our son is doing and how proud we are, he said, it was nice to see all the effort make a difference.  Yes, Bill is a great dad.  But I digress...

We thankfully started the day with everyone sleeping in (10:45); we had been up late the night before at the drive-in movie watching Toy Story 3 (yes really, so fun!)  So thankfully, we had a quite morning.  When our son did get up, he brought in cards for Daddy; cards he wrote himself this year!  Then a present...  and off to brunch.

Father and son at brunch at Cobb's Mill Inn.
A traditional inn; built in 1749.







After brunch, Daddy had free time, and my son and I went grocery shopping for a special dinner and the week.  We made some of Dad's favorites for dinner, then prepared dinners for the rest of the week - more favorites.

Father's Day Menu:
Chicken parmesan (with sun-dried tomato and basil panko bread crumbs)
Whole grain pasta with sauce
Broccoli with a squeeze of fresh lemon juice
Chocolate pie (our son made this)
Watermelon smoothie

Review:
Our son said, "Can we have leftovers tomorrow?  Don't take this to work tomorrow for lunch."  I think that must mean it was yummy!

Pictures, process and comments

Chicken cutlets in my favorite cast iron pan.  We bought this pan at a garage sale - $1.00.  A great investment!

I think this step is all about 1) all the chicken pieces being the same thickness, 2) getting the pan to the right temp, so nothing burns, and 3) using light bread crumbs with tasty seasoning.  I love these panko bread crumbs, found them at Stew Leonards, the world's largest dairy.  If I don't have them, I use 4C Italian flavored bread crumbs or in a pinch Pepperidge Farm stuffing (just grind in a food processor).  All of these give great flavor and texture.

"Layering and parming" the chicken cutlets.  Once all in, 350 degrees for 30 minutes...  comes out tender and wonderful.

"Come and get it."  Our son reminded me, "it's a special dinner, we should have candles Mommy".  Of course he is right, so candles it is!

Notice the water-mellon smoothie.  I took watermelon that was about to go bad, lemon seltzer, and ice.  Blended.  It was so refreshing on a hot day!

And of course, chocolate pie for dessert, yummmm - worth the calories.









I think Bill had a happy Father's Day.

Today is the beginning...

Here goes...  the start of my fun food blog; something I have thought about for a long time.  So, welcome.

Perhaps not the best day to start as I don't have a brilliant food share, but I have an enjoyable evening to share.  My son (5 yrs old) and I went to a friends house for a tie-dye party.  Always a good time, even better this year b/c a friend who had recently moved away attended.  After the party, a few of us stayed for whole grain, broccoli and meatball pizza (delivered).   I felt a little guilty b/c my husband opted to work on our son's room.  We (you that is a collective we, really means my DH has done the bulk of this project), are working on changing our son's room from a little kid's to a big boy's room.  Out goes the light blue sailboats boarder and the baby artwork, in comes Spider Man, Monster Truck and Nascar.  We let him pick the paint color and artwork.  Guess what color he chose.  "Sharp cheddar".  How funny is that?  I am a food blog writer (ok, that was an exaggeration), and he chose a color named after food.  Hee, hee.

There it is, my first post, this is the beginning...  more to come; more interesting, yummy to come.