Meatloaf Sandwiches and...as an afterthought - some stuffed peppers.
I have no idea if anyone else likes meatloaf sandwiches, but I do. If you're not zazzed about the idea of bread with meatloaf, this is a great recipie FOR meatloaf, but if you've never had it, I reccomend trying one. I suppose if you've had a meatball sub...but a meatloaf sandwich is a little different. I also use this recipe for hamburgers and meatballs.
I got the idea from a grocery shop where my Grandparents go. As my Grandmother can no longer make food the way she used to and I was so laid up last year, she discovered a grocery store that has a very large meat counter and they actually make some wonderful pre-made meatloaves. They habitually put yellow pepper and white onion into meatloaf but I experimented and I find red onion and green is my preference. Feel free to change it up.
The big secret is using the dried pasta seasoning. I've used Club House brand and Knorr and both work very nicely. I guarentee that if anyone else has ever done it before it's not well publicized so- it's a neat little trick I'm happy to share here.
As to the stuffed peppers, they are VEGETARIAN friendly and I really enjoyed experimenting with them until tonight's go of it. They are simple and tasty and quite filling.
So Meatloaf:
1 lb ground beef
1 egg, beaten
1 package Knorr Sundried Tomato and Parmesan pasta sauce
1 tsp. salt
3 tsp. pepper
1 tablespoon Italian seasoning
1/2 a medium sized red onion, diced
3-4 cloves garlic, diced (Not crushed)
1/2 a small green pepper, diced
1/4 cup parmesan cheese
2 tbsp dijon mustard
1 tbsp worchestire sauce
Glaze
1/2 a cup of ketchup
2 tbsp dijon mustard
1 tbsp worchestire sauce
3 tbsp chopped chives
2 tbsp
Sandwich Ingreedients:
- 1 Cibatta bun (Or preferred bread? I usually make it mini size in little dinner rolls or on two regular 7grain slices if I can't get cibatta.)
- One reserved tbsp of glaze
- 2 tsp butter
- 1 sliced hot house tomato
- argula leaves
- One slice cheddar cheese
- two slices of dill pickle
1. Preheat oven to 350 degrees
2. Dice the vegetables and garlic then combine all ingreedients together for the meatloaf. Just mush it up with your hands. Spray a loaf pan and press the beef mixture evenly into the loaf pan. I would reccomend doing this in the morning and letting it sit until you're ready to bake it for dinner.
3. Mix together the glaze. Reserve one tablespoon if you'd like to make a sandwich.
4. Spoon glaze overtop of the loaf and bake for 1 hour. Remove from oven and let stand 10 minutes.
5. Cut the cibatta in half. Spread butter over the two halves and toast. After toasting, spread the reserved glaze onto one half of the bun.
6. Slice the completed meatloaf into 1.5 inch slices. Place 1-2 slices onto the toasted cibatta with a slice of cheese, 2 slices of tomato and two slices of dill pickle, then top with the other half of the bun.
Stuffed Peppers:
- 4 small bell peppers. I had a yellow, an orange and two red, though it's up to you. I personally go with green rather than red but tonight I had no choice.
- 1/2 pint berry tomatoes, quartered
- 3 tbsp olive oil
- 1/4 cup basil
- 1 tbsp garlic powder
- salt and pepper
- 1/4 cup cheddar cheese, chopped into small cubes (Or mozzerella if you prefer crispier cheese.)
- 3 tbsp parmesan
- 1-2 tbsp herb garlic vinegar
- 4 asperagas spears, tough ends removed and finely diced.
1. Preheat Oven to 400 degrees
2. combine tomatoes, asparagus, parmesan, basil, garlic, olive oil and cheddar into a bowl and toss to coat.
3. Slice each pepper into two lengthwise and seed.
4. Spray an oven pan with nonstick cooking spray and drizzle with olive oil. Arrange halved peppers in the dish.
5. heap tomato/asparagus/cheese mix into each half and season with salt and pepper
6. Cover with aluminum foil (or a lid depending on what sort of dish you're using)
7. Bake for 15 minutes, then remove foil/lid and bake for another 15.
8. Remove from oven and drizzle with the herb garlic before serving.
I got the idea from a grocery shop where my Grandparents go. As my Grandmother can no longer make food the way she used to and I was so laid up last year, she discovered a grocery store that has a very large meat counter and they actually make some wonderful pre-made meatloaves. They habitually put yellow pepper and white onion into meatloaf but I experimented and I find red onion and green is my preference. Feel free to change it up.
The big secret is using the dried pasta seasoning. I've used Club House brand and Knorr and both work very nicely. I guarentee that if anyone else has ever done it before it's not well publicized so- it's a neat little trick I'm happy to share here.
As to the stuffed peppers, they are VEGETARIAN friendly and I really enjoyed experimenting with them until tonight's go of it. They are simple and tasty and quite filling.
So Meatloaf:
1 lb ground beef
1 egg, beaten
1 package Knorr Sundried Tomato and Parmesan pasta sauce
1 tsp. salt
3 tsp. pepper
1 tablespoon Italian seasoning
1/2 a medium sized red onion, diced
3-4 cloves garlic, diced (Not crushed)
1/2 a small green pepper, diced
1/4 cup parmesan cheese
2 tbsp dijon mustard
1 tbsp worchestire sauce
Glaze
1/2 a cup of ketchup
2 tbsp dijon mustard
1 tbsp worchestire sauce
3 tbsp chopped chives
2 tbsp
Sandwich Ingreedients:
- 1 Cibatta bun (Or preferred bread? I usually make it mini size in little dinner rolls or on two regular 7grain slices if I can't get cibatta.)
- One reserved tbsp of glaze
- 2 tsp butter
- 1 sliced hot house tomato
- argula leaves
- One slice cheddar cheese
- two slices of dill pickle
1. Preheat oven to 350 degrees
2. Dice the vegetables and garlic then combine all ingreedients together for the meatloaf. Just mush it up with your hands. Spray a loaf pan and press the beef mixture evenly into the loaf pan. I would reccomend doing this in the morning and letting it sit until you're ready to bake it for dinner.
3. Mix together the glaze. Reserve one tablespoon if you'd like to make a sandwich.
4. Spoon glaze overtop of the loaf and bake for 1 hour. Remove from oven and let stand 10 minutes.
5. Cut the cibatta in half. Spread butter over the two halves and toast. After toasting, spread the reserved glaze onto one half of the bun.
6. Slice the completed meatloaf into 1.5 inch slices. Place 1-2 slices onto the toasted cibatta with a slice of cheese, 2 slices of tomato and two slices of dill pickle, then top with the other half of the bun.
Stuffed Peppers:
- 4 small bell peppers. I had a yellow, an orange and two red, though it's up to you. I personally go with green rather than red but tonight I had no choice.
- 1/2 pint berry tomatoes, quartered
- 3 tbsp olive oil
- 1/4 cup basil
- 1 tbsp garlic powder
- salt and pepper
- 1/4 cup cheddar cheese, chopped into small cubes (Or mozzerella if you prefer crispier cheese.)
- 3 tbsp parmesan
- 1-2 tbsp herb garlic vinegar
- 4 asperagas spears, tough ends removed and finely diced.
1. Preheat Oven to 400 degrees
2. combine tomatoes, asparagus, parmesan, basil, garlic, olive oil and cheddar into a bowl and toss to coat.
3. Slice each pepper into two lengthwise and seed.
4. Spray an oven pan with nonstick cooking spray and drizzle with olive oil. Arrange halved peppers in the dish.
5. heap tomato/asparagus/cheese mix into each half and season with salt and pepper
6. Cover with aluminum foil (or a lid depending on what sort of dish you're using)
7. Bake for 15 minutes, then remove foil/lid and bake for another 15.
8. Remove from oven and drizzle with the herb garlic before serving.