Showing posts with label basic meatloaf. Show all posts
Showing posts with label basic meatloaf. Show all posts

Tuesday, March 1, 2011

Got Leftover Meatloaf? Try My Mex-Italian Wrap by Cleo Coyle


Meatloaf has got to be one of the most popular dishes in America. I have no poll numbers or stats for you on that, but anecdotally it sure seems true. We've had five blog posts with different meatloaf recipes on this site alone. Click here to see them.



But here's the rub: What do you do with leftovers? I mean, like Krista who blogged yesterday about being sick of the same old chicken dishes, I am weary of the same old leftover meatloaf recipes. If you are too, then...

Behold, I give you something new (at least for me): My "Mex-Italian" take on the leftover meatloaf sandwich.







The Mexican influence comes with the flour tortilla, and the addition of habanera sauce (optional, of course).

The Italian contribution comes from the bell peppers—green, yellow, orange, red, or any combination—cooked in a little oil, low and slow to gently caramelize and sweeten.

(I grew up on fried pepper sandwiches and the flavor of sautéed pepper strips is sweet to me indeed.)









Okay, sure, in most Italian-American kitchens, sausage and peppers begins this way, but the addition of the fatty pork—not to mention huge slabs of Italian or semolina bread—is just too heavy for a working writer’s brunch. The substitution of the quintessentially American meatloaf cuts the calorie count drastically without sacrificing flavor.

Recipe (if you need one) for...


CLEO'S MEX-ITALIAN
MEATLOAF WRAP 


Add a bit of oil to a warm pan. When oil is hot, add sliced bell peppers, stir for 8 to 10 minutes or until peppers are thoroughly cooked, wilted, and caramelized (for best flavor do not undercook). Add slices of leftover meatloaf to the pan. Flip and turn, allowing to break up and warm through, soaking up the pepper juices and flavor. Place filling on a flour tortilla--"burrito" size for a larger wrap, "soft taco" size for a smaller one. Roll and slice in half on the diagonal.





 Oh, did I mention this thing is delicious? Because it is! :)

BTW: I’m always on the lookout for new ways to "waste not" when it comes to leftover meatloaf. Do you have a favorite? Do you sauce it? Throw it into a casserole? Share your recipe, and we’ll give it a try. In the meantime...





Eat with joy!
~ Cleo Coyle, author of
The Coffeehouse Mysteries



To get more of my recipes, win free coffee,
or find out more about my books, visit me
 at my *virtual* coffeehouse:

 
Click on the book covers above
to learn more about Cleo's culinary mysteries.

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A final, quick note for our mystery reading fans.
The latest Mystery Readers Journal with the theme Hobbies, Crafts, and Special Interests is now available.


The issue, edited by Mystery Fanfare's Janet Rudolph, includes many mystery authors who have guest posted for us over the past year. You can check out the contents by clicking here, which will also give you info on how to purchase a copy (hard or electronic) for yourself.


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Saturday, September 26, 2009

Mysteries of Meatloaf


I was planning to blog about Chocolate Pecan Torte today, but last Sunday, guest blogger Lesa Holstine revealed that her husband would be happy eating nothing but meatloaf, cheese, and buckeyes. Consequently, meatloaf became a topic of discussion at my house and landed on the menu. To be honest, I've made a lot of dry, boring meatloaf. I've never quite had a reliable recipe -- until now.

People put all sorts of interesting things in meatloaf, but I suspect that it's usually best in relatively simple form. My friend, Susan, mixes oatmeal and tomato sauce into the meat. Oatmeal seemed an odd choice to me, but Paula Deen uses it, too. Instead of tomato sauce, though, Paula uses diced tomatoes with the juice. The sauce on top appears to be an almost universal choice, although some replace the mustard with dried mustard.

Using Susan and Paula's recipes as guides, I made two meatloaves. One with expected ingredients, and one in which I substituted red lentils for oatmeal and added an apple. I liked the apple in the meatloaf, but the lentils tasted potato-ey and changed the texture too much. Next time, I'm adding bacon across the top!

Classic Meatloaf

1 pound ground beef
1 egg, lightly beaten
1 cup canned diced tomatoes with juice
1/2 cup oatmeal
1/2 cup diced green pepper
1/2 cup diced onion
1 tablespoon Worcestershire Sauce
1 teaspoon garlic powder
1 1/4 teaspoons salt
1/4 teaspoon pepper

Topping
2 tablespoons dark brown sugar
1/3 cup ketchup
2 tablespoons mustard



Preheat the oven to 375. Mix all the ingredients (except the topping) together and shape into a loaf. Stir the topping ingredients well and spread over top. Bake one hour.

Enjoy!

~Krista