Family Favorite- Meatloaf twist

It seems every family has their own version of meatloaf.

This has always been one of my favorites but this time we improvised.

The Good: Simple, tasty and cheap, it is hard to go wrong with a good meatloaf.

The Bad: Every family has their own style of meatloaf so sometimes its hard to make one you know everyone will be familiar with.

The Ugly:  If you're looking to go on a diet, do not use ground beef!  There is a lot of fat released from the meat but if you are just looking for great tasting comfort food you are in for a treat!

Suggestions before starting:

Due to the oils released from the meat I always cover my pan with foil with a very light layer of cooking spray before starting so it is easier to clean.

The recipe below has saltines, onion and spices; however, if you followed the Stuffed Pork Tenderloin and had a lot of extra stuffing leftover, you can substitute most of the ingredients with the stuffing you had leftover.  The fresh spices are incredible but you can also use dried herbs. The bread crumbs just make the meat softer.  For a harder meatloaf use the saltines.

When making this, if you think the measurements do not look how you would like them to, change it.  Add anything you want and as much or little as you like.  That's the great thing about meatloaf, it can be made however you would like.  I have seen people add celery, peppers, salsa, raisins... you name it!

To mix/combine means use your hands in this recipe.  I always sit the ingredients out early so they will be at least luke warm.  Otherwise this can be painfully cold.  Dish soap is the best cleaner to cut the grease off your hands afterward.

I always mix the seasonings together before mixing in order to make sure they are evenly spread.  If using fresh spices make sure they are minced first.  If using dried, just use more than you would if fresh.

For a healthier option: do not be afraid to try Turkey meat.  It will just be a little dryer.  When using ground chuck we tend to get 80% lean.

Stuffed pork Tenderloin

Flavorful, hearty, juicy and tender... this dish is enough to make any one's mouth water.

Stuffed Pork, Smothered Green Beans & Sauteed Mushrooms

The Good: This recipe is absolutely delicious and the fresh herbs are to die for!

The Bad: There was so much stuffing left over when we followed the recipe.  Friday expect to see what we did with the extra filling.

The Ugly: Only 2 servings!  This is a lot of work for only 2 SERVINGS!

Suggestions before starting:

When making this we did not having any kitchen string so we used toothpicks instead.

This dish is extremely fragrant and will leave the smell in your clothes, purse and other items.  If this is something that bothers you, be sure to put those items in another room before starting.  Sage is a very fragrant spice when baked.

We made the green beans to go with the pork because I don't use bacon often and wanted to use it up.  Tomorrow expect to see the recipe for that and Friday watch for a recipe that uses the extra stuffing!

Parsley- The Herben Dictionary

A Wicked How-To for Parsley

If the idea of using fresh herbs blows your mind, don't worry you're not alone.  Whether it be Italian flat-leaf or curly parsley, this herb has many hidden talents!

Uses:

Garnish

Medicinally

Seasoning

Coloring Dishes

To Use:

Wash gently in a bowl of cold water to keep from destroying the leafs. Repeat.  Depending on the recipe you may use the leaves, just the stems or both.  If the recipe does not specify use your judgement for texture.  The stems tend to be a little more crisp but the leaves will color lighter colored dishes.

Italian Flat-Leaf vs. Curly

Italian flat-leaf tends to be less bitter and more fragrant than curly parsley.  Regardless of the type, be sure to buy parsley that is dark green, unwilted and looks crisp.  Italian flat-leaf works better for hot dishes than curly because it is more flavorful.  It should be added near the end of the cooking process to maintain its flavor.

Storing:

Unless dried, be sure to keep in the refrigerator in a plastic bag.  Keep the parsley moist, especially if it appears it is beginning to wilt.  To do so, sprinkle with water and store.  Italian flat-leaf can be left out on the counter to dry in individual layers and later stored in an air tight container out of direct light.  Curly parsley is better saved by freezing.  Once it is frozen use while still frozen to maintain crispness.

Dried vs. Fresh:

Dried parsley quickly loses color and flavor so it is best to buy it in small amounts and only when needed.  It is important to check the color to make sure it is dark green and without yellow stalks mixed in.  Because it shelf life is limited dried you might as well just buy fresh to make sure you are getting a quality product.  However, if you insist on using dried the conversion is 1 tsp = 1Tbs.

Herben Facts:

Parsley is rich in anti-oxidants, folic acid, Vitamin A & C. Long story short, it helps fight cancer, repeated ear infections, colds, heart disease, Urinary Tract Infections, digestive disorders, bronchitis and Rheumatoid arthritis.

A third type of parsley and less commonly used, turnip-rooted, is harvested for its roots.

The Ancient Greeks considered Parsley to be sacred and would use it to decorate tombs and praise victors.  Who needs a gold medal when there's all this parsley available?