Monday, April 15, 2013

Ham Loaf with Apple Glaze (Page 49)

1 1/2 lbs. ham ground in a food processor                1 tsp. dry mustard
1 lb. mild pork sausage (Bob Evan's)                        1 tsp. curry powder
1/4 c. brown sugar, packed                                         1/8 tsp. cayenne powder
1/2 c. unsweetened                                                     1/8 tsp. paprika
2 eggs                                                                          1/4 c. milk
1 small onion, chopped                                               1 c. apple jelly
2 ribs celery, chopped                                             1/4 c. cider vinegar
1 small green pepper, chopped                               1 tsp. yellow mustard
2 c. dry bread crumbs                                            1/8 tsp. cayenne pepper (optional)
Preheat oven to 350 degrees. Lightly spray 2 loaf pans. Mix next 14 ingredients well.
Shape into 2 loaves and place in the pan. Bake 45 minutes. While loaves are baking,
combine jelly, vinegar, mustard and pepper in a small saucepan. Heat until jelly has
smoothed. Remove from heat. Remove from oven and carefully drain fat. Pour glaze
over ham loaves. Bake an additional 30 minutes, with basting juices. Let it sit 15
minutes before serving.
Note: Great use for leftover ham. It makes 2 loaves. Freezes very well. I just make
extra glaze for the thawed, baked loaf. Mom asks for this when I ask her what she
wants for dinner ("but go easy on the cayenne pepper"). Another family favorite. Also
makes an awesome leftover sandwich with mustard.

Italian Meatloaf (Page 50)

1 T. canola oil                                                     
1 onion, minced                                                 
4 cloves garlic, minced                                      
2 Portobello mushrooms, stemmed and               3/4 lb. *ground beef
rough chopped                                                      3/4 lb.*ground veal
1/4 bunch flat leaf parsley                                    1/2 lb. *ground pork
10 fresh basil leaves                                            
1/4 c. balsamic vinegar, divided  
1 T. Kosher salt
2 eggs, beaten                                                    
3/4 c. dried bread crumbs                                   
4 T. Parmesan cheese
1/4 -1/2 c. milk
1 tsp. dried oregano
1 tsp. thyme
1 T. black pepper
3/4 c. ketchup, divided 1/4 and 1/2 cup

 8 thin slices of pancetta or bacon
Heat the oven to 350 degrees. In a small sauté pan, over medium heat, heat canola oil.
Add the onions and sweat them until they are tender, about 5-7 minutes. At about 4 minutes into the onions being cooked, add the garlic, stir constantly. Transfer to a large mixing bowl and let it cool. In a food processor, add mushrooms and pulse until chopped (not pureed). Add parsley, basil, and 2 T. of the balsamic vinegar and process until minced. Add the mushroom mixture to the garlic mixture and stir. Mix in the eggs, breadcrumbs, cheese, milk, oregano, and thyme, until combined well. Add the meat salt and 1/4 cup of the ketchup. Transfer to a baking sheet and form either 1 large loaf, or 2 smaller loaves. (I make 2 and freeze 1 at this point OR you can freeze after baking, too). In a small bowl, mix the remaining ketchup and balsamic vinegar. Spread evenly over the meatloaves. Arrange the pancetta to lay over the loaves. Bake 55 min. for 2 loaves, 9 min. for 1 large loaf, or until inner temperature reaches 155 degrees. Let meat rest 10 minutes before slicing.
Note: You can just do 2 lb. all ground beef if you wish.