meatloaf, potatoes and swiss chard

8 Jan

today felt like a good day for meatloaf, but we’re out of ketchup!  i’m sure i could have substituted something in my regular recipe, but i decided to try something new!   i decided to try out an “italian” version…  it was ok — i definitely like my normal meatloaf better!   i served the meatloaf with swiss chard with toasted bread crumbs, and ikea au gratin potatoes.  it was my first time with those potatoes and i can’t say i’m too impressed… they were pretty bland!

Italian Style Meatloaf

adapted from allrecipes

Ingredients

  • 1 (1.75lb) package meatloaf mix (veal, pork, beef)
  • 2 eggs, beaten
  • 3/4 cup dry bread crumbs
  • 1/4 cup spaghetti sauce
  • 1 teaspoon Italian-style seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 1/2 cups shredded pizza blend cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together ground beef, eggs, bread crumbs and spaghetti sauce. Season with Italian-style seasoning, oregano, basil, garlic salt, onion powder, diced tomatoes and cheese. Press into a 9×5 inch loaf pan, and cover loosely with foil.
  3. Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Swiss Chard with Toasted Breadcrumbs

recipe from martha stewart

Ingredients

  • 2 1/2 tablespoons butter
  • 1/2 cup fresh breadcrumbs
  • Coarse salt and ground pepper
  • 2 pounds Swiss chard

Directions

  1. In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel.
  2. Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens.
  3. In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes.
  4. Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.
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