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
- 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
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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
- 2 1/2 tablespoons butter
- 1/2 cup fresh breadcrumbs
- Coarse salt and ground pepper
- 2 pounds Swiss chard
- 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.
- Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens.
- 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.
- Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.