No Slivers Here

September 7, 2008

Mr. John’s Meatloaf

Filed under: Beef, Main Dish, Pork — Tags: — bettylou79 @ 2:04 am

This meatloaf was a definite hit and a twist on the old stand by family recipe. I made a few modifications though. The recipe calls for a spice rub made famous by Emeril but I already had a rub that I made a month ago so that worked out quite well. The recipe also calls for a sausage to be placed in the middle of the loaf but I opted to not do that. The other change that I made was that instead of forming the meat into a loaf on a cookie sheet, I put it in a loaf pan. Oh! The recipe also called for a chili sauce on top but I used plain old ketchup!

We will definitely make this again. I was really impressed at how well the meatloaf held together after it had cooled a little bit. I did notice that it took the meatloaf more than an hour to get up to temperature. I checked it with my meat thermometer after an hour and my thermometer was barely moving. I really though that it was broken! I think that all in all it took the meatloaf about an hour and 20 minutes to bake.

I found this recipe in my Everyday Food magazine for this month. Yet another keeper. I think we are going to try the spice rub in turkey meatloaf mixture with some turkey sausage instead of the pork that this recipe calls for.


Mr. John’s Meatloaf

source: Everyday Food Martha Stewart


Serves 8

  • 1 pound ground beef chuck
  • 1/2 pound ground pork
  • 2 large eggs, lightly beaten
  • 1 medium onion, finely chopped
  • 1 cup plain dried breadcrumbs
  • 1 green bell pepper (ribs and seeds removed), finely chopped
  • 1/2 cup heavy cream
  • Coarse salt and ground pepper
  • 1 tablespoon Emeril’s Creole Seasoning
  • 8 ounces fresh chorizo sausage (not smoked)
  • 1/2 cup bottled chili sauce


  1. Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil; set aside. In a large bowl, combine beef, pork, eggs, onion, breadcrumbs, bell pepper, cream, 1 1/4 teaspoons salt, 1/2 teaspoon pepper, and Creole Seasoning. Gently mix to combine (do not overmix).
  2. Place half of meat mixture on prepared sheet; form into a 9-by-4-inch loaf. Using a paring knife, remove casing from chorizo (keeping the shape intact). Place chorizo lengthwise down center of loaf. Cover with rest of meat mixture, enclosing the chorizo and patting to adhere.
  3. Brush chili sauce over meatloaf. Bake, basting occasionally with pan juices, until an instant-read thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let rest 15 minutes before serving.

July 30, 2008

Florentine Turkey Meatloaf

Filed under: Main Dish, Turkey, Vegetables — Tags: , — bettylou79 @ 5:27 am

This meatloaf smelled delicious in the oven! I personally enjoyed this different take on meat loaf. I’m not sure if I’ll get to make it with the spinach again very soon because Nate isn’t too keen on cooked spinach. I’m always on the look out for more recipes that use ground turkey. I don’t know about your grocery store but mine has had turkey on sale for the past few weeks. It has been buy one, get one free! I can’t pass that up, so needless to say our freezer is stocked with frozen ground turkey!

I found this recipe while reading through all of my Google Reader recipes. I had to print it out quickly! The recipe came from Nikkie at Pennies on a Platter. I wish I had taken a picture of just the meatloaf but this one will have to do!


Florentine Turkey Meat Loaf

source: Pennies on a Platter

Serves: 6 to 8


1 1/4 pounds ground turkey
1 cup spaghetti sauce, divided
1/2 cup Italian-seasoned bread crumbs
1/2 cup finely chopped onion
2 eggs (or 1 egg and 2 egg whites), slightly beaten
2 tablespoons grated Parmesan cheese
1/2 teaspoon fennel seed, crushed (optional)
1 package (10 oz) frozen chopped spinach, thawed and well drained
3/4 cup low-fat shredded mozzarella cheese


Preheat oven to 350. Line an 8- or 9- inch loaf pan with foil with dull side toward food.

Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in medium bowl.

Press half of turkey mixture into foil-lined pan. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.

Toss spinach and mozzarella cheese together; spoon into indentation, mounding in center. Press remaining turkey mixture evenly over top, sealing edges.

Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake 15 minutes longer. Let stand 10 minutes.

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