a shameless self-promotion . . .
One of our photos from Italy has been entered in a photo contest. Our photo is currently 20 out of 374 photos. You can vote by clicking here.
Remember a 10 is good!
Did you know that today was National Grouch Day? My first thought when I heard that was, finally, a day all about ME! woo hoo
If Halloween gives license to be scared, today's greeting-card holiday is an excuse to be just plain scary. Oct. 15 is National Grouch Day, the singular 24-hour period each year when having a case of "the Mondays" is not merely allowed, but encouraged. I am pleased to report that I fully embraced the spirit of this holiday.
Now, speaking of holidays and events . . . did you know the folks over at Serious Eats have declared October 18th to be National Meatloaf Appreciation Day. Now meatloaf receives a bad rap in my not so very humble opinion. In fact, many food snobs (yes, I have been accused of this myself but hey, some people are just poor judges of character *smile*) mock those who are want to whip up a blast from the past. Well gentle readers, mock away!
Meatloaf for many is a comfort food that brings back pleasant memories of childhood and family meals gatherings for many . . . to say nothing of the most amazing sandwiches ever made from the leftovers. Meatloaf is an extremely versatile dish - in fact, it was one of the first things we made for dinner as kids (I still haven't forgotten the one my sister Rose made that NONE of us were able to scarf back. Who knew all bran wasn't a good addition to a meatloaf? LOL).
This recipe is our latest favourite meatloaf recipe. It is from Cooking Light originally. Not only does it taste amazing but it is also low-fat. What is not to love about THAT?
This recipe uses egg whites. In addition to providing the lift in cakes, egg whites act as a binder for dishes such as crab cakes, salmon patties, and meat loaf.
The finished loaf is studded with pieces of sun-dried tomato, garlic, onion, basil, and cheese. YUM Serve this dish with your favorite mashed-potato recipe.
We have also made it with ground turkey and it turned out great!
1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
1 pound ground round
1/3 cup ketchup
Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
Preheat oven to 350°.
Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.
Yield: 6 servings (serving size: 2 slices)
CALORIES 294 (27% from fat); FAT 8.7g (sat 3.6g,mono 3.2g,poly 0.7g); PROTEIN 24.3g; CHOLESTEROL 53mg; CALCIUM 149mg; SODIUM 893mg; FIBER 2.5g; IRON 3.9mg; CARBOHYDRATE 30.8g
Cooking Light, AUGUST 2000