Monday, November 22, 2010

Pizza Meatloaf

This was a delicious creation born from ingenuity and what was on hand in the fridge Sunday night, plus some creativity from my 9-year-old son. It won raves and a guarantee to be repeated soon.

Pizza meatloaf

One pound ground chuck
1/2 cup pizza sauce, divided
1 teaspoon dried oregano
1/2 teaspoon chopped garlic
2 slices bread, crumbled
2 tablespoons barbecue sauce
1/4 cup mozzerella cheese, grated

Mix all ingredients together, except 1/4 cup pizza sauce and the grated mozzerella cheese. Shape into a loaf and place in a 9x13x2 casserole. Cover with the remaining pizza sauce. Bake at 350 degrees for 45-50 minutes. Remove meatloaf from oven and add grated cheese; return to oven for 5-10 minutes so cheese melts. I served this with white rice and green beans -- it was terrific.

Tuesday, November 2, 2010

Beef stew, revisited

I mixed up a pot of beef stew early this morning, based loosely on the recipe I posted here earlier this year. Take a look at my: Burgundy beef stew. This morning, I substituted rose wine for burgundy, steak sauce for worcestershire, and threw in a handful of thyme sprigs that are making the house smell divine.

Bottom line? Cooking is about experimentation. Try what you like. Substitute what you have. Improvise. But keep trying. I am so glad dinner was handled before 8 a.m. Now on to other challenges....