Cheese Stuffed Italian Meatloaf!

This "Cheese Stuffed Italian Meatloaf" puts a little different spin on the meatloaf and it is scrumptious!  It's meatloaf, three different cheeses seasoned with Italian seasonings!  What could be bad about that?  The kids tend to love this one, even those who turn their noses up at regular meatloaf.  Here is what you need for this meatloaf:

  

1  1/2 lbs. ground chuck

2 eggs, beaten

1 cup Italian bread crumbs

1 (.06 oz.) packet of dry Italian dressing  (Good Seasons make a good one)

2 Tbs. grated raw onion

1 Tbs. Worcestershire sauce

1/2 tsp. seasoned salt

1/2 tsp. black pepper

1 cup shredded Parmesan cheese, divided

1 (24 oz.) jar of spaghetti sauce, divided ( I used Classico Tomato and Basil)

1/4 cup brown sugar

1/4 tsp. garlic powder

1 tsp. dried basil

1 tsp. dried oregano

6 slices provolone or mozzarella cheese

1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

In a mixing bowl, mix the ground chuck, eggs, Italian bread crumbs, the dry Italian dressing mix, grated onion, Worcestershire sauce, seasoned salt, black pepper,  and 1/2 cup of the Parmesan cheese.  I have just a word of advice on the meat you use for this.  The ground chuck  works best, because it has an 80/20 lean to fat ratio which is perfect.  Ground beef will too fatty and greasy and something like ground round will be too dry and tasteless.

Pour the spaghetti sauce in a bowl and mix in the brown sugar, garlic powder, basil and oregano.

Add 1 cup of the spaghetti sauce mixture to the meatloaf mixture.  Mix well, but don't over mix it.  That makes the meat loaf dry and too tight.   On a piece of parchment paper, shape the meat into a rectangle.  Pat it out to about one half inch thickness.

Lay the cheese slices evenly over the top of the meat.  Using the parchment paper, roll the meat loaf into a roll.  Roll this as tight as you can without it breaking.  

Place into a 9"x13" baking dish that has been sprayed with nonstick spray or lined with nonstick foil.  Tuck the ends of the roll in and under so they are sealed.  If you leave them open your cheese might run out while baking.  As long as you fold and seal it stays in nicely.  

Pour the rest of the spaghetti sauce over the top of the meatloaf, be sure all surfaces are covered in sauce.  Sprinkle the rest of the Parmesan cheese over the top.  Place in the preheated 350 degree oven and bake for 50 minutes.  After 50 minutes remove from the oven and sprinkle the shredded mozzarella cheese over the top.   Turn the oven up to 425 degrees and place back in the oven for about 10 minutes.

When the cheese is browned and bubbly it's ready to take out of the oven!  Allow to stand for 10 to 15 minutes before slicing so the cheese has time to tighten back up and it will slice nicer.

This slices really nicely!  See all of that cheesy wonderfulness!  It's ridiculously good!

The whole family will love this one y'all! 





Pretzel Crusted Honey Mustard Pork Chops!

 

 

As you probably have noticed, we love pork chops around here, so I am always looking for different ways to prepare them.  I have been thinking for a while about using crushed pretzels for a crust.  I just needed something else to jazz that up a bit.  So here is what I came up with.  I hope you enjoy them!

 

Here is what you will need:

 

5-6 boneless pork loin chops cut about 1/2 inch (don't use really thin chops)

1 cup flour

1/2 tsp. salt

1/2 tsp. seasoned salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1 cup Honey Mustard Salad Dressing, divided (I like O'Charley's brand)

1 cup Panko bread crumbs

1 cup crushed pretzel crumbs

 

Preheat oven to 375 degrees.

 

Place the flour in a shallow dish and mix in the salt, seasoned salt, black pepper, and garlic powder.  I use a pie plate and mix the seasonings in well with a fork. 

 

Wet your chops and then dredge them in the seasoned flour to coat all sides.

 

Pour half of the Honey Mustard dressing in another shallow dish. Save the other half for dipping after they have cooked.  Dip the chops in the Honey Mustard Dressing to coat both sides well. Let the excess drip off.

 

Mix the Panko bread crumbs and the crush pretzels in another shallow dish.  It's best to crush your pretzels in a food processor.   Don't over process them or you will have dust, but some should be fine and still have some texture to it for crunch.   Dip the pork chops in the Panko/pretzel mixture.  Press it into both sides.

 

It's best to cover a baking sheet with foil that you spray with nonstick spray.  I used the nonstick Reynolds Wrap foil and still spray it with nonstick spray.  It is the best thing ever for cooking meat in the oven.  It puts a nice crispy finish on it. Place in the 375 degree oven and cook for 40 -45 minutes.  Don't turn them.  They will brown on both sides with the foil.  

 



These will be crunchy on the outside and nice a juicy on the inside.

 











 Serve with the rest of the Honey Mustard Dressing for dipping. For those who don't care for Honey Mustard, you don't taste it obviously on just the chops themselves!  It just makes them juicy and flavorful!



Cheesy Brown Sugar Pork Chops!

 

 

These "Cheesy Brown Sugar Pork Chops" are something different to do with boneless chops and they are scrumptious, which is like delicious plus some!!!   The flavors just really go well together and takes no time to do!  These make it look like you went to a lot of trouble, but really didn't!  They are special enough for company or a special dinner and will probably become a much request main course!    Here is what you will need:

 

5-6 boneless pork loin chops, cut about 1/2 inch thick

1/4 cup Teriyaki or soy sauce (I used Kikkoman Teriyaki)

1/2 tsp. seasoned salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper (optional)

1/2 cup brown sugar

3 Tbs. butter

1 cup shredded Cheddar Monterrey Jack cheese blend

 

Place the pork chops on a baking sheet with a lip on it that has been sprayed with nonstick spray or I lined mine with nonstick Reynolds Wrap, which worked great!   This tends get a little sticky so you must do one other the other. Evenly sprinkle the Teriyaki or Soy Sauce over each pork chop, then sprinkle evenly with the Seasoned salt, black pepper, garlic powder, and cayenne if using it.  I like the little kick it gives them, but if you don't like spicy, leave it out.

 

Sprinkle each pork chop evenly with the brown sugar.  You will need to sort of press in on the top so it stays in place.  Drizzle each one with the melted butter.   Boneless pork chops are very lean nowadays, so this little bit of butter really moistens these up and adds flavor.  Place in a 350 degree oven for 40 minutes.  Remove from the oven and spoon some of the juices back over the pork chops.  They will render some juices as they cook.  Now evenly divide the cheese and place on each chop. 

 

Place back in the oven on the highest rack for about 5- 7 minutes or until the cheese is just nice and melted.

 

Plate and serve immediately!  These are really very easy, but it looks like you fussed!

 

 

 

 





Parmesan Crusted Pork Chops!

These might be the best pork chops I have ever cooked in the oven.  They are juicy and have the most yummy crust you have ever tasted.  I have used a similar recipe for chicken before and it is also very good, but the addition of dipping these in ranch dressing before breading really added something fantastic to them!

Here is what you will need for these:

Ingredients:

pork chops (this will coat about 8 or 9 medium size chops)

2 cups Italian bread crumbs

1 cup Parmesan cheese

1 envelope Italian dressing mix

1 tsp. garlic powder

1 cup Ranch dressing (you can use a good bottled Ranch or I like to make my own with a mix)

a sprinkle of black pepper

a sprinkle of seasoned salt

Pork chops (I used boneless loin chops and did 9 of them with this recipe), Italian bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, ranch dressing (you can use a good bottled dressing or make your own).

Pour a cup of the ranch dressing over the pork.

Make sure all of the meat is covered in the dressing.  Let this sit and marinade while you prepare the crumb coating.

Mix the Italian bread crumbs, the Italian dressing, and the Parmesan cheese in a Ziploc bag.  Place about 2 or 3 chops at a time in the bag and seal.  Toss it around to coat on all sides well.  Place foil on a baking sheet and spray well with baking spray.  I like to use Reynolds Wrap non-stick foil.  It browns the crust so well.  Invest in a roll of this foil for recipes like this...the results are worth it.  When you have all of the chops coated sprinkle with a little black pepper and seasoned salt, place in a preheated oven at 375 degrees for 45 minutes.

Don't try to turn the chops over during the baking or you will lose some of your coating.  If you use the baking spray and the non-stick foil they should just slide right up when you get ready to serve.

Oven Baked Parmesan Crusted Pork Chops!

These are even better than they look!

The Perfect Meatloaf!

It seems that meatloaf is something that even good cooks have a problem getting quite right at times.  I am not sure why, but it can turn out really bad.  This meatloaf recipe is my sister in law's and she undoubtedly makes the best meatloaf I have ever eaten.  She says she got this recipe way back in her home economics class ( remember when they still taught home ec).  I have modified it just a little, but not much, because you just don't mess with perfection.   Meatloaf is one of my father's favorite things, so I made this for his 82nd birthday dinner! 

This is something that requires key ingredients to turn out just right so I will specify those.  One of them is ground chuck.  Do not use ground beef, ground sirloin, or ground round.  The first will be too greasy and the last two will be too dry.   Ground chuck is 80/20 lean to fat ratio and that is just perfect.  It is also made from the better cuts of beef and the taste is superior to ground beef.


The other ingredient that I added to this and it makes the meatloaf so good is the can of  Hunt's Dinner Starters Seasoned Tomato Sauce for Meatloaf. They keep changing the name of this product and every time they do it's confusing for those just getting this recipe, but as far as I know that is the right name for now!   It's on the aisle with the canned tomatoes and tomato sauce and such.  It has the seasonings like green pepper and onion in it blended well so you don't need to add the raw vegetables to the meatloaf.  I hate meatloaf with big chunks of onion or green pepper in it. I think that is what turns people off about meatloaf.


Here is what you will need for this meatloaf:

2lbs. ground chuck

1 (15.25 oz.) can Hunts Dinner Starters Seasoned Tomato Sauce for Meatloaf

2 eggs

1 1/2 cups Italian bread crumbs or quick cooking oats (my sister in law uses the oats)

1 cup ketchup

1 cup brown sugar

1/2 tsp. seasoning salt

1/2 tsp. Nature's Seasoning or salt and pepper

dash of Tabasco sauce

1 tsp. yellow mustard

1 Tbs. Worcestershire sauce

Mix the eggs, beef, bread crumbs or oats, 1/2 can of the Hunts Meatloaf Sauce, 1/2 tsp seasoning salt, 1/2 tsp. Nature's Seasoning, and a dash of Worcestershire sauce.  

it is mixed well, divide in half and shape in two equal size loaves.  You can make one big meatloaf but two smaller ones cook faster and you get more of the sauce on each slice.  This is one of my sister in law's tips that makes the meatloaf more tasty.  Place them in a dish sprayed with cooking spray or lined with foil.  Sprinkle the tops with seasoning salt and Nature's Seasoning lightly.   Place in a preheated 375 degree oven for 45 minutes. 

Mix the other half of the can of Hunts Meatloaf Fixins, 1 cup brown sugar, 1 cup ketchup, dash of Tabasco to your taste, 1 Tbs Worcestershire sauce, and 1 tsp. yellow mustard.  After the meatloaf cooks for 45 minutes, pour this sauce over the top making sure it is all covered and put back in for 15 minutes.

Take meatloaf out after 1 hour and spoon the sauce from the pan over the top. After about 5 minutes, slice to serve. 

Even non-meatloaf eaters will eat this meatloaf and it makes great sandwiches the next day, if you have any leftover!



Slow Cooker Beef Tips!

This is such an easy recipe, you will never believe the results and how good it is!  I am not going to even elaborate on it with a story or a long winded explanation...believe it or not!    We served this over rice, which is excellent, but you can also serve it over egg noodles or mashed potatoes and it's great!

Here is what you will need:

2-3 lbs. sirloin steak

black pepper to taste

1 pkg. dry onion soup mix

1 can cream of mushroom soup (can substitute cream of chicken or celery)

1 soup can water

1 Tbs. Worcestershire sauce

4 Tbs. butter (1/2 stick)

Cut the steak in strips about an inch wide and then cut the strips in 2 inch pieces.   Place the steak pieces in a slow cooker that has been sprayed with nonstick spray. 

Sprinkle with the dry onion soup mix and pepper to taste.   Spread the mushroom soup over all.  Pour 1 soup can of water around the edges of the meat.  Sprinkle with the Worcestershire sauce.  Place the butter on top.

Cover and cook on high for 4 hours or on low for 8 hours.  





We like this served over rice, but noodles or mashed potatoes are good also!

Cheesy Taco Ring!

This is a fun and interesting way to serve tacos.  It's great for parties...kids and teens love it or just for offering your family something a little different.  It's really easy to put together and serves a lot of people also.
 Here is what you will need for this:

1  1/2 lbs. ground beef or chuck, browned and drained
1 envelope taco seasoning mix
1/4 cup water
2 cups shredded cheddar cheese
2 cans crescent rolls (I used Pillsbury)
1 egg white, beaten
salsa, lettuce, diced onion...whatever you want for garnish

Preheat oven to 350 degrees.

After you have browned your beef and drained any excess grease, add the taco seasoning and water. Bring up to a bubble and simmer just until most of the liquid has absorbed.  Turn the heat off and stir in 1 cup of the cheese.

On a large pizza pan or oven proof platter arrange the crescent rolls overlapping the widest ends with the small pointed ends pointing outward.  Seal the edges by pressing the seams together.   Spray it lightly with nonstick spray. 

 Leave your crescent rolls in the refrigerator until you are ready to unroll them and they will be much easier to work with.  

With a scoop place a large scoop of the taco filling at base of each crescent roll.

Sprinkle the other cup of cheese over the taco filling.  Pull each crescent roll up and over the filling and press it down to seal the dough together.  

Brush the top dough with the beaten egg white! 

 Place in oven that has been preheated to 375 degrees for 25 to 30 minutes.  Remove from the oven and place whatever condiments you want to serve in the center.  I placed a bowl of salsa in the center.   Use whatever your family likes...sour cream, salsa, olives....the possibilities are endless.  

Slice in sections between rolls!

This is always a huge hit with everyone!  Enjoy! 



Chicken Gumbo Soup!

This is a really easy soup that my mother has made for years.  It's more of a soup to me than a true gumbo, but it does have some of the gumbo ingredients.  My version has even a few more of those ingredients, like the Cajun holy trinity of onion, celery and bell pepper.  Those are in most Creole or Cajun recipes.  It's a really fresh tasting soup and it's on the light and healthy side.  

You can use fresh or frozen vegetables in this and whichever ones you and your family likes.  The inclusion of okra is pretty key to a gumbo though and does help to thicken it.

Here is what you will need for this soup:

3-4 strips of bacon

2 Tbs. butter

3-4 boneless chicken breasts cut in bit size pieces

1 large onion, diced

1/2 cup green or red bell pepper, diced

1/2 cup celery, sliced thin

1 Tbs. minced garlic

1/4 cup flour

2 cups chicken broth

1 tsp. Cajun seasoning (I use Tony Chachere's)

1/2 tsp. black pepper

2 cups water

2   16 oz. cans diced tomatoes

1  10 oz. bag mixed vegetables

2 cups sliced okra (fresh or frozen)

1 tsp. salt

dash of hot sauce, optional (I used Tabasco)

1 cup long grain rice

In a large Dutch oven or soup pot, fry the bacon until crisp.  Remove to a plate.  Add the butter to the bacon drippings and melt.  Add the diced chicken and sauté until it's browned well.  Add the green pepper, celery, and onion (the Cajun Trinity as they call it) and sprinkle with the Cajun Seasoning and the black pepper.  Continue to sauté until the vegetables are tender. 

Sprinkle the flour over the chicken and vegetables and cook until it just starts to brown.   If the pan seems too dry, add a little oil or a little more butter.  Stir this around and don't let it stick.  This will thicken the soup and give it a nice thickness.  Slowly pour the chicken broth in while the pan is hot and scraping any bits from the bottom.  Continue to add the broth until it's all added and is just starting to thicken a little. 

Add the tomatoes, mixed vegetables, okra, water, hot sauce and additional salt.  Bring this all up to a boil, then reduce heat and simmer for about 30 minutes.   Add the rice and cook for about 30 more minutes.  The rice should be tender.  Crumble cooked bacon on the top of the soup before serving.