Tag Archives: pork recipes

Beef, Italian Inspired Recipes, Main Dish, Pork, Recipes

A Twist on an old favorite comfort food

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This has been one of those months when too many things kept me from the kitchen to do anything more than reheat something or, for a few days when I had a stomach bug, just have soup. So not much posted for the month, but I did make this fabulous meatloaf yesterday and wanted to share the recipe with you.

You’ll also notice in the photo that I have a serving of cauli-rice and sweet potato on the side. I put a little of the pan juices from the meatloaf over the top for flavoring and moisture. The cauli-rice is a new product from Green Giant Foods, one of several cauliflower dishes they’ve put on the market. Look for a post in a few days with my product review on them. I can say that this was very tasty although I think a little extra seasoning kicks the flavor up a notch.

Most people don’t integrate the pasta sauce into the meatloaf, but put it over the top. I mixed mine in and it makes a delicious and moist meatloaf. Keeping it to low carb, I didn’t put any bread crumbs in it. This means it is more delicate than your regular meatloaf, but it will hold together.

Italian Style Meatloaf

1 pound lean Ground Beef (15% fat)
1 pound Ground Sausage
1 cup Pasta Sauce – (I used Pumpkin Pasta Sauce)
1 cup Onions, chopped
3 mini Sweet Peppers, chopped
2 Green Onions, finely sliced
1/4 cup Grated Parmesan Cheese
1 large Egg
1 teaspoon Italian Seasoning
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Cayenne Pepper (optional)

Preheat oven to 325 degrees (F.)

In a large bowl, mix the ground beef and the sausage together. Add the onions, peppers, seasonings, and Parmesan cheese and mix together. Add the pasta sauce and stir in completely.

Place meat mixture in an oven safe pan, skillet, or large glass pan. Shape the meat into a loaf about 4 inches in depth and 6 inches wide. It should not touch the sides of the pan so that it will cook and brown around all exposed sides.

Meatloaf just out of the oven. I love my copper-clad square pan for making this and stews. It easily goes from stove to oven.

Bake for 50 to 60 minutes until the meat loaf is browned and the internal temperature is about 155 degrees. Remove from the oven and let sit 10 minutes before cutting. The meatloaf will cook a little more while sitting and will set up.

Use a sturdy pancake turner to cut and serve the slices. Makes about 8 servings.

Nutrition Information per serving:
Calories: 341 Fat: 22.8 g Net Carbs: 3.8 g Protein: 28.7 g

Note: This meatloaf can be stored in a container and frozen for up to three months, so if you have leftovers, that’s an option. It also makes a delicious sandwich filling.

Main Dish, Pork, Recipes

Simple Cranberry Mustard Marinade Spices Pork

Pork roasts are a snap to cook and they are so good. They’re a lean piece of meat and very tender and they take well to marinades, rubs, and fruit coatings.  This marinade is a simple to put together spicy blend that adds a tang of chile with cranberry mustard to the flavor.    You can make it with Dijon mustard instead of cranberry mustard, but it loses that fruity tang.

Sometimes cranberry mustard is difficult to find at the grocery store.  I use Beaver brand and I order it online when I can’t find it locally.  It’s great on sandwiches, particularly ham or chicken ones.

Cranberry Mustard Marinated Pork Loin

1/4 cup olive oil
1/4 cup soy sauce
1 clove garlic, minced
1/2 teaspoon chili flakes
2 tablespoons Cranberry mustard
salt and ground black pepper to taste
1 teaspoon Sugar Substitute
2 pounds pork tenderloin

In a bowl, add all ingredients except the pork and whisk together. Use a cooking fork or a sharp knife to pierce the pork roast in several places, which will allow the marinade to go into the meat better. Using a large resealable plastic bag, put in the pork and pour the marinade in. Seal the bag and massage the marinade to work the marinade into it. Place in the refrigerator to marinate for two to three hours.

Preheat the oven to 350 degrees (F.).

Place the pork in a foil-lined baking dish and pour the marinade over the top. Bake for 45 to 60 minutes until a meat thermometer inserted to the middle of the roast reads 145 degrees.

Remove the roast and cover with foil to keep warm. It will continue to cook. Pour the pan juices into a small skillet or pot and cook over medium heat to reduce to a thicker gravy.

Serve with a tablespoon or two of gravy over the top.

Makes 6 servings.