Tortilla-Salsa Meat Loaf2 slices day-old white bread2 eggs, lightly beaten1 cup salsa1/2 cup crushed tortilla chips1/2 cup each chopped green pepper,onion and celery1 jalapeno pepper, seeded andchopped6 garlic cloves, minced1 teaspoon pepper1/2 teaspoon Italian seasoning1/4 teaspoon seasoned salt1 pound ground beef1 pound ground porkProsciutto-Stuffed Meat Loaf1 cup finely chopped red onion1 tablespoon olive oil1 tablespoon butter2 garlic cloves, minced1/2 pound whole fresh mushrooms,coarsely chopped3/4 teaspoon salt1/2 teaspoon pepper2 eggs, lightly beaten1-3/4 cups s<strong>of</strong>t sourdough bread crumbs3/4 cup grated Parmesan cheese1/3 cup minced fresh parsley1 teaspoon minced fresh thyme1-1/2 pounds lean ground beef3/4 pound bulk Italian sausageFilling:3 ounces thinly sliced prosciutto5 ounces thinly sliced Havarti cheese1-1/4 cups loosely packed basil leaves,cut into thin strips1/3 cup oil-packed sun-dried tomatoes,drained and cut into stripsPlace bread in an ungreased 9-in. x 5-in. x3-in. loaf pan; set aside. In a bowl, combinethe eggs, salsa, tortilla chips, green pepper,onion, celery, jalapeno, garlic, pepper,Italian seasoning and seasoned salt. Crumblebeef and pork over mixture; mix well.Pat into prepared pan.Bake, uncovered, at 375° for 1-1/4 to1-1/2 hours or until no pink remains and ameat thermometer reads 160°. Invert themeat loaf onto a serving platter; discardbread. Let stand for 5 minutes before slicing.Yield: 8 servings.Editor’s Note: When cutting or seeding hot peppers,use rubber or plastic gloves to protectyour hands. Avoid touching your face.OCTOBERNOVEMBER<strong>2006</strong> Pizza Meatball Subs1 egg, lightly beaten1/3 cup steak sauce1 cup crushed saltines1 teaspoon onion powder1/4 teaspoon seasoned salt1/8 teaspoon pepper1-1/2 pounds ground beef6 to 7 tablespoons mayonnaise6 to 7 submarine buns, split9 to 11 slices process Americancheese, cut into strips1 jar (14 ounces) pizza sauce2 cups (8 ounces) shreddedpart-skim mozzarella cheeseOCTOBERNOVEMBER<strong>2006</strong>In a large skillet, saute onion in oil and butter for2 minutes. Add garlic; cook 1 minute longer.Add mushrooms; cook 6-8 minutes longer or untilmushrooms are tender and no liquid remains.Stir in salt and pepper.In a large bowl, combine the eggs, breadcrumbs, Parmesan cheese, parsley, thyme andmushroom mixture. Crumble beef and sausageover mixture; mix well.On a large piece <strong>of</strong> heavy-duty foil, pat beef mixtureinto a 15-in. x 10-in. rectangle. Layer theprosciutto, Havarti, basil and tomatoes to within1 in. <strong>of</strong> edges. Roll up jelly-roll style, starting witha short side and peeling foil away while rolling.Seal seams and ends.Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350°for 75-85 minutes or until no pink remains and ameat thermometer reads 160°. Let stand for 5minutes. Using two large spatulas, carefully transfermeat loaf to a serving platter. Yield: 6-8servings.Mozzarella-Stuffed Meatballs1 egg, lightly beaten1/4 cup prepared Italian saladdressing1-1/2 cups cubed bread2 tablespoons minced fresh parsley2 garlic cloves, minced1/2 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon salt1/2 pound ground pork1/2 pound ground sirloin3 ounces fresh mozzarella cheese2 tablespoons vegetable oil1 jar (26 ounces) marinara sauceHot cooked pastaOCTOBERNOVEMBER<strong>2006</strong>In a large bowl, combine the egg, steaksauce, saltines, onion powder, salt andpepper. Crumble beef over mixture and mixwell. Shape into 1-1/2-in. balls.Place meatballs on a greased rack in afoil-lined 15-in. x 10-in. x 1-in. baking pan.Bake at 375° for 20-25 minutes or untilno longer pink. Drain on paper towels.Spread mayonnaise over bun bottoms;top each with American cheese, 1 tablespoonpizza sauce, meatballs and remainingpizza sauce. Sprinkle with mozzarellacheese. Place on a baking sheet. Bakefor 5-10 minutes or until cheese is melted.Yield: 6-7 servings.OCTOBERNOVEMBER<strong>2006</strong>In a large bowl, combine the first eight ingredients.Crumble pork and beef over mixture;mix well. Cut mozzarella into eighteen1/2-in. cubes. Divide meat mixture into18 portions; shape each around a cheesecube.In a large skillet, cook meatballs in oil inbatches until no pink remains; drain. In alarge saucepan, heat marinara sauce; addmeatballs and heat through. Serve overpasta. Yield: 6 servings.32 <strong>Taste</strong> <strong>of</strong> <strong>Home</strong> • <strong>October</strong>/<strong>November</strong> <strong>2006</strong>
Secondhand Turkey❧ PREP: 30 min.❧ BAKE: 20 min.Turkey leftovers taste fresh andflavorful in this satisfying casserole,the entree for my favoritepost-Thanksgiving meal. Mushrooms,celeryand thyme give it afamiliar,comforting appeal.—Dixie TerryGoreville, IllinoisFeatured on page 14PrettyGelatin Molds❧ PREP: 15 min. + chillingRevive extra cranberry sauce inthis good and easy salad.This isone <strong>of</strong> the recipes I made for thefirst Thanksgiving dinner that Icooked, years ago, and has becomea seasonal favorite at ourhouse. —Dixie TerryGoreville, IllinoisFeatured on page 14Editor’s Favorite MealEditor’s Favorite MealCranberryPumpkin Bread❧ PREP: 20 min.❧ BAKE: 70 min. + coolingPut leftover cranberries to greatuse in this moist quick bread. It’svery good with my SecondhandTurkey casserole for an after-Thanksgiving meal.—Dixie TerryGoreville, IllinoisFeatured on page 14Festive CranberryDrink❧ PREP: 25 min.❧ COOK: 20 min.Warm or cold? Take your choice<strong>of</strong> how to serve this flavorful autumnbeverage. It’s such a prettycolor, and the spicy sweet-tarttaste is delightful with a meal orsnack. —Dixie TerryGoreville, IllinoisFeatured on page 14Editor’s Favorite MealEditor’s Favorite Mealwww.taste<strong>of</strong>home.com 33
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