Meat Loaf stuffed with Spinach, Mushroom and Cheese

This is a "less-meat" meat loaf. Most meat loaf recipes that I read have no filling and are too meaty for me. So I had mine stuffed with vegetables and cheese, to reduce the amount of meat. We enjoyed this very much.

8 oz Pork, grounded
7 oz Beef, grounded
3 pieces Garlic, finely chopped
1 medium Onion, chopped
1 tsp Poultry Spice
1 tbsp Paprika
1 Egg, beaten
2 tsp Salt and pepper (do not add too much salt, as the cheese is salty)

1/4 cup Bread crumbs
3 tbsp Milk
 
1 cup Cheese, shredded (any cheese you like. I used Colby Jack)
1 cup fresh Spinach, chopped
1/2 cup fresh Parsley, coarsely chopped
1 can Mushroom, sliced 

I medium Cauliflower, cut into chunks
1 cup Baby carrots

Plastic food wrap

9" x 13" Baking pan 



In a small bowl mix together milk and bread crumbs and set aside. 

In a big bowl add the first group of the ingredients: pork, beef, garlic, onion, poultry spice, paprika, beaten egg and add the bread crumbs. Mix until just combined. Over mixing will make the meat hard.



Wet the counter top with a damp cloth, and place the plastic food wrap on it.This is to prevent the plastic from moving around. Spread the meat mixture into a rectangular shape.

Arrange the filling (please chop the spinach smaller, I made a mistake by not chopping smaller, it was difficult to cut when it is cooked). There are no rules on which ingredient comes first.

Once all the fillings are in, carefully use some of the plastic wrap to fold half of the meat over the other half, carefully seal all the filling inside the meat. Then pull the other side of the plastic up and wrap up the whole meat. See picture on the left.

Refrigerate for an hour or more to firm up and maintain the shape of the meat.

 

Preheat Oven to 350°F and bake for an hour or  until the kitchen meat thermometer reaches 170°F. It does not require more time to bake as fillings are vegetables and the meat is not thick. 1/2 hour before it is done add baby carrots and cauliflower.

Let cool for 5 minutes, cut and serve.

Chocolate Cappuccino Marble Cake

My husband loves dessert. He likes chocolate and coffee. I like both chocolate and vanilla with a touch of coffee. This cake is a good combination for us.

1/2 cup (1 stick) unsalted butter, room temperature
1 3/4 cups cake flour
2 tsp baking powder
3/4 cup sugar
1/2 tsp salt
3 eggs
2/3 cup sour cream

1/3 cup cocoa powder
1 1/2 tsp instant cappuccino or any coffee of your choice
1/4 cup boiling hot water

Preheat oven to 350°F. Lightly grease 2 8" x 4" bread pans.

In a bowl, mix together flour, salt, baking powder and set aside.

Beat butter and sugar until light and fluffy, add vanilla, mix well and add eggs one at a time, scraping down the side of the bowl when needed. Beat until well combined. Add flour mixture in three batches alternating with sour cream, beginning and ending with the flour mixture. Do not over mix or your cake will become tough.

In a medium bowl mix together cocoa power, instant cappuccino and boiling water. Pour in 1/2 of the cake batter and mix well.

Spoon the batter into the pans, alternating the vanilla and chocolate coffee batter. Run a knife ( I use a chop stick) through the batters in a swirling motion to create the marbling effect.

Bake in the oven for 30 minutes or until the wooden pick inserted in the center comes out clean. Cool completely on a wire rack. Serve once it is cooled.