Posts Tagged ‘Mushrooms’

Skillet Pizza on the Stovetop with Ramps, Mushrooms, and Smoked Mozzarella | Relishing It

When the weather changes, I find that my methods for cooking change, as well.  I’ve mentioned before that we live in an old Victorian house (110 years old to be exact).  We do not have central air, so we make-do with our window units.  When it’s a scorcher of a day, I generally avoid using the oven because the air conditioners just can’t keep up.  And this happens often during our Minnesota summers.  Honestly, sometimes it’s even too hot for me to stand next to a grill outside.  I’m painting quite a lovely picture of the hot mess that is me during the summer, aren’t I?  I’m not a fan of the heat, but I try to cope.

Skillet Pizza on the Stovetop with Ramps, Mushrooms, and Smoked Mozzarella | Relishing It

Skillet Pizza on the Stovetop with Ramps, Mushrooms, and Smoked Mozzarella | Relishing It

Skillet Pizza on the Stovetop with Ramps, Mushrooms, and Smoked Mozzarella | Relishing It

I love summer pizza, but since I’m unwilling to endure the added heat of firing up my pizza stone– at 500°F for thirty plus minutes– I turn to this skillet method.  A pizza loaded with fresh herbs, fresh mozzarella and all of those fresh tomatoes is my thing.   I used ramps, mushrooms, ricotta, and smoked mozzarella for this version, but you can use whatever you prefer.  If you can get your hands on some morel mushrooms, please do that and think of me when you eat it.  Please.  I’m very particular about my pizza crust.  If it’s not perfect, it’s not worth my time.  I like a nice crunch on the outside, tender on the inside (NOT doughy), and a lovely deep flavor throughout.  Over the years of making homemade pizza I learned something about myself– the longer the pizza dough hangs out it my fridge, the more I like it.  So, I never make pizza dough the day I want to eat it, and rarely even the day before.  I make it a few days prior and the flavor develops beautifully.  The texture is spot on, as well.  It’s loaded with air pockets from the yeast.

Skillet Pizza on the Stovetop with Ramps, Mushrooms, and Smoked Mozzarella | Relishing It

Skillet Pizza on the Stovetop with Ramps, Mushrooms, and Smoked Mozzarella | Relishing It

Using a cast-iron skillet works wonderfully for making pizza.  Use whatever size you have.  I have an old 10-inch.  Coat it with olive oil and let it heat up.  Then place the rolled-out dough in it.  Let it cook just a bit until it has a light golden color.  Add more olive oil, if necessary and flip it over.  Add the toppings and cover with a lid.  Cook over medium-high heat until the bottom of the crust is the color that you desire.  I like mine a little on the dark side.  When you get there, place the skillet (no lid) directly under the broiler for a few minutes to darken up the cheese (this will go quickly). Watch carefully, as broilers tend to be finicky.  You may even need to move the pan around for even browning.   Remove when pizza is a deep golden brown.  The entire process takes no time at all and you’re left with a delicious pizza that has an incredible crust.  Speaking of the crust– I jump back and forth from using two favorite recipes.  This one, which I’ve previously blogged about and the one I’m sharing today.  They are both fantastic.  Whichever one you choose,  just try to make it a few days in advance– it really does make a difference.  I like the crust recipe I’m sharing today because it fits wonderfully into a gallon-sized ice cream bucket and because it’s ridiculously easy to mix up.  Dump, stir, done.  You may not use the whole thing in one sitting, but you can either use it within two weeks, or even freeze it in plastic bags.  Enjoy the pizza!

Skillet Pizza on the Stovetop with Ramps, Mushrooms, and Smoked Mozzarella | Relishing It

The Recipe: Skillet Pizza on the Stovetop with Ramps, Mushrooms, and Smoked Mozzarella

(serves 1-2)

Pizza Dough 

(makes enough dough for 3-4 12-inch pizzas and will keep for 2 weeks in the refrigerator)

1 1/2 cups plus 4 teaspoons  (about 355 grams) water heated to 100°F

1/2 tablespoon granulated yeast

3/4 tablespoon kosher salt

3 tablespoons extra-virgin olive oil

3 3/4 cups (540 grams) all-purpose flour

Skillet Pizza:

(using a 10-inch cast-iron skillet)

3 ounces pizza dough

2 ounces smoked mozzarella, grated

1-2 ramps (or scallions) chopped

6 crimini mushrooms, thickly sliced (or Morels!)

a few dollops of ricotta cheese

1 garlic clove, thinly sliced

extra-virgin olive oil

Begin a few days in advance by preparing the pizza dough.  In a gallon-sized ice cream bucket (or anything of that size that has a non-airtight lid) add the heated water, yeast, salt, and olive oil.  Use a Danish dough hook or a wooden spoon to mix everything together.  Then add the flour and give it a really good stir using the hook to really incorporate everything.  You’ll want all of the flour to be wet.  The mixture will look shaggy.  Cover with the lid (I use a nail to poke a tiny hole in the top of mine (this lets the gases escape when it’s refrigerated).  Let it rise at room temperature for two hours.  Do not ever punch this dough down.  Technically, the dough could be used at this point.  But, this particular dough works better when cold.  And tastes a whole lot better after a night or two in the refrigerator.

When ready to make a skillet pizza, remove some dough from the refrigerator and let it warm up for a few minutes, as it is easier to work with.  Dust some flour on the counter and a bit on the dough (don’t be shy with the flour).  Form a ball.  Roll it out to the size of your skillet (if it doesn’t roll easily, just let it rest for a few minutes). Coat the skillet with a bit of olive oil and heat it over medium-high heat.  Shake off any excess flour from the pizza dough and place it in the skillet.  Cook for 1-2 minutes, then flip it, adding more olive oil if necessary.  The olive oil gives the crust a nice crunch to it.  Immediately place the sliced garlic clove, a heavy drizzle of olive oil, ramps, ricotta cheese, mushroom, and smoked mozzarella on top of the pizza.  Cover with a lid (to help it melt) and cook for about 5 more minutes, or until the crust is a deep golden brown.  Then remove it from the stove and place it directly under the broiler (no lid) for a few minutes until the cheese is your desired color.  Move the pan around, if necessary.  Remove from the oven, drizzle with olive oil and a sprinkle of good sea salt.  Enjoy!

Pizza Dough adapted from Artisan Pizza and Flatbread in Five Minutes a Day

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Black Rice Ramen with Sesame Garlic Ginger Scallion Sauce | Relishing It

I just got back from an amazing walk.  The temperature was perfect at a nice cool 60 degrees, the birds were singing, and a beautiful assortment of tulips soaked up the sun.  A walk on a day like today is good for clearing my head.  So, now I’m home with a full cup of coffee, ready to tell you about this fantastic recipe that I conjured up.

Black Rice Ramen with Sesame Garlic Ginger Scallion Sauce | Relishing It

I recently came across organic black rice (forbidden rice) ramen noodles at my co-op.  You may remember this recipe that has black rice.  Or this one, with a bit of a Spring twist.  I love black rice– it’s ridiculously healthy.  So, when I found it in pasta form, I was excited.  I generally use brown rice noodles, so I’m thrilled to have another healthy option.  Fear not, if you can’t find black rice ramen– most any thin pasta will work here–regular ramen, vermicelli, angel hair pasta, just about anything really.

Black Rice Ramen with Sesame Garlic Ginger Scallion Sauce | Relishing It

This is a really quick dinner that can be whipped-up in about 20 minutes.  It’s versatile in that it can be served hot or cold, which is a nice option for the upcoming warmer months.  It’s also versatile in that you can pair any of your favorite vegetables with it and it will be fantastic.  Red peppers come to mind.  I’m on a broccoli kick…still.  And so are my kids, so that’s what I went with.  The vegetables can be roasted, quickly sautéed, or even raw.  You decide. I generally roast mine, but I know that will stop with the summer heat.   The sauce is simple and packed with flavor.  The sesame, garlic, ginger, and scallions all compliment one another.  The sauce is light– it barely coats the noodles and vegetables.  I didn’t want it loaded with oil (read calories), but I still wanted it potent.  When you toss all of the ingredients together, make sure to reserve a bit of pasta water.  You can use that to loosen everything up, if necessary.  Be sure to taste and re-season with more soy sauce or sesame oil, if you want a bit more punch.  Hope you enjoy!  We sure did.

Black Rice Ramen with Sesame Garlic Ginger Scallion Sauce | Relishing It

The Recipe: Black Rice Ramen with Sesame Garlic Ginger Scallion Sauce

(serves 2)

2 squares of ramen, (about 5 ounces total)

2 tablespoons olive oil or peanut, if you have it

4 teaspoons finely chopped fresh ginger

6 garlic cloves, finely chopped

1/2 teaspoon red pepper flakes

2 tablespoons rice vinegar

1/2 teaspoon hoisin sauce

4 teaspoons sesame oil

2 tablespoons soy sauce

4 scallions, thinly sliced

handful of broccoli and crimini mushrooms, bite-size

sesame seeds and chopped peanuts for garnish

(Note: This meal comes together rather quickly– you’ll need to work fast and be attentive.)

Preheat oven to 375ºF.  Bring a medium sauce pan filled with water to a boil.

On a baking sheet, roast the broccoli and mushrooms for 3-4 minutes, or until slightly tender.  Remove from oven.   Place the ramen in the boiling water and keep a watchful eye.  It will only need about 5 minutes to cook.  Test along the way.  Reserve some cooking water.  When tender, drain.

Meanwhile, in a medium-sized skillet over medium-low heat,  heat the olive oil and add the ginger, garlic, and red pepper flakes.  Sauté for about 1-2 minutes until aromatic.  Then add the vinegar, hoisin, sesame oil, and soy sauce and whisk together until warmed through.  Add most of the scallions, reserving a few for garnish.  Sauté for 30 seconds.  Toss in the vegetables and then the ramen.  Use tongs to toss everything together.  Loosen with 1-2 tablespoons of pasta water, if need be.  Taste.  Re-season with soy sauce and sesame oil, if desired.  Top with sesame seeds, chopped peanuts, and reserved scallions.  If wanting to make a cold version, run the pasta under cold water.   You may need a bit more oil to loosen the pasta, if cold.  Enjoy!

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Homemade Spaghetti Sauce with Mushrooms and Garlic | Relishing It

I’ve mentioned here before that my husband and I were high school sweethearts.  We’ve been together for many years, and if there is one dish that describes “us”, it is this spaghetti sauce.  We’ve been making it together for as long as I can remember.  And even though it has gone through a few subtle changes over the years (because I certainly wasn’t canning my own tomatoes in my dorm room), it has remained much the same as it did those many years ago.  Many of you have been asking for this recipe, so I figure it’s time to to finally write it down and share it.  I mention on here fairly frequently that one dish or another is a family favorite.  But this one is the family favorite.  If the kids get to choose a meal, this is what they pick.  Valentine’s Day rolls around, and this is what we have.  It’s a bit odd, because this dish is ordinary, yet very special to us.

Spaghetti Sauce with Mushrooms and Garlic | Relishing It

Spaghetti Sauce with Mushrooms and Garlic | Relishing It

A couple of things need mentioning.  As I’ve said, I can my own tomatoes.  I use roasted roma tomatoes for this sauce.  I love how thick and rich they become, compared to regular tomatoes with their abundance of water.  This sauce can be made with any variety of tomatoes, though I’ve settled on roasted romas as my favorite.  The key here is to know what to do if your sauce has extra liquid in it that you don’t necessarily want. Watery spaghetti sauce is, to be honest, gross.  Too much liquid, and it just doesn’t cling to the pasta.  My point, is that you should do your best to find some good quality canned roasted tomatoes.  Muir Glen is my recommendation, if you don’t can your own.  Canned San Marzanos are also another excellent choice.  Whatever type of tomatoes you choose, crushed or whole, etc– give them a few pulses in a food processor to break them up (or use your hands) so they aren’t chunky.  If the sauce is too watery near the end of the cooking time, remove the lid and let it reduce a bit.  Adding another dollop of tomato paste will also help.

Homemade Spaghetti Sauce with Mushrooms and Garlic | Relishing It

One more thing,  I normally don’t use fresh basil in this sauce– instead I pull a bit out of my freezer that I’ve preserved for the winter.   In the summer, when my basil is plentiful, I chop it and freeze it in muffin tins and ice cube trays.   Then I vacuum seal it.  When I need a bit of basil in the winter, I  just pull one out and pop it into whatever it is that I’m making.  I love this method.  So, if you happen to have a freezer full of the same, use it!  If you don’t, I’ve tested it with fresh basil, so you will know how much to use– feel free to add more, if you like.  Just please don’t used dried– the flavor is not even comparable.

Homemade Spaghetti Sauce with Mushrooms and Garlic | Relishing It

This sauce has a wonderfully earthy flavor from the herbs, garlic, and the crimini mushrooms.  It’s a complex array of flavors that I heighten by using a bit of anchovy.  As I’ve mentioned before, don’t be scared to use it.  It adds such a nice umami flavor.  The other integral ingredient is the bay leaf.  The almighty bay leaf, in my opinion.  It adds such a unique flavor that this sauce relies upon.  When the sauce is finished simmering, swirl in a tablespoon or two of good olive oil– it’s the perfect finish to the sauce.  I hope you and your family enjoy this dish as much as we do.

Homemade Spaghetti Sauce with Mushrooms and Garlic | Relishing It

The Recipe: Homemade Spaghetti Sauce with Mushrooms and Garlic

(serves 4-6)

2 pounds grass-fed ground beef

1 medium white onion, chopped

1 large bulb of garlic, peeled and roughly chopped  (yes, the entire bulb!)

1 quart roasted roma tomatoes, crushed

1 dried bay leaf

1 teaspoon freshly cracked black pepper

5-6 teaspoons kosher salt

1 1/2 teaspoons dried oregano

2 heaping tablespoons finely chopped fresh basil (about 17 large basil leaves)

1 tablespoon double-concentrated tomato paste

1/2 teaspoon finely chopped anchovies

8-9 ounces crimini mushrooms, thickly sliced

1-2 tablespoons good quality extra-virgin olive oil, for finishing ( California Olive Ranch, is my favorite)

Parmigiano-reggiano cheese and hot pepper flakes, for serving

In a large Dutch oven over medium-high heat brown the ground beef, then drain the fat.  Return the pan to the heat and add the onion, garlic, salt, and pepper to the beef.  Sauté for a couple of minutes until the onions are somewhat tender, stirring frequently.  Then add the crushed tomatoes, oregano, basil, tomato paste, anchovies, and bay leaf.  Stir.  Then finally add the mushrooms.   Reduce heat to medium-low and let simmer for about 30-40 minutes, covered.   Stirring frequently and carefully, as you don’t want the mushrooms to break apart.  Monitor the amount of liquid near the end of the cooking time.  Remove lid to reduce, if it seems too watery.  If it seems too thick, be patient– the mushrooms release a lot of liquid during the simmering time.  When it is done, remove the bay leaf and stir in 1-2 tablespoons of olive oil.  Adjust seasonings, if necessary.  Serve with freshly grated Parmigiano-reggiano cheese and hot pepper flakes, if desired.  Leftovers keep well in the refrigerator, or freezer.  Enjoy!

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Wild Rice and Mushroom Soup

If you haven’t noticed yet, I’m all about soups.  Just take a look at the soup section here for proof.  It’s not just that they’re generally hard to mess up, and that they come together quickly, but there’s just something so satisfying about a good soup.   To be honest, soup is one of my favorite things about living so far north.  It’s one of the reasons I have a hard time saying goodbye to Winter.  I love sitting down with my family to a big kettle of hot soup loaded with vegetables, grains, or legumes.  And I love to try different spices– to see how they meld together in the broth.   

Since we eat soup so often during Winter (several times per week), I try to keep it healthy.  These are our everyday meals, after all.  You likely know that I splurge on occasion and make a meal that isn’t exactly low in the calorie count.  But for the food that nourishes us every day, I try to be a bit more moderate.  My version of wild rice and mushroom soup is light, yet still packed with flavor and nutrients.  It’s far removed from those thick, goopy versions– laden with flour– that you often find in restaurants.  As an aside, it took me years to convince my husband that the stick-to-your-spoon soups are overrated.  He’s finally come around.

To keep the soup lighter, I like to use evaporated milk.  It makes it creamy, without the heaviness of actual cream.  And ‘yes’, you can always use real cream instead.  If you do so, just make sure to add it at the end so it doesn’t curdle.  And if you really prefer a little more thickness, I recommend making a roux from cornstarch and water.  Again, add it near the end of your cooking time.  This is the perfect soup for making a few things ahead of time.  Both the chicken and the wild rice can be prepared in advance and refrigerated.  If you do it this way, the soup really comes together in a cinch.

One last thing to keep in mind here– and I guess I mean to generalize this to all of my recipes– but pay attention to the salt.  If you look back through my other recipes, you’ll see I usually don’t give precise measurements for how much salt to add.  Salt can make or break a dish.  A quote by chef Thomas Keller has stuck with me– and I’ll paraphrase– if you can taste the salt, you’ve added to much.  Salt should enhance the other flavors, but you shouldn’t taste the salt.  My point is, since every broth and roasted chicken contains different levels of salt, you’ll have to decide how much you want to add.  Taste, taste, taste!

The Recipe: Wild Rice and Mushroom Soup 

(Serves 4 comfortably)

3/4 cup dry wild rice, cooked

7-8 medium carrots, chopped (about 1 1/4 cup)

1/2 medium white onion, chopped (about 1 cup)

4 celery stalks with leaves, chopped

2 tablespoons olive oil

8 ounces crimini mushrooms, sliced thick (between 2 – 2 1/4 cups)

1 large leek, white and green parts only, chopped

3 tablespoons dry sherry

2 quarts organic chicken broth

1 can (12 ounces) evaporated milk

2 cups roasted chicken, thickly shredded or cubed

1 tablespoon chopped parsley

kosher salt and freshly cracked pepper


Cook the wild rice according to directions on package.  Make sure not to overcook it; it will cook a bit longer in the soup.  Heat the olive oil in a large Dutch oven over medium heat.  Add the onions, carrots, leeks, celery,  and a pinch of salt and pepper.   Sauté for a few minutes until vegetables start to soften, making sure to stir a few times.  When the vegetables are somewhat soft, add the chicken broth, mushrooms, and rice.  Raise the heat and bring to a boil.  Reduce heat and simmer for about 20 minutes, or until all of the vegetables are tender.  Add the evaporated milk, chicken, and sherry.  Let simmer until the chicken has warmed through and the flavors have melded.  Season with salt, pepper, and stir in the chopped parsley.  Enjoy with a piece of crusty bread!

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You would think I made this meal for a special occassion, wouldn’t you?  Actually, it was a Wednesday.  And ‘no’ I most certainly do not spend hours preparing weeknight meals.  Believe it or not, this halibut and clam dish is just about as easy as it gets.  We love seafood, but live in land-locked Minnesota.  We’re about as far from the ocean as one can get in this country.  Fortunately, we have a good seafood import market near our house.  I picked up the halibut and clams, and spent a total time in the kitchen of about 30 minutes.  We lit a candle in the center of our table– our ritual that makes the meal feel special– and sat down to this beautiful weeknight dinner.

Halibut is one of my favorite fish.  It’s so silky, and works wonderfully in this flavorful dish.  The clams (which Aanen loved!) add a nice briny flavor, while the mushrooms and leeks lend a deep earthiness.  And don’t forget the butter.  It flavors the broth and gives a creamy texture to the whole meal.  I actually cut back on the butter a bit when I made this dish, but feel free to add a few more tablespoons if you like.  This is a great meal to pair with a white wine for a romantic weekend dinner, but it’s also so easy to prepare that you can make it anytime– even a Wednesday night.

The Recipe: Braised Halibut with Leeks, Mushrooms, and Clams

(serves 3-4)

3 tablespoons butter

1 large leek, white and light green parts thinly sliced

1 clove garlic, minced

2 cups chicken broth

1 pound fresh Halibut, skin removed  (preferably wild)

1 pound Littleneck or Manila clams, scrubbed

about 2 cups crimini mushrooms, quartered  (oyster or hen-of-the- woods are good substitutes)

lemon zest

1 tablespoon freshly chopped parsley

sea salt and cracked black pepper

Melt the butter over medium heat in a large 12-inch straight-sided sauté skillet with a lid.  Add the mushrooms, garlic clove, and leeks; season lightly with salt and pepper.  Cook until softened, but not browned, 6-8 minutes.  Add the broth, raise the heat to medium high, and bring to a boil.

Season the halibut with salt and pepper.  Nestle the fish and the clams in the skillet.  Bring the broth back to a boil, cover tightly, and reduce heat to low.  Cook gently until the fish is just cooked through and the clams have opened, about 7 minutes.  If all of the clams are not open, remove the fish and the opened clams and continue cooking until the remaining clams open, another 2-3 minutes.  Discard any clams that have not opened by this time.  Stir in the lemon zest and sprinkle with the parsley.

Serve the fish and clams in a shallow bowl topped with the delicious broth and vegetables.  Enjoy with a piece of crusty bread and glass of a nice  white wine.

Adapted from Fine Cooking Soups & Stews Magazine, 2010

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So, how glamorous does meatloaf sound?  Personally, I thought Bat Out of Hell was a fine album, though I wouldn’t say he sounds glamorous.  Er, wait.  Wrong meatloaf.  Poor jokes aside, the dish generally doesn’t sound that elegant either, but this recipe makes me weak in the knees.  It’s one of those meals that I think about far too often.  The problem with most meatloaf– aside from the unappetizing name– is that it’s usually a bland brick that’s really only edible when covered in a pile of ketchup.  I always think of the grade school lunch variety.  This is a whole different experience.  Just look at that bacon!  And if you’re ready to move on from Thanksgiving leftovers, this hearty version is perfect. 

So what makes this meatloaf different?  What makes it special?  As always, it’s the ingredients.  Aside from the carrots, celery, and onions that form a good base, this dish relies on mushrooms for a complex earthiness.  There’s also cheddar to add more depth, texture, and a hint of saltiness.  And beer.  I used one of Radd’s home-brewed dark stouts, which worked nicely with the mushrooms and cheddar.  Finally, there’s the bacon.  Wow.  It makes the dish.  Not only does it add so much flavor, but it helps keep the meatloaf juicy.  Keeping this meal moist is key, so aside from the bacon, the milk-soaked bread is essential.

This meatloaf would be a wonderful centerpiece meal, accompanied by several sides, but– to be honest with you– I made it for sandwiches.  I was craving a to-die-for meatloaf sandwich and I got it.  I cut a nice thick piece and put it on a ciabatta roll, covered it with a bit of mayo and harissa and a mound of hot peppers.  Amazing.  I also found that it was incredible when paired with the homemade ketchup I made this Summer.  I’m not sure which one I like better, so I’m tempted to make another meatloaf just to find out.

The Recipe : Cheddar and Stout Meatloaf

Serves 8

2 tablespoons olive oil

2/3 cup chopped onions

3 cloves garlic, finely chopped

1/2 cup carrots, finely chopped

1/2 cup celery, finely chopped

3/4 cup crimini mushrooms, finely chopped

1/4 cup fresh parsley, chopped

4 ounces french bread,  (about 2 1/2 cups, cubed)

1 cup whole milk

3/4 cup Stout ale

2 pounds grass-fed ground beef

2 large eggs, lightly beaten

1 tablespoon Worcestershire sauce

2 1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated sharp cheddar cheese

10 ounces thin-sliced bacon (about 9 pieces)

Heat the oil in a 10- to -12 inch skillet over medium heat.  Cook the onion, garlic, carrots, celery, and mushrooms until softened and just beginning to brown, about 6-8 minutes.  Add the stout ale and simmer until almost all of the liquid is gone, about 4-5 minutes.  Transfer to a large bowl and let cool.

Meanwhile,  in a shallow dish soak the bread and milk, flipping once, until soggy but not falling apart, 5-10 minutes, depending upon the freshness of your bread.  Gently squeeze the milk from the bread with your hands.  You will want the bread to be moist, but not drenched.  Finely chop the bread and add to the bowl of cooked vegetables.

Position rack to center of oven and pre-heat to 375°F.  Begin to add the remaining ingredients to the bowl of vegetables and milk soaked bread — ground beef,  eggs, salt, pepper, Worcestershire sauce, parsley, and cheddar cheese.    Use your hands and gently mix all of the ingredients until just combined — try not to compact the mixture as you do this.

Line the bottom of a large rimmed baking sheet with parchment paper.  Put the meatloaf mixture on the pan and form a 10 x 4 – inch rectangular block (it will become loaf shaped as it bakes).  Wrap the meatloaf with the bacon in a diagonal pattern.  Leave a 1/2- inch over hang around the edges and tuck under the meatloaf.  Some pieces of bacon will need to be trimmed.

Bake until an instant read thermometer inserted into the center of the meatloaf reads 160°F, 50-60 minutes.  Then, broil the meatloaf 6-inches below the heating element until the bacon is brown and crisped, about 3 minutes.  Let rest for 10 minutes before serving.  Enjoy!

Source:  Adapted from Fine Cooking Magazine, Feb/March 2011

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