Cheeseburger Meatloaf

1/2 cup ketchup, divided
1 egg
1/4 cup dry bread crumbs
1 teaspoon onion powder
1 pound lean ground beef (90% lean)
2 teaspoons prepared mustard
2 teaspoons dill pickle relish
6 slices process American cheese

In a bowl, combine 1/4 cup ketchup, egg, bread crumbs and onion powder. Crumble beef over mixture and mix well. On a large piece of waxed paper, pat beef mixture into a 10-in. x 6-in. rectangle. Spread remaining ketchup over meat to within 1/2 in. of long sides and 1-1/2 in. of short sides. Top with mustard and relish.
Place four cheese slices on top; set remaining cheese aside. Roll up loaf, jelly-roll style, starting with a short side and pulling away waxed paper while rolling. Seal seams and ends well. Place loaf, seam side down, in a greased 11-in. x 7-in. baking pan.
Bake at 350° for 45 minutes or until meat is no longer pink and a meat thermometer reads 160°. Cut the reserved cheese slices in half diagonally; place on top of loaf. Return to the oven for 5 minutes or until cheese is melted. Let stand for 10 minutes before slicing.

I think adding some crumbled bacon before rolling up the meatloaf, would be an excellent addition. I may try that the next time I make this. It is a hit with everyone at my house!

I've got to figure out a way to organize this blog better! As I spent the better half of an hour searching through everything I've posted before, I realized there are a LOT of recipes on here but it's hard to find them! Hmmm...what to do, what to do? I wish I wasn't so technically challenged. Any ideas?

Hot Italian Patties

1 can (8 ounces) tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
1 pound bulk Italian sausage
1 medium onion, thinly sliced and separated into rings
8 slices part-skim mozzarella cheese
8 slices French bread (3/4 inch thick)
1/4 to 1/2 cup butter, softened

In a saucepan, combine the tomato sauce, basil, pepper flakes and garlic powder. Bring to a boil over medium heat. Reduce heat; simmer for 15 minutes.
Meanwhile, shape sausage into four thin oval patties. In a skillet over medium heat, cook patties until no longer pink; remove and keep warm.
In the drippings, saute onion until tender. Place a slice of cheese on four slices of bread; layer each with a sausage patty, onion and remaining cheese. Top with remaining bread. Butter the outsides of sandwiches.
On a griddle or in a large skillet, toast over medium heat until both sides are golden brown and cheese is melted. Serve with herbed tomato sauce for dipping. Makes 4 hearty sandwiches.

I got this from a taste of home cookbook and it's been a favorite around our house for quite sometime. Even with the onions, the kids always enjoy these!

Crunchy Potato Wedges

I have had a hankering for crunchy potato wedges for quite sometime. I love to get them at our local grocery store with some fried chicken, but wondered if I could make them at home and have them taste just as good. So I began the search for a recipe. Here's a conglomeration of all the recipes I found and it worked perfectly! YUM! Super YUM!

INGREDIENTS:

4 tsp. salt
1/2 tsp. ground black pepper
2 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. cayenne pepper
1 tsp. dried oregano
3 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
1/4 c. vegetable oil or peanut oil, plus 3 quarts for frying
1 1/2 c. all-purpose flour
1/2 c. cornstarch
1 c. buttermilk (If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using)
1/2 tsp. baking soda

INSTRUCTIONS:

Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl. Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.) Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.

It sounds like a lot of work, but it really isn't all that difficult. It is definitely worth the little bit of extra effort it takes. Also, the cayenne pepper adds a bit of heat to the potatoes. If you don't want that extra heat, then just leave it out!

Cooking Hiatus

Due to a sports injury, I'm sidelined for awhile. It's hard to cook with crutches. When I do try, everything gets a lot messier! And, since my husband is not very adept in the kitchen, for the last week and at least one more week, it's paper plates and frozen food for us! I'm ready for some good food again, aren't you?