Friday’s Last Spoonful: Meatloaf Burgers

Re-purposing a recipe for something different
In an era where the workplace is filled with words and phrases such as "synergy" and "finding efficiencies" and "ways to re-purpose," this week's theme dish fits right in. Why not try meatloaf burgers? These will do in a pinch for anyone craving a tasty and juicy burger that’s different from fast food. Just take our meatloaf recipe (minus the hard boiled eggs), and divide and shape portions into ½ inch hamburger patties. Preheat oven to 375 degrees. Next, take a baking sheet and coat with nonstick cooking spray. Space patties on greased baking sheet. Place sheet in oven for 25-35 minutes, depending on your preference for "done-ness." Let patties rest 5 minutes before serving.

Helpful hint: If you like cheese, you can adjust. As you form your burger patty, stuff the center with a small piece of your favorite cheese and then cook your burger. **Also, you can cook the patties on a skillet on the stovetop for a change.

Thursday’s Side Dish: Meatloaf Gravy

Accessorizing the main course's accessory



Meatloaf and gravy go hand in hand. But just as The Mixed Stew has suggested changing up meatloaf for a twist, gravy can get a little jazzed up in a different way too. Sliced mushrooms and sliced onions can add a nice bite to saucy gravy. But those are familiar characters. Want to try something different? The Mixed Stew suggests adding diced water chestnuts, bell pepper, or garlic instead. Like some kick in your sauce? Try a dash of Tabasco, pinch of cayenne pepper, or a drop of fish sauce in the blend. Think about what savory flavor you like and give your gravy a shot of it. Here is our basic recipe:


What you will need:


1 wooden spoon
1 metal fork
1 saucepan
1 small bowl
1 (14 oz) can low-sodium beef broth
½ small yellow onion, chopped
1 garlic clove, left whole
¼ cup all-purpose flour
½ cup water
2 tablespoons cooking oil or beef fat drippings
Salt and pepper


Cooking and directions:


Dilute all-purpose flour in water in small bowl by whisking vigorously with fork. Set aside. Heat sauce pan on medium high heat. Add cooking oil or beef fat drippings. Next, add onion and garlic. Saute until onions turn translucent. Be careful not to burn garlic. Add whole can of broth. Bring to a slow simmer while stirring occasionally. Pour in flour and water mixture. Keep stirring. Let the flour cook and the liquid thicken to a nice consistency. Finally, add salt and pepper to taste. Serve immediately.

Wednesday’s Helping: Meatloaf Additions

Harmonious variations on a tasty theme

The same old song sometimes could use a little change -- even when it's an old standard. And when it comes to classic meatloaf, there are many ways to add something new. We’ve given you the hardboiled eggs trick and explained different binding agents. What about changing the flavor by adding a different type of ground meat? The Mixed Stew Crew suggests replacing ground pork with Mexican chorizo for a spicy kick. Simply remove the uncooked insides of three or four links. Take the seasoned loose meat and combine it with the ground beef and turkey. A log of country breakfast sausage will also do in a pinch to make a tasty meatloaf. Both breakfast sausage and Mexican chorizo add a lot of flavor to meatloaf; however, beware of their high fat content. Do you add anything unique to your meatloaf recipe?

Tuesday’s Cupful: Meatloaf Binding Agent

Bring it all together with different methods

If you take a look at many meatloaf recipes, there are several different and specific agents used for binding the ingredients. Here are some common examples:

Bread crumbs soaked in milk: This may come from old-fashion recipes for Italian meatballs, which call for these two ingredients for binding and keeping moisture.

Beaten egg/s: The gelatinous consistency of a raw beaten egg/s may be the reason why this binding agent is popular. Also, egg proteins harden when they’re exposed to heat, which may help a mass of meat hold together.

Shredded cheese: The Mixed Stew has never tried binding with shredded cheese; however, we’ve read about it in some recipes. This might be the way to go for hardcore cheese fanatics.

Do you use something else as a binding agent? If so, what?

Monday’s Bread Bowl: Meatloaf

A masterful mix for a meaty main course

The Mixed Stew undresses a recipe that turns a blend of ground meats into a delightful loaf that makes a flavorful cut. This recipe includes ingredients and cooking strategies that can really bring out and compliment the flavor of a regular meatloaf. It is an accumulation of parts of recipes we have picked up from other sources and through trial-and-error over the years.

What you will need:

1 large bowl
1 wooden spoon
1 big baking pan
1lb ground beef
1lb ground pork
1lb ground turkey
1 small yellow onion, chopped
3 garlic cloves, minced
2 slices of bread, toasted and then cut into small cubes
1 raw egg
1 teaspoon kosher salt or any coarse ground salt
1 teaspoon black pepper
pinch celery seed
½ teaspoon ground oregano
1/2 teaspoon ground parmesan

Secret Ingredients:

3-4 whole hard boiled eggs, peeled
2 bacon slices

Cooking and Directions:

Preheat oven to 350 degrees. Combine ground meats in large bowl. Add salt, pepper, celery seed, ground parmesan, oregano, bread crumbs, garlic, and onion. Mix well with clean hands. Break raw egg in small bowl and mix slightly then add to help bind ingredients with meat. Again, mix the ingredients using your hands. Mold half meat mixture into bottom part of loaf in the center of the baking dish. (Think of shaping it like a long rowboat almost.) Take hard-boiled eggs and lay them evenly spaced along the top of the molded meat. Place them so that most slices of the meatloaf will have some egg. Take the other half of the meat mixture and mold over top so that the eggs become safely centered inside the meatloaf, which should resemble a log in the baking pan. Take bacon slices and stretch them on top of the loaf (side by side or else forming a criss-cross pattern). Place baking pan in preheated oven for one hour. Then take it out and let the meatloaf rest for at least 10 minutes. Slice and serve.

Friday’s Last Spoonful: Boxed or Frozen

Macaroni and cheese in an instant

The Mixed Stew has a recipe for macaroni and cheese that will knock your socks off, but what if you have a craving for mac 'n cheese and need a quick hit until you have the time to create that homemade delight? You don’t have to go very far to find instant macaroni and cheese options at the grocery store. Kraft’s Macaroni and Cheese comes in three different variations: regular, Deluxe, and Kraft Easy Mac. Regular requires milk and butter or (margarine). The Deluxe requires no additional ingredients and comes with a vacuum sealed pouch of cheese sauce that you must add to freshly cooked macaroni. Finally, the Kraft Easy Mac consists of individual servings, which just need water and zapping in the microwave. At Giant, we’ve also seen an organic alternative of boxed macaroni and cheese, which is made by Annie's Homegrown Inc. On a related note, Velveeta Shells and Cheese is actually a product made by Kraft Foods.

The Mixed Stew has found that frozen macaroni and cheese comes in either family size or individual servings. Stouffer’s Family Size Macaroni and cheese as well as Banquet Family seem to be the most prevalent. Picky eaters may find Amy’s Rice Mac & Cheese or Glutino 3 Cheese Macaroni & Cheese (a gluten free variety) in some specialty markets. Look for frozen individual servings of macaroni and cheese by Lean Cuisine, Stouffer’s and Michelina’s.

Helpful hint: As with all packaged foods, practice moderation. High sodium content combined with preservatives can make these products work against any New Year's resolution to follow a healthy diet plan. Remember to take in generous portions of vegetables and protein for a more balanced diet.

Thursday’s Side Dish: Parmesan Crisps

A treat almost like fried chips
These are so easy to make and cook. The baking (and melting) process helps bring out more of the sharp flavor of this popular Italian cheese. Crumble parmesan crisps over your favorite salads, hot soups, and toasted bread slices. Also, try munching them with freshly sliced apples, cold cuts, and butter crackers. Prepare them in a timely fashion so that they can be enjoyed immediately after preparing and cooking. Here’s our recipe:

What you will need:
1 wooden spoon
1 cookie sheet
1 small spoon
1 medium-size bowl
Parchment paper
1 cup parmesan cheese, shredded
½ teaspoon paprika
½ teaspoon pepper

Cooking and Directions:
Preheat oven at 325 degrees. Carefully line the cookie sheet with parchment paper. Combine parmesan, cheese, paprika, and pepper in bowl. Mix well. Take small spoon and place spoonfuls of seasoned shredded cheese on parchment paper. Space them out accordingly. Pat them down in round circles. Place cookie sheet in oven for five minutes or until cheese melts to a nice light golden brown. Serve immediately.