Italian Meatloaf

This is by far the prettiest meatloaf I've ever made. It's meatloaf with a twist. An Italian twist. Ground pork and ground beef with the usual eggs and breadcrumbs. But then we throw in some tomato sauce and oregano. And here's the really fun part: ham and mozzarella rolled up inside. It's my husband's dream come true.

This may sound hard, but believe me it's not. You start with the meat mixture and flatten it all out on a foil-lined pan. Add the ham slices and sprinkle on the cheese. Next you roll it up with the help of the foil. You'll be surprised at how easily it rolls up for you. Next you slide it off the foil and place it directly on the pan. Pop it in the oven and you've got dinner!


Your family will think you slaved for hours to make such a delicious meal. My husband is already begging me to make it again. And for the perfect side dish, whip up some Best Ever Mashed Potatoes.

Italian Meatloaf
(adapted from Applehood and Motherpie by The Junior League of Rochester)

2 pounds ground meat - combination of beef, pork, and/or veal.
2 eggs
1/2 cup seasoned Italian breadcrumbs
1 cup tomato sauce
1 tsp. oregano
1/4 tsp. pepper
1/2 tsp. salt
1 onion, minced
8 thin slices boiled ham
8 oz. grated Mozzarella cheese

1. Combine all ingredients except ham and cheese. Flatten meat mixture on foil-lined jelly roll pan.

2. Place ham slices evenly on top of meat mixture. Sprinkle with grated cheese. Holding one end of foil, roll up meat like a jelly roll. Remove foil. Slide meat roll to center of pan. Pat seams closed.

3. Bake in a 350 degree F oven for 1 hour. Remove from oven and allow to sit in a warm spot for five minutes before slicing.

Makes 10 servings.

Grilled Pork Kabobs

Now, I know that it's technically no longer summer, but since I made these a few weeks ago, I think they're still appropriate. And if you're like me and the weather outside your door is 80 and sunny, then it's still grilling season. So fire 'em up!

Denny has all of the grilling responsibilities in our house. Usually I get the food ready, and send him outside to grill. Well, one of these days I just need to take over that duty because he's notorious for burning food. Lucky for me, I get whatever portion isn't burnt. One of these days, I think he'll get the hang of that grill... slow and steady wins the race, honey. :-) Oh, and pay no attention to the char on the grill... he's a little slow in scraping all that gunk off too.


These kabobs are so yummy. The pork is marinated in a soy sauce/garlic/ginger concoction and it's very flavorful. Pair that with onion and pineapple and it's just perfect. I cooked up some rice to serve it with and it was a great and tasty meal.


Grilled Pork Kabobs
(from Taste of the South Magazine)

3/4 cup soy sauce
1/4 cup sorghum syrup, honey, or molasses
20 oz. can pineapple chunks in juice
1/4 cup chopped fresh ginger
1 Tbsp. olive oil
2 tsp. minced garlic
1/4 tsp. freshly crushed red pepper flakes (optional)
2 lbs. pork tenderloin, trimmed and cut into 2-inch pieces
1 large red onion, cut into small wedges

1. In a bowl, combine soy sauce, sorghum syrup, pineapple, ginger, olive oil, garlic, and red pepper flakes, reserving 1/2 cup mixture. Place remaining mixture in a large resealable plastic bag. Add pork and onion. Seal bag. Refrigerate for one hour, turning occasionally.

2. Preheat grill to Medium-High (350 to 400 degrees F). Thread pork, onion, and pineapple chunks alternately onto 8 (12-inch) skewers. Discard marinade.

3. Grill over direct heat for approximately 10 minutes or until done, turning and basting occasionally with reserved marinade.

Thyme Sautéed Pork Chops with Apple Slices

What could be easier than sautéed pork chops and apples? I love the taste of warm apples and they're a perfect complement to pork. These were so incredibly simple and dinner was on the table in under 30 minutes. And I only had one dirty pan to clean after I made these. I love that!

If you don't have fresh thyme, just substitute in some of the dried kind. Be sure to use thin pork chops or else you'll find yourself waiting too long for these to cook all the way through. Pair the pork with a vegetable and bread, and you're good to go!


Thyme-Sautéed Pork Chops with Apple Slices
(from The Martha Stewart Cookbook)

1/2 cup all-purpose flour
Coarse kosher salt and freshly ground pepper to taste
8 thin (1/2-inch-thick) loin pork chops
4 Tbsp. (1/2 stick) unsalted butter
4 Tbsp. olive oil
16 sprigs of fresh thyme, or 2 Tbsp. dried thyme
2 Granny Smith or McIntosh apples, unpeeled, cut into 1/4-inch slices

1. Season the flour with salt and pepper. Lightly dredge the pork chops in the flour. Heat half the butter and oil in a large skillet. Sauté half the chops for 5 minutes on each side. While the chops are cooking, put some of the thyme under each chop so the herb will stick to the meat. Remove the chops and keep warm.

2. Add the remaining oil and butter to the skillet and cook the rest of the chops the same way. Remove them and keep warm.

3. Using the same skillet, sauté the apples for 2 to 4 minutes, or until soft but not mushy. Arrange the chops and apples on a serving dish.

Makes 4 to 6 servings.