Back with More Deliciousness

I had the good fortune to come across this recipe for Murphy’s meatloaf in the AJC’s “From the Menu Of” feature a few weeks ago. Since I love Murphy’s, I tried it out last night, and it was delicious. As a bonus, I have deemed this recipe “kid friendly” and have hatched an evil plot to serve it to Avery for dinner to get her to eat a vegetable serving! Mwah ha ha ha! (That’s evil laughter in case you need a translation).

Murphy’s Spinach and Sausage Meatloaf

Hands on: 15 minutes, Total time: 1 hour, 10 minutes, Serves: 12

2 pounds ground chuck
1 (10-ounce) package frozen chopped spinach, thawed and well-squeezed dry
1/2 pound spicy Italian sausage
1/4 pound mild Italian sausage
1/2 onion, cut into 1/4-inch dice
1 egg
1/2 cup grated Parmesan
1/2 cup bread crumbs
1 teaspoon chopped garlic
1 teaspoon salt
1/2 teaspoon pepper
Small pinch of each: dried thyme, dried basil and dried oregano

Preheat oven to 350 degrees F. Place parchment paper on a rimmed cookie sheet.
In a large bowl, combine ground chuck, spinach, spicy and mild sausage, onion, egg, Parmesan, bread crumbs, garlic, salt, pepper, thyme, basil and oregano. Mix well but do not overwork.
Form mixture into a loaf and put on cookie sheet. Cover with foil and bake approximately 45 minutes or until loaf is cooked through and has an internal temperature of 155 degrees. Let meatloaf rest 10 minutes, covered, before slicing.

Per serving: 345 calories (percent of calories from fat, 70), 21 grams protein, 5 grams carbohydrates, 1 gram fiber, 26 grams fat (10 grams saturated), 99 milligrams cholesterol, 562 milligrams sodium.

Plate Lickin' Good

Saturday, Greg set out some venison tenderloin to thaw for Sunday dinner while I set to getting inspired about how to cook it. I perused a few cookbooks and decided to go with this Cooking Light recipe for a Bourbon and Brown Sugar marinade and sauce. I skipped the recipe’s potatoes and instead made Gruyere Cheese Grits and added some roasted asparagus.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=349280

Not one to use cheap Bourbon, due to the fact that we didn’t have any in the house, I stayed true to my Kentucky roots and used Woodford Reserve in the sauce. Let’s just say it wasn’t one of the dogs licking our plates when we done.

If your husband isn’t the type to hunt and gather for your food, then I am sure this recipe would taste equally as good with flank steak. Enjoy!