By Jodee Weiland

When my children were younger, I was always trying to find ways to make dinner more interesting to them.  One of the things I tried was making my meatloaf like a jelly roll cake putting cheese and broccoli in the center.  I even tried calling it cheeseburger meatloaf.

It worked out pretty well and is the inspiration for my newest recipe.  In this Rolled Italian Meatloaf…With Spinach, Mozzarella, and Fresh Tomato Basil Sauce, I’ve taken my recipe to a whole new level. This recipe is, without a doubt, the tastiest meatloaf I have ever made.  Here at home, it got rave reviews from my husband!

Instead of broccoli, I chose to combine mozzarella and spinach for the center of my Italian Meatloaf recipe.  To finish it off, I made a tomato basil sauce from fresh garden tomatoes.  Also from my garden, I used fresh basil and parsley in the meatloaf mix.  I love using fresh vegetables and herbs from the garden, so with the season winding down, I am looking for recipes that make the most of my garden.  When you taste this recipe, you will want to make it over and over again.

Rolled Italian Meatloaf…With Spinach, Mozzarella, and Fresh Tomato Basil Sauce

For the Italian Meatloaf

2 to 2 1/2 pounds ground sirloin
2 eggs ( I use egg whites)
2 cloves garlic chopped or 1 teaspoon minced garlic more or less to taste
1 medium onion chopped or 1 tablespoon dried chopped onion
2 tablespoons snipped and chopped parsley or 1 tablespoon dried parsley
2 tablespoons fresh basil sliced and chopped or 1 tablespoon dried basil
1 teaspoon black pepper or to taste
1/2 teaspoon red cayenne (optional)
1/2 to 1 cup grated imported Pecorino Romano cheese ( more or less to taste/ no salt needed since the cheese adds saltiness)
3 or more slices of mozzarella
2 cups fresh baby spinach leaves

Preheat oven to 350 degrees and prepare meatloaf pan by coating with olive oil.

Add egg whites to the ground sirloin first, then the imported Pecorino Romano cheese. Blend together. Then add the remaining ingredients. When well blended together, put the meat mixture on a large piece of heavy aluminum foil.  Flatten the meat out a little longer than your pan and wide enough to fold over at least once from each side.

Once flattened out in a rectangle, first put the mozzarella slices across the middle and then top that with your spinach leaves.  Remember the spinach will cook down quite a bit.  Using the foil to lift the meat, fold over one side at a time, covering the spinach and mozzarella.

Once folded over, shape your meat into your loaf making sure you fold in the ends of the loaf as well.  Form the meat into a loaf size meatloaf.  It should fit right into a loaf pan. I always spray my pan with olive oil before putting in the meatloaf. I use a loaf pan with an insert that can be lifted out after cooking, so that any juices from the meat can drain to the bottom, rather than have my meatloaf sit in them. Bake at 350 degrees for about 50-55 minutes. Check meat to make sure it is done how you prefer it.

While this is cooking, prepare your Fresh Tomato Basil Sauce to pour over the meat loaf when done cooking and ready to serve.

For Fresh Tomato Basil Sauce

2 tablespoons extra virgin olive oil
5 to 6 fresh medium to large tomatoes cut into pieces
1 to 2 cloves garlic chopped
4 fresh basil leaves sliced and chopped
1 teaspoon sugar or 1 finely grated carrot (I use sugar, but some people prefer using a carrot)

Put the olive oil, garlic, and basil into a sauce pan over a low heat.  Add tomatoes and sugar, cooking over a medium heat covered, but stirring occasionally.  Once the tomatoes cook down enough, cool slightly and put the sauce in a food processor to puree.  Using the pulse button, gently puree without doing so completely.  You want some texture left on your sauce from the tomatoes. Put the sauce back into the sauce pan and simmer over a low heat uncovered to the desired consistency.

When the Rolled Italian Meatloaf…With Spinach, Mozzarella, and Fresh Tomato Basil Sauce is done cooking put the meatloaf on a serving platter and pour some of the Fresh Tomato Basil Sauce over the top, reserving enough to pour over individual servings.  Serve this meal with a salad, a crusty loaf of bread, and a red wine for dinner.  Your family will love it.  The flavors of the meatloaf with the spinach and mozzarella, then topped with the fresh tomato basil sauce are outstanding.  I know if you try it, you’re going to love it, so enjoy!

By Jodee Weiland

Grilled flank steak is always good when done right.  We like to marinade our flank steak before grilling it.

We’ve used a number of different marinades and like everyone else, we have our favorites.  But today we decided to try something a little different.  I keep seeing recipes with balsamic this or that lately, so I thought, why not?  Why not try a balsamic marinade with our flank steak?  I’m glad I did, because it turned out great, just like I thought it would.

I love the flavor of balsamic vinegar in various recipes because of its sweet taste versus other vinegars.  Putting it together with olive oil, garlic, and some additional seasonings seemed a good idea.  As it turns out, it was.  We tried it today, and it really did add to the taste of our grilled flank steak.  It isn’t hard to marinade a flank steak before grilling it and taking the time to do so adds flavor to your flank steak.  If you try this recipe, I think you will be pleased with the results.

Grilled Flank Steak…Perfection with a Balsamic Marinade

1-1/2 to 2 pound lean flank steak 1/3 cup extra virgin olive oil 1/4 cup balsamic vinegar 1/8 teaspoon ground cayenne pepper 1/2 teaspoon black pepper 1 to 2 cloves garlic chopped 1/2 teaspoon onion powder

Mix all the marinade ingredients above together in a Ziploc and put your flank steak in the bag.  Seal the bag and turn it over several times in order to cover the steak in the marinade.  Place the sealed bag in the refrigerator for 45 to 60 minutes before grilling or longer.  Occasionally, turn the bag in the refrigerator in order to marinade the steak thoroughly.  When ready, grill the flank steak about 3 to 5 minutes, more or less, on each side, depending on how you like your steak done.  This will vary according to taste.  When done, allow the steak to rest for a few minutes and then slice it diagonally.  Once done, serve.

This grilled flank steak recipe is very tasty, but not overpowering.  The hint of taste from the balsamic vinegar and seasonings is just enough to flavor the steak without losing the flavor of the steak itself.  Best of all, it’s easy to do.  Serve your grilled flank steak with a vegetable and something like red potato salad with vinegar and olive oil for a full meal, or serve with just a vegetable for a little lighter meal.  Some other good grilled vegetables choices are grilled balsamic asparagus or grilled zucchini.  It’s your choice and either way, you will love it.  I know we do!  Try this recipe and enjoy!