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Italian Meatloaf

Italian Meatloaf

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Yield: 4

Adapted from: Brooklyn Brothers

Craving a delicious and comforting dinner? Our Italian meatloaf is the perfect meal! In this video, we’ll walk you through a simple recipe that will transform classic meatloaf into an Italian-inspired masterpiece.
We’ll share all the tips and tricks for a juicy, flavorful meatloaf, including the secret to our rich tomato glaze.
Cook: 90

Meatloaf:

  • 1½lbs of ground beef
  • 1½lbs. of ground pork
  • 4eggs
  • 2tsp of salt
  • 1tsp of black pepper
  • ½cup Italian parsley
  • ½cup Parmesan
  • 1red bell pepper
  • 1green bell pepper
  • 1medium yellow onion
  • 1cup of sun-dried tomatoes
  • 1cup of grated Provolone cheese for topping

Sauce ingredients:

  • 1medium Yellow Onion
  • 3cloves of garlic
  • ¼cup olive oil, heated
  • 8ripe Roma tomatoes
  • ½cup fresh basil
  • 14oz of crushed tomatoes
  • 1tsp salt
  • ¼tsp black pepper

Meatloaf:

Dice bell peppers and onion and sauté until softened (salt & pepper to taste). Let cool down.

In a large mixing bowl, combine all ingredients and mix until fully incorporated.

Transfer the mixture to a loaf pan and shape it into a uniform loaf.

Preheat the oven to 375°F. Bake the meatloaf for 45 minutes.

Remove the meatloaf from the oven. Spread tomato sauce evenly over the top, then return it to the oven and bake for an additional 20 minutes.

Remove from the oven once more, sprinkle with 1 cup of grated provolone cheese, and bake for another 10 minutes, or until the cheese is melted and bubbly.

Allow the meatloaf to rest for 10 minutes before slicing and serving.

Sauce:

Prepare the vegetables:

Dice the onion, mince the garlic, and dice the Roma tomato.

In a large skillet over medium heat, warm ¼ cup of olive oil. Add the onion and garlic, and sauté until they turn a light golden color.

Stir in the basil and diced Roma tomato. Cook for 10 minutes, then add the crushed tomatoes, salt, and black pepper.

Continue cooking for another 10 minutes, stirring occasionally.

Remove from heat and set aside until ready to use.

Breakfast Sausage Patties

Breakfast Sausage Patties

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Yield: 8

Adapted from: All Recipes

In this top-rated recipe, ground pork is seasoned with the following ingredients: brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves. These spices and seasonings give the breakfast sausage a sweet, savory, and slightly spicy flavor that’s impossible to resist. Great for homemade breakfast sandwiches.
Prep: 10 Cook: 8 to 10

  • 2tsp brown sugar
  • 2tsp dried sage
  • 1tsp salt
  • ½tsp ground black pepper
  • 1tsp dried marjoram
  • 2pinches crushed red pepper flakes
  • 2pinches ground cloves
  • 1lb ground pork

Gather all ingredients.

Mix brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined.

Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 2 oz patties slightly larger around than an English muffin.

Heat a large skillet over medium-high heat. Add patties and sauté until browned and crispy, about 3 to 5 minutes per side. An instant-read thermometer inserted into the center should be 165°F or more.

Cool and freeze for breakfast sandwiches.

Shake-n-Bake for Pork CC

Shake-n-Bake for Pork CC

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Yield: enough for 12 chops

Excellent shake and bake replacement.


Crumbs:

  • 1cup panko breadcrumbs
  • ½cup unseasoned breadcrumbs

Seasoning:

  • 2tsp smoked paprika
  • 1tsp salt
  • ½tsp black pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • ½tsp dried oregano
  • ½tsp cumin powder
  • ¼tsp sage powder

Assembly:

  • cooking oil


Seasoned Crumbs:
Add seasoning ingredients to bag or bowl and shake or mix well until combined. Add crumbs to same container and mix well with seasoning. Store in an air tight container.

Use:
Preheat oven to 375°F. Note: Oven temperature is very flexible for pork cutlets, 325-450°F is suitable. Adjust time up or down depending on cutlet thickness and temperature.

Pour oil into a shallow dish or plate.
Add suitable amount of seasoned crumbs into a plate or shallow dish.
Dip pork cutlets in oil on both sides, letting excess drip off.
Press oiled cutlets into crumb mixture to coat evenly on both sides. Set cutlets on clean plate or directly into oiled sheet pan.
Bake for 10 to 30 minutes depending on temperature and cutlet thickness. Temperature in center of cutlet should be > 140°F.

One-Pan Pork Enchiladas Verdes

One-Pan Pork Enchiladas Verdes

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with Mexican Cheese Blend & Hot Sauce Crema

Hello Fresh

Hello Fresh

Mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens.

Prep: 5 Cook: 30

  • 1long green pepper
  • 2scallions
  • 1tsp hot sauce
  • 1½TBS sour cream
  • 10oz ground pork
  • 1TBS southwest spice blend (see below)
  • 8oz green salsa
  • 10oz ground pork
  • 68-inch Tortillas
  • salt & pepper
  • cooking oil


Prep:

Heat broiler to high. Wash and dry produce.

Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

Make crema:

In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook pepper:

Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper, season with salt and pepper. Cook, stirring, until pepper is softened and lightly blistered, 5- to 7-minutes.

Cook filling:

Add a drizzle of oil, pork, scallion whites, and Southwest Spice Blend to pan with green pepper, season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3- to 5-minutes.

Stir in 1⁄4 of the salsa (you’ll use the rest in the next step), taste and season with salt and pepper.

Turn off heat, transfer filling to a medium bowl. Wipe out pan.

Assemble enchiladas:

Place a small amount of filling on one half of each tortilla. Roll up tortillas,
starting with filled sides, to create enchiladas. Place, seam sides down, in pan used for filling.

Top with remaining salsa and sprinkle with Mexican cheese blend.

Finish & serve:

Broil enchiladas until browned and bubbly, 3- to 4-minutes.

Tip: Watch carefully to avoid burning.

Drizzle with crema and sprinkle with scallion greens. Serve.

Southwest Spice Blend

1 TBS

  • 2tsp garlic powder
  • 1tsp cumin
  • 1tsp chili powder

Pork Loin with Creamy Mustard (Sheet Pan)

Pork Loin with Creamy Mustard (Sheet Pan)

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plus Rosemary Roasted Root Veggies & Apple

Yield: 2

Hello Fresh

Roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork loin for a decadent finish.
Prep: 15 Cook: 45

  • 12oz russet potatoes
  • ¼oz rosemary
  • 10oz pork loin
  • 4tsp Dijon mustard
  • 6oz carrots
  • 1red onion
  • 1apple
  • 1TBS fry seasoning (below)
  • 4TBS mayonnaise
  • 2tsp honey
  • salt & pepper
  • 1tsp cooking oil


Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Strip rosemary leaves from stems, finely chop leaves until you have 2 tsp. Halve, core, and cut apple into ½-inchthick wedges.

Roast veggies:

Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, ½ TBS Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast on top rack for 10 minutes (you’ll add the pork and apple then).

Roast pork & apple:

While veggies roast, pat pork dry with paper towels and season all over with remaining ½ TBS Fry Seasoning, salt, and pepper. Rub with a drizzle of oil.

Once veggies have roasted for 10 minutes, add pork to same sheet. Carefully toss apple with veggies.

Return to top rack until veggies and apple are browned and tender and pork is cooked through, 18-22 minutes more.

Make sauce:

Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.

Slice pork:

Once pork is done, carefully transfer to a cutting board. Let rest for at least 5 minutes, then thinly slice crosswise.

Tip: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven for 2- to 3-minutes more.

Serve:

Divide pork and roasted veggies and apple between plates. Serve with creamy mustard on the side for dipping.

Fry Seasoning

1 TBS

  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika
Sweet Thai Chili Pork Filet

Sweet Thai Chili Pork Filet

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with Zesty Rice & Roasted Broccoli

Yield: 2

Adapted from: Hello Fresh

Sweet Thai chili sauce with ponzu, shallot, lime, and butter drizzled atop juicy pork filets. Served with fluffy zesty rice and paired with crisp roasted broccoli on the side for a restaurant-worthy meal.
Prep: 10 Cook: 35

  • 1head of broccoli
  • ¼oz cilantro
  • 1oz chicken stock concentrate
  • 1shallot
  • 1lime
  • ½cup jasmine rice
  • 10oz pork tenderloin
  • 1oz sweet Thai chili sauce
  • 1¼tsp ponzu sauce
  • salt & pepper
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

While rice cooks, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step). Remove pan from heat.

Transfer pork to one side of a baking sheet.

Roast pork & broccoli:

Toss broccoli on opposite side of sheet from pork with a drizzle of oil, salt, and pepper.

Roast on top rack until pork is cooked through and broccoli is browned and tender, 10-12 minutes.

Once pork is done, transfer to a cutting board to rest for 5 minutes. Season broccoli and spread across entire sheet, roast as instructed.

Make pan sauce:

Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot, cook until softened and slightly browned, 1- to 2-minutes.

Stir in stock concentrate, chili sauce, ponzu, and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2- to 3-minutes.

Stir in a big squeeze of lime juice to taste. Remove pan from heat, stir in 1 TBS butter until melted.

Finish & serve:

Thinly slice pork crosswise.

Fluff rice with a fork, stir in lime zest and half the cilantro. Season with salt and pepper.

Divide rice, broccoli, and pork between plates. Top pork with pan sauce. Garnish everything with the remaining cilantro. Serve with any remaining lime wedges on the side.

Figgy Balsamic Pork Tenderloin

Figgy Balsamic Pork Tenderloin

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with Roasted Carrots & Thyme Potatoes

Yield: 2 Servings

Adapted from: Hello Fresh

Fig jam, balsamic vinegar, and fresh rosemary mingle with the fond—the crispy bits and drippings left by the pork.
Want to know the secret to extra toasty roasted potatoes? Put your baking sheet in the oven before heating it up. The spuds will sizzle and crisp when they hit that hot surface.

Prep: 10 Cook: 30

  • 12oz potatoes
  • 1shallot
  • 12oz carrots
  • 5tsp balsamic vinegar
  • ¼oz thyme
  • 10oz pork tenderloin
  • 2TBS chicken stock concentrate
  • 1fig jam
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip thyme leaves from stems, chop leaves until you have 2 tsp. Halve, peel, and finely chop shallot.

Roast veggies:

Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper.

Toss carrots on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

Sear pork:

While veggies roast, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step).

Transfer to a second baking sheet.

Roast pork:

Roast pork on middle rack until cooked through, 10-12 minutes.

Transfer pork to a cutting board and let rest for a few minutes, then thinly slice crosswise.

Make pan sauce:

Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 3- to 4-minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water. Simmer until thick and saucy, 2- to 3-minutes.

Remove pan from heat and stir in 2 TBS butter until melted. Season with salt and pepper.

Serve:

Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.

Parmesan-Stuffed Pork Tenderloin

Parmesan-Stuffed Pork Tenderloin

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with Roasted Potatoes & Green Beans

Yield: 2

Adapted from: Dinnerly

Tender pork, rolled around a two-cheese combination, and then seared to golden perfection and finished in the oven. Roasted potatoes and green beans round out the plate.
Prep: 10 Cook: 30

  • 10oz pork tenderloin
  • 12oz potatoes
  • 8oz green beans
  • 2TBS cream cheese
  • 1/8tsp garlic powder
  • 3TBS parmesan cheese
  • salt & pepper
  • olive oil
  • balsamic vinegar
  • butter


Prep pork:

Preheat oven to 450°F with a rack in the lower third. Cut each piece of pork horizontally (parallel to cutting board) almost completely in half. Open pork up like a book and place pork between sheets of plastic wrap. Using a meat mallet or heavy skillet, pound each to an even ⅛-inch thickness.

Season pork:

Finely grate Parmesan, if necessary. In a small bowl, combine cream cheese, half of the Parmesan, ⅛ tsp granulated garlic, and a pinch each of salt and pepper, mash with a fork until combined. Spread half of the mixture over one side of each piece of pork. Roll up and transfer, seam-sides down, to a plate. Refrigerate for 10 minutes.

Roast potatoes & beans:

Scrub potatoes, then cut into ¼-inch thick wedges. On a rimmed baking sheet, toss with 1 tablespoon oil and a pinch each of salt and pepper. Roast on lower oven rack until just tender, 12–15 minutes. Trim ends from green beans. Remove baking sheet from oven; add green beans, and drizzle with oil, stirring gently to combine with roasted potatoes.

Brown pork:

Brush pork lightly with oil; season with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add pork; cook until browned in spots, 4–5 minutes. Transfer to baking sheet and top with remaining Parmesan. Roast on lower rack until pork reaches an internal temperature of 145°F and beans are tender, 8–10 minutes. Transfer pork to a plate to rest.

Make sauce & serve:

Heat 1 teaspoon oil in same skillet over medium. Remove from heat and whisk in ⅛ teaspoon granulated garlic, 1 tablespoon each of water and vinegar, and 1 tablespoon butter until melted, season with salt, pepper, and ½ teaspoon sugar. Slice parmesan-stuffed pork, then spoon pan sauce over top. Serve with green beans and potatoes alongside. Enjoy!

One-Pan Pork Enchiladas Verdes

One-Pan Pork Enchiladas Verdes

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with Mexican Cheese Blend & Hot Sauce Crema

Mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens.
Prep: 5 Cook: 30

  • 1long green pepper
  • 2scallions
  • 1tsp hot sauce
  • 1½TBS sour cream
  • 10oz ground pork
  • 6-8flour tortillas
  • 1TBS southwest spice blend (see below)
  • 8oz green salsa
  • ½cup Mexican cheese blend
  • salt & pepper
  • cooking oil


Prep:

Heat broiler to high. Wash and dry produce.

Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

Make crema:

In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook pepper:

Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper, season with salt and pepper. Cook, stirring, until green pepper is softened and lightly blistered, 5- to 7-minutes.

Cook filling:

Add a drizzle of oil, pork, scallion whites, and Southwest Spice Blend to pan with green pepper, season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3- to 5-minutes.

Stir in 1⁄4 of the salsa (you’ll use the rest in the next step), taste and season with salt and pepper.

Turn off heat, transfer filling to a medium bowl. Wipe out pan.

Assemble enchiladas:

Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to  create enchiladas. Place, seam sides down, in pan used for filling.

Top with remaining salsa and sprinkle with Mexican cheese blend.

Finish & serve:

Broil enchiladas until browned and bubbly, 3- to 4-minutes.

Drizzle with crema and sprinkle with scallion greens. Serve.

Tip: Watch carefully to avoid burning.

Southwest Spice Blend

1⅓ TBS

2 tsp garlic powder
¾ tsp cumin
¾ tsp chili powder

Egg Roll Skillet

Egg Roll Skillet

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Yield: 4

The Kitchn

A veggie-rich take on the classic Chinese appetizer that you can eat as dinner.
When you need a quick one-pan dinner that has tons of veggies and protein, look no further than this egg roll skillet. Inspired by the tasty filling in Chinese egg rolls, this ground pork skillet requires very little chopping thanks to a bag of coleslaw mix, but it’s full of ginger and garlic and all the hallmark flavors you expect from egg rolls.

Note: Needs a starch or something crunchy.

  • 1TBS olive or vegetable oil
  • 1lb ground pork
  • 1medium yellow onion, diced
  • kosher salt
  • freshly ground black pepper
  • 3cloves garlic, minced
  • 1TBS minced peeled fresh ginger
  • 1(14-oz) bag coleslaw mix
  • 2TBS soy sauce
  • ¼cup thinly sliced scallions
  • 1tsp toasted sesame oil
  • 1tsp rice vinegar

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the pork and onion, and season with salt and pepper. Cook, breaking up the meat into small pieces, until the meat is cooked through, and the onion is tender, about 8 minutes.

Add the garlic and ginger and cook until fragrant, about 1 minute.

Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes.

Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.