CookinKat Posted April 23, 2006 04:26 AM
Found these while browsing thru the New Orleans newspaper "The Times Picayune" and thought several of them looked tasty:

BLUE CHEESE MEATLOAF ROLL

Makes 6 to 8 servings

8 slices white bread, torn into small pieces

cup milk

4 ounces blue cheese, crumbled

3 large eggs, lightly beaten

1 pound lean ground beef

pound lean ground pork

2 cups soft bread crumbs (about 5 slices white bread broken into pieces and softened with a little water)

cup chopped onions

2 teaspoons salt

Pinch or two cayenne

3 tablespoons chopped fresh parsley leaves

1 tablespoon Worcestershire sauce

Combine the white bread pieces and milk. Stir in the blue cheese and 1 of the eggs. Set aside. Preheat the oven to 375 degrees.

Combine the ground beef, pork, softened bread crumbs, chopped onions, salt, cayenne, parsley, Worcestershire sauce, and the remaining 2 eggs. Mix well. Shape into a 15- by 12-inch rectangle on heavy-duty plastic wrap. Spread the blue cheese mixture on top, leaving about a 1-inch margin around the edges. Starting at the short side and using the plastic wrap to lift, roll up in a jellyroll fashion. Press the edges to seal. Place, seam side down, on a lightly greased rack and place the rack in a broiler pan. Bake for 1 hour, or until the juices run clear. Cool slightly before slicing to serve.


MUSHROOM MEATLOAF

Makes about 8 servings

3 tablespoons butter

2 tablespoons olive oil

pound white button mushrooms, wiped clean, trimmed and chopped

pound shiitake mushrooms, wiped clean, trimmed and chopped

1 cup chopped onions

1 large garlic clove, minced

cup cooked long-grain white rice

cup heavy cream

2 tablespoons finely chopped fresh parsley leaves

1 pounds ground veal

1 pound ground pork

2 large eggs, beaten

2 teaspoons salt

teaspoon cayenne

Heat the butter and oil in a large, heavy pot over medium heat. Add the mushrooms, onions and garlic. Cook, stirring often, until the onions are wilted, about 5 minutes. Add the rice and cream and mix well. Cook until the mixture thickens slightly, about 2 minutes. Stir in the parsley. Remove from the heat and cool to room temperature.

Preheat the oven to 350 degrees.

In a mixing bowl, combine the veal and pork. Add the eggs, salt and cayenne. Add the rice and vegetable mixture and mix well. Transfer to a baking pan and form into a flat loaf. Bake for about 1 hour, or until the juices run clear. Let the loaf cool a bit before slicing to serve.

LAYERED MEATLOAF

Makes 8 servings

2 pounds ground chuck

pound ground pork

pound ground veal

cup stale bread, soaked in water, squeezed and torn into bits

3 tablespoons grated parmesan cheese

2 eggs, lightly beaten

Salt, freshly ground black pepper and cayenne to taste

Olive oil

pound fresh string beans, trimmed, blanched in hot water and drained

1 medium-size carrot, blanched in hot water and cut into long strips

6 large pitted green olives, halved

1 pound fresh spinach, washed, blanched in hot water and drained

1 tablespoon pignoli nuts

2 tablespoons butter

1 (8-ounce) can peeled plum tomatoes

Preheat the oven to 350.

Put the meats in a mixing bowl with the bread, cheese, eggs, salt, black pepper and cayenne. Mix well.

Line the bottom of a 9-by-5-inch baking pan with waxed or parchment paper oiled on both sides. Place one-third of the meat mixture on the paper and flatten it out. Place the string beans over the meat and arrange the carrot strips and olives on the beans. Cover the vegetables with another third of the meat. Place the spinach in the center of the meat and sprinkle with the nuts.

Cover the spinach with the rest of the meat and pinch the edges of meat together. Dot with the butter. Pour the tomatoes over the meatloaf. Bake until the juices run clear, 1 hour and 15 minutes. Serve hot.


ITALIAN MEATLOAF

Makes 8 to 10 servings

1 pound ground chuck

pound lean ground pork

pound ground veal

1 pound Italian sausage, removed from the casing and crumbled

cup finely chopped onions

1 tablespoon finely chopped garlic

3 cups bread crumbs

3 tablespoons chopped parsley

2 teaspoons salt

1 teaspoon cayenne

teaspoon freshly ground black pepper

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

2 eggs, lightly beaten

cup tomato sauce

cup dry red wine

cup chopped green olives

1 cup grated mozzarella

Preheat the oven to 375 degrees.

Combine all of the ingredients except the mozzarella in a large mixing bowl. Mix well, but do not over-work. Form the mixture into a large loaf and place it in a large, lightly greased baking pan. Bake until the juices run clear, about an hour. Sprinkle the top with the cheese. Bake until the cheese melts, about 5 minutes.

Remove it from the oven and let stand for about 10 minutes before slicing. It can also be served at room temperature or chilled. Serve with lots of crusty Italian bread.