Sunday, July 24, 2016

Sunday's Supper: Glazed Mini Meatloaves, Gnocchi with Red Pepper Sauce and Three Layer Key Lime Pie

{Main Dish}  Glazed Mini Meatloaf 



I know..I know. Meatloaf?  Yes!  It is a rare treat to get red meat at our house and what better day than a Sunday?  This recipe has been with me since the start of our marriage.  I hope you like it as much as we do.  The sauce is definitely the boss in this one.  It is a wonderful addition.  Try to find the Italian Cheese toasts - they make an amazing meatloaf and delicious crumb topping for many other dishes too.  Here is what they look like:



Meatloaf:
1.5 lbs ground beef
2 eggs, beaten
2 C crushed Musso's Italian Garlic Cheese Toasts, crushed
1 C ketchup
1 Green Bell Pepper, seeded and minced
1 Medium white or yellow onion, minced
1/4 C Worcestershire Sauce

Sauce:
1/2 C packed brown Sugar
1/2 C ketchup
1/4 C Worcestershire Sauce

Heat oven to 400

Combine all ingredients for meatloaf and work until well combined.  Press into a  into a muffin tin. Place tin on a rimmed baking sheet (to catch any excess grease). Bake for 25 minutes.

Mix all ingredients for sauce.  Set aside.

Remove meatloaf from oven.  Drain off fat and turn if baking in muffin tin.  Return to the oven to bake 10 more minutes.

Remove from oven, top with sauce and bake 5 more minutes.

Serve warm.


{Side Dish}  Gnocchi With Red Pepper Sauce

Often, with meatloaf we will have mashed potatoes or macaroni and cheese but this gnocchi was surprisingly good with the meatloaf, to me.  Get some greens with a fresh salad or other delectable veggie.

1 (16-ounce) package refrigerated gnocchi
2 tablespoons olive oil
3 cloves garlic, minced
2 (6-ounce) jars roasted red peppers, drained
Salt and freshly ground pepper
1/2 to 2/3 cup heavy cream, or to taste
1/4 cup minced parsley
Fresh lemon juice, to taste
Chunk of Parmesan for grating

Bring large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain in a colander in the sink.

In a saucepan, heat oil over medium heat until hot, add garlic and cook, stirring, until golden. Add peppers, salt and pepper and cook, stirring occasionally, for 5 minutes. Transfer to a processor or blender and puree. Return sauce to pan, add cream and bring to a simmer, stirring. Add parsley, salt, pepper and few drops lemon juice, to taste.

In a large bowl, toss the gnocchi and sauce together. Divide among bowls, top with minced parsley leaves, and grate some Parmesan over the top. Serve immediately.


{Dessert} Three Layer Key Lime Pie

 If you use a pre-made crust, this pie is super easy to assemble, it is light, tart and delicious!

4 oz Cream Cheese, room temperature, or whipped cream cheese
1 Can Sweetened Condensed Milk

1/3 C  Key Lime Juice (I like Nellie and Joe's bottled Key Lime Juice)
3 C whipped cream

For the Crust you can get a pre-made graham cracker crust or make a delicious one yourself out of crushed animal crackers!

Crust:
1 1/2 C crushed animal crackers
3 TBS brown sugar
6 TBS melted butter

Preheat the oven to  325.

Mix all crust ingredients and press into a pie plate.  Bake 18 - 20 minutes, allow to cool before filling.


For The Pie:

Layer #1
Combine Cream cheese, sweetened condensed milk and 1/3 C key lime juice and whip until combined and smooth. *Taste to make sure it has enough key lime flavor - you may want to add more juice if needed*

*Pour 3/4 of this mixture over your cooled pie crust - SAVE 1/4 of mixture for your next layer!*



Layer #2
Combine 2 C whipped cream and  the 1/4 mixture left over from layer #1 and fold until well combined.

Spread over the first layer.



Layer #3
Spread Whipped cream over the bottom two layers.




Cover pie with plastic wrap and chill for 1 hour or more until set.  The pie will not be green, however a few drops of food coloring will change that if you want.

No comments: