Sunday, August 17, 2014

Chocolate Candied Orange Cannoli Jars With Drunken Cherries - Gluten Free Version

Remember my last post about the "classy" Steel City Roller Derby tailgate with 101 Achievements bloggers, Jenn and Michael? Jenn asked for the recipe for the dessert I brought along - Chocolate Candied Orange Cannoli Jars With Drunken Cherries. Glad to oblige, Jenn! 

Besides being an easy riff on cannolis, what I love about this super simple recipe is that it travels beautifully for picnics and tailgates. Screw the lid on the jar and go...unscrew the lid and enjoy! The other thing I love is that I get the taste and spirit of a cannoli without the gluten or bother of making cannoli shells!

There are lots of Steelers, college and high school football games coming up...maybe a new dessert for your very own tailgate this fall? Here ya go, Jenn!

Chocolate Candied Orange Cannoli Jars
with Drunken Cherries - Gluten Free Version

  • 7 Pamela's Chocolate Chocolate Chip cookies for the gluten free version (or another similar gluten FULL cookie, if gluten isn't an issue) - crumble 1 into dust and reserve to garnish the tops - you may need a few extra to accommodate for snacking
  • 8 oz ricotta cheese 
  • 8 oz mascarpone
  • 1/2 C powdered sugar
  • 1 t vanilla extract - the REAL stuff, not that imitation crap
  • 1/2 t cinnamon - I use Vietnamese cinnamon from Penzey' this kind
  • 1/3 C mini chocolate chips
  • 3 - 3" X 1" strips of candied orange peel, finely diced (see method below)
  • 24 Luxardo or Amarena cherries or homemade boozy cherries, drain well & patted dry - leave 6 whole and cut the rest in half (I use Fabbri Amarena cherries that I order from Amazon - keep these on hand for Manhattans, etc....or midnight snacking!)
  • 6 1/2 pint jelly jars

In a medium mixing bowl with an electric mixer, beat the ricotta, mascarpone, powdered sugar, vanilla and cinnamon until smooth. Gently fold in the mini chocolate chips and candied orange peel.

Assembly: In the bottom of each jelly jar crumble 1/2 a cookie, then a heaping tablespoon of cannoli filling, 3 cherry halves, then crumble the other 1/2 of the cookie, another heaping tablespoon of cannoli filling, then sprinkle lightly with cookie dust and press the whole cherry into the top firmly, but perkily standing out. Screw on the tops and pop into the fridge overnight. Serve the next day straight out of the jar!

Candied orange peel: First use your harp style veggie peeler to make 4 strips (3" x 1" approx - or the equivalent) from an orange - the orange part only, no white. Set aside. Then make a simple syrup of 1/2 C sugar and 1/2 C water. Bring to boil, stir to dissolve the sugar and reduce heat to a simmer. Add the orange peel and simmer several minutes. Turn off heat and let cool. Use the peel for the above recipe and use the orange simple syrup that's left for a cocktail!

Thursday, August 14, 2014

Krak The Wall Punch For A Roller Derby Tailgate Kinda Evening

Fellow bloggers, Jenn and Michael of 101 Achievements fame, invited me to tag along at last Saturday night's roller derby bout. Pittsburgh's Steel City Roller Derby teams, the Steel Beemers and Steel Hurtin', skated against teams from Indianapolis in a dizzying, seesaw scoring battle...what a showstopper!

Funny enough, the first showstopper of the evening wasn't on the oval track at all, but started with a tailgate. Yep, the back parking lot of the Romp n Roll skate arena in Shaler was the site of our first ever, high faloutin', roller derby tailgate. The menu for such an auspicious event? What else would you serve, but derby themed cocktails. And a lovely charcuterie board. Of course.

Michael crafted a gorgeous pink number, a riff on a Pink Lady he named "Gritty In Pink," using tequila and cynar in place of gin. A lady it wasn't. Smooth with a swagger, sweet with a throat punch attitude and perfect for the occasion.

My own contribution was a little something I ended up naming Krak The Wall Punch. The odd name came from the use of Kraken rum, local Stone Wall rum (thank you Boyd & Blair) and (while not local, still a local favorite in Pittsburgh's Italian community and among craft bartenders here) Janamico Super Punch, an amaro. To that combo, I added a mint and jalapeno simple syrup and a hefty zip of lime. To quote the label of Super Punch, the cocktail was "refreshin."

Add to the cocktails Jenn's charcuterie board of fine meats, cheeses - I especially liked the one with volcano ash, gourmet mustards, a fine baguette, jellies and fruits and we had one classy ass, bang up, pre-derby feast. Oh...and I made a little dessert with layers of crushed chocolate cookies, cannoli cream and drunken Bing cherries in screw top jelly jars for a sweet ending before the derby began. What a fun and fabulous way to spend a summer Saturday night!

Krak The Wall Punch
4-6 servings 

  • 3/4 C Kraken rum
  • 1/2 C Stone Wall Rum
  • 1/4 C Janamico Super Punch
  • 6 oz jalapeno mint simple syrup - recipe below
  • 1/4 C freshly squeezed lime juice
  • crushed ice
  • lime wheel and mint sprig garnish for each cocktail

In a small pitcher, stir well the rums, Super Punch, jalapeno mint simple and lime juice. Fill glasses with crushed ice, pour the punch over and garnish each with a wheel of lime and sprig of mint.

Jalapeno Mint Simple Syrup: 1/2 C demerara sugar (find it in the sugar section of the grocery store), 1/2 C water, 6 nice sprigs of mint and 1/2 half of a LARGE jalapeno, sliced across into rounds. (If you like less heat, use less...if you like more heat, use more!) 

In a small saucepan, bring the sugar and water to a boil, lower heat and simmer until the sugar is dissolved. Add the mint sprigs and jalapeno slices. Stir until the mint is wilted into the syrup and let the mixture cool completely. Strain the mixture into a jar and store in the refrigerator.

Roller derby action!

Wednesday, August 6, 2014

Triple Dilled Potato Salad...and Changes

Change is inevitable. Back at the beginning of the year, change was on my mind...only natural as the calendar flips to a new year, a new time, hopes for a new beginning. All change should be so kind, not all changes are.

In a post at the start of the year, I shared my husband's struggle with heart surgery, our wait for a heart transplant and our hopes and dreams for a beautiful 2014. Together with our daughters and grandchildren, we rode the highs and lows of that entire life-changing experience, finally with a successful(!) heart transplant on Mother's Day. 

A beautiful new heart in a beautiful man who wanted nothing more than to enjoy again the simple pleasures of home and independence. And he achieved just that. 

Mark grew stronger, was able to drive not just his car, but his treasured tractor (he DID have t-shirt that said, "The Lawn Ranger!). We grilled and smoked and even bought a new charcoal grill for the neighborhood get-together we were planning to thank our wonderful neighbors for all their help over 7 long months.

We got out and about and socialized with friends and family all around Pittsburgh and looked forward to ditching that 2-hour travel restriction and really getting back on the road again...Michigan to see the kids and grandkids, Maryland and the ocean, the bay and our beloved Baltimore and further still to South Carolina and long-missed family.

Then changes came 'round again. Suddenly. Quickly Mark was back in the hospital. Immunosuppressant drugs are both a miracle and a curse, the latter when infection strikes and no way to battle against it. A man who fought so bravely over so many months with such determination and an amazingly positive outlook, was felled in just a few hours.

And here I am again talking about change. And heartbreak and hope. Change, good or bad is inevitable. Change is just another part of life and life goes on, differently, but on. With sweet memories.

Triple Dilled Potato Salad

I made this variation on my standard potato salad for Mark just a couple of weeks ago. He loved it so much he asked for it again when our potato-salad-loving grandson came to visit from Michigan. Matt really likde it, too! 

  • 2 1/2 pounds Russet potatoes, cooked in their jackets, peeled, cut into medium dice
  • 4 hard boiled eggs, peeled, cut into small dice - save one for garnish 
  • 1 large celery stalk, cut into small dice
  • 1/2 medium onion, cut into small dice
  • 1 C Vlasic Zesty Dill Spears, cut into small dice (or use your favorite dills with a nice zip to them)
  • 1 T Jane's Crazy Salt
  • 1/2 t dill seed
  • 1/2 t celery seed
  • 2 T brown mustard
  • 3/4 C mayo (Hellman's, of course)
  • 1 t sugar
  • 1/4 C dill pickle juice from the jar - or more to taste
  • 1/4 C fresh dill fronds, minced - plus extra for garnish

In a large bowl, gently mix potatoes, eggs, Jane's Crazy Salt (Yes, you can use another seasoned salt, but why? Jane's is the best!), veggies and seeds.

Mix well the mustard, mayo, sugar & juice and pour over the potato mixture. Sprinkle the fresh dill over the top and gently fold the dressing into the potato salad. 

Transfer the salad to a serving bowl and garnish with a sliced egg and dill fronds. Cover & refrigerate until serving time.

Sunday, July 27, 2014

Sweet Savory Triple Corn and Sausage Waffles

Bless you Dillner Family Farm CSA, I LOVE you! Why?

Having been raised on canned vegetables on sale from the local A&P ("Creamed Corn - 3 Cans for 38 Cents"!), fresh veggies were a revelation. 

As a kid, I despised asparagus. Tell me, do they still commit the atrocity of canning asparagus today? Have you ever eaten long, slimy spears from the tall Green Giant can? Or, perhaps, grayish green Argo peas that were forced to give up their natural sweetness and "pop" by being overcooked and nearly brined to mush in the salty canning water? A shiver goes up my spine just thinking about the veggies of my youth.

The only fresh vegetables I recall as a kid at the family kitchen table were red cabbage - sweet and sour German-style, Brussels sprouts - boiled to a stinky, sulfurous death, and cauliflower - with cheese sauce, so who in their right mind didn't love THAT?! Oh, and carrots thrown in with celery, potatoes and onions along with a chuck roast - maybe with a packet of dry Lipton California Onion Soup Mix if my mom was feeling all fancy - in the old speckled blue enameled oval roaster. That Sunday roast was a classic.

I'll never forget having FRESH, crisp, bright green asparagus with hollandaise-kissed Eggs Benedict for brunch at Uncle Harry's place in Baltimore. "No thank you I don't like asparagus," I averred. "Try these, you'll like them," said Uncle Harry. 

Well, they sure didn't look like any asparagus I'd ever seen on a plate in front of me before, so I trusted my very sophisticated (a least to my young Pittsburgh eyes and experience) uncle - he of the very cool silver Jaguar XKE and fabulous taste in both clothes and decorating style. Trust him I did. From that moment on, a new world of culinary adventuring opened up before me. And I am forever grateful.

Fast forward to today and the fam can tell you that it is rare when we don't have fresh veggies on our plates, even in the dead of winter. Occasionally, you might find canned corn in a soup or - rarer still - frozen petite peas when we have a roasted chicken with mashed potatoes. (I'm a sucker for tiny sweet peas with mashed potatoes and gravy. Sometimes - when I think no-one is looking - the inner four-year-old me will mix them all together. Blush.)

CSA season in our house today is a delightful abundance of very fresh-from-the-farm produce. So far, since early June, we've enjoyed lots of greens - spinach, kale and many types of lettuces, yellow and green squash, red and golden beets, onions, fresh garlic, gorgeous tiny and sweet strawberries, blueberries, kohlrabi, tomatoes, green peppers, cabbage, cauliflower, broccoli and lots of fresh, unbelievably sweet corn. This last week, the corn was sooooo sweet that our hands were sticky when we finished husking it!

We're a family who loves homemade waffles, so when I considered making fresh corn fritters somehow thoughts turned to fresh corn waffles instead. My usual gluten-free waffle uses corn flour and cornmeal, wouldn't corn kernels make this a triple threat celebration of corn? Too sweet perhaps?

That's when I decided to add beautifully browned crumbles of down-home, savory sage sausage to the sweet batter. A sweet and savory combo waffle drizzled with real maple syrup over all? Breakfast simply couldn't have been any better.

You know what? I still have another cup or so of corn kernels left. What will I do with the last of last week's sweet corn and all the new Dillner Family Farm produce I'll pick up on Thursday? Hmmmmmm...thinking.......

Sweet Savory Triple Corn and Sage Sausage Waffles

  • 1 1/4 C flour (use a good gluten-free flour to make this GF - I use Jules GF all purpose flour)
  • 1/2 C corn flour
  • 1/2 C cornmeal
  • 2 t baking powder
  • 3/4 t salt
  • 1/4 C sugar
  • 1/2 C cooked & well-browned breakfast sage sausage - nicely browned sausage gives a good depth of flavor to the waffles (if you can't find sage sausage, a good quality regular breakfast sausage will do just fine)
  • 1 C corn - cut fresh from the cob
  • 2 eggs, separated
  • 2 C milk
  • 5 T butter, melted

Mix all dry ingredients in a medium bowl. Set aside.

Beat egg whites in a separate medium bowl until stiff, but not dry. Set aside.

Beat egg yolks and milk together. While beating, add the melted butter and continue to whisk until the mixture is homogeneous. Add this mixture to the dry ingredients and mix well.

Add beaten egg whites, folding gently until well incorporated and finally add the sausage and corn. Mix these in gently, too.

Bake the waffles according to your waffle iron directions, keeping each batch warm as you finish up the batter. Serve hot with syrup for brunch OR dinner.

Thursday, July 17, 2014

The One, The Only...True Blue Maryland Crab, Artichoke And Jalapeno Dip Pizza

A couple of weeks ago, a Facebook picture of a pizza grabbed me by the heart and made me miss my Maryland days big time! Pizza? Maryland? What's the connection? It was CRAB DIP pizza! Be still my pitter-pattering little mourning-being-near-the-best-crabs-in-the-country, Maryland-missing heart.

I'm not sure exactly who or what page I follow posted the pizza of my dreams, but I'm going to blame Steve Vilnit, Director of Fisheries Marketing - Maryland Department of Natural Resources - for the temptation. Yep, Steve gets the for no other reason than we are as one when it comes to supporting the Maryland crab industry. 

You all know I've forever been an ardent supporter of authentic, honest-to-God, sweet, succulent, Maryland blue crabmeat and I wouldn't use anything else. Not exactly easy when you live this far inland from the beautiful Chesapeake Bay and the Eastern Shore of Maryland now, is it?

Except. That I had one last beautiful pound of REAL Maryland jumbo lump crabmeat stashed away in the freezer just waiting to become something spectacular. THIS was just what it was waiting for, THIS glorious Maryland recipe. I was going to duplicate sweet, creamy, decadent crab-dip-on-a-crust just like in the picture AND I could make it gluten-free to boot.

The big bonus of topping a store bought pizza crust with crab dip - even after piling the mixture of Maryland crab, 3 cheeses, marinated artichokes, jalapeno and just a touch of garlic up nice and high - is that there is a whole lot left over to scoop into a casserole dish for dipping with big, crunchy hunks of bread the next day (or later in the evening if you can't wait that long). What's better than a night of crab? TWO nights of crab! Oh sure, you could make half a recipe, but why would you? More Maryland crab is always better.

When you get to Maryland next time (notice I said when, not if), do like I do and make a local fresh seafood market the very last stop of your own trip. Be sure to take a cooler with you just for the purpose of bringing back pounds of heavenly, real Maryland crabmeat to tuck away in your own freezer. I can guarantee your fishmonger (crabmonger?) will be happy to fill your cooler with enough ice to keep your precious cargo cold. After all, one should always be prepared anytime a crab emergency strikes.

True Blue Maryland Crab, Artichoke
 And Jalapeno Dip Pizza

  • 1 pound MARYLAND jumbo lump crabmeat, picked through carefully for any shell or cartiledge - please don't break up those gorgeous big lumps, thank you.
  • 4 oz. cream cheese, softened well
  • 1/2 C shredded sharp cheddar, plus extra for top
  • 1/2 C shredded mozzarella
  • juice of one lemon
  • 2 - 4 oz. jars of marinated artichokes, drained, reserve liquid - you'll use 2-4 T reserved liquid 
  • 1 jalapeno, seeds and ribs removed, finely diced
  • 1/4 C mayonnaise - yes, Hellman's
  • 1 large clove garlic, pressed through your garlic press
  • 1 store-bought pizza crust - I used an Udi's Gluten-Free Pizza Crust to make this GF. The Udi's crust is approx. 8" in diameter. Use whatever crust you like - Boboli, whatever floats your boat!

Preheat the oven to 425 degrees.

In a large bowl, beat the mayo and cream cheese together with lemon juice. Add the shredded cheeses and fold those into the cream cheese mixture. Add artichokes, minced jalapeno, garlic and mix well, but gently. Last, gently and lovingly fold the crab into the mixture being careful to keep the lumps as whole as possible.

Place your pizza crust onto a baking sheet. Place scoops of crab dip on top - I used a large (approx. 1/2 C) ice cream scoop - and for the 8" crust used 4-5 scoops that I spread out evenly (don't break up the lumps!) all the way out to the edge of the crust. Sprinkle the extra shredded cheddar over all.

Any crab dip that might be left (you'll use more if you use a larger diameter crust), scoop into a buttered casserole dish. Either bake it immediately with the pizza or cover and refrigerate it for the next night.

Bake about 20 minutes, turn up the oven to 450 degrees and bake until the cheese starts to bubble and slightly brown. Remove from oven and let cool 5-10 minutes before cutting into wedges. Enjoy!

NOTE: Enjoying the surf and sand of Ocean City? Bring back Maryland crab. Sailing the waters of Annapolis or St. Michaels? Bring back Maryland crab. Hitting the hot spots of Baltimore's Fells Point? You get the idea.

And while you're in Maryland, be sure to frequent restaurants and fresh seafood stores that carry and serve only Maryland crab. Here's a link to the True Blue Maryland program and a list of awesome places to get your Maryland crab fix!

Look for this logo to know you're buying the best!

True Blue Maryland Crabs Logo

Sunday, July 13, 2014

Beer Caramel Chocolate Almond Bar Cookies

Much like mushrooms springing from front yard mulch after the rain, brewpubs are popping up all over Pittsburgh. Among them, is a fledgling spot down the Ohio River that stands out from the (6?) pack. It's not because it's the biggest or has the most taps or even that it has the catchiest name, Aurochs Brewing Company is the only exclusively gluten-free brewery in the 'Burgh.

Ryan Bove, one of the owners of Aurochs, recently led me through the the brewery on Ohio River Boulevard in Emsworth and it didn't take long. The space is cavernous, while currently the brewing capacity is quite modest....BUT...their plans for the future are BIG.

Aurochs current brewing set up.

We stood in the well lit, mostly empty, cement floored warehouse/brewing area while I learned of all that is planned to fill Aurochs to capacity - future big mash tuns, brewing kettles, settling tanks and such. I like an organization with an eye to the future!

Just imagine the gluten-free beer glory to come!

While we talked about plans yet to be realized for Aurochs, one that Ryan told me about was their hopes for a tasting room at Soergel's Farm Market in Wexford. Why Soergel's? Ryan's partner, Doug Foster, is married to Amy Soergel. An Aurochs tasting room at Soergel's is particularly appropos since Soergel's grows some of the hops for Aurochs' brews. 

When the Soergel's tasting room becomes reality, I'm looking forward to some great Soergel's BBQ on a soft gluten-free bun accompanied by a cold, crisp gluten-free Aurochs beer. (If you haven't had the pleasure of BBQ pork, chicken and beef from the huge smoker at Soergel's, get you some NOW!)

What was the best part of the tour? The part when Mark and I got to taste and enjoy two of the brews produced on the premises. We each tried both the White Ale and the Amber Ale. My favorite for a hot and steamy Pittsburgh summer day was definitely the cold, crisp and refreshing White Ale. 

White Ale on the left, Amber Ale on the right.

The slightly smoky and caramel-y, fuller bodied Amber Ale was what we bought by the growler...I had plans myself for this lovely brew in an old favorite cookie I hadn't had in many years. 

Natchez cookies. An easy to make crisp, caramel and chocolate cookie - sort of like a Heath Bar on a crunchy crust - was smack dab on my radar with a few small adjustments to make them gluten-free. The crust, normally a simple layer of graham crackers, would now consist of Glutino gluten free table crackers original premium squares. The caramel? Beer caramel now....with the Aurochs Amber Ale.

Here's Ryan!

The assembly went like this. I placed the crackers edge to edge in a rimmed baking sheet, then (carefully) poured hot, bubbling caramel over the tops, popped the sheet (again, carefully) into the oven until the caramel became a beautiful shade of deep, dark brown, then took the pan out of the oven. Once the caramel had cooled a bit, I sprinkled chocolate chips over the top, let them melt and spread the chocolate evenly over all, then finally scattered sliced honeyed almonds over everything. Once the pan cooled, it was time to break them into cookie-sized pieces and enjoy!

Like Aurochs, I have plans for the future, too...using their product! Already I'm planning on making gluten-free beer battered onion rings - something we gluten-free folk NEVER get. For Thanksgiving I'm already thinking how a chocolate pecan pie with a good dark stout would really make for a festive finish to our family feast!

Speaking of plans, I just got word of Aurochs' new regular schedule at 8321 Ohio River Boulevard in Emsworth. Starting August 7th, they'll be open Thursdays & Fridays 4:00-8:00 p.m. and Saturdays noon-6:00 p.m. Maybe I'll see you all there sometime soon!

Beer Caramel Chocolate Almond Bar Cookies

  • 16 Glutino Gluten Free Table Crackers - Original Premium Squares (7 oz. package) to make these GF (or equivalent of graham crackers if gluten isn't an issue)
  • 2 T gluten-free beer syrup (boil down 1 cup to 2 T - watch carefully at the end as it seems to go quickly then!)
  • 2 sticks butter
  • 1 C dark brown sugar
  • 1 t pure vanilla extract
  •  12 oz bag Ghirardelli Semi-Sweet chocolate chips - my favorite brand - real chocolate without that waxy component
  • 1 1/2 C Trader Joe's (or like brand) Honey Roasted Almonds - these are sliced, not whole
  • parchment paper to line the 11" X 17" rimmed baking sheet plus Pam spray to spray the parchment paper with (just for good measure)

Preheat the oven to 350 degrees.

Cut parchment paper to just fit the inside of the rimmed pan and spray with Pam, letting the spray hit the inside rim, too. Again...for good measure. 

Arrange the crackers edge to edge as in the photo below. You may have to overlap ever so slightly. No big deal.

In a small, deep pot, boil 1 C beer down to 2 T. Watch carefully towards the end as it goes quickly then. 

To the 2 T beer syrup in the pot, add the butter and dark brown sugar. Bring to a boil, stirring constantly until the sugar is completely dissolved. Continue to boil until the contents become slightly syrupy. Remove the pot from the heat and carefully add will boil up slightly!

Again, carefully pour he caramel over the crackers in the baking sheet. Use an offset spatula to even the caramel out to cover all crackers all the way to the edges. Carefully put the pan into the oven and bake approximately 20 minutes - more or less. Watch for the caramel to stop being liquid-y and start looking "set." Remove from oven.

Wait just a minute before evenly scattering the chocolate chips over the caramel. Wait another minute. Using an offset spatula, spread the melting chocolate evenly over the top until the caramel is completely covered. 

Wait another minute and scatter the almonds over the top - evenly, of course. Put your hand into a plastic sandwich bag and gently press the almonds into the chocolate.

Let the pan of bar cookies cool and set completely on a cooling rack. Once the chocolate is set, slide a knife under an edge of the cookies, lift up the edge and start breaking the cookies into large "cookie size" pieces. I guess that measurement depends on how big you like your cookies....bite size or giant size...go for it!

Tuesday, July 8, 2014

Simple South-of-the-Border Meatloaf

Time for a Quickie. A few basic ingredients...some with a bit of a kick(!), a little time in the oven (while you're at it, throw in some small red potatoes and baby carrots to really make it a quickie), add a fresh green side salad and there you have it. Dinner Plan-it Quickie!

Simple South-of-the-Border Meatloaf

  • 1 1/2 pounds ground beef
  • 3/4 pound ground pork
  • 3 slices bread, torn into pieces (gluten-free bread to make this GF) - leave the crusts on!
  • 2 eggs
  • 1 can Ro-Tel tomatoes and chiles
  • 1 t freshly ground black pepper
  • 1 1/2 T Jane's Crazy Salt
  • Heinz Jalapeno Ketchup - my new addiction! (or regular Heinz if you can't take the heat)

  • 1 1/2 pounds small red potatoes, cut in half
  • 1 pound baby carrots

Preheat the oven to 425 degrees.

Combine all ingredients well (except ketchup), but lightly - you don't want a compacted, dense meatloaf, do you?

Divide mixture in half and make two loaves out of the mixture. Spray a roasting pan with Pam or line it with parchment paper. Arrange the meatloves in the pan with enough space between them to allow the heat to circulate. Drizzle the jalapeno ketchup on top - I like LOTS(!), scatter the potatoes and carrots around them and pop the pan into the oven for about an hour to an hour and a half.

Stir and baste the veggies a couple of times with the pan juices to keep them moist. If you need to, add a little water.

When the meatloaves are cooked through and the veggies are slightly browned, remove the pan from the oven. Set one meatloaf in the center of a platter, surround with the veggies, let them sit for 10 minutes before slicing and serve. Refrigerate leftovers.

I love cold meatloaf sandwiches, don't you?

Don't need 2 meatloaves at once? Freeze one for easy dinners during the week...that's exactly what I do.