f o o d
MEAT LOAF R
e g p e s
g r e e n s , e g g , a n d h a m l o a f
I f p r e p a r e d a h e a d , r e h e a t b y th e s lic e in e it h e r a
m i c r o w a v e o r s k ille t . T h is l o a f w i l l b e a l i t t l e p i n k
e v e n w h e n f u l l y c o o k e d d u e t o t h e g r o u n d h a m .
S e e “ I s I t D o n e Y e t ? "
rig h t.
pr e p : 30 MIN. BAKE: 1 HR. s t a n d : 10 MIN.
OvEN: 350°F
2
eggs
/
3
cup apple cid er
2
/
3
cup quick-cooking rolled oats
’
/
3
cup chopped green onions
1
Tbsp. Dijon-style m ustard
’
/
2
tsp. p oultry seasoning
12
oz. ground pork
12
oz. ground cooked ham
8
eggs
2
6-oz. pkg. fresh baby spinach
2
Tbsp. vegetable oil
Fresh dill
1
recipe Q uick Dill Sauce
1
.
P re h e a t o ve n to 350°F. I n la rg e b o w l b e a t
2
eggs a n d c id e r w ith w ire w h is k to com bine.
S tir in oats, green onions, m u sta rd , p o u ltry
seasoning, a n d
1/4
tsp.
b l a c k p e p p e r .
A d d
p o rk a n d h a m ; m ix w e ll. L ig h tly p a t
m ix tu re in to an 8 x 4 x 2 -in c h lo a f pan.
2.
B ake fo r 1 to 1V4 h o u rs o r u n til an
in s ta n t-re a d th e rm o m e te r in s e rte d in to
c e n te r o f lo a f re ads 160°F. S poo n o ff fat.
L e t s ta n d 10 m in u te s b e fo re se rvin g .
3.
M e a n w h ile , in large s k ille t h e at
1
T b s p .
h o t
o il o ve r m e d iu m heat. B rea k
h a l f
th e eggs in to
skille t. S p rin k le w ith
s a l t
and
p e p p e r .
R educe
h e a t to low . C over and co o k 3 to 4 m in u te s o r
u n til w h ite s are c o m p le te ly set and yo lks start
to th icke n . R epeat w ith
r e m a i n i n g
eggs.
R em ove fro m skille t; cove r and keep w a rm .
4.
I n sam e s k ille t (w ip e o u t p a n w ith p a p e r
to w e l, i f n e e d e d ) c o o k s p in a c h
h a l f
at a
tim e , in
1
T b s p .
h o t o il ju s t u n til w ilte d .
R em o ve fro m pan.
5.
T o serve, p la ce som e s p in a c h o n plate.
T o p w ith h a m lo a f slice, egg, Q u ic k D ill
Sauce, a n d fre s h d ill. Ma k es 8 SERviNGS.
Q u ic k DiLL SAucE In sm a ll saucepan s tir
to g e th e r
1/2
cu p sou r cream ,
1/2
cup
m ayonnaise,
2
tsp. c id e r vinegar, and
1
tsp.
D ijo n -s ty le m u stard . C o o k and s tir ove r
m e d iu m -lo w h e at u n til hot. T h in w ith m ilk .
E A cH S E R v iN G
369
c a l,
29
g f a t ,
125
m g c h o l,
736
m g s o d iu m ,
9
g c a r b o ,
2
g f ib e r ,
19
g p r o .
is i t d o n e y e t?
T he outside will look done before th e inside
is, so it’s best to use an instant-read
th erm o m eter to check fo r doneness.
Because all o f these loaves contain egg,
th e y should reach an internal tem perature
o f at least i6 o °F . If you do not have a
therm om eter, check that th e loaves are firm
to th e touch, juices run clear, and no pink
rem ains. (T h e Ham Loaf will rem ain slightly
pink because o f th e ground ham .)
2 0 4
MARCH 2010 BETTER HOMES AND GARDENS
WHO WANTS WATERY
MASHED POTATOES?
atatoes, butter, and half & half,
s. For a taste that’s surprisingly
close to homemade. S im p ly P otatoes. S im p ly Better.1
s im p ly p o ta to e s .c o m
I N T H E
M E A T
OR DAIRY
C A S E
© 2010 Crystal Farms
