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meat loaf
Mediterranean Meat Loaf with Pimiento Sauce

potato tomato gratin
Potato - Tomato Gratin

apple walnut salad
Apple and Walnut Salad

 

Menu Plan for the week of Sept. 27, 2013:  Sunday's Recipes

Mediterranean Meat Loaf with Pimiento Sauce
Potato-Tomato Gratin
Apple and Walnut Salad

Cooking time:  70 minutes for menu 45 minute break       Cooking schedule: see below for instructions

      This takes time to cook, but it's minimum effort.  Make the meat loaf, put it in the oven and you're done for 45 minutes. Easy... and more leftovers!

Mediterranean Meat Loaf with Pimiento Sauce      Preparation and cooking time: 70 minutes
     A different take on the traditional meat loaf, this is stuffed with Feta Cheese, Greek Olives and Capers and finished with a spicy Pimento Sauce.

16oz (480gr) ground beef (mince) or beef and sausage mixed or turkey
1/2 cup dry-cured Greek olives
1/4 cup capers
1/2 onion
3oz (90gr) feta
1 egg
3 tbs dry bread crumbs
1/4 cup (2oz, 60ml) red wine
1 tbs Dijon-style mustard
1 tsp dried oregano
1 tsp dried marjoram

Chop olives, capers, onions.  Cut feta into small cubes.  In a large bowl lightly beat egg. Add all ingredients except beef and mix well.   Add meat and mix - it's best to use your hand, kneading it like bread dough. 
Put into a baking pan large enough to hold it easily, with room all around, and shape into a loaf. Cover and bake at 400F (200C) for 45 minutes. 
Remove and spoon a bit of sauce over the top. Bake, uncovered, 15 minutes longer or until done. Remove, let rest 5 - 10 minutes.

Pimiento Sauce

8oz (240gr) pimiento, drained  substitute roasted red peppers
1/2 onion
2 cloves garlic
1 cup (8oz, 240ml) tomato sauce
2 tbs Balsamic vinegar

Put all ingredients into a blender and purée.  Put into a saucepan, bring to a boil, cover and simmer for 10 minutes.

Potato-Tomato Gratin                                                 Time: 15 minutes

leftover gratin

Reheat, either oven or micro, and serve

Apple and Walnut Salad                                  Preparation and cooking time:  10 minutes
   Perfect salad / dessert for fall or winter with my two favorite fall tree fruits:  apples and walnuts.

2 medium, crisp apples   eating apples, like Pink Lady
1/4 cup (1oz, 30gr) walnuts
2 tsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp powdered ginger
1/3 cup (3oz, 90ml) Greek yogurt

In medium bowl combine yogurt, sugar and spices.  Stir well,
Quarter apples and remove core.  Cut into small chunks and add to yogurt and stir well to combine and coat apples.  Refrigerate until serving.
To serve, divide apples between 2 bowls and sprinkle with walnuts.

Cooking Schedule: 70 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large bowl, baking pan for meat loaf, dish for reheating
gratin, medium bowl, blender, small saucepan, lid

Turn oven on, 400F (200C)
Chop onion, olives, capers
Cube feta
Make meat loaf, bake
      45 minute break
Back?
Make Pimento Sauce

Remove meat loaf, spoon some pimento sauce on top
Return meat loaf, bake
Put remaining sauce in saucepan and heat, low
Reheat potatoes
     10 minute break
Back?
Remove meat loaf, let rest
Combine yogurt, sugar, spice for fruit
Cut apples, add to yogurt, refrigerate
Remove potatoes
Slice meat loaf, serve
Don't forget the Fruit Salad - add walnuts and serve