Oh, I know: You’ve got a meat loaf recipe already. Well, I think there can never be too many meat loaf recipes, and I wish you’d try mine. It’s an Italian-American one, with sausage meat in it. The whole point is leftovers.
There’s nothing better than a meat loaf sandwich. The question is what kind of sandwich are you going to make? Here are two ideas, but I’d bet you have some of your own.
Break up some escarole into small pieces, season with salt and pepper, and dress with olive oil and vinegar. Use a bit more vinegar than you would if you were going to serve this as a salad. Make a sandwich with cold sliced meat loaf and close-textured white bread.
Slice some meat loaf and heat it in a small skillet with the leftover pan juices. Slit open a hard roll and add the hot meat loaf and some of the juices. Eat it this way, or cover with a slice or two of mozzarella, run it under the broiler to melt the cheese, and enjoy.
Of course, if you have enough left over, you may want to have another dinner. Pour some of the pan juices into a large skillet. Slice the meat loaf and make a single layer of slices in the pan (or overlap them slightly). Spoon on more pan juices, cover, and heat over medium heat until piping hot.
This recipe was featured as part of our DIY TV Dinners story.
Beverage pairing: Seghesio Sonoma Zinfandel, California. The sweet Italian sausage, pepper, and mushrooms are just crying out for a slightly spicy wine redolent of cherries and dried herbs—Zinfandel fits the bill. This one, besides being one of the best, also has lovely structure, making it a good choice with food.
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