I always talk about how bad I am at making meatloaf. I really like the idea of making the meatloaf in a muffin tin. Serve with linguine topped with Marina’s Tomato Sauce. This recipe is easy to make and you will have leftovers for lunch. Enjoy!
Spray a 12-cup muffin tin with cooking spray, and preheat oven to 400 degrees
In a large mixing bowl, mix the pork, beef, 2 tablespoons of marinara sauce, onions, parsley and dried basil, garlic powder, salt, pepper, egg and Parmesan cheese together. Use hands to squish ingredients together and form into a large ball
Fill muffin cups evenly with meat mixture, and bake for 25 minutes
Brush marinara sauce over tops of muffins, and top each muffin with shredded mozzarella
Bake for additional 5 minutes, or until cheese is melted and internal temperature is at least 160 degrees, according to meat thermometer
John and I believe in using every possible piece of the pig when processing. From the trim we produce Circle B Ranch’s ground pork, Marina’s Italian Style Meatballs, Big John's Nitrite Free Hot Dogs and Circle B Ranch’s line of sausages.
These products make some of the best recipes even tastier, and they are so versatile they can be used in almost any dish. For example, I used our Circle B Ranch ground pork and Marina’s Homemade Ketchup in an Ina Garten meatloaf recipe, and it turned out to be absolutely delicious! What’s even better is the prep time for this recipe is only 20 minutes!
I also like to use our ground pork in a superb Bolognese Sauce recipe from Lidia Bastianich. I love Bolognese Sauce; it is one of the best comfort foods. Filled with veggies, meat, and tomato sauce and red wine, this dish will soothe your hunger as well as your soul. When I prepared this recipe, I incorporated our Circle B Ranch ground pork and Marina’s Italian Style Tomato Sauce—and it turned out absolutely scrumptious!
My Marina’s Italian Style Meatballs are some of my favorite products. Why? First of all, I make them in two sizes—regular and mini. Also, they are fully cooked and ready to go. Just heat them up and serve. Because of this, it’s simple to include them in any recipe. For example, what can be easier than Saucy Asian Meatballs made with Marina’s Mini Meatballs? Simply defrost and heat up the meatballs, prepare the sauce, and throw them together. Here’s the recipe:
Saucy Asian Meatballs
• 1 pound of Marina’s Mini Meatballs
• 2/3 cup hoisin sauce
• ¼ cup rice vinegar
• 2 garlic cloves, minced
• 2 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. fresh ginger, grated
Whisk together all of the sauce ingredients until blended. Warm meatballs in a 350° oven. You can dip each meatball individually (using a toothpick) in the sauce mixture. Or pour sauce over the meatballs and stir gently until covered.
Serve warm, and add additional garnish if desired.
Easily keep your meatballs and sauce warm in a crockpot until served. Just set it on low and you are good to go!
Or, if you would like, you can use the mini-meatballs and Marina’s Italian Style Tomato Sauce to make some super easy and tasty Meatball Sliders.
I also love cooking with our Circle B Ranch Sweet Italian Sausage. It is so versatile—cook it, bake it, grill it. Eat it for breakfast, lunch, or dinner. Throw the sausage in a casserole, on a pizza, or in your favorite pasta. One of the tastiest dishes I have made lately is Gemelli with Sweet Sausage, Arugula, and Beet Greens. The arugula and beet greens give the dish a very rich and diverse flavor.
I also have a delicious recipe for Sweet Italian Sausage with Zucchini and Tomatoes that I adapted from Whole Foods Market. The recipe is even better during the summertime when you can find the tomatoes and zucchini fresh at the farmers’ market.
For all of you who have stuck with me throughout the series, this blog concludes Circle B Ranch’s Pork Cuts sequence. But don’t worry, I’ll keep providing you with new and interesting subjects to consider as well as more dishes to prepare and enjoy! [ ... ]
I have made dozens of meatloaf recipes and most of the time it comes out like a lump of lead! It was embarrassing sometimes! I think I am a really good chef make great dishes, but meatloaf has never been one of my best…until last night!
Big John loves stuffed meatloaf. I have made it many times and I have never been happy with the results. I have stuffed them with hard boiled eggs, pignoli nuts, raisins and more, but I would not share those recipes with you. However, this stuffed meatloaf is definitely on my list of recipes I would repeat.
Preheat the oven to 450 degrees. Slice the potatoes in wedges and put aside.
Prepare the tomato sauce: Add 3 tbs of the EVOO and the sliced onion. Saute the onion until it becomes translucent and add the jar of tomato sauce. Let it cook for about 15 minutes and set aside.
In a large bowl add the ground pork and beef, minced garlic, bread crumbs, Romano Cheese, eggs, 3 tbs of EVOO and 5 tbs of the Tomato sauce. Mix everything together very well.The meat mixture will be very loose.
In a large roasting pan, put a thin layer of tomato sauce. Place the meat mixture to the pan and spread it long way and make a long valley in the center.
Lay the prosciutto slices, followed by the sticks of mozzarella and several springs of parsley.
Take the meat mixture and fold it over the center of the stuffing covering the prosciutto and mozzarella.
Add the potato wedge. Ladle the remainder of the tomato sauce over the meatloaf and add a generous sprinkle of the romano cheese over the meatloaf and the potatoes.
Bake for 1 hour at 450 degrees. Serve with a tossed green salad. Enjoy!