THB, Banditos, Wayward and more confirmed for Cosmic Cocktail!

Spinach souffle makes meatloaf more compelling

THE BALTIMORE SUN

That all-American favorite, ground beef, is worth considering for more than just the hamburger bun this summer. It's probably this country's favorite style of beef. It's quick to cook, kids love it and the outcome is usually fail-safe. Here's an easy, but interesting rendition of the retro-meatloaf. The choice is yours whether to use ground beef or ground turkey; either works very well. The layer of roasted red bell peppers is optional. The roasted bells are great for color and flavor, but your family may prefer the simpler version.

For a side dish, let your freezer come to the rescue with a package of quick-cooking vegetable-pasta blend. Cook this according to package directions.

For a sweet treat to follow, try the poundcake with grape orange coulis. The sauce is easily made by pureeing grapes and some sweeteners in a blender or food processor. Purchased poundcake, as a base, makes the dessert achievable in less than three minutes.

Home-Style Patty With Spinach Souffle Topping

Serves 4

1 pound ground turkey or ground beef

1 envelope from a 1.8 ounce package onion-mushroom dry soup mix

1 (6-ounce) jar roasted red bell peppers, drained and cut into strips (optional)

1 (10-ounce) package frozen spinach souffle, thawed

2 tablespoons grated Parmesan cheese

Heat the oven to 425 degrees.

In a medium bowl, mix ground turkey and dry soup mix together. Shape firmly into a large, flat cake one to two inches high.

Spray a medium, nonstick skillet (with an oven-proof handle) with nonstick vegetable coating and place over medium high heat. When hot, add the meat cake. Cook two minutes to brown. Gently flip the meat cake with a large spatula. If it breaks, don't worry -- just turn and patch.

If using roasted bell peppers, place them on the top of the browned side, and then add the thawed spinach souffle, spreading evenly. Sprinkle the top with the Parmesan cheese. Continue to brown the bottom side on stove top for two minutes.

Place the pan with spinach-topped meat cake in the hot oven. Bake for about 10 minutes. Spinach topping should be hot and slightly congealed.

Cut into wedges and serve.

Grape Orange Coulis Over Poundcake

Serves 4

1 cup seedless red grapes

2 tablespoons orange juice

1 teaspoon honey

2 tablespoons reduced fat or regular sour cream

4 slices poundcake

In a food processor or blender, puree grapes, orange juice and honey, and then fold in sour cream.

Serve as a sauce over poundcake slices.

Copyright © 2019, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad
39°