Cafe Meat Loaf Creation

 About This Recipe

The Café Meat Loaf is a delightful culinary creation that promises to tantalize your taste buds and leave you craving for more. Imagine a symphony of flavors where ground beef, pork, and veal come together in perfect harmony, accompanied by the vibrant notes of fresh onions, celery, carrots, and bell peppers. The garlic and seasoned breadcrumbs add a depth of flavor that makes each bite a savory adventure.

But the real magic happens with the topping! A sweet and savory mix of ketchup, brown sugar, and bacon slices creates a mouthwatering finish that will have you coming back for seconds. Whether you're serving it for a family dinner or a special occasion, this Café Meat Loaf is sure to impress and bring smiles to everyone's faces. So, get ready to enjoy the comforting and delicious taste of my Café Creation!  😊

Ingredients

• 1 lb. ground beef

• 1 lb. ground pork

• 1 lb. ground veal

• 1 medium onion, finely chopped

• 2 celery stalks, finely chopped

• 2 medium carrots, finely chopped

• 1/2 cup diced red bell pepper

• 1/2 cup diced green bell pepper1/2 cup diced yellow bell pepper

• 3 cloves garlic, minced

• 1 large egg, beaten

• 1 can (14.5 oz) diced tomatoes, drained

• 1 cup seasoned breadcrumbs

• 5 slices of bacon

• 1/2 cup ketchup

• 2 tbsp brown sugar

Steps

1. Preheat oven to 350°F.
2. In a large bowl, combine ground beef, pork, and veal.
3. Add chopped onion, celery, carrots, red, green, and yellow bell peppers, and minced garlic to the meat mixture.
4. Mix in the beaten egg, drained diced tomatoes, and seasoned breadcrumbs until well combined.
5. Form the mixture into a loaf shape and place it in a loaf pan or on a lined baking sheet.
6. In a small bowl, mix ketchup and brown sugar to create the topping glaze.
7. Brush half of the glaze evenly over the meat loaf.
8. Lay the 5 slices of bacon over the top of the loaf, slightly overlapping.
9. Brush the remaining glaze over the bacon.

10.   Bake for 1 hour, or until the meat loaf reaches an internal temperature of  160°F.

11. Let rest for 10 minutes before slicing and serving.

Served with your favorite veggie and roasted or mashed potatoes.

CW's Cafe Today - Tuscany Kale with Bell Peppers & Toasted Pine Nuts

Serves – 4

Prep Time 10 minutes – (20 minutes if kale is unprepped).

Cook time: about 15 minutes

"Tuscany or Dinosaur Kale with Bell Peppers & Toasted Pine Nuts," and it serves four people. It gives you the prep and cooking times, a list of what you need, and easy-to-follow steps. Basically, you sauté kale with bell peppers, onions, and garlic, and then finish it off with some toasted pine nuts. Enjoy! 😊

Ingredients

• 1 bunch of kale, about 1 pound – washed, stems removed, and sliced)
• ½ Red, Yellow, and Orange Bell Pepper, diced
• ½ small – medium white onion, diced
• 4 cloves garlic, minced
• ½  cup Pine Nuts
• 3 tablespoons Olive Oil
• 1 cup chicken or vegetable broth
• Salt & Pepper

Let’s get started !!

1. In a medium pan over medium heat, add olive oil, onions, and garlic and sauté until tender. (about 3 - 5 minutes)   
2. Add chicken broth and bring to a boil. Then add Kale, Kale, let it cook for about 5 – 8 minutes.
3. Add diced bell peppers, salt, and pepper to taste. Remove from heat and cover.
4. In a small skillet over medium heat, add pine nuts, and stir the nuts until they become lightly brown and toasted.
5. Add pine nuts to the kale. Kale toss. Then place in a serving dish.

Sweet and Sour Pork Tenderloin Medallions

 

About this Recipe

 Tasty dish, Sweet and Sour Pork Medallions. You marinate the pork in teriyaki sauce, cornstarch, and sesame oil, then cook it up with colorful bell peppers and pineapple in a sweet and sour sauce. Serve it over some herbed basmati rice, and you've got a delicious meal! The recipe includes all the ingredients you'll need and step-by-step instructions to make it. Enjoy! 😊

Ingredients

• 1.5 lbs. pork tenderloin, sliced into 1/4-inch medallions
• 1 tablespoon teriyaki sauce (low sodium if available)
• 1 teaspoon cornstarch
• 1 teaspoon sesame seed oil
• 1 cup green bell pepper, cubed
• 1 cup red bell pepper, cubed
• 1 cup orange bell pepper, cubed
• 1 cup yellow bell pepper, cubed
• 1 medium white onion, cubed
• 1 cup fresh pineapple, cubed
• 1 jar (6-8 ounces) Asian sweet and sour sauce
• 2 teaspoons olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (optional)
• Fresh cilantro or parsley (optional, for garnish)
• 2 packages of ready-cooked basmati rice by Uncle Ben
• 1/2 teaspoon olive oil (for rice)
• Fresh chopped parsley or other herbs (for rice)

Steps

1. Place pork medallions between two sheets of parchment 

        paper and gently flatten using a meat mallet to about 

       1/8-inch thickness or less.

2. In a bowl, combine teriyaki sauce, cornstarch, and sesame 

        seed oil. Add pork medallions and marinate for at least 

       15- 20 minutes.

3. Season pork medallions with black pepper, garlic powder, 

        and salt if using.

4. Heat 2 teaspoons olive oil in a large non-stick skillet 

        over medium heat.

5. Add pork medallions from the marinade and cook 3-4 

        minutes per side until browned and cooked through. 

        Remove pork and set aside.

6. In the same skillet, add white onion and all bell peppers; 

        sauté for 4-5 minutes until slightly tender but still crisp.

7. Add pineapple cubes and cook for an additional 

        2 minutes, stirring gently.

8. Return pork medallions to the skillet and pour in the jar of

        Asian sweet and sour sauce.

9. Toss gently to coat everything evenly, and cook another 

        2 minutes until heated through.

10.   Prepare the 2 packages of ready-cooked rice by 

       Uncle Ben, following the package instructions.

11. Place the cooked rice in a bowl, drizzle with 1/2 teaspoon 

       of olive oil, add freshly chopped parsley or other herbs, and 

       toss gently with a fork to combine.

12. Remove pork and vegetables from the heat, and garnish 

        with fresh cilantro or parsley if desired.

13. Serve the sweet and sour pork medallions over the 

        herbed Basmati rice.