Nancy's Layered Meatloaf

Photography by Dave Bryce. Styling by Rafael Vencio. Dinnerware by Revol. Napkins by Kim Seybert.

As we head into the colder, darker months of winter we turn to comfort foods – those rich and delicious dishes that we crave when we’re happy to stay at home, warm and safe. Longtime TABLE contributor Rhonda Schuldt shares some of the cozy, substantial dishes she’s looking forward to making. We served it up with Green Tomato Chutney and a delicious Red Slaw…and a glass of good champagne. Wonderful from start to finish!

First on the list: the layered meatloaf shown here, followed by a kofta-like meatloaf recipe, and a gooey mac and cheese dish. I have never been a fan of traditional meatloaf and its sticky ketchup glaze. But this recipe, dubbed by the TABLE team as the “best meatloaf ever,” is one that I actually crave, especially when I want an easy, satisfying cold-weather meal that only needs a nice green salad or a quick red slaw on the side. And, if you’re a fan of leftover meatloaf sandwiches each of these really up the game.

Nancy’s Layered Meatloaf

Serves 4 to 6

Ingredients

1 lb lean ground beef

1 cup soft breadcrumbs

½ cup grated Parmesan or Romano cheese

2 tbsp minced onion

¼ cup chopped fresh parsley

1 to 2 cloves garlic, minced

3 eggs

1 ½ tsp salt

½ tsp black pepper

1 ¼ tsp dried oregano

½ lb cottage cheese (or ricotta)

Dry bread crumbs to coat the pan (plain or Italian seasoned)

Instructions

Combine the ground beef, soft breadcrumbs, cheese, onion, parsley and garlic with 2 of the eggs (beaten), 1teaspoon salt, and ¼ teaspoon pepper. Set aside.

In a separate bowl combine the cottage cheese (or ricotta if using) with the dried oregano, 1 egg (beaten), and remaining salt and pepper.

Oil or spray a loaf pan and sprinkle with the dry breadcrumbs. Place ½ of the meat mixture in the pan and gently press evenly across the bottom. Spread the cottage cheese (or ricotta) mixture over the bottom layer of the meat mixture. Top the cheese mixture with the remaining meat mixture.

Bake, uncovered, at 350 degrees for 1¼ hours. Slice in 1 to 1 ½-inch slices. Top with a quick tomato gravy* and serve with garlic bread and a salad of fresh greens tossed with Italian vinaigrette.

*Quick Tomato Gravy: 2 tablespoons olive oil, 2 cloves garlic (minced), 1 15-ounce can crushed 6-in-1® tomatoes, 2 tablespoons chopped fresh basil, 1 teaspoon sugar, salt and pepper to taste. Over medium heat the olive oil in a saucepan. Add garlic and cook, stirring continuously, for 2 minutes until becomes fragrant. Add tomatoes, fresh basil, sugar, salt and pepper. Bring to a simmer and continue to cook for 15 to 20 minutes until flavors have combined. This is excellent made-ahead. While you’re at it, double the recipe. This also makes excellent pizza sauce.

Lamb Kofta Meatloaf with Yogurt Sauce

I absolutely love kofta…skewered, grilled ground meat bursting with their complex flavors and aromas with the contrast of the tart, garlicky kick of a creamy yogurt sauce. When the weather turns cold and I don’t want to fire up the grill, I turn this dish into a satisfying meatloaf version. Leftovers are divine on warmed pita or naan.

1 clove garlic

1/4 teaspoon salt

1 cup Greek Yogurt

1 cup grated unpeeled cucumber

2 tablespoons chopped fresh mint or cliantro (or combination)

1/4 lemon, juiced

salt & pepper to taste

Finely mince garlic. Sprinkle with salt and with the blade of a knife, smash together to form a paste. (or use 1/2 teaspoon prepared garlic paste)

Place garlic paste in a bowl with the yogurt, cucumber, mint/cilantro and lemon juice. Stir together. Season with additional salt and black pepper to taste. Refrigerate until ready to use.

1 medium red onion

1/3 cup loosely packed fresh parsley leaves

1 pound ground lamb

1 pound ground beef

1 teaspoon garam masala

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Place onion and parsley in a food processor fitted with a metal blade. Pulse until finely chopped.

Add lamb, beef and spices to food processor and pulse until just combined, being careful not to turn into a paste.

Place parchment paper on a baking sheet, lightly spray with nonstick cooking spray. Place meat mixture on the parchment and shape into an oblong “loaf”.

Cook in a 350-degree oven for 45 minutes, or until internal temperature is 160 degrees. Remove from oven, tent with foil and let rest for about 10 minutes before slicing. Serve with the yogurt sauce.

Oooey Gooey Baked Mac and Cheese

So, who doesn’t love Mac and Cheese (okay, maybe my vegan friends…sorry!). Want to make it a family fun nite? Create a loaded Mac and Cheese bar by laying out a variety of toppings and let everyone make their own personalized version in a small, oven-proof bowl.

Go-To Cheddar Mac and Cheese

This recipe is infinitely adaptable… use any easy-melting, flavorful cheese (or combination of cheeses) that suits your fancy. It can be served straight from the pot — smooth and creamy — or topped with buttered bread crumbs, extra cheese, and baked for a gooey, cheesy, crunchy treat.

1 pound dried elbow macaroni (or gluten-free brown rice macaroni)

6 T unsalted butter

½ cup All Purpose flour (or gluten-free All Purpose flour)

4 ½ cups milk (or plain almond or oat milk)

4 + 1 ½ cups white cheddar cheese, shredded (I prefer to hand shred the cheese vs. using packaged)

1 ½ cups, shredded or cubed white American cheese

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon granulated garlic

Fill a large pot with water and cook the macaroni according to package directions. NOTE: if you are making baked Mac and Cheese, cook the macaroni 2 minutes less than package instructions — you want the macaroni under-cooked, as it will continue cooking when baking. Drain cooked macaroni and rinse with cold water. Set aside while making the cheese sauce.

Over medium heat, melt butter in a large heavy sauce pot. When melted and bubbly, whisk in the flour until a paste is formed. Cook 1 minute while whisking, then slowly add the milk to the pot. Continue whisking the mixture until it becomes thick and bubbly. Remove from heat and stir in 4 cups of the cheddar cheese, all of the American cheese, salt, pepper and garlic until well combined.

Gently stir in the cooked macaroni. If not baking, return pot to the stove and gently warm the macaroni. If baking, pour the macaroni and cheese sauce mixture into a greased 9x13 baking dish. Cover with aluminum foil and bake at 350 degrees for 30-40 minutes until bubbly. Uncover and sprinkle with the remaining 1 ½ cups shredded cheddar and buttered bread crumbs*. Bake, uncovered, for another 10-15 minutes until the cheese is melted and the bread crumbs are lightly toasted and crunchy.

*for bread crumb topping, cut regular or gluten free bread slices into ½ inch cubes, toss with 2-tablespoons melted butter and ¼ teaspoon granulated garlic.

Loaded Baked Mac and Cheese Party

Put individual portions of prepared mac and cheese in oven-proof bowls and put out a variety of toppings and let everyone make their own version of loaded mac and cheese. Some of our favorite toppings:

· sauteed mushrooms, fresh thyme, and truffle oil

· pulled pork, candied jalapenos, and barbeque sauce

· bacon, extra cheese, topped with an egg and black pepper (the egg will come out of the oven sunny side up)

· taco-seasoned shredded cooked chicken or ground beef, sliced scallions, salsa, cojita cheese

· pepperoni (or cooked Italian sausage), marinara, sprinkled, parmesan cheese