Spiraled Meatloaf Step By Step

I honestly do not remember where I came up with this idea at, but this is something I've made for many years. I can remember doing it out in Tucson, Connecticut (many moons ago), Houston, and now here. It has followed me all over the place. I've had several people try and wrestle the recipe away from me over the years, but have never parted with it. Until today. This feeds about 4 people.

1lb Ground Beef (not lean!)
1 Egg
2 tsp Chinese Hot Mustard
1 tsp Worechestershire Sauce
1 Garlic Clove, minced
1/4 cup Bread Crumbs (plain)
1 tbsp Oregano, dried
2 tbsp Parsley, dried
1/2 tsp Marjoram, ground
1/2 tsp Thyme, ground
1 Celery Stalk, diced small
1 Carrot, peeled and diced small
2 Mushrooms with stems, cleaned and diced small
1/2 cup Baby Spinach

1) Preheat oven to 350. Grease loaf pan with pam.

2) Insmall bowl, beat together egg, mustard and worechestershire. In a large bowl, gently mix together the meat, bread crumbs, garlic and egg mixture. Set in refrigerator while you prepare the rest of the ingredients.

3) In another small bowl, mix together the oregano, parsley, marjoram and thyme. Set aside.

4) Dice up the remaining ingredients except the spinach. Set aside.

5) On a flat surface, lay out a piece of plastic wrap flat, about a foot wide. Flatten out meat to no more than 1/4" thickness, in a rectangle.

Evenly sprinkle the herb mixture

then the celery

and top it with the spinach.

Next, top it with the carrot and mushrooms and gently press down across it to mush everything together.

6) Using one end of the plastic wrap, gently begin to roll up the meat, in a jelly roll fashion.

Once it is finished, place the prepared loaf pan over the top of the roll so that the seam will be on the bottom on the pan.

Flip it upright, cover with foil and bake 30 minutes at 350.

7) Remove foil, and using wide spatula, gently tip the pan to drain out the grease. Return foil and increase the heat to 375 for another 30 minutes. Remove the foil in the last 10 minutes to brown up. Let rest 10 minutes before cutting into it.

Hearty Italian Chicken & Veggie Soup

Here's another soup recipe made just for snowy weather. I was so surprised to find such pretty veggies here in West Texas that I had to through them all together in one pot! As it is, this recipe makes a thin broth. But if you like it to be a bit thicker all you have to do is mix 2 tsp corn starch in about 1/4 cup of water and pour it into the soup about 10 minutes before you serve it.

2 tbsp Olive OIl
1 lb Chicken breast, cut up
1 cup Fresh Green Beans, cut into 1" pieces
2 Carrots, peeled and sliced
2 Celery Stalks, sliced
1 cup Broccoli Florretts
1 Zucchini, halved then sliced into half moons
4-6 Mushrooms, sliced
1 can Itallian DIced Tomatoes (with garlic and olive oil)
1 tbsp Garlic, minced
1 tbsp Parsley, dried
1 tbsp Oregano, dried
1 tsp Basil, dried
2 tbsp Chalula Sauce (or Tabasco)
1 box (32oz) Chicken Broth
2 Chicken Boullion Cubes
Water

1) Heat oil in large pot. Add chicken and brown pieces on all sides.

2) Add in remaining ingredients except water. Stir well.

3) Fill empty broth box with water, shake to get all flavor out and pour in pot to cover veggies.

4) Cook for 30 - 40 minutes until veggies are crisp-tender.