meatloaf, giada style
last night, i decided to use up a pound of sweet italian sausage i had left over from thanksgiving (in the freezer), and attempt to make giada's turkey stuffing into a meatloaf, as had been suggested by a few folks. so, i guesstimated the size of the baking dish (a small 7" (or so) casserole), and set to work. ingredients follow:
1/2 cup chopped chestnuts (boil first, remove shells, and chop)
8 oz diced/chopped prosciutto
1lb sweet italian sausage
1/2 cup chopped green olives (with or without pimento)
i baked for an hour in a 350 degree oven, uncovered, and checked the internal temperature to be sure it was done. i did NOT want it crisping up any more on the outside. it shrank a little around the edges, and i was able to drain the fat out before serving.
my one problem with this recipe is that it turned out very salty. It needed more olives (about a whole cup, total, and they should be rinsed in cold water before adding to remove some of the brine), and another 1/2 cup of chestnuts.
that's it. i served it with Bob E's "texas" mashed potatoes with roasted red and poblano peppers and white cheddar cheese, and had a delicious meal. followed it up with a piece of scratch-made chocolate cake, frosted with some "lite" whipped topping.
tonight, i'll make some linguine and serve up the rest of the 'loaf with some spaghetti sauce.