My mother used to create this cool, all-in-one dinner recipe that involved baking meatloaf and mashed potatoes in a pan with cheese on top. As kids, we would stand in the kitchen doorway and watch Mom take it out of the oven. It combined everything we loved to eat. Of course, she added a vegetable to our plates, and we endured that, but when she sliced into that concoction, we thought she was the best cook ever.
While I was looking for a couple recipes for this column, I went into the online newsletter from McCormick spices. Lo and behold, there was Baked Alaska Meat Loaf. Fancy name! The photo looked just like what my mom made and the ingredients pretty much matched up, too. Bet your family will like it, no matter what it’s called.
Note: Feel free to use your own meatloaf recipe and homemade mashed potatoes, if you have the time. Making your own would definitely cut down the amount of sodium in the recipe.
Baked Alaska Meat Loaf
1 package brown gravy mix
1 1/2 pounds lean ground beef
2 teaspoons onions, minced
1/4 teaspoon black pepper, ground
1 teaspoon dried chives
4 servings instant mashed potatoes
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees. Mix gravy mix, ground beef, minced onion and pepper in large bowl. Shape into a loaf, 2 inches high, in shallow baking pan.
Stir chives into prepared mashed potatoes. Spread over meat loaf.
Bake 55 minutes, or until cooked through. Sprinkle with cheese. Bake 2 minutes longer, or until cheese melts.
Makes 6 servings, each with 431 calories, 92 mg cholesterol, 690 mg sodium, 27 grams protein, 26 grams fat, 3 grams fiber.
While I’m on a nostalga kick, here’s another recipe, this one from Kraft, that uses those versatile refrigerated crescent rolls to make something scrumptious. These buns are just right for a summer weekend breakfast.
Lemon Sticky Buns with Cream Cheese Glaze
1 package (3 ounces) lemon flavor gelatin
1 tablespoon lemon juice and 2 teaspoons zest from 1 lemon, divided
1 1/2 cups powdered sugar, divided
2 cans (8 ounces each) refrigerated crescent dinner rolls, divided
1/4 cup butter, melted, divided
2 ounces cream cheese, softened
Heat oven to 350 degrees. Spray a 13-by-9-inch baking dish with cooking spray.
Combine dry gelatin mix, lemon zest and 1/2 cup sugar.
Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12-by-4-inch rectangle.
Brush with half the butter, then sprinkle with half the gelatin mixture. Roll up, starting at one short end; cut into 6 slices.
Arrange, cut-sides up, in half of baking dish. Repeat with remaining dough, butter and gelatin mixture.
Bake 30 minutes, or until golden brown. Cool 5 minutes.
Meanwhile, mix cream cheese, lemon juice and remaining sugar until blended.
Drizzle cream cheese glaze over warm rolls.
Serves 12, each with 280 calories, 14 grams fat, 15 mg cholesterol, 380 mg sodium, 36 grams carbohydrates, 23 grams, 4 grams protein.
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