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Greek Isle Stuffing
Ingredients:
1 cup crumbled feta cheese
½ cup whole milk ricotta cheese
¼ cup Kalamata olives, chopped fine
1 cup frozen spinach, chopped and squeezed
¼ cup flat leaf parsley, chopped fine
2 eggs, beaten
½ cup onion, minced fine
½ tsp garlic powder
Salt and pepper to taste
Directions:
Preheat oven to 350°F. In a large mixing bowl, add all ingredients
except the eggs. Taste and adjust spices to your liking. Add eggs
and using a wooden spoon or fork, mix together. Add ½ cup
water into your Miracle Meatloaf Pan. Place fat drainer into pan
and add half the meatloaf recipe. Press into pan to cover insert.
Using the multi-layered part of the cover press into meat, making
a cavity. Using fingers, press cavity on bottom to make about 1
inch deeper. Press meat an additional inch up the sides to make
a nice cavity to stuff. Stuff and gently press down. Place balance
of meat on top and press together using the flat side of the cover.
You want to be sure meat is covering entire top of filling to edges.
Place in middle of oven on cookie sheet and bake for 1 hour.
Remove from oven. Let rest for 5 minutes before pulling insert out
of pan. Gently slide meatloaf onto cutting board or platter. Cut
with sharp, large knife into slices.
Chef Tony Tip:
Most supermarkets these days feature some kind
of international salad bar that offers olives and
cheeses, etc. This is a great way to get just that
small amount of olives and feta and other ingredi-
ents for recipes in my book.
Stuffing
Prep Time:
5 minutes
Cook Time:
1 hour
Servings:
6
Meatloaf:
Momma Jeana’s Beef Mix
Loaded Baked Potato Stuffing
Ingredients:
1 package instant Idaho mashed potatoes,
loaded baked potato flavor
2 cups whole milk
1 tbsp sour cream
¼ cup real bacon bits
2 tbsp chives, minced
¼ cup cooked broccoli, chopped
2 cups shredded cheddar cheese
(reserve ½ cup)
4 slices mozzarella cheese
Salt and pepper to taste
Directions:
Preheat oven to 350°F. Make mashed potatoes according to cooking
directions substituting 2 cups whole milk for water. Cool. In a large
mixing bowl, add potatoes, sour cream, bacon bits, chives, broccoli and
1 ½ cups of cheese. Stir together until mixed. Add ½ cup water into
your Miracle Meatloaf Pan. Place fat drainer into pan and add half the
meatloaf recipe. Press into pan to cover insert. Using the multi-layered
part of the cover, press into meat, making a cavity. Using fingers, press
cavity on bottom to make about 1 inch deeper. Press meat an additional
inch up the sides to make a nice cavity to stuff. Line cavity with two
slices of mozzarella cheese. Top evenly with stuffing. Top with remain-
ing mozzarella cheese. Gently press down. Top with remaining meat-
loaf recipe and press down firmly with flat side of the lid to pat it down.
Make sure meat is covering entire top of filling to edges. Place in middle
of oven on cookie sheet and bake for 1 hour. Remove from oven. Let
rest for 5 minutes before pulling insert out of pan. Gently slide meatloaf
onto cutting board or platter. Cut with sharp, large knife into slices.
Top each slice with a dollop of sour cream and chopped scallions.
Chef Tony Tip:
What we like stuffed in our baked potato is as
diverse as pizza toppings! Choose your own flavor
of instant or use leftover mashed from dinner.
Who doesn’t have a cup or two leftover? Mix and
match cheese, toss in caramelized onions or substi-
tute ham bites for the bacon. Have fun!
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
6
Meatloaf:
Momma Jeana’s Beef Mix
Stuffing