Lucinda Scala Quinn's (Mad Hungry) Italian Meatloaf (Polpette) and Chunky Italian Mashed Potatoes

For those who know me, they have heard my disgust for meatloaf.  Just the name gives me the willies.  Meat....Loaf, and loaf of meat.  It just seems wrong.  I have only had one other meatloaf that I liked, my old neighbor Marlene Martin's.  But it was more like an Italian Shepherd's pie in loaf form and I love Shepherd's pie.  Now I can say there are two meatloaf's that I really like.  This recipe comes from Lucinda Scala Quinn's who hosts the cooking show Mad Hungry on the Hallmark channel.  I have never found so many "keeper" recipes from one source.  She is amazing, her recipes are tasty and are easy to prepare.  I would recommend everyone to watch her show.  She will make your cooking better and funner! Here we go:

Lucinda Scala Quinn’s Italian Meatloaf (Polpette)

  

Ingredients: 

·       1/3 cup milk

·       1 slice bread, crust removed (1 1/2")

·       1 lb. ground pork

·       1 lb. ground veal or beef

·       1/3 lb. mortadella, minced

·       1 small onion, finely chopped (about 1/2 cup)

·       1/2 cup chopped fresh flat-leaf parsley

·       1/2 cup grated Parmesan cheese

·       1/4 cup pistachio nuts, chopped

·       2 cloves garlic, minced

·       2 large eggs, lightly beaten

·       2 tbsp. white or red wine

·       1/2 tsp. coarse salt

·       1/4 tsp. freshly ground black pepper

Directions:

     Preheat the oven to 400º.

    Heat the milk in a small pan until warm but not scalded. Turn off the heat. Place the bread in the milk and let sit to absorb the milk, turning once, about 1 minute per side.

    Remove the bread, gently squeeze out some of the milk and place on a board to finely chop it. Place the bread in a large bowl.

    Add the pork, veal, mortadella, onion, parsley, cheese, nuts, garlic, eggs, wine, salt, and pepper to the bread. Using your hand, mix to combine completely. Form into an oval-shaped loaf and place in a large baking dish. Cook for 55 minutes. Let rest 10 minutes before serving.

    Note:  Mortadella (finely ground pork sausage with pieces of pistachio and spices) and a couple tablespoons of wine add tremendous depth of flavor to this traditional comfort food. Serve it with several vegetable side dishes, sparkling water, and a bottle of wine. 

Servings:  6

The recipe doesn't specify what kind of bread to use.  I would say use what you have on hand (I used sourdough), especially pieces that have become drier than others since you're going to soak it in milk.  It does specify to cut off the crust, but I forgot to do that and I didn't see a difference.  The ground pork and mortadella give it a great flavor. Every time I buy mortadella I think of my neighbor, Marlene, telling the story of asking the lady at the deli counter for male mortadella. She looked at Marlene like she was crazy.  Marlene explained, does it have nuts?  If it does, then it's male mortadella!  Of course you have to say that in your head with a NY accent.  Makes it much funnier.  You'll also want to chop the garlic real fine, so you don't have big chunks in the meatloaf (unless you like that). Also, I did not used pistachios in my version.  I am curious what difference it will make, so I will try it next time.

Lucinda Scala Quinn’s Chunky Italian Mashed Potatoes

 Ingredients: 

·       5 4-5" russet or Yukon gold potatoes, washed well but not peeled

·       4 tbsp. (1/2 stick) unsalted butter, softened

·       1/3 cup milk

·       1 cup (8 oz.) ricotta cheese or small-curd cottage cheese

·       coarse salt and freshly ground black pepper

Directions:

     Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)

    Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the ricotta cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.

Servings:  5-8

This is a real simple dish and don't be put off by the ricotta.  The ricotta adds a richness to the potatoes.  After my 12 year old daughter had these, she proclaimed them the best mashed potatoes she ever had.  Enjoy!