- 1 cup chopped dried cherries
- 1 cup College Inn® Chicken Broth
- 4 cloves garlic
- 2 tablespoons balsamic vinegar
- 1 tablespoon Del Monte® Tomato Paste
- 1/2 cup extra virgin olive oil
- 1 tablespoon hot sauce
- Salt, to taste
- 1 pound lean ground beef
- 1/2 cup panko bread crumbs
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons minced onion
- 2 tablespoons pickle relish
- 1 clove garlic, crushed
- Salt and ground pepper, to taste
- 1/2 cup College Inn® Beef Broth
- 1 egg, lightly beaten
- 4 ounces cream cheese, softened
- 4 slices smoked provolone, chopped
- 2 teaspoons chopped chives
- 1/2 teaspoon Worcestershire sauce
- 12 Hawaiian or Portuguese sweet dinner rolls, sliced
- Preheat oven to 350°F.
- To prepare sauce, combine cherries, chicken broth, garlic, balsamic vinegar and tomato paste in medium saucepan. Cook over medium heat 15 minutes or until thick and bubbly. Remove from heat and pour into food processor; process 2 minutes, drizzling in olive oil and hot sauce until fully emulsified. Season with salt, if desired. Set aside.
- To prepare meatloaf, break up ground beef into large chunks in medium bowl. Mix in the bread crumbs, parsley, onion, relish and garlic; season with salt and pepper, if desired. Add beef broth and egg, mixing until combined.
- Place meatloaf mixture diagonally into a 9x13-inch baking pan, making a long log (15 inches long x 2 inches wide). Smooth the top and bake 30 minutes. Brush with 2 tablespoons of sauce to glaze. Bake an additional 15 minutes and remove from oven. Let meatloaf rest 10 minutes before slicing.
- To prepare spread, combine cream cheese, provolone, chives and Worcestershire sauce in a small bowl, stirring to create a thick spread.
- To serve, cut meatloaf into twelve, 1-inch-thick slices. Place each slice onto an open roll and top with 1 teaspoon each sauce and spread.
Cheddar and Chive Biscuits
Yield: Makes 12 biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, diced and kept chilled until ready to use
- 3 tablespoons shortening
- 1 cup cold buttermilk
- 1/4 cup chives, finely chopped
- 1/2 cup cheddar cheese
- 2 tablespoons unsalted butter, melted used for brushing tops of biscuits
Preparation: Heat oven to 450 degrees F. Line bakesheet with parchment.
- Place flour, baking powder, baking soda and salt in a bowl and whisk until well combined. Add in the cold butter and using a pastry blender or two fork, or your fingers, cut the butter and shortening into the dry ingredients until the mixture resembles wet sand and the butter is the size of peas. Add the cold buttermilk and use a sturdy spatula or your hands and to mix the dough until everything is combined. Do not overmix.
- Turn the dough onto a lightly floured work surface and knead until top surface is smooth. Shape dough into a rectangle and using a rolling pin, roll dough to 3/4 inch thickness. Use a knife or a metal bench scraper and cut into 2 1/2 inch squares. Place biscuits on parchment lined bakesheet one inch apart. Brush tops with melted butter. Bake at 450 degrees F for about 12-14 minutes or until tops are golden brown. Remove from oven and cool on a wire rack for five minutes.