BACON WRAPPED MEATLOAF

INGREDIENTS

1.5 C Panko Bread Crumbs
8 oz Roasted Red Pepper Minced (drain excess moisture)
6 oz Sliced Black Olives (drained)
2 Eggs
1Tablespoon Minced Garlic
2 Tablespoon Worcestershire Sauce
1 teaspoon Soy Sauce
2 Tablespoons Grey Poupon Horseradish Mustard
1 Tablespoon Regular Mustard
3 Tablespoons Butter (cut in small pieces)
1 C Golden Raisins (rehydrated in beef broth)
1 Red Onion Minced
10 oz Center Cut Bacon (use enough to cover the loafs completely)

DIRECTIONS:
Mix all ingredients very well first. Now, add ground meat and 2 eggs (fold in with clean hands--don't squeeze or overwork). Next, fill in greased bread pan and form a loaf. Line a cooling rack with foil and poke holes in it to let bacon grease drain off--place it on a half sheet pan. Finally, put meatloaf on rack and wrap with bacon--tuck in the ends so they won't curl up. Cook at 325 degrees until it reaches meatloaf reaches an internal temperature of 155 degrees. Let the meet rest for a few minutes before slicing. Or, cut generous sized slices and butter up a griddle to crisp up both sides.

Quick Easy Pasta

Boil water for the pasta (works best with fresh pasta).
In a pan, cook down 3oz of pancetta until it is crispy--about 10 on medium heat.
Saute, 1/4 of a small red onion with pancetta. Add 1 Tablespoon of good olive oil and a pinch of red pepper flakes. After onion is translucent add 1 Tablespoon of minced garlic to the pan. Cook for no more than 5 minutes. Now, add 2 Tablespoons of white wine and cook off alcohol. Lastly, add 1/2 Cup of cream and 1 pinch of fresh nutmeg. Sauce is done when it coats your spoon and has thickened up.
(Remember the pasta should never wait for the sauce, but the sauce can wait a little for the pasta)
Toss pasta in sauce immediately for a minute. Finally, mix in two eggs off the heat and mix thoroughly. Finish with 1/4 Cup of grated Reggiano, Parmesan, or your favorite cheese. Add 2 Tablespoon of pasta water to loosen up if needed. Mangiare!!

GRUYERE POPOVERS

SET YOUR OVEN TO 400 DEGREES

1. GREASE PANS 

2. MIX THE FOLLOWING IN BLENDER FOR 30SECS

*1CUP OF WHOLE MILK AT ROOM TEMP

*2 EGGS AT ROOM TEMP

*4 3/4 OZ ALL PURPOSE FLOUR

*1 1/2 TEASPOON KOSHER SALT

3.MAKE SURE OVEN IS VERY HOT BEFORE PUTTING IN THE TINS

4. FILL IN HALFWAY WITH MIXTURE THEN PUT 1 TABLESPOON OF GRATED GRUYERE

5. PUSH IT DOWN IN THE MIXTURE WITH THE SPOON

6. COOK FOR 35-40 MINS UNTIL DARK BROWN ON SIDES, MAKES 6 POPOVERS

7. BEFORE DUMPING THEM ONTO A COOLING RACK, PIERCE WITH A KNIFE ON TOP TO LET STEAM ESCAPE--OTHERWISE THEY WILL GET SOGGY

8. YOU CAN STORE IN ZIPLOCK BAG FOR A WEEK AFTER THEY ARE COOLED OFF

** You don't have to use a popover tin, you can use a muffin tin but you just won't get the height