Meat Loaf

Hands-on time: 20 minutes
total time: 2 hours
makes 8 servings

1 tablespoon olive oil
1 onion, chopped
1 large celery stalk, chopped
2 garlic cloves, minced
1 jalapeño pepper, chopped with seeds
2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1/2 cup tomato sauce or ketchup
1 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
4 strips thick-sliced bacon

Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, and nutmeg. Remove from heat.

In a large bowl, whisk the eggs, then blend in the milk, tomato sauce, and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Pat into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over the loaf, tucking the ends in. Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the meat loaf registers 150° F. Remove from oven and pour off the fat. Let stand 10 minutes before serving.

Spaghetti and Meatballs

hands-on time: 30 minutes
total time: 1 hour
makes 8 servings

Prepare the Meat Loaf recipe with these changes: Omit the celery, cumin, tomato sauce, bacon, and half the bread crumbs. Add 2 teaspoons dried oregano to the sautÈed vegetables. Shape into 1 1/2-inch balls. SautÈ over medium-high heat, in 1 tablespoon olive oil, a few meatballs at a time. Remove them when they are well browned on all sides. Pour off the fat and return the meatballs to the skillet. Top with two 26-ounce jars prepared marinara sauce. Simmer over low heat 10 minutes. Serve half the meatballs over 1 pound cooked spaghetti. Reserve the remaining meatballs for subs.

Tamale Pie

hands-on time: 20 minutes
total time: 1 hour
makes 8 servings

Prepare the Meat Loaf recipe with these changes: Omit the nutmeg, eggs, milk, tomato sauce, bread crumbs, and bacon. Add 2 tablespoons chili powder, 2 tablespoons unsweetened cocoa, and 1/2 teaspoon ground cinnamon when adding the salt and cumin. Add the meat and cook until well browned. Stir in two 15-ounce cans kidney beans (drained) and two 141/2-ounce cans diced tomatoes (drained). Lightly coat a 13-by-9-inch casserole or baking dish with vegetable cooking spray. Spoon the beef and beans into the casserole. Top with 2 cups shredded Cheddar. Heat oven to 375° F. Prepare two 81/2-ounce corn-bread mixes according to the label directions (most mixes call for 1 egg and 1/3 cup milk per package); pour the batter over the cheese. Bake for 40 minutes or until the top is golden brown.

1960s Swedish Meatballs

hands-on time: 30 minutes
total time: 1 hour
makes 8 servings

Prepare the Meat Loaf recipe with these changes: Omit the jalapeño, cumin, tomato sauce, and bacon. When adding the salt, add 1 teaspoon ground allspice and an additional 1/2 teaspoon grated nutmeg. Shape into 1-inch balls. SautÈ over medium-high heat, in 1 tablespoon olive oil, a few meatballs at a time, removing them when well browned on all sides. Pour off all but 2 tablespoons of the fat. Whisk in 1/4 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, and a few grinds of black pepper. Cook over medium heat, scraping up any browned bits. Whisk in13/4 cups light cream and 1 cup water. Bring to a boil, stirring constantly, until the sauce thickens, at least 1 minute. Return the meatballs to the skillet and simmer over low heat for 20 minutes.

Note: All the recipes serve 4 with enough leftovers for another night's dinner (or for midweek drop-in guests). The Tamale Pie will keep in the refrigerator for 3 days. The other recipes can be frozen for up to 3 months.