Anne McAlpine: January 24, 2019

My friend, Mike Maggio, made this meatloaf when he and his wife, Lori, had dinner guests. The recipe is from a Canadian Living magazine and was described as “not your bland childhood meatloaf. It is updated and improved with the best of Italian flavours.” Be sure to soak the breadcrumbs in the milk before adding as this keeps it nice and moist. If you are a real cheese lover, sprinkle the loaf with extra Provolone for the last 10 minutes of cooking. When Mike made it, he didn’t have any olives on hand so he omitted them and still really liked it, although he commented that when he makes it again next time, he will definitely add the olives. Mike also used deer meat instead of the ground pork with the veal. If you wish, you can make this ahead and refrigerate in an airtight container.

I saw this recipe for sundried tomato and cheese triangles in a newspaper and thought it looked like a good one. When I first read the recipe the folding process sounded complicated, but once you start it is very easy to do. I used gouda cheese because that is what I had on hand and thought they lacked a bit of flavour, so I made a honey mustard dipping sauce to accompany them. You could also use honey mustard salad dressing for dipping. I took some to my local vet office and my vet liked them so much that she asked me to make some for her Christmas party. Once the triangles are folded and buttered you can freeze them for up to a month. Layer them with waxed paper in an airtight container. Don’t thaw them before baking. Just add a couple of minutes to the baking time.