Meat Loaf and Broccoli, Escarole, Cheddar Soup

You can never have too many meat loaf recipes in you recipe box!

1 1/2 pounds ground beef
1 medium onion mined
2 cloves garlic minced
2 eggs
1/2 cup Italian style bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 can diced tomatoes
7-8 slices turkey bacon cut in half

5 tablespoons butter
4 tablespoons flour
1 small onion minced
1 cup carrots cut into match stock size (julienne)
3 cups fresh broccoli florets
1 large head of escarole cored and chopped
2 cups half and half
3 cups chicken stock
2 cups shredded sharp cheddar cheese
1/4 teaspoon nutmeg
Salt and pepper to taste

In a large mixing bowl combine all if the of the meat loaf ingredients and mix well with your hands. Place this mixture in a loaf pan or free form into a loaf shape on a baking sheet. Shingle on the bacon and place in a 375 degree oven for 1 hour or until the internals temperature reaches 165 degrees. In a small sauté pan melt 1 tablespoon butter over medium heat and add the onion sauté until the onions are soft, about 5 minutes, then remove from heat and set aside. In a large stock pot melt 4 tablespoons butter over medium heat. Add in the flour and whisk to combine. Continue to cook for another 3-5 minutes whisking constantly.slowly stir in the half and half and the stock. Bring this to a simmer whisking often and simmer for 20 minutes. Now add the onions and vegetables. Let this cook covered for 20-25 minutes or until the vegetables are tender. Season with salt and pepper and blend the soup. Stir in the nutmeg and the cheese. Once the cheese is melted serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com