• FISH
  • Fish Cakes from Once Cooked Halibut or any White Fish
  • Smoked Salmon Mousse with Once-Cooked Salmon and retired Capers
  • Tuna Salad made from last night's Tuna with Capers & Shallots
  • Celery-Salted Tuna Salad with Dijon Dressing and Chives
• GRAINS
  • Gourmet Barley, Port and Currant Salad
• MEAT
  • Bacon-Draped Meatloaf from cooked Breakfast Sausage
  • Meat Pie Yurts made from cooked Burgers and Mashed Potatoes
• PASTA
  • Herbed Mac n' Cheese
  • Tangy Noodle Salad with Tomatoes and Pine Nuts
  • Pasta Frittata made from leftover Pasta
  • Pasta Fagole Meal-in-a-Bowl
• VEGETABLES
  • Tinted Mashed Potatoes
  • Thanksgiving Soup from Assorted Leftover Veggies
  • Mashed Potato and Cabbage Bubble and Squeak
  • Mashed Potato Dumplings

COOKED SAUSAGE

Level 2
Bacon-Draped Meatloaf
Serves 6

Here’s a great dish that uses up those assorted pieces in your cheese drawer, the French bread from Saturday brunch, and the breakfast sausage from Sunday breakfast. Yet this is not your grandmother’s meatloaf:   

• it's more savory than sweet (mustard and cheese vs. ketchup and barbeque sauce
• it's more complex because of the dried herbs
• it’s more elegant (you can slice it like terrine), and
• it's incredibly sensible: the bacon isn't just decorative and flavor-enhancing; it also keeps the top of the meatloaf from drying out   

2 lbs. lean ground chuck 
1 cup cooked, crumbled sausage,* casings removed  
2 large eggs, lightly beaten
1 cup cheese, coarsely grated (Parmesan, Mozzarella or Sharp Cheddar)
1 Tbsp. Dijon style mustard
1 onion, finely chopped         
2 cloves garlic, peeled, cored and finely chopped
1 Tbs. each: dried sage, rosemary and basil
1 tsp. salt
½ cup dry French bread crumbs, finely crumbled
White or black ground pepper to taste
6 strips raw bacon (optional)

*  preferably leftover bulk breakfast sausage or Italian sausage 

1. Preheat oven to 350 degrees. Lightly oil ovenproof loaf pan.
2. In a food processor (if you want a paté-type product), or a mixer (for a more traditional meatloaf) combine all ingredients until blended well. Let mixture rest for 5 minutes.
3. Line a glass loaf pan with strips of bacon. Arrange them perpendicular to the pan, allowing strips to run up sides and drape over rim.
4. Carefully fill the pan with the meat mixture, a small amount at a time. Press down firmly to eliminate air pockets and repeat until filled within ½ inch of the rim. Fold hanging bacon ends back over top of meatloaf.
5. Bake for 1 hour. Bake for approximately 1 hour until desired level of doneness by sticking knife into one of the corners. If ready, pour off fat.
6. Let sit for 5 minutes. Turn upside down. 
7. Run a flat knife around inside edges of pan to loosen. Put plate on top of pan and turn upside down to release meatloaf onto platter.  

Prepping tip for mixing:  If you have a stationary mixer, combine all ingredients in the bowl of the mixer and using the paddle attachment, mix on medium speed until all ingredients are blended well.  

Prepping tip for baking:  Meatloaf releases a fair quantity of fat as it bakes. To avoid a mess in the oven, place the meatloaf pan on a foil-lined cookie sheet to act as a grease catch.