Meatloaf Stuffed with Apple Goat Cheese and Rosemary Roasted Baby Potatoes!

It's fall and creeping closer to the holidays and there are some fun new ingredients in the stores which inspired this new version of meatloaf. I hope you enjoy! :)

Ingredients:

• 1 pound ground turkey
• 2 eggs
• 1 small roll of apple crusted goat cheese (mine was from Trader Joe's or choose your preferred cheese stuffing)
• 4 tbsp. balsamic vinaigrette (2 for the meatloaf, 2 for the sauce)
• 1 cup ketchup (for sauce)
• 1/4 cup brown sugar (for sauce)
• 2 sprigs of rosemary, finely chopped
• 8 large jalapeno stuffed olives, chopped
• 1/2 onion, diced
• 1/2 pound of small baby potatoes
• 2 tbsp. EVOO (I used black truffle oil for the potatoes)
• 2 sprigs of rosemary, chopped to top the potatoes
• 1/2 onion, diced for the potatoes

What to do:

1. Preheat the oven to 400.
2. In a medium bowl, mix together the turkey, eggs, 2 tbsp. balsamic vinaigrette, 2 sprigs of chopped rosemary, olives, and 1/2 onion together.
3. In a bread loaf pan/meatloaf pan, spray with Pam or put in foil. Then put a small layer of the meat mixture on the bottom. Next put in some small chunks of the cheese. Top with the rest of the meat mixture, making a loaf shape.
4. Meanwhile, mix together your sauce (ketchup, brown sugar, and balsamic vinaigrette) and pour over the top.
5. Place in the oven and bake for 30 minutes or until done.
6. Meanwhile, in a small baking pan, place your potatoes and top with the chopped onion, rosemary, and glaze with the EVOO or truffle oil. Bake also for 30 minutes or until tender.

Enjoy!

Savory Mediterranean Lamb Shanks!

This one is super easy to make and it's tasty and great for the season. Modify with your favorite veggies and spices as you have them in stock.

Ingredients:

• 2-4 lamb shanks
• 1/2 cup Marsala wine
• 2 cups vegetable broth (organic, low sodium)
• 4 heirloom tomatoes, diced
• 2 sticks of rosemary (one diced, one whole)
• 5 Chinese spice, 1 tbsp
• 2 tbsp paprika
• 1 onion, diced
• 1 red pepper, diced
• 2 garlic cloves, diced
• 4 celery sticks, chopped
• Pepper
• EVOO

What to do:

1. Saute the onion, garlic, and red pepper in EVOO. Set aside. 
2. Heat some EVOO in a medium skillet pan. Brown the lamb shanks on both sides-about 3 minutes per side (season with half the paprika and a little pepper). Set aside.
3. In your slow cooker, add the tomatoes, rosemary, vegetable broth, sauted veggies, celery, the remaining paprika, the 5 Chinese spice, and Marsala wine. Stir well.
4. Add the lamb shanks, and cover in juice and veggies. Set the slow cooker on low for 6-8 hours or on high for 4 hours.

Enjoy!