Meatloaf, Cucumber-Dill Sauce

Murph’s meatloaf at Season’s Best in Iowa. It seemed to be stuffed with mushrooms and spinach. I would be forever grateful if you could get the recipe.

--ELIZABETH

DEAR ELIZABETH: Season’s Best owner Kathy Jones was happy to share the recipe, which, she says, “continues to be one of the best sellers on the menu.”

SEASON’S BEST MURPH’S MEATLOAF WITH CREOLE SAUCE

1 1/4 pounds ground beef

1 1/4 pounds ground pork

1/2 cup finely diced onion

3/4 cup quick-cooking oats

1/4 cup bread crumbs

2 eggs

1/4 cup tomato juice

3 tablespoons prepared horseradish

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon dried basil, crushed

1 teaspoon dried oregano, crushed

2 cups shredded spinach, loosely packed

2 cups finely sliced ham, loosely packed

1 1/4 cups shredded Swiss cheese

Creole Sauce

Mix beef and pork well in large bowl. Combine onion, oats, bread crumbs, eggs, tomato juice, horseradish, salt, mustard, basil and oregano. Add to meat mixture and mix well.

Spread mixture onto long sheet of foil, forming 12x9-inch rectangle about 1-inch thick. Leaving 1-inch border around, evenly layer spinach, ham and cheese. Working lengthwise, gently roll meatloaf, jellyroll fashion. Place seam-side down on baking sheet. Seal ends.

Bake at 350 degrees 45 minutes or until internal temperature reaches 140 degrees. Cover loosely with foil last 10 minutes of baking to prevent scorching. Cool 10 minutes before slicing. Serve with Creole Sauce. Makes 8 servings.

Each serving, with sauce, contains about:

519 calories; 773 mg sodium; 162 mg cholesterol; 31 grams fat; 23 grams carbohydrates; 36 grams protein; 1.27 grams fiber.

Each serving, without sauce, contains about:

442 calories; 758 mg sodium; 162 mg cholesterol; 26 grams fat; 16 grams carbohydrates; 35 grams protein; 0.41 gram fiber.

Creole Sauce

3 tablespoons olive oil

1 cup diced onions

1/2 cup diced sweet red pepper

1/2 cup diced green pepper

1/2 cup diced celery

1 clove garlic, minced

2 cups sliced mushrooms

1 (28-ounce) can whole peeled tomatoes, chopped, juice reserved

3/4 teaspoon crushed hot red pepper

1 teaspoon freshly ground black pepper

2 tablespoons chopped parsley

Heat olive oil in skillet. Add onions, red and green peppers, celery and garlic and saute 5 minutes. Add mushrooms and saute 5 minutes. Add tomatoes and juice, crushed hot pepper and black pepper and simmer 20 minutes. Add parsley and remove from heat to serve. Makes about 1 quart.

DEAR SOS: Could you obtain a recipe for cucumber sauce similar to the ones served with salmon in restaurants?

--HANNAH

DEAR HANNAH: Here’s a Cucumber-Dill Sauce made with yogurt and mayonnaise that could fit the bill. You can omit the dill and use any herb you like.

CUCUMBER-DILL SAUCE

1 medium hothouse cucumber, unpeeled

1/2 cup plain yogurt

1/4 cup mayonnaise

2 teaspoons lemon juice

2 teaspoons grated onion

1 tablespoon minced parsley

1/2 teaspoon dried dill weed or 1 teaspoon chopped dill

Salt, pepper

Grate cucumber and set aside.

Combine yogurt, mayonnaise, lemon juice, onion, parsley and dill weed. Fold in cucumber. Season to taste with salt and pepper. Makes about 2 cups.

DEAR SOS: I am looking for a recipe for poppy seed muffins.

--ELAIN

DEAR ELAIN: This recipe for Jessie Cates’ Poppy Seed Bread can also be made into muffins. Pour the batter into muffin tins and bake about 18 to 25 minutes (depending on the size of the cup) or until a wood pick inserted in the center comes out clean.

JESSIE CATES’ POPPY SEED BREAD

1 cup plus 2 tablespoons sugar

3 1/3 cups flour

4 teaspoons baking powder

1/4 teaspoon salt

1/3 cup plus 1 tablespoon poppy seeds

1 cup plus 2 tablespoons oil

1 1/2 cups milk

1 1/2 teaspoons vanilla

3 eggs

Combine sugar, flour, baking powder, salt and poppy seeds in large bowl. Blend well. Mix oil, milk, vanilla and eggs in another bowl. Add dry ingredients to liquid ingredients. Mix at medium speed until smooth, about 4 minutes, scraping sides of bowl often.

Pour into 2 (8x4-inch) greased and wax paper-lined loaf pans. Bake at 325 degrees 1 hour 25 minutes or until wood pick inserted in center comes out clean. Makes 2 loaves, or 16 servings.

Each serving contains about:

321 calories; 167 mg sodium; 42 mg cholesterol; 19 grams fat; 35 grams carbohydrates; 5 grams protein; 0.29 gram fiber.