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Dinner, Eggs, Japanese, Kimchi, Korean, Lactose Free, Pork, Recipes, Rice Dishes, Side Dishes

Kimchi Spam Musubi

March 17, 2024

I’ve been on a kimchi kick for a while now. It’s fun to incorporate this Korean staple into all sorts of dishes that not long ago I would have never considered. One of the best accompaniments for kimchi is rice. The soft and chewy grains of white rice show off the spicy and garlicky kimchi perfectly. Add some Spam and you’ve got yourself the best snack ever.

If you don’t make your own kimchi, pick up your favorite brand at the market. I always have a couple of cans of Spam tucked away in the cupboard. Sometimes I use it for Spam musubi, other times I fry pieces until super crispy and eat it with fried eggs and rice. Ono!

Spam straight out of the can is not exactly appetizing. A quick crisping up in a frying pan remedies that. For this recipe the Spam is fried then coated with a mixture of soy sauce and brown sugar. It’s the perfect seasoning for the salty Spam and works great for making kimchi musubi.

The kimchi is cooked with eggs and green onions then cut into pieces to fit the musubi mold.

The first layer is rice and a sprinkling of furikake.

The Spam goes on next, followed by the kimchi omelet.

One more shake of furikake over the kimchi omelet.

A little more rice on the kimchi omelet before pressing together and folding with the nori.

Sriracha mayo is the perfect dip for this snack.

This is one of the best snacks I know of. I made Spam musubi for my grandson to take on the plane when he traveled back to the mainland. He adores Spam musubi and said to his mom “I just want to hug it!”

Kimchi Spam Musubi
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Kimchi Spam Musubi

Recipe by Kiyo
Servings

8

servings

Special equipment: Spam musubi mold

Ingredients

  • 3 rice cooker cups short or medium grain white rice, cooked according to rice cooker directions

  • 1 can original Spam, sliced into 8 pieces

  • 3 tablespoons light brown sugar

  • 3 tablespoons low sodium soy sauce

  • 4 large eggs, whisked

  • 1/2 cup chopped kimchi, drained and roughly chopped

  • 2 green onions, thinly sliced

  • 4 sheets sushi nori cut in half (on the long side) to make 8 pieces

  • nori-sesame furikake

  • Sriracha mayo (optional)

Directions

  • Once rice is done cooking remove to a bowl, cover and cool to room temperature.
  • Mix together the brown sugar and soy sauce. Set aside.
  • Fry Spam slices over medium heat until lightly browned. Turn heat down to low, add brown sugar and soy sauce mixture. Turn Spam pieces over to coat well. Let sauce thicken a bit (turn heat up if needed) before transferring Spam to a plate to cool.
  • Combine whisked eggs, kimchi and green onions in a small bowl. Place tamagoyaki (Japanese omelet pan) or small fry pan over low heat. Coat the pan well with canola or vegetable oil. Pour egg mixture in the pan and cook on low heat, flipping once to cook both sides evenly, trying not to let the egg brown (adjust heat if needed). Transfer to a cutting board. Cut into 8 rectangular pieces.
  • To assemble musubi, place musubi mold over center of nori (shiny side face down). Spoon a little rice in the mold then press firmly with the musubi mold press. Sprinkle furikake over rice. Place 1 piece of Spam over the rice followed by a piece of kimchi egg. Sprinkle a little furikake over the egg. Add more rice then press firmly. Remove musubi mold and wrap nori around rice tightly (be careful not to tear nori). Trim excess nori. Continue making the rest of the musubi. Serve with sriracha mayo.

Notes

  • I use a small piece of plastic wrap to cover the top portion (the press) of the musubi mold so the rice doesn’t stick to it when pressing down.
  • Musubi is best eaten right away or within a few hours. If you have leftovers, wrap each one in plastic wrap and store them in a freezer ziplock bag in the refrigerator for up to a day. To refresh musubi, remove plastic wrap and place musubi on a microwavable plate. Microwave for 15 seconds, flip over and microwave for another 10 seconds or until just warm.
Dinner, Italian, Pasta, Pork, Recipes

Spaghetti with Fresh Soppressata

October 14, 2023

Here is a delicious meat sauce pasta dish that uses both spicy and mild Italian sausages as its main ingredients. The sausage makes for a flavorful sauce and is easy to prepare. The recipe comes from Food & Wine magazine courtesy of restaurateur Andrew Carmellini. In the recipe headnotes, they explain that Mr. Carmellini’s family makes their own soppressata, a hard salami, by grinding their own meat. Italian sausages share many of the same ingredients such as garlic, white wine, fennel and crushed red pepper. To give the fresh soppressata extra spice, you may use only hot sausages or increase the amount of crushed red pepper. Either way, you’ll find yourself savoring this wonderful pasta dish.

I used both mild and spicy sausages but feel free to use just one or the other. The spicy Italian sausages from Whole Foods are not overly hot so you could use them solely and skip the mild sausages if you want to.

The sausages are mixed with garlic, white wine, ground fennel, black pepper and crushed red pepper then refrigerated overnight.

A flavor base for many recipes, a mirepoix of carrots, onion and celery are an integral part of this dish just as they are for other dishes such as bolognese, soups, braised lentils and many other dishes.

Once the simmering is close to an end, start your pasta. When the pasta and sauce are done cooking, drain the pasta and add it to the sauce. Mix in the grated cheese and herbs (reserve some for topping the pasta) before serving.

The Italians have a word to describe the flavor of this dish – delizioso!

Spaghetti with Fresh Sopressata
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Spaghetti with Fresh Sopressata

Recipe by Kiyo
Servings

6

servings

Adapted from Food & Wine magazine

Ingredients

  • 4 garlic cloves

  • 1 1/3 cups dry white wine, divided

  • 1 pound Italian sausage (sweet or spicy or a combination, Whole Foods meat department recommended), casings removed

  • 1 teaspoon ground fennel (available at Down to Earth on Maui)

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 teaspoon crushed red pepper

  • 1/4 cup extra virgin olive oil

  • 1 small onion (3/4 cup), finely diced

  • 1 small carrot (1/2 cup), finely diced

  • 1 celery rib (1/2 cup), finely diced

  • 1 (28 oz) can plus 1 (14 oz) can whole peeled tomatoes, crushed with their liquid

  • kosher salt

  • 12 ounces spaghetti (or up to 16 ounces)

  • 1/2 cup finely grated Parmigiano-Reggiano cheese plus more for serving

  • 1/4 cup finely chopped basil plus more for serving

  • 1/4 cup finely chopped flat leaf parsley plus more for serving

Directions

  • Using an immersion blender or small blender, puree garlic with 1/3 cup white wine. Transfer the mixture to a medium bowl. Add the sausage, ground fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic wrap and refrigerate overnight.
  • In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over medium-high heat, breaking up lumps with a wooden spoon, until lightly browned, 6-7 minutes. Add the onion, carrot and celery and cook, stirring frequently , until softened, about 4 minutes. Add the remaining 1 cup white wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.
  • In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with 1/2 cup grated cheese, 1/4 cup each basil and parsley. If the sauce seems too thick, stir in some of the reserved pasta water over moderately high heat, until the pasta is nicely coated with sauce, about 2 minutes. Divide into bowls and serve with extra cheese and chopped herbs over the top.
Dinner, Japanese, Lactose Free, Pasta, Pork, Recipes

Pork and Asparagus Soba

May 18, 2023

We’re starting to harvest our homegrown asparagus spears which is one of the reasons I was drawn to this recipe. The other reason is that I love soba. Though dried soba cannot compare to fresh, it works well enough for this dish which turns out to be a real winner.

There’s not much to it, in terms of the amount of ingredients called for. However, you may need to make a quick trip to the market if you don’t have tahini or chili crisp in your refrigerator. There is a multitude of chili crisp/crunch options available these days. You can find it at Costco, the Asian food section of your local markets, or online. My current favorite is Zindrew (from Amazon). Though the jar says chili oil, I consider it to be a chili crisp since it has lots of crunchy bits of garlic and does not contain an excess amount of oil.

Tahini adds a rich and creamy note to the sauce. Mixed with soy sauce, rice vinegar and chili crisp, the flavor is an umami rich seasoning for the noodles and pork.

The soba is cooked briefly before adding the asparagus. It’s a one pot deal. Not having to blanch the asparagus separately saves time and dishes.

The sauce is added to the cooked pork before getting mixed in with the soba and asparagus. It’s so delicious.

Everything goes back into the pot with some of the reserved soba cooking water. A quick stir to warm everything up and it’s ready to be served with extra chili crisp or sriracha.

Pork and Asparagus Soba
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Pork and Asparagus Soba

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Bon Appetit magazine

Ingredients

  • 1/4 cup chili crisp (1/3 cup if you want it spicier) + more for serving

  • 1/3 cup tahini, well stirred

  • 3 tablespoons + 1 teaspoon soy sauced divided

  • 3 tablespoons unseasoned rice vinegar

  • 9.5 ounces dried soba noodles (1 package Hakubaku soba, or about 10 ounces of your favorite dried soba)

  • 1 bunch (10-12 ounces) asparagus, trimmed, cut into 2-inch pieces (thinner spears work well in this dish)

  • 1 1/2 tablespoons vegetable oil

  • 1 pound ground pork

  • Thinly sliced green onions (for serving)

  • Roasted sesame seeds (for serving)

Directions

  • Whisk chili crisp, tahini, 3 tablespoons soy sauce, and vinegar in a small bowl. Taste and add a few extra teaspoons of chili crisp if you want it spicier. Set aside.
  • Cook noodles in a large pot of boiling water for half the time noted on the package directions. For Hakubaku brand soba, cook for 1 1/2 minutes (no longer). Add asparagus to noodles and cook for 45-60 seconds. Reserve 1 cup of cooking liquid just before the 45-60 seconds is up, then immediately drain noodles and asparagus in a colander and run under cool water to stop the cooking; reserve pot.
  • Heat oil in a medium skillet over medium-high heat. Cook pork in an even layer undisturbed, until nicely browned, about 5 minutes. Continue to cook, stirring and breaking up with a wooden spoon, until cooked through, about 3 minutes (adjust heat as needed if too hot). Add reserved sauce and cook, scraping up browned bits, 1 minute.
  • Transfer pork, noodles, and asparagus to reserved pot. Drizzle a teaspoon of soy sauce (or a few pinches of kosher salt) plus 2/3 cup reserved cooking liquid into the pot and cook over medium heat, stirring gently with a spoon adding more cooking liquid if needed, until noodles and meat are warm and well coated with sauce but not watery, about 1 minute (leaving the soba on the heat much longer can cause the soba to be over cooked). Taste and adjust with more soy sauce or kosher salt if necessary.
  • Transfer pork and asparagus to a large, shallow serving bowl. Sprinkle with green onions and sesame seeds. Serve with extra chili crisp or sriracha.

Notes

  • If you want to make this for two people, use half of the soba, asparagus and cooking liquid called for. I recommend making the full recipe for the pork and reserving half for the next day. It’s delicious with ramen (the dried wavy type) cooked al dente and warmed in a bit of vegetable oil seasoned with soy sauce. Mix it all together to warm up and shower with lots of green onions, roasted sesame seeds and sriracha sauce. Serve with crunchy bok choy on the side.
Dinner, Kimchi, Korean, Lactose Free, Pork, Recipes

Bo Ssam

June 11, 2022

Bo Ssam is the ultimate dinner party centerpiece.  It is a popular Korean pork dish that once cooked, is shredded and wrapped in vegetables (ssam) in this case, butter lettuce leaves.  The slow roasted pork butt (shoulder) comes out of the oven with a crisp exterior and meltingly tender, shreddable interior.  When brought to the table, all eyes will be focused on the Bo Ssam as it is absolutely stunning.  Mahalo to David Chang for sharing his recipe on the NYT Cooking site which inspired me to make this dish (numerous times).  

The pork and sauces are wrapped in a crisp lettuce leaf then folded before consuming.  Steamed white rice or onigiri and kimchi are the perfect sides to go along with this dish.  

For this recipe you’ll want to have a nice layer of fat on one side of the pork.  If you purchase one that has an extra thick layer of fat, trim some of it off.  The pork cooks fat side up and becomes the most delicious, crispy, salty and sweet crust you will ever encounter. 

The pork is cured in a mixture of kosher salt and white sugar.  This will create a very moist and flavorful Bo Ssam.  Plan a bit in advance as the pork needs to be cured overnight (minimum 6 hours).  

Ssamjang is a Korean soybean paste and is the basis for the Ssam sauce.  I once tried replacing it with miso paste since I did not have ssamjang on hand.  It was  fine but after making the sauce with ssamjang I understood how important this ingredient is in order to create an authentic sauce for the Bo Ssam.   All Korean markets as well as Amazon carry ssamjang.

While the pork is roasting and filling your home with the most incredible aroma, prepare your sauces for the table.

The scallion ginger sauce is so refreshing.  It is the perfect accompaniment to the rich, flavorful pork.  Make a double batch for leftovers.

Look at this gorgeous pork roast.  Can’t wait to eat!

I found these little bao buns at Island Grocery here on Maui.  Many Asian markets carry them either stored in the freezer or fresh on the display counter.  They are optional for this meal but make for a tasty addition to lettuce.  However, butter lettuce is essential so purchase the freshest available.  Crisp them up in an ice water bath if you feel they need a quick refresh.

Bo Ssam
 
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Adapted from David Chang, NYT Cooking
Author:
Serves: 6-8
Ingredients
  • Pork Butt: 4-5 pound bone in pork butt (pork shoulder)
  • ⅓ cup kosher salt (I used Diamond Crystal)
  • ⅓ cup white sugar
  • 3 tablespoons light brown sugar
  • Ginger-Scallion Sauce: 1¼ cups thinly sliced scallions, both green and white parts
  • ¼ cup very finely minced fresh ginger
  • 2 tablespoons neutral oil
  • ¾ teaspoon soy sauce
  • 1 scant teaspoon sherry vinegar
  • ¼ teaspoon kosher salt
  • Ssam Sauce: 4 tablespoons ssamjang paste
  • 2 tablespoons gochujang
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 teaspoons sherry vinegar
  • 2 scallions, thinly slcied
  • 1 small garlic clove, finely minced
  • 2 teaspoons roasted sesame seeds
  • Accompaniments: steamed short or medium grain white rice
  • butter lettuce, leaves separated, washed and dried
  • steamed bao buns (optional)
  • kimchi
Preparation
  1. Special ingredients: Ssamjang paste, sherry vinegar
  2. Place the pork in a large, shallow glass baking dish. Mix the salt and white sugar together in a small bowl. Rub the mixture all over the pork. Cover with plastic wrap and place in the refrigerator for at least 6 hours, or overnight. I put my pork in the refrigerator the evening before I served it, for a total of about 14 hours.
  3. When you are ready to cook the pork, heat oven to 300 degrees. Remove the pork from the refrigerator and brush off any excess sugar and salt mixture with paper towels. Discard juices collected in the pan. Place pork skin side up in a roasting pan (heavy duty foil lined pan makes for easy clean up). Cook for 6 - 6½ hours, basting hourly with pan juices. The cooking time will depend on the size of your pork. The meat should easily pull apart with the tines of a fork when done. At this point, you may remove the meat from the oven and allow to rest for up to an hour.
  4. Meanwhile, make the ginger-scallion and ssam sauces. Combine sliced scallions, minced ginger, oil, soy sauce, sherry vinegar, and salt in a medium bowl. Cover and refrigerate until ready to serve. For ssam sauce, whisk together the ssamjang and gochujang paste, honey, sesame oil, and sherry vinegar. Stir in the scallions, garlic and sesame seeds. Cover and refrigerate until ready to serve.
  5. Just prior to serving, set oven rack to middle position and preheat to 500 degrees. Rub the brown sugar all over the cooked pork. Place in the oven for about 6-8 minutes, or until a dark caramel crust has developed (watch for burning). Transfer to a large platter. To serve, shred some of the pork and place on the side of the platter. Allow everyone to make their own lettuce (and bao buns if using) wraps with pork and sauces. Serve steamed white rice and kimchi on the side.

Dinner, Grill, Italian, Lactose Free, Pork, Recipes, Sandwiches

Prosciutto Wrapped Pork Tenderloin Sandwiches

January 7, 2022

Prosciutto Wrapped Pork Tenderloin Sandwiches

I posted this pork tenderloin recipe in 2015 and it’s been one of our favorites ever since.  In that recipe, the pork was cut into medallions and grilled then served with a side of asparagus and potatoes or spinach and frites.  We always had enough leftover pork to use in a sandwich which turned out to be a real winner.  We finally realized that this pork tenderloin recipe was worthy of making just for sandwiches alone.  It is delicious sliced and served with the tangy dressing on a kaiser roll or sourdough, and topped with lots of peppery arugula. 

Prosciutto Wrapped Pork Tenderloin

Thin Sliced Prosciutto

Most markets carry thinly sliced prosciutto which works best for this recipe.  I bought this packet at Whole Foods.

Dressing Ingredients

The fresh herbs, lemon, garlic and red pepper flakes combined with olive oil make a delicious marinade and dressing for the pork.

Prosciutto Wrapped Pork Tenderloin

The pork tenderloin is seasoned with the marinade then wrapped with prosciutto.  It’s best to tie the tenderloin so the prosciutto stays in place as you cook the pork.  

Grilling Prosciutto Wrapped Pork Tenderloin

It doesn’t take long for the pork to cook as it is a small cut of meat that should be cooked to just the right temperature (145F degrees).

Prosciutto Wrapped Pork Tenderloin

The prosciutto becomes crispy once grilled. It adds a flavorful punch that enhances the pork tenderloin.

Prosciutto Wrapped Pork Tenderloin

Cut thin slices of the pork tenderloin and drizzle some of the reserved dressing over it then stack it on your favorite bread.  Arugula is a really nice addition for this sandwich, however, if you are not a fan of arugula any other greens such as romaine or butter lettuce would be a good substitute.

Prosciutto Wrapped Pork Tenderloin

Prosciutto Wrapped Pork Tenderloin Sandwiches

Prosciutto Wrapped Pork Tenderloin Sandwiches

Prosciutto Wrapped Pork Tenderloin

Prosciutto Wrapped Pork Tenderloin Sandwiches

This is a delightful sandwich that is easy to prepare.  Pork tenderloin is lean and the prosciutto adds a little umami flavor that is most welcome.

Prosciutto Wrapped Pork Tenderloin Sandwiches
 
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Author:
Serves: 6
Ingredients
  • For the dressing:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon + 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 2 scant teaspoons minced fresh rosemary
  • 1 tablespoon finely chopped fresh sage
  • 2 teaspoons minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • For the pork:
  • 1¼ pound pork tenderloin, trimmed well
  • kosher salt
  • black pepper
  • 2 ounces thinly sliced prosciutto
  • To serve:
  • Rolls or bread of your choice, mayonnaise, Dijon mustard, Swiss cheese (optional), arugula
Preparation
  1. Combine sauce ingredients in a small bowl. Set aside
  2. Lightly season pork tenderloin with kosher salt and pepper. Rub some of the sauce onto the tenderloin coating well. Reserve the rest of the sauce for serving. Wrap the prosciutto slices around the pork tenderloin. Tie the tenderloin so the prosciutto stays in place while cooking.
  3. Preheat gas grill or prepare charcoal grill to medium-high heat. Clean grill grates and brush well with oil.
  4. Grill the tenderloin covered, turning occasionally to ensure the prosciutto is browned and crisp. Check for doneness with an instant read thermometer. The internal temperature should register 145 degrees.
  5. Let pork cool before slicing into thin pieces. This will make it easier to slice the pork. You may refrigerate the pork and cut it once it has chilled a bit. Serve on your favorite roll or bread with mayonnaise, Dijon mustard, reserved dressing, arugula and Swiss cheese if you like.

 

Beef, Dinner, Italian, Pork, Recipes, Sandwiches

Italian Meatloaf

December 26, 2020

Italian Meatloaf

When I was growing up meatloaf was a mainstay of my mom’s repertoire.  She was an excellent cook who made tasty, old fashioned recipes such as beef stew, creamed tuna, pan-fried pork chops and the best brownies and lemon meringue pie ever.  Here we are nearing the end of 2020, and meatloaf is just as popular as it was when I was a kid.

Italian Meatloaf Ingredients

This Italian version of meatloaf is an excellent way to put a new twist on an old classic.  The sweet Italian sausage creates an intensely flavorful meatloaf.  A can of crushed tomatoes along with a few other ingredients turns into a luscious, rich sauce that certainly requires garlic bread to round out the meal.

Italian Meatloaf Tomato Sauce

The sauce is so simple to make.  Crushed tomatoes, tomato sauce, garlic, dried oregano, salt and red pepper flakes are all you need.

Italian Meatloaf with Sauce

The first time I made this recipe I was shocked at how much sauce there was prior to baking the meatloaf.  I was almost certain that the entire dish might be a flop because of the amount of sauce called for.  I was pleasantly surprised to see that it had reduced to a thick, rich and delicious sauce, in fact just the perfect amount for the meatloaf.

Italian Meatloaf

We have eaten the meatloaf with many different sides such as buttered pasta, mashed potatoes, and in a sandwich.  It is a very versatile main dish that freezes and reheats well.  You can switch out the cheddar and mozzarella cheese with pepper jack cheese, or use mozzarella with a sprinkling of parmesan cheese.

Italian Meatloaf with Pasta, Green Beans & Garlic Toast

Italian Meatloaf
 
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Adapted from Cook's Country
Author:
Serves: 8
Ingredients
  • Sauce:
  • 1 tablespoon extra virgin olive oil
  • 3 large garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • ¼ teaspoon red pepper flakes (more if you want a spicy sauce)
  • 1 teaspoon dried oregano
  • ¼ teaspoon fine sea salt
  • Meatloaf:
  • 35 squares saltines
  • ¾ cup whole milk
  • 2 large eggs
  • 1 pound ground sirloin or other lean ground beef
  • 1 pound sweet Italian sausage, casings removed
  • 2 ounces Parmesan cheese, grated (1 cup)
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 2 ounces sharp white cheddar cheese, shredded (1/2 cup)
  • 2 ounces mozzarella cheese, shredded (1/2 cup)
  • 3 tablespoons fresh basil (julienned or chopped just before serving)
Preparation
  1. Special equipment: Broiler safe 13 by 9-inch baking dish
  2. Adjust oven rack to middle position and heat to 400 degrees.
  3. Sauce: Heat oil in large saucepan over medium-low heat. Add garlic and cook until softened but not browned, about 1-2 minutes. Stir in tomatoes, tomato sauce, pepper flakes, oregano and salt. Increase heat to medium and bring to a simmer, stirring occasionally, for about 5 minutes. Remove from the heat, cover to keep warm.
  4. Meatloaf: Spray broiler-safe 13 by 9-inch baking dish with vegetable oil spray. Place saltines in a large zipper lock bag, seal bag, and using a rolling pin crush crackers to fine crumbs. In a large bowl, whisk saltines with milk and eggs. Let sit until the saltines are softened, about 5 minutes. Whisk saltine mixture until a smooth paste forms. Mix in beef, sausage, Parmesan, garlic powder, oregano, salt, pepper and pepper flakes with your hands (I use disposable gloves) until thoroughly combined.Transfer beef mixture to prepared dish. Using wet hands (or disposable gloves) shape into a 9 by 5-inch rectangle. The top should be flat and the meatloaf should be 1½-inches thick. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on rimmed baking sheet. Bake until the meatloaf registers 160 degrees, about 1 hour 5 minutes to 1¼ hours.
  5. Remove sheet pan from oven, uncover dish, and sprinkle cheese evenly over the top of the meatloaf. Heat broiler. Broil meatloaf until cheese is melted, about 2 minutes. Let rest for 15 minutes.
  6. To serve, transfer the meatloaf using 2 spatulas to a cutting board to make 1-inch thick slices. Or, slice directly in the baking dish. Spoon off any excess oil from the tomato sauce. Scatter julienned or chopped basil over the top and into the sauce just before serving.

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