Recipes by Dick Clark: Artichoke Dip; Meatloaf Meal

Dick Clark's Artichoke Dip

1 tablespoon olive oil
1 teaspoon marjoram
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 package (8 ounce) cream cheese (softened)
1 pint sour cream
1/2 cup shredded Parmesan cheese
1 package (9 ounce) frozen spinach (thawed, rinsed and squeezed dry)
1 can (15 ounce) artichokes hearts

In a small cast iron skillet, heat the oil. Add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn.

In a medium size bowl, cream together the cream cheese and sour cream. Add the Parmesan cheese and mix well.

Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.

Dick Clark's Meatloaf Meal

Meatloaf:
1 1/4 pounds ground chuck
1 cup fresh onion, finely diced
3/4 cup fresh celery, finely diced
1 tablespoon fresh garlic, finely diced
1 tablespoon Worcestershire sauce
3 eggs
2 1/4 teaspoons salt
1/3 teaspoon freshly ground black pepper
1/2 cup stale sourdough bread cubes
3/4 cup milk
3 slices bacon

Southern Glaze:
2 tablespoons brown sugar
3/4 cup ketchup
1 teaspoon dry mustard
1 tablespoon apple cider vinegar

Sautéed Vegetables:
1 tablespoon butter
1/2 cup carrots, finely diced
1 cup onion, finely diced
1/2 cup celery, finely diced

Rosemary Gravy:
1 package brown gravy mix
1 teaspoon fresh minced garlic
2 teaspoons fresh minced rosemary

Fried Shaved Onions:
1 large onion, sliced paper thin
1/4 cup flour
1/2 teaspoon seasoned salt

Other ingredients:
8 cups mashed potatoes (your favorite recipe)

Heat oven to 400 degrees F.

Meatloaf:
Place the ground chuck with the onions, celery, garlic, Worcestershire sauce, eggs and salt and pepper in a large bowl. Gently mix.

In a separate bowl, soak the bread cubes in milk until soft. Add cubes to the ground chuck mixture and again gently mix.

Line a large loaf pan with plastic wrap. Place meatloaf mixture in pan. Unmold onto a large baking tray. Remove plastic wrap. Drape the bacon slices over the top of the meatloaf. Bake for 30 minutes at 400 degrees F. Reduce heat to 350 degrees F. and continue to bake for 40 minutes.

Southern Glaze:
Combine all the ingredients. Brush the top and sides of the meatloaf with the mixture and bake an additional 5 minutes to set glaze. Remove from the oven and allow to set for 10 minutes before slicing.

Sautéed Vegetables:
In a heated sauté pan, add the butter and diced vegetables and lightly sauté. Keep warm until assembling dish.

Rosemary Gravy:
Prepare the brown gravy mix according to package directions. Add garlic and rosemary. Simmer to combine flavors.

Fried Shaved Onions:
Toss onion shavings in a mixture of flour and seasoned salt. Deep fry until golden brown.

To serve, place 2 cups mashed potatoes in the center of each plate. Arrange the meatloaf on top of the mashed potatoes. Ladle the Rosemary Gravy over the slices of meatloaf. Top with the Sautéed Vegetables and the Fried Shaved Onions. Yield: 4 servings.