The sauce for this meatloaf does double duty as a glaze and a flavoring agent for the meat.

It’s purposely savory and tangy, erring on the side of a less-sweet meatloaf while driving flavor and spice into the meat. A combination of beef and pork mirrors a classic Italian meatball, but feel free to switch the meat ratios to your preference. You can also replace the beef and pork with turkey -- preferably dark meat if possible. Light turkey meat is less flavorful.

The key to a light and moist meatloaf (besides the meat) is to not overwork the meat when combining the ingredients. Use your hands or a paddle attachment on an electric mixer on low speed. When forming the meatloaf, you can spread it in a loaf pan, but I prefer to use a large baking dish or baking sheet. This exposes the surface so the edges will crisp.

Chipotle Meatloaf

Active time: 20 minutes

Total time: 1 hour and 20 minutes

Yield: Serves 4 to 6

Glaze:

1 cup ketchup

2 tablespoons dark brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 canned chipotle in adobo sauce, minced, plus 2 teaspoons adobo sauce

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 pounds ground beef chuck

8 ounces ground pork

3 garlic cloves, grated

2 large eggs, lightly whisked

1 cup finely diced cheddar cheese

3/4 cup panko breadcrumbs

1 small yellow onion, finely chopped

1 1/2 teaspoons kosher salt

2 teaspoons Worcestershire sauce

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon chipotle chili powder

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

Chopped fresh cilantro leaves for garnish

Heat the oven to 350 degrees.

Combine the sauce ingredients in a bowl and whisk to blend.

Combine the meatloaf ingredients and 2 tablespoons of the sauce in a large bowl. Using your hands, mix the ingredients to thoroughly combine without overworking the meat.

Shape the meat into a loaf about 9 inches long and 5 inches wide. Place the loaf in the center of a baking dish or on a rimmed baking sheet lined with foil or parchment.

Transfer to the oven and cook the meatloaf for 45 minutes. Brush with some of the sauce, then continue to cook until the center of the meat registers 160 degrees with a meat thermometer, about 15 minutes more.

Remove the meatloaf from the oven. Tent with foil and let rest for 10 to 15 minutes. Transfer to a serving platter. Baste with additional sauce and garnish with cilantro. Slice and serve with any remaining sauce on the side.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

You might call this recipe a two-fer. It’s not just about the roasted delicata squash. It’s also about the smear of labneh that accompanies it.

Delicata is a small, oblong winter squash with green and yellow striated skin. The skin is edible (and nutrient-rich), so there’s no need to peel it. Delicata cooks quickly, and roasting is an easy method that amplifies its sweet and creamy flavor. Halve the squash lengthwise or slice into thin rings or half-moons to roast.

Labneh is a soft cheese made from strained cultured dairy products, such as yogurt and kefir. It’s a tangy, creamy Middle Eastern staple that is often used as a dip and spread. It’s also packed with probiotics and nutrients such as calcium and vitamin A.

In this recipe, labneh provides a luxurious swipe for the roasted squash. The labneh is infused with preserved lemons and za’atar (a Middle Eastern spice mix), which bring salty, citrusy zing to the creamy labneh. Preserved lemons are lemons that are salted and brined in their own juice. The brining process softens their skin, which you can eat. When buying preserved lemons, save the juices in the jar to use as a flavor booster. A final shower of pistachios and lemon zest dresses up the finished dish.

You can purchase labneh, preserved lemons and za’atar in well-stocked markets or specialty stores. You can also make your own labneh; a recipe is provided below.

Roasted Delicata Squash With Labneh

Active time: 10 minutes

Total time: 35 minutes

Yield: Serves 4

Squash:

2 medium delicata squash, sliced crosswise in 1/2-inch-thick rings, seeds removed

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Labneh:

1 cup prepared labneh (recipe below)

1/2 preserved lemon, pulp removed, skin finely diced, divided

1 small garlic clove, grated or minced

2 teaspoons jarred preserved lemon juice (or fresh lemon juice)

1/2 teaspoon za’atar

Garnishes:

Chopped fresh mint, chopped pistachios, finely grated lemon zest

Heat the oven to 400 degrees.

Place the squash in a bowl. Drizzle with the oil and spices and toss to coat.

Spread the squash in one layer on a rimmed baking sheet lined with parchment paper. Roast in the oven until tender and charred in spots, about 25 minutes, flipping the squash once.

While the squash roasts, scoop the labneh into a bowl. Add half of the preserved lemon skin, the garlic, lemon juice and za’atar and stir to combine. Taste for seasoning.

To serve, smear the labneh on a serving platter or individual serving plates. Arrange the squash over the labneh. Garnish with the remaining chopped lemon skin, mint, pistachios and lemon zest.

Labneh

Active time: 5 minutes

Total time: 5 minutes plus draining time

Yield: Makes about 2 cups

4 cups whole milk plain yogurt

1/2 teaspoon kosher salt

Mix the yogurt and the salt in a bowl. Line a sieve with cheesecloth and place over a bowl, with space between the bottom of the sieve and the bowl to separate any drained liquid. Place the yogurt in the cheesecloth. Cover the sieve and refrigerate for 24 hours. Remove the labneh from the cheesecloth and transfer to a glass container. Store in the refrigerator for up to one week.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Bowls are a popular and trendy category of food. The concept is simple: An individual serving bowl is arranged with various composed ingredients, such as cooked grains, vegetables, salads and proteins, that are connected by flavors and spices from regional cuisines. It’s a satisfying and healthy sum of its individual parts -- and fun to eat.

The variations are limitless, and the seasonings and cultural influences are the distinguishing factors. A bowl may contain fresh or stir-fried vegetables, pickles and salsas, beans or legumes, rice or another grain, and cooked proteins, such as meat, chicken, tofu or shrimp.

This recipe is influenced by Southwestern cuisine. You can play with the ingredients and mix and match to your preference. Tofu, the main protein in the bowl, is a wonderful vessel for a marinade, and when cooked, its edges crisp, yielding a delightful texture. It’s important to drain tofu and press it before cooking. This step removes any excess liquid, which ensures crispy results. Not a tofu fan? Skirt or flank steak, chicken or shrimp are great substitutions.

Note that the rice and salsa require advance preparation before assembling the bowl. They can be prepped while the tofu presses and marinates. They also make nice side dishes for other meals.

Southwestern Tofu Bowl With Corn Salsa and Cilantro Rice

Active time: 1 hour

Total time: 1 hour plus draining and marinating time

Yield: Serves 4

1 (14-ounce) package extra-firm tofu

Marinade:

1 to 2 chipotles in adobo sauce, plus 2 tablespoons juice from the can

2 garlic cloves, grated or minced

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

1 tablespoon maple syrup

1 tablespoon soy sauce or tamari

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

Rice:

1 tablespoon extra-virgin olive oil

1 cup long-grain white rice

1 1/2 cups water

1 teaspoon kosher salt

1/4 cup chopped fresh cilantro leaves

1 tablespoon fresh lime juice

Salsa:

1 1/2 cups cooked black beans or 1 (14-ounce) can black beans, drained and rinsed

Kernels from 1 ear of yellow corn or 1 cup defrosted frozen corn

1 small poblano pepper, seeded, finely diced

1/2 small red onion, finely chopped

2 tablespoons fresh lime juice

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon kosher salt, or more to taste

1/4 teaspoon cayenne

1 tablespoon olive oil

Salt and black pepper

1 cup halved grape or cherry tomatoes

2 avocados, halved and sliced

Cilantro sprigs

Lime wedges

Drain the tofu and slice each block in half. Place the tofu on a cutting board lined with a kitchen towel or paper towels. Place several layers of paper towels on top and weigh down with another cutting board. Let stand for at least 30 minutes to drain. Once drained, cut into bite-size cubes.

While the tofu is draining, combine the marinade ingredients in a food processor and process to blend.

Arrange the drained tofu in one layer in a baking dish. Pour the marinade over and turn the tofu to coat. Refrigerate for at least 30 minutes.

While the tofu is marinating, make the rice. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the rice; stir to coat and lightly toast, 15 to 30 seconds. Add the water and salt. Bring to a boil, then reduce the heat to low. Cover the pot and cook until the liquid is absorbed, about 20 minutes. Turn off the heat, remove the lid and place a kitchen towel over the pot. Cover with the lid and let stand for 5 minutes. Remove the lid and towel and fluff the rice with a fork. Add the cilantro and lime juice and fluff once more.

Combine the salsa ingredients in a bowl and mix to blend. Taste for seasoning.

Heat a skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. Arrange the tofu on the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate and season with salt and black pepper.

Divide the rice between four serving bowls. Arrange the tofu, salsa, tomatoes and avocado over the rice. Drizzle with the reserved marinade, if desired. Garnish with additional cilantro and serve with lime wedges.

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CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood