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Appetizers | Main Courses | Side Dishes | Salads | Desserts

Main Course Recipes

Savory Meatloaf

1 lb.	beef, ground	Related Products
½ cup	Robert Rothschild Anna Mae’s Sweet Smoky Oven & Grill Sauce, divided
½ cup	Old-fashioned or quick cooking oats, uncooked
½ cup	Onion, finely chopped
1 Egg	beaten
Mix all ingredients except ¼ cup of the Oven & Grill Sauce.  Shape into loaf in 12X8 inch baking dish.  Bake at 375 degrees F for 45 to 50 minutes or until cooked through.  Let stand 5 minutes.  Top with remaining Oven & Grill Sauce.

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Rick’s Million Dollar Meat Loaf

1 Cup	Minced Onion	Related Products
1 Cup	Milk
2 lbs.	Ground Beef
1 Tbl.	Million Dollar Steak Rub
2 Large	Eggs
1 Cup	Bread Crumbs
2 Tbl.	Worcestershire Sauce
2 Tbl.	Ketchup
As Needed	Water
As Needed	Ketchup
Place in a mixing bowl: Steak Rub, egg, milk, bread crumbs, Worcestershire sauce, ketchup and minced onion.  Mix well.  Place in oiled baking pan.  Shape into a loaf.  Mix the extra ketchup with water and coat the outside of the meat loaf before placing in the oven.  Bake at 375 degrees for 12-15 minutes per pound.

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Grilled Chicken Penne Pasta

2 Jars	Robert Rothschild Artichoke Dip	Related Products
1 lb.	Penne Pasta, pre-cooked
2 lbs.	Chicken Breasts, boneless
1	Lemon, cut in half
1/4 Cup	Robert Rothschild Italian Oil
2 Tbsp.	Garlic Clove, fresh, chopped
1 tsp.	Thyme, fresh, chopped
1 tsp.	Rosemary, chopped
2 Tbsp.	Basil, fresh, chopped
1 Tbsp.	Kosher Salt
1 tsp.	Black Pepper, coarsely ground
	Chives
	Parmesan Cheese
Marinate chicken breasts overnight in lemon juice, as well as Italian Oil, garlic, thyme, rosemary, basil, salt and pepper. Cook pasta.  Grill chicken until done and slice at an angle.  Heat artichoke dip on medium heat until warm.  Toss Pasta with Artichoke Dip and place in bowl with sliced chicken on top.  Garnish with chives and Parmesan cheese.