Recipes From Today’s Show: Italian Comfort Food

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TODAY on MHTV: My hubs, Ritchie, is the expert meatloaf-maker in our family, and when we make Italian-style meatloaf (polpette), we like to serve it with chunky ricotta mashed potatoes and steamed spinach. For an easy dessert, I’m making my Aunt Lina’s taralli cookies; they’re made with marsala wine and have a sweet, lemony glaze. More from the show.

Get the recipes from this episode:


Chunky Mashed Potatoes

Steamed Spinach

Wine Taralli Cookies

Get the recipes from the 11:30 am/et show, Indian Vegetarian Dinner.

Watch ”Mad Hungry with Lucinda Scala Quinn” weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel. Bonus episode airs weekdays at 11:30 a.m./10:30 a.m. CT.

  • Linda Hart January 20, 2011 at 11:33 am

    Re: Polpette (Italian Meatloaf) Is it possible to make this without the Mortadella? How can I substitute for the Mortadella? Love your show and recipes. Thank you, Linda

  • Nelda Purdon January 20, 2011 at 3:37 pm

    I missed your show today due to the snow. Had to get on the road early in order to watch my niece. I brought along my le creuset pan and my regular cast iron skillet to prepare dinner tonight. I’m making meatloaf. Had no idea you were cooking it today as well. After using my le creuset pan, I am LOVING cooking! I’m even finding myself searching for recipes to cook. My husband and other family members think I’m weird because I’m taking my cast iron pans on the road!

  • linda brown January 20, 2011 at 4:44 pm

    I am enjoying your show so much! I got the cookbook the other day and love it! I like the recipes, the paper, the lay-out and this from someone who has over 4000 cookbooks. Good job!!

  • dollydee January 21, 2011 at 12:26 am

    I love Lucinda’s show. Everything is so easy to make and so every day meals for everyone. Very simple.A great cook.

  • Duane Hanson January 21, 2011 at 1:23 pm

    Hi, I am an artist in oils and immediately identified your really neat off-set spatula that you used to ice the one pan chocolate cake. It is a paint knife that you can find in any arts store in the oil / acrylic brush aisle. I never thought of using it to ice a cake with, thanks for the tip.

  • lee January 21, 2011 at 9:49 pm

    I enjoy Lucinda’s show, like I enjoy Lydia’s show too……I am SOOO out of RRay and that bunch…..

    I like authentic down home style cooking that we all can make….I’m making meatloaf tonite, am using elk burger, hamburger, and hot italian sausage ….parmesian cheese,S/P, egg, ketchup,mustard, a little hot dijon mustard, a sprinkle of cajun seasoning, onions, garlic, dry milk and some water, a few bread crumbs, about a 1/4 a cup of canned corn, a little pimento cheese dip…..most of this stuff leftovers in my frig and just using it all up….we’ll see how it tastes but it looks and smells wonderful….next time, I’ll get the ingredients that Lucinda uses….LOL

  • Lucinda Scala Quinn January 22, 2011 at 3:52 pm

    LH: Yes, you could actually sub in bologna? Or, a smaller quantity of very finely chopped bacon or other cured pork product.
    NP: Well, you and I both travel with our beloved cast iron and le creuset (one is 30 years old!)
    DH: there are many art and craft tools that us cooks love! That is the offset spatula and I also love the microplane. Any other ideas for me from your artists tool kit?
    LB, DD & L: Great to hear from you.
    Best, LSQ

  • Ione Norling January 22, 2011 at 11:18 pm

    I made your meatloaf recipe tonight for supper. It was amazing . I served it with shredded, sauted brussel sprouts& shallots, asparagus plus your recipe for sweet potatoe wedges. Awesome food you dish out to those of us who run out of menu ideas. Your love for cooking is contagious. Thank you.

  • Connie Gauvin January 25, 2011 at 5:31 pm

    Have tried many of your reciepes and love them all. Thanks! Since I have diabetes II, and on a restricted diet of 45 carbs per meal and 15 carbs per snack, is it possible that you can give nutritional values on your receipes? I suspect thatmany diabetics would appreciate this. Thanks, and again, I love your show and love to see your boys involved.

  • Juanita Hildreth January 31, 2011 at 2:05 pm

    We have tried many of your good recipes. I like the way you do things, reminds me of myself. It sounds as if our tasters are very much alike. I love to try different coleslaw recipes. Have liked all your recipes. Thank you for your showing us how to do it all. jh

  • Sharon Stewart February 3, 2011 at 2:24 am

    First off let me apologize for sending this emal to 2 other Sites. Really wanted to make sure you got this.
    Just the other day I was watching one of your programs. I have to admit & I will apologize up front that I have never heard your name or anything else about you. I did enjoy this show very much. Your very tall son was on with you showing us how to make the everything bagel breakfast sandwich. I always cook my bacon in the oven & I will share a little secret with you. This is what I do. I use the same type baking sheet & line it with foil, the difference in our methods is I then put a wire cooling rack in the pan & then I spray with the non-stick spray. This is a much healthier way to preparing bacon. The bacon doesn’t have to sit in its own grease.
    I hope this little something has been of some help (or not) to you & your amazing kitchen staff.

  • Kagiso August 10, 2015 at 5:02 pm

    Sounds yummy! I’d love to try it sometime. Daniel is a big mealtoaf eater, too.This is the recipe I usually use for mealtoaf. With school/homework, softball and soccer schedules sending me a thousand different directions, it’s my fast food version of mealtoaf:1 lb. ground beef1 egg17 Ritz Crackers, crushed1 teaspoon of each of the following: onion powder, salt, paprika, pepper and garlic powder.Chopped fresh parsley (optional)Topping: hot sauce (of choice, I usually use Pace Thick & Chunky) and shredded cheddar cheeseMix all ingredients (except topping) in a bowl and then spoon into a greased cupcake tin. Fill each tin approximately 3/4 of the way full, making a spoon indention in the top of each. Bake at 350 degrees for 20-25 minutes. Add toppings and cook for five more minutes.Speaking of softball, Mallory had softball tryouts on Tuesday night. These tryouts determine which team she will be placed on, and will also determine if she is ready to move on to big girl softball, or if she needs to stay in T-ball for another year.Mallory is an awesome softball player, and I’m not saying that because I’m biased. Last year, when her team played Vidor, TX’s team, the Vidor coach nicknamed Mallory the good batter. He would say, Heads up, girls! Here comes the good batter! Mallory would always grin, and you could see her self-confidence brimming.Well, I’m sad to say that she struck out at softball tryouts on Tuesday. She was devastated. We’re trying to put a positive spin on it everyone has bad days, no one is perfect, etc. But she is pretty upset about it. I’m sure she’d love it if y’all could watch her play sometime. Dallas is starting T-ball this spring, too. This will be his first year to play.OK, sorry I wrote a novel on your blog. Hope today is a great day!!

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