$10 dinners: Try meatloaf, veggies and bread pudding

I take inspiration from North Africa to give this all-American dish an exotic twist. This is as delicious served with classic mashed potatoes as it is with couscous. To get a perfect meatloaf shape and yummy glazed sides, I use a loaf pan to shape the meatloaf and then invert it out of the pan and onto a baking sheet to cook it.

1. To make the glaze: Whisk together the ketchup, lemon zest and juice, garlic, sugar, red pepper flakes and cinnamon in a small bowl. Set aside.

2. Preheat the oven to 350degrees F. Line a rimmed baking sheet with aluminum foil and set aside.

3. To make the meatloaf: In a large bowl, whisk together the eggs, ketchup, cilantro, ginger, cumin, cinnamon, salt and pepper. Add the oats and stir to combine, then add the ground beef, breaking it up into small pieces as you add it to the bowl, and stir with a wooden spoon (or your hands) until well combined.

4. Line a 9-by-5-inch loaf pan with two long sheets of plastic wrap so the whole pan is covered and you have long plastic handles (this makes it easier to get the loaf out of the pan). Pat the meat mixture into the prepared loaf pan and then flip it upside down onto the prepared baking sheet. Pull off the loaf pan and remove the plastic wrap. Brush some glaze over the meatloaf (be sure to get the ends and sides). Bake in the oven until the internal temperature reads 160 degrees F and the meatloaf is cooked through (it will be pinkish from the ketchup), 45 minutes to 1 hour, brushing with more glaze halfway through. Turn the broiler to high and brown the top until sizzling, 1 to 2 minutes. Let the meatloaf rest for 10 minutes before slicing and serving.

This recipe relies on a farmer's market mentality and is inspired by beautiful and bountiful vegetables that are available and in season. Just about any vegetable that can be made into a cup for holding the bulgur works, such as tomatoes, peppers, portobello mushroom caps, cabbage leaves, eggplant halves, onions, and summer squash. I stuff vegetables with nutty, toothsome bulgur because it stays fluffy and has a nice texture, even when compressed into a vegetable. That said, brown rice, millet and quinoa can all stand in for the bulgur if you prefer.

1. Preheat the oven to 350 degrees F. Place the bulgur in a large heatproof bowl. Pour the broth into a medium saucepan, add 1 1/2 cups water, bring to a boil, and then pour over the bulgur. Cover the bowl with plastic wrap and set aside until the bulgur is tender, about 20 minutes.

2. Meanwhile, prepare the vegetables. Slice off the top third of the bell peppers, cut out the stems, and then finely chop the flesh; set aside for later. Use your fingers or a paring knife to remove the ribs and seeds from the bottom of each pepper to make a cup that will hold the stuffing.

3. Halve the zucchini crosswise. Finely chop half of the zucchini and slice the other half lengthwise, then use a teaspoon to scoop out the seeds so you have a boat. Halve the tomatoes crosswise and use a spoon to remove the seeds from the bottom and top to make 4 cups.

4. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it softens and becomes translucent, 3 to 4 minutes. Add the reserved chopped bell peppers and zucchini, mushrooms, and garlic to the pan, season with 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper, and cook until the vegetables are tender, about 10 minutes. If there is a lot of liquid in the pan, drain the vegetables in a fine-mesh sieve before proceeding. If there is remaining liquid in the bowl with the bulgur, drain the bulgur in a fine-mesh sieve and return to the bowl along with the sautéed vegetables. Stir in the tarragon.

5. Place the pepper and tomato cups and zucchini boats on a cutting board. Season the inside of the vegetables with the remaining salt and black pepper and then stuff the vegetables with the bulgur mixture until filled to their rims. Carefully transfer the vegetables to a 13-by-9-inch baking dish, cover with aluminum foil, and bake for 45 minutes. Remove the foil, sprinkle with the Parmesan, and bake until the cheese is browned, about 10 minutes longer.

Bread pudding is my ultimate comfort dessert, and when it's paired with my favorite fruit, raspberries, I am in dessert heaven! Although fresh raspberries are only reasonably priced a few weeks of the year, raspberry jam is a cheap alternative that offers the same bright berry flavor. To add a little extra tang, I add a squirt of fresh lemon juice. Cherry jam is another smart way to satisfy a cherry craving without having to buy expensive fresh cherries.

1. Preheat the oven to 350 degrees F. Grease an 8-inch baking dish with the butter and set aside. Place the raspberry jam in a small bowl. Add 1 tablespoon hot water and whisk, then stir in the lemon juice. The consistency should be thick, yet thin enough to pour; if it is too thick, stir in 1 more tablespoon hot water. Set aside.

2. Whisk the eggs with the milk, 1/4 cup of the cream, 1/4 cup of the sugar and the vanilla in a medium bowl. Slice the bread into large cubes and place half of them in the buttered baking dish. Pour half of the egg mixture over the bread and then drizzle half of the raspberry sauce over the top. Repeat with the remaining bread cubes, egg mixture and raspberry sauce. Set aside for 15 minutes.

3. Bake the bread pudding until it is set and no longer wet looking and is golden on top, about 30 minutes. Meanwhile, using a stand mixer or a hand mixer, whip the remaining 1/4 cup cream and remaining 1 tablespoon sugar into soft peaks. Add the lemon zest and whip just enough to incorporate. Remove the bread pudding from the oven, let cool for 10 minutes, and then serve with a dollop of lemon cream. Refrigerate leftovers for up to 3 days; warm before serving.