Coriander Cured Beef

Haven't tried this yet but it sounds like a good idea.
Cure and Beef
4	tablespoons coriander seeds
4	tablespoons black peppercorns
4	shallots, peeled and minced
4	garlic cloves, peeled and minced
¾	cup kosher salt
6	tablespoons dark brown sugar
2	tablespoons olive oil
2	beef tenderloins, boned and trimmed (8–10 ounces each)

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Beef/
To prepare the cure and beef, preheat the oven to 400°F. Transfer coriander, peppercorns, shallots, garlic, salt and sugar to a large container and add the beef loins to cure for 1 hour, turning occasionally.

Preheat the oven to 375°F. Heat the olive oil in a skillet over medium heat until lightly smoking. Remove the beef from the cure and scrape clean. Sear on all sides in the skillet. Transfer to an ovenproof baking dish and cook in the oven for about 5 minutes until medium rare. When the beef is done, remove from the oven and let rest for 3 to 5 minutes.

Slice the loin and serve with the potato cakes and the Cranberry Mojo.

Meatloaf

• Serves 12

Meatloaf. Haven't actually tried this yet. Will try when I have leftover spinach artichoke dip

Ingredients

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• MEATLOAF (my basic meatloaf recipe really, with spinach / cheese filling)
• 2.5 -3 lbs. 97% lean ground beef or sirloin
• 1 egg, beaten.
• 1/2 white onion, chopped
• 1/4 c pamresan cheese, grated fine
• 1/2 c +/- Italian bread Crumbs
• 2 T chopped garlic
• 1 envelope beefy onon soup mix
• 2 T Worcestershire
• garlic pepper
• seasoned salt
• FILLING
• 10 oz spinach, thawed and drained
• 1/4 c parmesan
• 1 c shredded swiss cheese, (or any white cheese, Italian blend would be good, softened cream cheese would work, too)
• 2 T chopped garlic
• 2 T Mayo or sour cream
• 3-4 chopped artichoke hearts
• Dash red pepper flakes
• hot sauce or cayenne (drop or dash, optional)
• salt and pepper

Top with a can of tomato sauce before baking

How to make it

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• Mix meatloaf ingredients by hand
• Pat out flat on waxed paper into large rectangle, about 1 inch thick
• Mix filling and spread out over meat, leaving a good 2 inch border
• Roll jellyroll style, using the long side, pinch ends together, and meshing together if breaks apart anywhere
• Transfer to large casserole dish with lid
• Cover and microwave 20 minutes, check, and I zapped for another 4 minutes at that point to get the edges a little crusty. All microwaves are different, so you will want to check on it a couple of times. I use high power. If you don't have a turntable in your microwave, I would rotate a quarter turn every 5 minutes. Or, you could bake if you prefer.
• ***NOTE***
• Last time I made this, I used leftover spinach artichoke dip, and it worked great, too!
• I like to saute my spinach with the chopped garlic and seasoning,, then drain, then stir in cheese and mayo/sour cream.
• ***Rolling the meatloaf***
• If you don't want to roll the meatloaf, you can divide the meatloaf mixture in half, form a canal in the middle, spoon in the spinach mixture, the cover with the remaining meatloaf mixture and cook the same way.