Mid-week meal check-in

I mentioned on Monday I was planning to make meatloaf this week.

Well, I cooked it for dinner Tuesday night. It was a big hit.

I also made roasted vegetables. Loved the fact that everything went into the oven and I didn’t have to stand at the stove while my dinner cooked. Almost as good as the crock-pot.

I thought I’d share the recipes for the different menu items with you because this was a really, really good meal. Very filling – one of those nights when I actually wished my little tummy wasn’t so little so I could enjoy more.

Big Girl says that everyone at school says their meatloaf tastes awful. She said she told them you haven’t had my Mama’s meatloaf, then. *grin*

no… not THAT meatloaf!

Mama’s Meatloaf

(click on the link to print)

2 lbs ground beef
2 eggs
~ 2/3 cup bread crumbs
~ 1/2 cup milk
2 tbsp dried minced onion
1 tbsp minced garlic

Houston House Seasoning or Season Salt

Glaze:
1/4 cup ketchup
1/8 cup Splenda brown sugar blend (or 1/4 cup brown sugar)
1/4 cup honey bbq sauce
1 tsp ground mustard

  1. In a large bowl, mix milk and bread crumbs. Mix to combine and let sit for about 2-3 minutes. You will need only enough milk to coat the bread crumbs to make a paste – maybe a tiny bit more.
  2. Add meat, eggs, & seasonings. Be careful not to over mix the ground beef or it gets tough. It’s gross, but I use my hands to mix this part. You just can’t do a good job with a spoon or fork.
  3. Mold into a loaf shape. I put mine in a stoneware loaf pan. Cover with foil.
  4. Bake at 350 for about an hour and a half.  After about an hour remove foil and add glaze. Bake uncovered for at least another 30 minutes.
  5. Let rest about 5 minutes (tented with foil) before serving.

If you are making mini-meatloaves, use a muffin tin and make them into fist-sized meatballs. Bake at 375 for about 30-40 minutes.  Add glaze in the last 10 minutes of cooking.

~*~

Nothing outstanding about the making of these potatoes, but they sure cook up good.

Roasted Potatoes

2-3 Russet potatoes, washed and cut lengthwise into spears or wedges.
2-3 Tbsp olive oil
Paprika
Houston House Seasoning

  1. In a large zip top bag, combine all ingredients. Shake well.
  2. Pour out potatoes on baking sheet.
  3. Bake at 350 for about 25-30 minutes.
  4. Finish on Low Broil setting for about 5 minutes to crisp up the skins.

 ~*~

Remember my post a while back about “the best broccoli you will ever eat?”  Well, I finally got around to trying this recipe. All I can say is, “Broccoli, where have you been all my life?”  This takes broccoli to a whole new dimension in flavor. Nothing like the “regular” broccoli we eat all the time. Soooo good.

Try this.

Trust me.

You won’t be disappointed.

Roasted Broccoli

Ok, there you go. Now you have the perfect menu for dinner tomorrow night. Or tonight if you have time to get the ingredients on your way home.

Your family will thank you.

The Best Broccoli You’ll Ever Eat?!?

I just stumbled across this recipe/blog this morning (sorry, I can’t find the blog I linked from to find this blog – I’m getting old and my attention span is less than 3 seconds long – and my short term memory is shorter than that!)

ANYWAY

I’m going to try this tonight (or tomorrow night) and I’ll let you know how it tastes.  IMG_1.JPG

Photo is from the Amateur Gourmet’s blog

I’m on a campaign to get my girls to eat more vegetables – and find ways to cook them so they taste good enough that they will WANT to eat them.

This recipe sounds like it might actually do the trick. It’s for roasted broccoli.

Yes, ROASTED.  But it sounds yummy – it’s got garlic (a necessity in my house) and lemon zest/juice on the broccoli.

It just might work.

I’ll keep you posted.

Enhanced by Zemanta