Best Ever Meatloaf

 It's a New Favorite!

The name doesn't lie...this really is the best meatloaf recipe I've come across in a long time, and I do enjoy trying new recipes for old-time classic dishes like this one! in face, my granddaughter's fiancé announced it became one of  his top three meals that I've made. LOL!

I must give "Natasha's Kitchen" a shout-out, because this is where I found this delicious meatloaf.

This recipe features a sweet/tangy glaze and is super easy to make. It goes great with mashed potatoes, but we love it with our favorite Mac and Cheese Italian Style!

Give it a try, I know you'll be happy that you did!

Ingredients:

2 lbs. ground beef, 85%
1 medium onion (finely chopped, 1 cup)
1 tsp. olive oil
 2 large eggs
3 cloves garlic, minced
2 Tbsp. ketchup
3 Tbsp. fresh parsley, finely chopped
3/4 cup Panko breadcrumbs
1/3 cup milk
Salt (1 tsp. or to taste)
1 tsp. Italian seasoning
1/2 tsp. ground black pepper

Meatloaf Sauce Ingredients:

3/4 cup ketchup
1 1/2 tsp. white vinegar
2 Tbsp. brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder

Preheat oven to 350'F.

Line a rimmed baking sheet with parchment paper or foil for easier clean-up.

Sauté onion in a medium skillet over medium heat. Add 1 tsp. olive oil and chopped onion, sauté until softened and golden in color, about 5-7 minutes. Transfer to a plate to cool.

In a large bowl, add all the meatloaf ingredients and mix just until well combined. (Hands are your best tool.)

Shape meatloaf into an oval, approximately 8"Lx4"Wx3"D.  Bake uncovered for 40 minutes without the glaze.

While the meatloaf is in the oven, make the sauce by combining all ingredients into a small bowl and stir well.

After 40 minutes, take the meatloaf out of the oven and spread glaze evenly over the top.  Return to oven for an additional 20 minutes or until the internal temperature reads 160'F.

Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.

Serves 8

Tips from Grammy:
-Assemble 1-2 days before baking, then wrap tightly in plastic wrap and refrigerate until ready to bake. 
-For freezing, follow the above tip and place it in foil for extra protection for up to six months. Defrost, covered, in the fridge for 24 hours and add 5 minutes to the baking time.

Be encouraged!
Therefore, encourage one another and build one another up, just as you are doing."  1 Thessalonians 5:11

Tater Tot Casserole

 Easy, Peasy and Oh, So Tasty!

Photo from Pinterest

Sometimes just browsing the internet for new recipes really pays off!  I found this Tater Tot Casserole on a number of sites and decided to try it for a quick and easy dinner. Everyone loved it! It's got flavorful ground beef, topped with a creamy mixture of sour cream and cream of mushroom soup...add a layer of cheese and top with crunchy tater tots and more cheese! How could it not be delicious?

I don't know why, but these types of casseroles are perfect for when the temperatures drop and you're needing some good ol' fashioned comfort food.

Then I decided to look for variations and "Wow" they had a bunch of different ways to enhance or totally change the flavor.  I'll let you know a few at the end of the recipe. I hope you'll give them a try, I know I'm planning on doing just that!

I'm also tweaking a couple of things that I thought it needed, like I felt it could use more than just 1 lb. of hamburger and there definitely needed twice as much cheese, which I've changed for this recipe. As I've said before, always play with a recipe and make it to please your family's taste!

Photo from Pinterest

Ingredients:

1-1 1/2 lb. ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 can (10.5 oz.) cream of mushroom soup

1 cup sour cream

2 cups shredded sharp cheddar cheese

1 pkg. (32 oz.) frozen tater tots (do not defrost)

Salt and Pepper to taste

1 Tbsp. olive oil

Instructions:

Preheat and prep: Preheat oven to 375'F. Grease a 9x13 baking pan with cooking spray or a little oil to prevent sticking.

Heat a tablespoon of olive oil in a large skillet over medium heat. 

Add chopped onion and minced garlic, cooking until the onion is soft and translucent (about 5 minutes). Spread into prepared pan.

Add ground beef, breaking it up with a spoon into small pieces and is no longer pink. Season with salt and pepper. (You can add some vegetables here, like peas, green beans or corn, if desired.)

In a large bowl, combine the cream of mushroom soup and sour cream and stir until smooth. Spread this  mixture over beef layer, adding a creamy richness to the beef.

Sprinkle half the shredded cheese (1 cup) over the soup mixture.

Arrange the frozen tater tots in a single layer on top of the cheese, covering the surface for maximum crispness.

Bake in preheated oven for 35-40 minutes until tots are golden brown and crispy.

Carefully remove from oven and sprinkle remaining cheese on top. Return to the oven for 5-7 minutes more or until cheese if melted.

Cool for about 5 minutes before serving. This will allow the layers to set up, making it easy to cut into squares...or you can just spoon it out, it's still going to taste the same. LOL!

A Tip from Grammy:

       -Garnish with chopped parsley or chopped green onions.

       -Serve with a side salad and some roasted veggies.

       -Make individual servings in ramekins to make it special.

       -Add different seasonings to the meat, Steak seasoning, Taco seasoning, Chili              Seasoning, Ranch dressing...see where I'm going with this. ;)

      

Be encouraged!

"Seek first the kingdom of God...and all these things shall be added to you." -Matthew 6:31, 33

Spinach-Feta Squares (Brownies)

Tastes like Spanakopita!

If you like Spanakopita, you're going to enjoy this quick and easy way to get those into a square and with all the same flavors you love!  Serve with chicken and a side salad, and you have a delicious meal for the whole family.

I decided to try this out with our Christmas dinner.  I know, never a good idea to throw in a new recipe on a holiday, but, they looked so good and my family loves spinach pie, so I figured "Why not?" and we all were so glad that I did. They were delicious!

The recipe I used was from a website called "Hungry Happens" but she named them Spinach and Feta Brownies. I changed the name when my son-in-law couldn't eat them until I found a more suitable title. LOL!

Ingredients:

2 tsp. olive oil

4 scallions, diced

10 oz. pkg. baby spinach, rough chop

2 Tbs. dill, chopped (opt.)

1 cup unbleached flour

1 tsp. baking powder

1 tsp. salt

1 cup milk

2 eggs, lightly beaten

1/4 cup butter, melted

4 oz. shredded mozzarella

4 oz. feta cheese, crumbled

2 Tbs. grated parmesan

Instructions:

Preheat oven to 375'F. Lightly spray a medium baking dish with olive oil. I used a 

7  X 11" Pyrex dish.

In a large, deep pan (12"), heat 1 tsp. oil on medium heat. Cook scallions until softened - 1 or 2 minutes.

Add half the spinach and sauté until mostly wilted, then season with salt and pepper to taste. Remove to a colander to drain and pat dry with paper towels to remove excess liquids.  Add remaining oil to the pan and repeat the process with the remaining spinach. 

In a large bowl, whisk together the flour, baking powder and salt. Add the milk, eggs, butter and mix. Lastly fold in the spinach mixture, dill, mozzarella and feta until just combined. Transfer to your baking dish and spread out evenly. 

Sprinkle top with grated Parmesan and bake for 40-45 minutes or until top turns golden brown. Remove from oven and allow to cool for 15 minutes prior to slicing.

Store leftovers in an airtight container in the refrigerator. 

Be encouraged!

Jesus said, "I am with you always, to the very end of the age."  -Matthew 28:20