Meatloaf Sliders

I had seen this recipe in a Magazine, then I saw Katie Lee make them on TV and then I couldnt find it. It was haunting me. I needed to try these sliders. Any meal that you can mix, throw in the oven, then eat, is something all busy families need to have in their recipe file. So I finally figured out where I saw them and strangely enough had all the fixings in my house...YAY MOM. Yes I was in a rush to eat my dinner so making the plate look fancy just wasnt in the cards. So instead I hope I make you smile.

Meatloaf Sliders

from Food Network Magazine

Ingredients

• Cooking spray
• 1 pound extra-lean ground beef
• 1 large egg, lightly beaten
• 1/2 cup ketchup
• 1/4 cup grated onion
• 1/4 cup breadcrumbs
• 1/2 tablespoon Worcestershire sauce
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh thyme
• Kosher salt and freshly ground pepper
• 1/4 teaspoon garlic powder
• 24 slider-size hamburger buns, split***I think I made about 14 in total***

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place a cooling rack on top. Mist the rack lightly with cooking spray.

Combine the beef, egg, 1/4 cup ketchup, the onion, breadcrumbs, Worcestershire sauce, parsley, thyme, 1/2 teaspoon each salt and pepper, and the garlic powder in a large bowl. Use your hands to mix everything together.

Shape tablespoonfuls of the meat into small, thin patties, about 2 inches in diameter. Place on the prepared rack on the baking sheet. Brush the patties with the remaining 1/4 cup ketchup and bake about 20 minutes.

VERDICT: These were yummy. Really really easy which is always a nice bonus. I did make them larger then they recommended because I didnt want to eat just a lot of bread. Doug put 2 n each bun. They do shrink up a bit in baking so next time I might make them even larger. The kids ate them too which is a nice surprise since usually meat is the enemy. I would make sure you cover the pan with parchment for easy clean-up. I will make these again for sure.

Meatloaf Muffins

Not much to say about these little beauties. I have been making this recipe a long time and I love it. I love stove top stuffing. I can eat it right out of the pot. So naturally mix it into anything and I love that too. I like the whole meatloaf muffin concept because they are cuter then a slab of meatloaf on the plate. I can see mixing some mashed potatoes with food coloring and frosting these bad boys for the kids. What kid wouldn't eat a muffin with potato frosting?
Meatloaf Muffins

Ingredients
1lb of lean ground beef I use 93% lean
1 box stove top stuffing mix
2 eggs
1 cup water
¼ cup ketchup
Salt & Pepper to taste—I don’t add salt because I feel like the stuffing is salty enough
Additional Ketchup or BBQ Sauce for the tops

Directions
Mix Water and Stuffing in a large bowl
Add the remaining ingredients and mix until combined
Spoon into a greased 12 muffin pan
Squirt ketchup or BBQ sauce on the tops
Bake in pre-heated over for 30-35 minutes at 350 degrees

YUM!!!

TACO BAKE

Since I am trying to get Jackson to eat his dinner again I am trying to tempt him with all this favorite dishes so I carefully chose tonight's meal knowing he couldn't refuse it. Works every time. Its kind of funny I would never think that this of all things would be his favorite since he is usually anti-ground beef and well he hasn't been eating hardly any dinner at all. But tonight he cleared his plate (almost) close enough to make me happy!
TACO BAKE
I actually have no idea where this recipe came from

INGREDIENTS

Ingredients
* 1 lb ground beef (or ground turkey, or ground chicken -)
* 1 packet taco seasoning
* 15 oz. tomato sauce
* 8 oz. seashell pasta (I use medium shells but have tried large too)
* 8 oz. package cream cheese, softened in microwave (I used low fat)
* 1/2 cup sour cream (I usually use more like 1 cup of light sour cream)
* 8 oz. shredded sharp cheddar cheese

1. Brown ground beef, drain. Add taco seasoning and tomato sauce. Bring to a boil and then simmer for 20 minutes.
2. In the meantime, cook pasta according to directions. Drain.
3. Mix softened cream cheese and sour cream in separate bowl.
4. Spray bottom of 9x13 pan. Put pasta in bottom of pan.
5. Spread cream cheese mixture over pasta ( I kind of mix it in)
6. Spoon ground meat mixture over this. (I mix this in too)
7. Sprinkle shredded cheese on top. ( I used reduced fat but it always melts a little weird)
8. Bake @ 350 degrees for 30 minutes. Let cool 15 minutes before serving


I don't think this is a very good picture and it doesn't look very good, but that is what it looked like out of the oven
YUMMY close-up
VERDICT:
So I have made this before which means we obviously like it. Next time I going to sprinkle some of the taco seasoning in the cream cheese/sour cream mixture. I think that needs a little flavor if you don't mix it together enough. But that is really the only thing I would change. I had planned to serve it with a corn & black bean salad but time was short tonight and the kids just wouldn't let me cook anymore.

Nanny's Goulash

Nanny's Goulash

I have to be honest I am not sure who Nanny is and I have no idea where I got this recipe from. But its a repeat recipe in our house. I like it for the following reasons

1. Its really quick & easy to make
2. You get meat and veggies all in one dish
3. You only use one pan
4. It uses all ingredients you usually have in your pantry/fridge

So for me its pretty much a home run. I serve it over mashed potatoes or rice. Tonight I cheated and used Ore Ida steam and mash potatoes. I just wasn't in the mood to peel, chop, boil or mash. They aren't as good as homemade, but close enough for me. As a side note about the steam and mashers, the sweet potatoes are much better then the regular.

INGREDIENTS
1 pound lean ground beef -I use 93% lean
1 (8 ounce) package fresh mushrooms, sliced
1 green bell pepper, cut into 1/2 inch pieces
1 red bell pepper, cut into 1/2 inch pieces
1 zucchini, thickly sliced
1 small red onion, sliced
4 tablespoons olive oil
1/2 tablespoon paprika
1/2 tablespoon dried basil
1 teaspoon garlic salt
1/2 teaspoon white pepper
1 (14.5 ounce) can whole peeled tomatoes with liquid, chopped

DIRECTIONS

In a large skillet, brown the ground beef. Remove beef with a slotted spoon and discard fat.
Return skillet to stove, heat olive oil over medium-high heat. Stir in mushrooms, green and red peppers, squash, onion, paprika, basil, garlic salt, and pepper; cook for five minutes, stirring occasionally.
Reduce heat to medium. Stir in beef and tomatoes; simmer about 20 minutes, stirring occasionally.

Changes I made: I omitted the mushrooms. Why you ask? Because I don't like Mushrooms so if they are in a recipe I don't put them in. Its kind of stupid because I know they don't really taste like anything but its my own food hang-up and I cant get past it. I also added a few splashes of Worcestershire sauce. I think it gives it a bit more pep. You could also add a few splashes of beef broth if you had it handy, some minced garlic would be good also.

Reviews: Since I have made this a bunch of times before, it gets the highest honor in my house. Its just a good comfort meal that never disappoints. It has earned the toddler seal of approval but tonight he was only interested in the mashed potatoes and eventually I made him some store bought turkey meatballs too. * I don't do this often but the birthday boy had a not so good lunch either. I was kind of insulted that he would rather eat the yucky meatballs but I wont hold it against him.

if you add a candle to mashed potatoes its a PARTY

And I felt bad that Jackson was getting all the limelight so here is Miss Amelia after she enjoyed her yummy dinner of Squash and Rice Cereal