Saturday, June 20, 2009


My boys are very big meat/potatoes kind of guys so it is no surprise they like meatloaf. I make a traditional meatloaf about every other week and I have an Italian meatloaf that is delicious that I make only occasionally. I decided to include both in this post so I could reference them easier later on. I am also including a meatloaf recipe my husband brought me this week. He said a nice lady at work brought it in and he really liked it and wanted me to try it. I figure he REALLY liked it to ask her for a recipe and then actually remember to give it to me. I am trying it tonight so I will have to let you know how it goes. Her recipe is unlike any meatloaf recipe I have tried because you saute the ground beef first and then combine with other ingredients to make a loaf and bake. I can't wait to try it. I am also making potato salad, green bean bundles (from and homemade peanut butter cookies for their upcoming trip.

Traditional Meatloaf

1 lb ground beef
1/2 can tomato soup or ketchup
3/4 cup oats
1/2 cup chopped onion (+sometimes grn pepper if I have it)
1 egg
1 T. Worstershire sauce

Top with a mixture of roughly 1/2-3/4 cup ketchup mixed with 1/4 c. light Karo syrup for a nice sweet glaze.
Shape into loaf pan or 8X8 pan and bake at 350 for 1 hour. Drain off excess grease.

Italian Meatloaf (This is a much larger portion)

1 1/2 lb ground beef
1 egg
1/2 c. bread crumbs
1/2 c. chopped/minced onion
2 8 oz. cans Italian tomato sauce
1/2 tsp. oregano and basil
3. c. shredded mozz. cheese
1/2 t. garlic powder
1 t. salt

Preheat oven to 350. Combine egg, onion, 1/3 or sauce, and 1 cup of the cheese, and basil, oregano, garlic powder and salt in a large bowl. Mix well; add meat and mix thoroughly. Shape into a 10X12 rectangle on wax paper. Sprinkle with remaining cheese and roll up jellyroll style making sure to seal ends so the cheese won't leak out when baking. Place in a 9X13 (it won't fit in a loaf pan) with seam down. Bake at least one hour. Drain and pour remaining sauce over top and cook an additional 15 minutes. Let sit before slicing.
This has a really nice presentation and it is really good.

Thursday, June 18, 2009

Sweet and Sour Meatballs

I chose this recipe that I found on because she said that she never met a kid that didn't like it. That seemed like a challenge and it looked good so I thought I would give it a chance and see if it made the cut. I really tried taking picture of my own this time to post, but I forgot to take one of the finished product so I guess I will work on the posting my own picture next time.
Sweet and Sour Sauce
1 c. packed brown sugar
2 T cornstarch
1 can (20 oz) pineapple tidbits (in juice, drained and juice reserved)
2/3 c. white vinegar
2 T soy sauce
1/2 cup finely chopped green bell pepper (I used red and green for color and didn't measure)

1. Mix brown sugar and cornstarch in medium saucepan.
2. Add enough water to reserved pineapple juice to measure 1 cup; stir into sugar mixture. Stir in vinegar and soy sauce.
3. Heat to boiling over medium heat stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper.
4. Use sauce immediately, or cover and refrigerate for 2 weeks or freeze up to one year. This recipe came from a Betty Crocker cookbook originally and they recommend serving it with pork, poultry or seafood.

I used about 30 Sam's brand meatballs in the oven for 20 minutes and throw them in a crock pot, cover with sweet and sour sauce, and leave on the low setting until we are ready to eat. I cooked the meatballs while making the sauce and then threw it all in the crockpot until dinner time when I made rice to serve with it.

The verdict: They both ate it and my son gave it a 9.5 which is outstanding for him, but my husband burst my bubble and said he only rated it that high so he could be the white chocolate macadamia nut cookies for dessert. I did plan something I knew he would like for dessert as incentive, but he really did clean his plate. I thought it was a really good meal to throw together and feed a crowd and I always have meatballs on hand so it worked well for me. Enjoy!

Tuesday, June 16, 2009

Chicken Pie

Tonight I made one of our family favorites...Chicken Pie. This is not to be confused with my Chicken Pan Pie that will be posted at another time. This recipe can easily be doubled and made into a 9X13 pan for a larger family, but this version fits nicely into a deep pie pan and is an easy weeknight meal.

Chicken Pie

4 chicken breast boiled until tender, shredded

1/2 c. chicken broth

1/8 c. self-rising flour

1/2 c. evaporated milk (this is what makes it so rich)

1/2 stick real butter, melted

2 pie shells (I use the refrigerated Pillsbury ones)

Place one pie shell in pie pan and top with shredded chicken. Mix melted butter, evaporated milk, flour, and broth and pour over top. Cover with remaining pie shell and make slits in top to vent. Cook for 350 until golden brown.

(This is even better the next day or later when the pie shells absorb some of the liquid. It can be runny like a fresh lasagna if not allowed to set for a little while when done. I also season my chicken with salt, pepper, and curry powder for a little flavor, but that is totally optional.)