Mmm Meatloaf – Family Recipe


While Winter can bring freezing temperatures and shoveling can be miserable, Winter does bring some of the most cozy meals.  Today’s meal is meatloaf, a recipe my mom made often when I was growing up.  I of course have put my own spin on the recipe by making mini-meatloaves instead  of one large meatloaf because I typically bring them to work and it is easier to have them pre-portioned.  And, the cook time is way lower when they are smaller.

Before we get started, preheat your oven to 350 degrees and gather your ingredients.

For the loaf, you will need:

  • 1 lb ground beef
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/4 cup ketchup
  • 1/8 cup milk
  • salt and pepper to taste
  • onion powder and garlic powder to taste

For the glaze, you will need:

  • 1/4 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/2 tbsp. Worcestershire sauce


I began by adding all of the ingredients for the loaf into my mixing bowl.  As I was done with each item, I put the item away.  I always clean as I go when cooking because there is nothing worse then feeling accomplished in your cooking endeavors just to turn around and see a big mess.  Don’t forget to leave out the ketchup since it will be used for the glaze too.


After mixing the ingredients together, I turned my attention to the glaze and simply added all of the glaze ingredients into a smaller bowl then mixed them together.wp_20151213_18_58_50_richwp_20151213_19_03_18_rich_liwp_20151213_19_04_59_rich_li


Before rolling the loaves, I prepped my cookie sheet by lining the sheet with foil, placing a cooling rack on top, and greasing with a cooking spray to avoid the loaves sticking to the sheet.

Finally, I rolled the meat into six mini-meatloaves and put on a coat of glaze.  Save the extra glaze as you will need to re-coat the loaves a few minutes before they are finished cooking.  Each loaf is quite small which is perfect for my lunch at work.  If you are making this for dinner, I suggest you make at most four loaves from this recipe.



Here’s the finished product!  These taste great side with mashed potatoes or baked potatoes and a salad on the side.  I hope you enjoy!






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Now What, Bananas?


Do you often find your bananas looking like this before you can get to eating them?  I definitely do.  The old trick is just to throw the bananas in the freezer to use for baking at a later date.  I’ve added a small but helpful spin to this old trick by slicing the bananas prior to putting them in the freezer.  More specifically, I use one sandwich bag per banana to help manage quantities for recipes and avoid having multiple a big frozen banana ball.  Not only does this make storing the bananas more compact, it also alleviates the need to try to un-peel an overly ripe frozen banana. 

Bananas have so many uses from ice cream to baked goods.  Here are my three favorite ways to use the overly ripe bananas. 

1. Pancakes – I thaw and mash the banana in my mixing bowl then in the same bowl add the all of the standard pancake ingredients.  Once mixed, I’ll add a bit of syrup to the batter then bake in muffin tins.  This allows the pancakes to stay moist and even be used as breakfast on the go. 

2. Smoothies – This is where the slices really come in handy.  Rather than grabbing a handful of ice cubes or a couple scoops of ice cream, I just grab a baggy of banana and add to the mixer then fill with my favorite ingredients.  It makes me feel a like I’m drinking something healthy even if my smoothie is loaded with chocolate syrup.

3. Banana Bread – Yes, the old favorite.  Banana bread.  For me, I end up with so many bananas throughout the year that I just can’t stomach that much banana bread.  On the off chance that I have so many bananas that I can’t find anything else to do with, I will make banana bread, but with a twist.  Last year, I made some coconut (coconut milk) pineapple (extract) banana bread in the summer and just recently, I added cocoa powder and chocolate chips to my recipe to make a delicious chocolate banana bread.  

I made a double recipe because I had that many bananas available and realized that I didn’t have two bread pans.  So, I used the taco bowl tortilla pans that I have and it worked out great! 


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Delicous and Easy Crab Bisque


As part of my September savings, I gathered up some ingredients I had stocked in my pantry and set out to make something I never had before.  Soup.

So here it goes.  OK…something else I really don’t do is line all of my ingredients up for a picture but since photos are the rage on these blog posts I thought I’d try it and of course, I screwed it up!  See that vinegar in the photo?  It said ‘red wine’ on it so I grabbed it.  Surely though, I needed the cooking wine, not the red wine vinegar.  The photo of the cooking wine I used is beside.  Sigh.  haha

1 – Cream of Mushroom Condensed Soup
1 – Cream of Asparagus Condensed Soup
1 – Can of shredded crab meat
2.5c – Milk
1/2 – Stick of Butter
1/2 – Red Onion
3 T – Cooking Wine
Quick Steps: 
1. Melt the butter and saute the onions.
2. Add some cooking sherry (about a tablespoon or so)
3. Add both cans of soup and stir until heated
4. Add the milk slowly (I did 1/3 at a time and let the mixture return to boil each time)
5. Add the crab meat and bring the mixture to a simmer.
6. Perform taste test. 🙂  I added more cooking wine at this point and then let the mixture simmer for a few minutes so the flavors would combine nicely.
7. Serve as desired.  I added some parsley for the opening picture.


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