Stuffed Tomatoes

stuffed-tomatoes

 

Welcome back to the blog!

Today there’s a recipe for stuffed tomatoes.  Growing up, we used to have stuffed peppers all the time.  I loved the filling, but not the pepper.  Now, my body can’t even seem to process peppers.  So, I decided to try to use a tomato instead and it worked!

Cut the top part out of the tomato like you would cut the top off a pumpkin.  Then scoop out the insides.  Be sure to use a pretty large tomato.   The recipe calls for 6 large peppers.  I used 8 medium tomatoes.

The Filling

1.5 lbs ground beef
1 small onion, chopped
1/4 cup Minute rice
1 (15 oz) can of tomato sauce
salt/pepper/Italian seasoning/garlic to taste

Brown the ground beef with the onion then add rice, seasoning, and tomato sauce to the mixture.  I like to leave some sauce out to the side so I can top my stuffed tomatoes with it before I put them in the oven.

Fill and top the tomatoes then bake at 350 – 375 for 20-30 minutes or until the skin starts peeling off of the tomatoes.

Try it out and tag me on Instagram @keepitsimplediy.

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Mmm Meatloaf – Family Recipe

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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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mmm-meatloaf-family-recipe-www-keepitsimplediy-com

 

 

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