I have made a variety of meatloaf recipes on the blog before. Here is my newest version. It was super tasty!
Cheesy Bacon Meatloaf
Ingredients
11/2 pound mix of ground beef and pork
2 eggs
About 3/4 sleeve of crackers
2 tablespoons Worcestershire
1 small can of tomato sauce
1 container of shredded mozzarella cheese
1 teaspoon of garlic powder
1 teaspoon of onion powder
6 pieces of bacon, cooked and chopped
salt and pepper to taste- do not skimp
Directions
In a large bowl combine the ground meat, spices, bacon, egg, crackers, a couple tablespoons of tomato sauce, and a handful of cheese.
Get in there and mix it up with your hands. Mix just enough to combine the ingredients.
Take mixture, form in a loaf shape in a long casserole dish (spray with non-stick spray) Top with more tomato sauce then cover in cheese. 375 degrees for about 45 minutes.
Hello again! I made a super yummy dinner that got rave reviews from everyone around the table! My husband has been out of town for a bit, so he really wanted a home cooked meal tonight. I found some pork tenderloins in the freezer and asked him how he wanted me to make them; barbecue, Asian, Italian, etc…
I knew his answer- Asian! So I gathered all my favorite ingredients together and made a yummy marinade. I really don’t have a perfect recipe for this marinade. I kind of eyeball it depending on what ingredients I have on hand. For example, this marinade had a bit more sesame oil than normal, because it was right at the end of the bottle, so I just used the rest. If you don’t have one of these ingredients on hand, you can just use more of your favorite. I try to keep these on hand in my fridge and pantry; rice wine vinegar (use sparingly), soy sauce, teriyaki sauce, fish sauce, sesame oil, Hoisin, sweet chili oil, and stir fry sauce. I did not use the sweet chili oil or stir fry sauce in this recipe.
Asian Pork Tenderloin and Rice with Broccoli
Ingredients
2 Pork Tenderloins- How they usually come in the package
3 scallions (I cut them with my kitchen scissors)
Ginger- I found this awesome ginger paste in the refrigerated section. I used a couple of tablespoons
Combo of rice wine vinegar, soy sauce, teriyaki sauce, fish sauce, sesame oil, and Hoisin
1 cup rice
No sodium chicken stock or water
Directions
Combine scallions, ginger, and your choice of Asian ingredients in a large bowl and whisk together. Add your pork to the bowl or a large zip top and massage the pork. Then put in fridge for 30 minutes or up to 2 hours.
Cook in a long casserole dish at 350 for about 45 minutes
Meanwhile, I cook the rice according to the package, except I cheat and open the lid occasionally to stir and add in butter and more stock if needed. At the end of cooking, I add in all the meaty salty juice remaining from the pork pan. SO GOOD!
Broccoli is a microwave steam fresh bag =)
One of my new favorite shortcuts!
Yummy rice cooked in chicken stock and pork drippingsLeftovers for lunch tomorrow
I feel that with both girls in 2 different activities at random times calls for a rouge plan. It is only going to get worse from here, so I just may have to buy a ton of pantry stuff and lots of proteins on sale and go Chopped and Iron Chef on my meals from now on.
Tonight was bold. Katie loves peppers but hates rice (WTF?) Becca loves rice but hates peppers. I didn’t really care, so I made this recipe. First I started by sauteing ground pork, onions, and chopped mushrooms with salt, pepper.
I cooked a box of rice pilaf.
I combined the two and stuffed in to whole peppers and topped with provolone.
I cooked it in a buttered or sprayed deep casserole dish at 350 for 45 minutes. I served with broccoli and crescent rolls. If I had to make this better, I would add cheese to the rice and meat section. You can never have too much cheese!
1 large Pork Butt
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped (feel free to add any more veggies…mushrooms, peppers, etc…)
2 cloves garlic, crushed and chopped
3 tablespoons tomato paste
4 tablespoons Worschestire Sauce
1 glass of red wine
1 large can tomato sauce
1 large can crushed tomatoes
1/2 container of beef broth
1 tablespoon sugar
salt and pepper to taste
fresh herbs, chopped- whatever you have- use dried herbs if you don’t have fresh…tablespoons of whatever, don’t be scared to add herbs…sage, oregano, rosemary, marjoram, thyme, parsley, etc.
1 pound of Bucatini- I have also used polenta, egg noodles, couscous, mashed potatoes etc. Use a sturdy pasta/grain/potato
Directions
Salt and pepper each side of your Butt. Make sure you heat your large Dutch oven on high.
Brown your meat on all sides. Give each large side a good 8-10 minutes. Each small side gets a good 4-5 minutes. There probably will be a lot of smoke. This is normal.
While browning all sides, cut up all your veggies.
Once all sides are brown, take the meat out.
Add your veggies and cook down for 6 minutes. Add your garlic. Add your tomato paste. Cook together for about 4 minutes or so. Add the wine and worcestershire; reduce to half, about 8 minutes. Mix well.
Add the tomato sauce and crushed tomatoes.
Add in your beef broth. Mix Well.
Add back in your pork.
Cook for at least 4 hours. Turn every 1/2 hour.
Cook your pasta. Add your sauce to the pasta. AMAZING!
Gigantic french loaf that barely fit in the oven.I found these at Sprouts today. New favorite!Hello, Gorgeous!
Evening friends! I hope you all had a great weekend! Becca had a chorus concert, my mom had a Christmas party, the girls and I hung out at Main Even with one of our favorite friends, and the DAWGS won! It was a nice way to start out December!
So tonight I made another version for pork loin. This was a thicker cut than normal. When you are cooking any type of meat, you really do need to rely on your thermometer. Take it out at 145 (med. rare) up to 160 (well done). We like it med. rare, so I take it out between 145-150 and let it rest for about 10-15 minutes. Here is how I did it…
Oven Roasted Pork Loin
Preheat your oven to 400 degrees.
Make a paste with 1/2 cup of olive oil, 2 tablespoons Worcestershire Sauce, 1 1/2 tablespoons of salt, 1 tablespoons pepper, 1/2 tablespoons of onion powder, cumin, chili powder, garlic powder, paprika, and fennel seeds. Mix well.
Rub liberally and massage in to pork loin.
Put your pork in a sprayed shallow roasting dish or oiled cast iron pan.
When the oven reaches 400 degrees, cook your pork fat side up for about 10 minutes.
Then lower your heat to 350 degrees and cook for about 40 more minutes (usually I do 20 minutes per pound)
Serve with rice/mashed potatoes/polenta and a veggie. See ya real soon 😉 Amy
Fun Foodie Family 