Cooking With Steve: My husband developed this meatloaf recipe after A TON of trial and error–and it was worth all that time and effort!
My husband has been the meatloaf expert at our house for quite some time. Ever since one of my kids requested meatloaf for a celebratory event and mine was, well—not all that awesome—-I have shied away from the recipe. It’s not all that complicated, but somehow mine never quite turned out to be that savory comfort food you want with a good meatloaf.
My husband set out on an experiment of sorts to come up with the best way of making home-cooked meatloaf. Each time, he would tweak the spices and proportions just a little bit. Well, I think he finally has done it. I think this recipe is the BEST meatloaf recipe out there.
Even if you don’t have a big family to cook for, meatloaf is a great comfort food option. Now that we don’t have as many kids at home, we always have leftovers, and the leftovers are always amazing for lunch or on a sandwich. These days, we think it’s worth cooking a meatloaf just to have a yummy lunch option for our son for the week.
You can even freeze meatloaf after it is cooked; see the article here.
Here is how to make your own delicious meatloaf:
The Best Home Cookin’ Meatloaf Recipe
1 1/2 pounds ground meatloaf mix or ground beef
3 slices of fresh bread
1 beaten egg
1 medium onion, finely diced
1 stalk of celery, finely diced
2 T dried parsley
1/2 t dried sage
1/2 t dried thyme
1/2 t black pepper
1 t salt
1 T Worcestershire sauce
2 T ketchup, plus more for topping
Preheat the oven to 350 degrees.
Process the fresh bread slices in a food processor (a mini processor works well) for about 3 minutes to form fine breadcrumbs.
Mix all ingredients together thoroughly with your hands until the mixture is homogenous.
Place the meat into a roaster or 9 by 13 baking dish. Form it into a loaf.
Top the loaf with ketchup, an extra sprinkling of salt and pepper.
Place the loaf into the preheated oven and cook for one hour or until internal temperature reaches 155 degrees.
Remove the meatloaf from the oven and allow it to rest for five minutes.
Slice and enjoy!
Have a beautiful day, and enjoy some home cookin’ 🙂
Make this delicious Mexican recipe using your leftover pork roast! Preparation is quick and easy using one skillet. If you’re eating low carb and also paying attention to your grocery bill, pork is a fantastic option. Often, we buy a large pork loin and roast it in the oven for a meal and use the leftovers for a second meal. Where we live, pork is by far the cheapest meat option. If you are eating a lean cut, pork is a healthy low carb protein as long as you’re not overdoing it. This recipe combines pork with a slew of veggies to really pump up the nutrient power!
I was eating this out of the skillet while cooking. My husband asked me to please write down exactly how I made it, so I think he also liked it. 🙂 You can also use this seasoned pork for tacos if you prefer. Just add taco shells and you’re set!
Here’s how to make this yummy recipe.
four cups of lean cooked pork, shredded
1 T olive oil
1 4.5 can of mild green chilis
1 small onion, finely diced
1/4 cup bell pepper, finely diced
2 t salt
1 t pepper
1 t garlic powder
2 t oregano
3 t cumin
3 t chili powder
¾ cup water
Dash of hot sauce to taste
1 head of iceberg lettuce or three romaine hearts, shredded
½ cup shredded cheddar cheese
1 tomato, diced
Sour cream for topping
Taco sauce for topping
Heat oil in a large heavy skillet over medium high heat. Add onion and peppers and cook until onions are translucent, about 7 minutes. Add chilis, meat, spices, and water. Reduce heat and cook for 15 minutes.
Place lettuce on each plate, followed by pork, cheese, tomato, sour cream, and taco sauce.
Have a beautiful day and make it a taco salad Tuesday! 🙂
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Need a new low-carb dinner option? Try something saucy
Craving some comfort food that fills your tummy with something saucy and spicy but is low carb? Try this Spanish Chicken and Riced Cauliflower dish! I adapted it from our family Spanish Rice recipe, and it’s always a hit. Dinner in one casserole dish, chock full of veggies and protein!
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Alright, here’s the recipe!
One pound ground mild Italian sausage
4 chicken legs and 4 chicken thighs
¼ cup butter
1 small onion, chopped
½ cup red bell pepper, chopped
½ cup green bell or mild Italian pepper
1 t minced garlic
1 28 ounce can crushed tomatoes
20 ounces of frozen riced cauliflower, cooked according to package directions.
1 ½ t salt
⅛ t pepper
¼ t turmeric
½ t paprika
Salt and pepper the chicken pieces.
Melt butter in a large, heavy skillet over medium-high heat
Brown the chicken pieces in butter, remove from skillet.
Add the Italian sausage, cook over medium-high, breaking into fine pieces as you go. Cook and stir for about 5 minutes until sausage begins to cook through..
Saute the onions and pepper in the same skillet with the sausage until onions are translucent, add garlic and saute another minute.
Add the crushed tomatoes and spices to the skillet. Turn down the heat to low and cook 5 minutes to blend.
Combine the steam riced cauliflower and the sausage mixture in a large casserole dish.
Top with the browned chicken pieces.Sprinkle with salt, pepper, and paprika
Bake at 375 for 45 minutes or until chicken is cooked through (at least 165 degrees internal temperature)
Enjoy this hearty, carb-friendly dish! Have a beautiful day! 🙂
I don’t know about you, but I’m always looking for a flavorful chicken main dish recipe that’s a snap to prepare. This easy oven-baked chicken is bursting with Brazilian flavor. Also great for grilling. Everyone at our table thoroughly enjoyed this delicious dish with a Brazilian twist!
2 pounds of bone-in chicken pieces
One onion, sliced
1 T lemon juice
3 T orange juice
2 t cumin
2 t oregano
2 t white pepper
1 T canned minced garlic
2 T olive oil
½ t dried cilantro
1 t red pepper flakes
Mix all ingredients together and combine with chicken in a freezer bag, making sure to coat all parts. If you are cooking the same day, marinate for one hour or longer. The chicken may be marinated overnight.
Remove the chicken from the bag and place in a shallow baking dish.
Top the chicken with onion slices.
Bake at 375 for 1 hour or until chicken is fully cooked and juices run clear.
The chicken can also be grilled.
The internal temperature of the chicken must reach 165 degrees F in order to be fully cooked.
Serve with jasmine rice.
For a low carb side option, consider sauteed zucchini or yellow squash, recipe here.