Maribeth’s Marvelous Meatloaf
(This is my favorite meatloaf recipe. I know it looks complicated, but really, it is not! Best of all, the sandwiches the next day are fabulous!)
Preheat oven to 375 degrees F
- 1 lb hamburger
- 1 lb ground pork
- 1 egg
- 1 tbs olive oil
- ½ onion finely diced
- ¼ cup finely diced green pepper
- ¼ cup finely diced red pepper.
- 2 tsp Cumin
- 2 tbs spicy mustard
- 3 sliced Italian bread
- ½ cup dry Italian bread crumbs. (you may need slightly more)
- 3 slices of bacon
- First, take the 3 slices of Italian bread and place them in a large bowl.
- Add as much water as it takes to cover them.
- Meanwhile, in saute-pan using 1 tbs olive oil, saute onions, and peppers until the onions are translucent. Set aside to cool.
- In a separate bowl, beat egg, Cumin, and mustard until well mixed. Set aside.
- Take Italian bread and squeeze out all the water and pour all the water out of the large mixing bowl.
- Add ground beef and ground pork.
- Add soggy bread that you have mashed up.
- Add the egg mixture
- Add cooled onion and pepper mixture.
- Mix thoroughly with your hands. Add the dry bread crumbs and mix well.
- You may need slightly more or less. Make sure the mixture is well mixed and evenly mixed.
- Place in large loaf pan sprayed with PAM.
- Place bacon over the top lengthwise. Tuck edges down the side of the meatloaf.
- Place in a 375-degree oven and bake for 1 hour.
- Turn heat up to 400 degrees and cook for 15 more minutes.
- Remove from stove. Allow to rest for 5-10 minutes.
- Carefully place on platter. Slice into potion size as needed.
- Serve with a salad, mashed potatoes, and gravy.
Makes great sandwiches the next day!
Well, another week has sped by. I believe we have seen a return to much colder temperatures, which resulted in icy rain, hail, and snow. Nothing really amounted to much, but we did get a lot of much-needed rain. So as the week closes, here are the five things on my mind.
- Getting my second Covid Vaccine was about the high light of my week. Since I’d reacted so strongly to the first one, I planned all this quiet time, and then I did not need it! I have one more week before the full effect will take place, but I plan to do all that I do now to stay healthy, and a mask and excessive handwashing are at the top of my list.
- I did go to my Ladies Meeting on Wednesday. This is the first time I’ve seen everyone in person since November! My gals are all vaccinated, and we sit outside, in our folding chairs, and share our journey in life. How lucky our little group is to have each other.
- Our trees are starting to get buds which in a month will open and give us full-looking trees. No more skeleton trees! Spring is on the way, I just know!
- And now for my newest recipe of the week. Banana Bread! Just 2 points per mini loaf!
For those following WW, this cute little mini loaf has just 2 points! Yay
- And here are two pictures of my mini loaf. One is taken as it looks after coming out of the pan,
and the second one is after I’ve been nibbling on it for my breakfast!
Have a wonderful weekend, everyone!
- 1 pound of Brussel sprouts
- 3-4 slices of bacon
- 1 tbs. olive oil
- 2 tsp. minced garlic
- 1/2 tsp. salt
- fresh ground pepper
- 1 small onion chopped
- In a saucepan boil, Brussel Sprouts for about 5-8 minutes or until sprouts are tender but still crisp.
- Drain and set aside to cool.
- In nonstick skillet cook bacon until crisp.
- Remove and set on a paper towel to cool.
- In the frying pan add onion and cook until the onion is cooked.
- Add garlic, salt, pepper, and olive oil.
- Stir well.
- Add Brussel sprouts and cook until the Brussel sprouts brown.
- Place in a serving bowl and crumble bacon over the top.
- Serve hot! Enjoy!
This is one of our favorite recipes. One way to cook and really enjoy Brussel Sprouts!
The Lime Gelatin Salad is easy.
- Take a box of Lime Gelatin, and prepare.
- Drain a can of pear halves, get out some maraschino cherries.
- Put Pear half in the small ramekin dish.
- Put a cherry in the center, and fill the dish with Lime Gelatin.
- Put in fridge until it sets.
- Serve with Cool Whip or Mayonnaise.
- I like Cool Whip and Jack likes Mayonnaise. You choose.
- We also use sugar-free gelatin, and pears packed in their own juice.
We love this and eat it very often!
After swearing I would not make a batch of Heavenly Peach Jam, I broke down the other day and made a batch. Oh my goodness, I think, perhaps, that this is the very best batch of the Peach Jam that I have ever made.
This morning, I had some on my toast and it was amazing! So, this afternoon when I returned from having my hair done, I noticed our patio table was full of delicious perfectly ripe peaches!
Somehow I knew that my Jam making wasn’t over. So Tomorrow I will get the oranges, maraschino cherries, and get ready to do one more batch of Heavenly Jam.
The peaches will be peeled and mashed, the rest of the ingredients put into my great Jam Kettle, and then on Thursday I will cook it down and can it for use at a later date
The Peaches are so beautiful on the trees too. I think, although this is a season with a small crop, the peaches are the tastiest we have raised.
The end result is so worth all the work!
Over the weekend I was able to get quite a few things done. I’d gone outside in the yard and picked a fresh peach. Oh my goodness! It was fabulous! So much so that I decided to make one batch of my Heavenly Peach Jam.
It’s a bit of work to peel the peached, chop the skin of one orange and dice the cherries, but it is well worth it.
I got all the things done for day one, and tomorrow I will cook up the Jam and can it.
The Peaches were so good that I ended up eating three more of them. And each Peach was seemingly better than the last.
I am really looking forward to tomorrow when I can cook it down and then can it! That is so much fun!
My new Pampered Chef Air Fryer arrived the other day. I immediately wanted to try roasted air-fried potatoes. I read what I could, threw caution to the wind, and just did it.
Then I made French Fries for Jack and those came out quite well. Crisp on the outside and soft on the inside.
Tonight I made baked potatoes and crispy cod. It was easy to do, and the flavor was fine, but I would cook the fish two minutes longer.
An almost total win.
I have ordered two cookbooks on Air Frying. One filled with recipes and the other is a book with some recipes, but mostly it is “How to use your Air-Fryer, for Dummies!”
You see, I want to learn to use this well. Cooking time is so much faster and lately, I have not felt like cooking at all. So this “learn to use the Air-Fryer” is a good thing to help motivate me.
It’s called Miracle Soup because it’s so easy! Make as little or as much as you would like.
- 2-3 Cans fat-free Chicken Broth
- 1 & 1/2 pounds ground turkey
- 1 TBS. Salt
- 1 TBS. Parsley
- 1 TBS. Basil
- 1 TBS. Chopped Garlic
- 1 Cup each:
- Celery, Onion, Green Pepper, Carrots, chopped
- 1/3 cup uncooked barley
- 1 can French-style Green Beans
- 1-2 cans red Kidney Beans
- 1-2 cans Italian Stewed Tomatoes
In a large soup, kettle I sauté garlic with a small amount of oil. Add turkey and brown. Add broth, salt, parsley, basil, onion, green pepper, celery, carrots, barley, and a dash of pepper and the stewed tomatoes.
Simmer slowly about an hour or until vegetables are done. Add green beans and kidney beans and heat another 15 minutes. Thicken gravy with flour, if desired, serve with a garden salad and hot crusty bread. This recipe also freezes well.
Note: Add any other vegetable that you might like. I like red peppers. Enjoy!!!
To make this more points friendly subtract the barley and add some cabbage which you can chop up.