BBQ Meatloaf Done Right

I love meatloaf! A long time ago, my Mama gave me her recipe for BBQ Meatloaf. She actually took an original Martha Stewart recipe and made it much much better with her Mama powers.

As a testament to my love for the loaf of meat, I've revamped an old post of a classic favorite. I added a little bit of my own twist on the recipe. So, get 'cher tummies rumblin' because here we go!

You will need:

• 1 lb. ground sirloin
• 1 egg
• 1 1/4 cup of your favorite BBQ sauce
• 4 slices of white or wheat bread, diced
• 1 tsp. of Grey Poupon Mustard
• 1/2 medium onion diced
• 1 tbsp. brown sugar
• 1 tsp. red pepper flakes (optional)
• 1 tbsp. honey

Preheat your oven to 350 degrees.

Place your bread bits in a medium sized mixing bowl, as seen above. Next add your ground sirloin, onions, egg, and brown sugar. If you want your meatloaf with a kick, add the red pepper flakes now or sprinkle some on after it's done.



Wash your hands because you're about to be wrist deep in raw meat. The best way to mix all the ingredients together is with your bare hands. I know it's gross, but grow up. Thoroughly mix 1 cup of BBQ sauce and Grey Poupon mustard into the meat with a spoon.

Take all the meat out of the mixing bowl and form it into a loaf shape on a greased baking pan. I don't like putting meatloaf in a loaf pan, you might as well be cooking your loaf in a bucket of grease. Moving on, in a small mixing bowl, combine the extra BBQ sauce and honey to make a tasty glaze. Pour the glaze  over the length of the meatloaf. Pop it in the oven for 50 minutes.

Yum! See? And all the grease leaked out. I suggest a side salad and some scalloped potatoes on the side of this meaty treat. Don't forget! The leftovers make fantastic sandwiches!

Love,

Liz

Beefy Potatoes Au Gratin, My Favorite!

This was one of the very first recipes I posted on Super College Chef oh-so many years ago and it is time for an overhaul. Beefy Potatoes Au Gratin is the easy, cheesy dish that's perfect for a meat-and-potatoes kind of gal like me. I love this meal so much, I honestly make it a couple times a month. The best part about this dish is that it takes minutes to prepare!


You will need:

• 1 lb. ground sirloin
• 1 box of Potatoes Au Gratin
• 1 cup shredded Taco Mix cheese
• milk
• butter
• water

Preheat the oven to 400.

While you brown the ground sirloin in a skillet, take a look at the direction on your box of Potatoes Au Gratin. Every brand differs, but most boxed Potatoes Au Gratin require varying amounts of water, butter, and milk. Follow the stove top directions almost until you find your potatoes simmering in a cheesy sauce.

Drain the grease from the ground sirloin, then pour it into an 8x8 in. casserole dish. Use 1/2 cup of shredded cheese to cover the meat. Carefully pour the cheesy potato concoction over the cheese and meat. Spread the potatoes evenly over the top. Sprinkle the rest of the cheese over the potatoes.

Cover the dish with aluminum foil and pop it in the oven for 30 minutes. Then, remove the aluminum covering and place it back in the oven for another 10 minutes. Finally, it's done! Almost, not yet, eager beaver. Let it set for 10 minutes to let the cheesy sauce solidify and so you don't burn your little tongue.

The great thing about thing recipe is that it's so versatile! You can substitute ground turkey, Scalloped Potatoes, Mozzarella cheese for an entirely new flavor. Don't get me started on toppings; salsa, sour cream, hot sauce, BBQ sauce, chutney, really anything goes with meat and potatoes!

I truly hope you love this dish as much as I do. Keep eating, my friends!

Love,

Liz

P.S. Photos provided by our own lovely and talented Allison McWilliams!

Pasta Sauce RE-RE-RE-RE-MiiiiiiiiiiiiiiiiiiiX!!!

It's been over 4 years since I started this blog and since then I've matured, and so have my recipes. Tonight I'll tackle the pasta sauce. I've definitely changes things around and updated ingredients. I hope you'll enjoy this new version as much I do!

Believe me once you realize how easy it is to make you own really good marinara sauce, you'll never eat it from a jar again.

This time, you'll need:

• 1 14 oz. can whole tomatoes peeled (with or without basil)
• 1 14 oz. can crushed tomatoes
• 1 tiny can tomato paste (you only need half the can)
• 1 whole tomato (diced)
• 1 giant onion or 2 medium sized onions (diced)
• 2 cloves garlic (diced)
• 2 fresh basil leaves or 1 TBSP or chopped basil
• 2 TSP oregano
• 1 hot pepper (diced) or 1 TBSP hot pepper flakes
• 1 lb. ground sirloin (browned and drained)
• 4 TBSP olive oil
• 2 TBSP salt
• 2 TBSP sugar
• 2 TSP black pepper 

Fist, heat up a medium sized frying pan, then add 2 TBSP oil. Once the oil is hot, sautee theonions until the are almost tender, then add garlic. When the garlic is golden brown, stir into the onions and remove from heat. While this is going on, pour the rest of the olive oil into a medium cooking pot and brown the ground sirloin.

Next, combine crushed and peeled tomatoes, diced tomato, onions, garlic, basically everything, into the pot with the browned sirloin. Bring to a boil and stir. Then, reduce heat and simmer, stir regularly. For hours. On end. Make sure you mush up those big chunks of tomatoes and onions once they tender. Unless you want it to be chunky, then leave it be and simmer for at least an hour.

The changes I've made, such as the quality of beef and extra herbs are definitely noticeable from my earlier attempts. Trust me, the ground sirloin apposed to beef is RIDICULOUSLY striking.

Love,

Liz