Mini Meatloaves

I found a version of this recipe years ago in a Taste of Home magazine and put my own twist on it.   This recipe works well for potlucks, taking a meal to someone or just a bit of comfort food.  Think about doubling the recipe – they freeze well.

Mini Meatloaves
Mini Meatloaves
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  1. 1 lb ground meat (beef, turkey or chicken)
  2. 3/4 cup milk (almond or your choice)
  3. 1 cup shredded cheddar cheese
  4. 3/4 cup Old Fashioned Oats
  5. 1/2 cup onion, chopped
  6. 1 tsp salt
  7. 1/2 tsp garlic powder
  8. 2/3 cup ketchup
  9. 2 Tbsp honey or Wax Orchards Fruit Sweet
  10. 1-1 1/2 tsp prepared mustard
  1. Preheat oven to 350 degrees. Prepare baking sheet with parchment paper.
  2. Mix first 7 ingredients well in a bowl.
  3. Form into 10 mini meatloaf.
  4. Mix last 3 ingredients in small bowl and top each of the loaves.
  5. Bake for 40-45 minutes or until done.
Adapted from Taste of Home Magazine
Adapted from Taste of Home Magazine
Deliciously Inspired
Preheat oven to 350 degrees.  Prepare baking sheet with parchment paper.
Combine first 7 ingredients and mix well.
To prepare mini meatloaves place meat mixture into a 1/3 cup measuring cup.  This will ensure that each meatloaf will cook at the same rate.   Form into a ball and then place on a cutting board and gently form into an oblong shape with your hands.  Remove the mini loaf with a multipurpose kitchen scraper and place on prepared baking sheet.
I usually come up with 10 mini loaves.
 Spoon sauce over loaves.
Bake uncovered for 45 minutes of until the meat is no longer pink and a meat thermometer reads 160 degrees.
Makes 10 mini meatloaves.

Grandma’s Cookbook – Roast Beef

With February being the month of L O V E, I gave some serious thought to how I could make my husband feel special.  Now food has always been very important to this man of mine and as I was putting my grocery list together I casually asked him a very important question…. 

Grandma's Cookbook

Would you like me to make a roast beef?  He just looked at me and began nodding his head.   I remembered my grandmother made a wonderful roast beef and wondered if I could learn a trick or two from her cookbook.    One of the recipes used bacon and cayenne; and I was inspired.  Lucky for me – Jeff has just purchased a package of jalapeño bacon which would work perfectly.  

Here is what I came up with..

Roast Beef
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  1. Heat oven to 350 degrees
  2. 3-4 lb chuck roast
  3. 1 onion, sliced
  4. 1 garlic clove
  5. 2 pieces of jalapeño bacon or regular bacon and cayenne pepper, to taste
  6. 1 Tbsp olive oil
  7. 4 cups of beef bullion
  8. Salt and Pepper
  1. Preheat oven to 350 degrees.
  2. Cut bacon in 1" squares and saute in oven-proof dutch oven on stove over low-medium heat until crisp.
  3. Remove bacon and place on paper towels.
  4. Retain bacon drippings and saute onion until caramelized.
  5. Prepare roast - on one side score meet by cutting crosswise ever 1-1/2 inches.
  6. Salt and pepper meat and rub in.
  7. Cut clove of garlic in half. Rub over meat and then dice up garlic.
  8. After onions are almost done, add diced garlic for 2 minutes, stirring continuously,
  9. Remove onion mixture.
  10. Heat olive oil over low-medium heat. Add roast cut side down and brown. Flip over and brown second side.
  11. Pour 2 cups of broth over roast and place caramelized onions and garlic on top of meat.
  12. Cover pan and place in over for 1.5 hours. Add another 1/2 cup of broth. Repeat every 30 minutes.
  13. Total cooking time is 3 -4 hours until fork tender.
  1. I like to make the roast a day before. Place broth in bowl (onions and bacon can be saved), cover with saran wrap and store in refrigerator for several hours or overnight. Remove congealed fat from top of broth. Then reheat on stove top (bacon and onions can be added back in). Mix 1-2 Tbsp of arrowroot or cornstarch into 3/4 cup of broth or water into a small bowl blending until smooth. Slowly mix into broth and stir until thickened.
  2. Now that I have a Instant Pot Pressure Cooker - this recipe's cooking time can be reduced to a little over 1 hour. Directions - prepare as directed get as stated above. Place brown roast in Instant Pot, cover with prepared bacon, onions and use only 1 cup of broth. (We add sautéd mushrooms sometimes). Follow pressure cooker directions, use the manual setting and cook for 80 minutes.
Deliciously Inspired

GC - Roast Beef - Bacon
First – let’s cook up a little bacon – save the drippings…

GC - Roast Beef - Saute Onions
Saute onions in bacon drippings

GC - Roast Beef - Prepping
Prep the meat by seasoning and browning

GC - Roast Beef - Ready for Oven
Put everything together for the oven

Roast Beef - leftovers
My husband was very happy and enjoyed leftovers for lunch and dinner the next night.

I’ve now included directions taking this recipe to the Instant Pot pressure cooker to reduce the cooking time.

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