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.

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Mini Meatloaves
 
Mini Meatloaves
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Ingredients
  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
Directions
  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 http://www.deliciouslyinspired.com/
Preheat oven to 350 degrees.  Prepare baking sheet with parchment paper.
 
Combine first 7 ingredients and mix well.
 
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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.
 
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I usually come up with 10 mini loaves.
 
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 Spoon sauce over loaves.
 
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Bake uncovered for 45 minutes of until the meat is no longer pink and a meat thermometer reads 160 degrees.
 
Makes 10 mini meatloaves.
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Eating Out Tips

This post is about eating out and choosing the restaurant ahead of time when you are trying to eat healthy.  If you are in the Phoenix, AZ area, this should be on your Try list.  We saw it featured on a past episode of Check Please.  My husband suggested we go on Saturday morning and after watching the tv show I was sold.

So our adventure to Tottie’s Asian Fusion restaurant located on Hayden and Thomas began.  Funny these moments can feel like many vacations.  Since my husband has a wheat sensitivity, we were very excited with the gluten free choices. 

First we had spring rolls wrapped in rice paper.  These are amazing and have fresh mint in the filling.  They were served with a peanut sauce that had a little kick in it.  Aren’t they pretty?

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Then I ordered a Thai Chicken Stir Fry with mild sauce  I should have ordered it a bit spicier but I  improvised and used some of the yummy peanut sauce that came with the spring rolls.  The portions are very generous and I ate 1/3 of this.

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Then we shared a little dessert because Tottie makes fresh dairy-free coconut milk ice cream in different flavors – we had the mango.  Yes – there was fresh mango pieces in it.  It was delicious and not too sweet.

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So don’t be afraid to go out and eat – but do a little homework – study the menu and make some decisions before you are being seated and then do what we did – Enjoy!!!

Which one of the pictures looked the yummiest to you?

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Chicken Zoodle Soup

Soup is Comforting, Warm, Hospitable, and Nourishing.  This soup is a spin off of Chicken Noodle Soup but instead of pasta noodles, zucchini in thin strips are used by utilizing a special kitchen tool.  For more information – see post julienne peeler  

Chicken Zoodle Soup

Chicken Zoodle Soup
A great way to use zucchini by substituting noodles with noodles and also the leftovers from what's left on a whole chicken.
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Ingredients
  1. Soup Broth and Chicken
  2. 1 Cooked Free Range Roasted Chicken - skin removed
  3. 2 boxes of Organic Chicken Broth
  4. 2 Carrots, peeled and cut into 2 inch pieces
  5. 2 Celery stalks, cut into 2 inch pieces
  6. 1 onion, quartered
  7. Soup
  8. 1 Tbsp of coconut oil
  9. 1 Onion, diced
  10. 3-4 Carrots, sliced
  11. 3-4 Stalks of celery, sliced
  12. 1/2 cup of frozen peas
  13. 2 Tbsp of sherry wine
  14. 2 Tbsp of arrowroot or cornstarch
  15. Cayenne Pepper - to taste (add a little at a time - you can always add more)
  16. Zoodles
  17. Organic Zucchini (plan on 1 per person)
  18. Coconut Oil
Instructions
  1. Broth and Chicken
  2. Make the broth by placing the cooked chicken (bones and all) and vegetables in a dutch oven and cover with broth. Bring to a boil, then bring to a simmer on low and cover for 1-2 hours. The longer it cooks, the richer the broth. Remove from heat until chicken is cool enough to touch.
  3. Place a colander over a large bowl and pour everything through the colander so the liquid is saved in and the chicken and vegetables are caught in the colander.
  4. Throw away vegetables and strip meat from bones.
  5. Now you have the base for your soup - broth and chicken.
  6. Soup
  7. Melt coconut oil in dutch oven. Stir in onions and cook on low heat until onions are caramelized, stirring often. This can take several minutes - don't rush. Caramelized onions release the natural sugars and add a depth of flavor.
  8. Add carrots and celery. Cook for few minutes.
  9. Add in all broth except for 1 cup.
  10. Bring to a boil and then reduce to simmer and cover for 15 minutes until vegetables are tender but firm.
  11. Cut chicken into desired size pieces.
  12. Add in chicken, frozen peas, sherry and cayenne pepper.
  13. Mix reserved broth and arrowroot together is small bowl using whisk until smooth. Slowly pour into soup and stir until smooth. This will thicken the broth slightly and give some body to the soup.
  14. Remove from heat so the vegetables don't overcook.
  15. Zoodles
  16. Wash Zuchinnis. Cut a thin slice on the long side of the vegetable. This will allow the zucchini to sit flat while making the juliennes. I use a julienne peeler ($20.00) Link is in the post.
  17. Place in a large colander and sprinkle with salt to draw out some of the liquid. Let sit for 20 minutes.
  18. In batches lay the juliennes in between layers of paper towels to remove more moisture. Don't worry if it is still is a bit wet. They can be kept long or cut in shorter lengths.
  19. Ladle soup in bowl and place the raw noodles in the soup and let sit for a minute or two.
  20. To Serve
  21. Place soup in bowl and top with noodles.
Notes
  1. Looking for a quicker version - you can use organic chicken broth and cooked chopped chicken in place of making homemade broth.
Deliciously Inspired http://www.deliciouslyinspired.com/
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