Meatloaf, meatloaf, double-beet loaf, I LOVE MEATLOAF!

Shout out to all those who recognize the nod to my favorite Christmas movie in the title of this post! Anyway, it is true- I LOVE meatloaf. Well, let me be more specific; I love my Granddad's meatloaf. I never knew my grandad since he passed away 3 years before I was born, but I feel close to him every time I have this meatloaf and feel like I know him in some way. Here is a picture of my grandma and grandad at their wedding.

Aren't they the cutest??

Anyway, back to the meatloaf. If I could chose the meal I could have before I die, this would be it. It reminds me of home, and love, and being cozy on a cold winter night. Its so simple but oh so good. Its slightly different than most meatloaf recipes because of one ingredient- oatmeal. It uses oats instead of breadcrumbs and I think it makes all the difference. They keep the meatloaf moist and tender without making it soggy. Try it, you won't be disappointed! On to the recipe!

Granddad's Meatloaf

2.5-3 lbs ground beef
1 large onion diced
2-3 large eggs
3 T Worcestershire sauce
1 package of McCormick's Meatloaf seasoning OR Lipton's Meaty Onion soup mix
2-3 C Oats (quick oats small size is best, but I have used the regular and it works fine as well)
3-3 tsp salt and pepper
Ketchup
Bacon strips

Preheat oven to 400 degrees. In a large bowl, blend ground beef, onion, meatloaf seasoning (or soup mix), eggs, Worcestershire sauce, salt and pepper. Make sure the mixture is mixed well then add oats in small batches. Use your hands to really mix well. Form into oblong shape, patting it together. Transfer to large oblong baking dish lined with non-stick aluminum foil. Spread ketchup over the top and add strips of bacon to cover.

Cover with lid (or foil) and bake for 1.5-2 hours. Juices should run clear when poked in the middle. Take the lid off the last 10-15 minutes to brown. Let stand 5 minutes before cutting.

Tonight I am serving this with sauteed mushrooms, roasted potatoes and a package of antioxidant rich steamed veggies. The mushrooms are super simple. Simply wipe mushrooms clean with a damp paper towel and remove stems and slice. Heat a few tablespoons of butter over medium high heat. Add sliced mushrooms to the pan and saute until golden brown. De-glaze the pan with a few tablespoons of red wine, let the wine evaporate and then serve!

The potatoes are even easier- just cut red potatoes in half and season with salt, pepper, and olive oil. Spread onto a non-stick foiled baking sheet and roast in oven at 400 degrees until they are golden brown and fork tender. I usually stir them occasionally while they are roasting.

So that's dinner tonight! I like meals like this because I can have the meatloaf and potatoes in the oven at the same time and I just need to start the mushrooms about 10 minutes before we are ready to eat. Everything comes together with this meal over time so I don't feel like I'm scrambling at the last minute to get everything to come out at the same time. I hope you enjoy these recipes- I know I will! I can't wait for dinner tonight!

Eatzy Dessert!

I try to have a dessert on hand every night. I think life is too short not to allow yourself the good things. I also find that when I deprive myself of the things I crave, I tend to over eat  on other things. Thats just my own philosophy. For all of you who feel the same as me, here is a wonderfully yummy dessert that I am making tonight to go along with our fish tacos. I belive the inspiration for this came from the show "Simply Delicioso" from the Cooking Channel. I am calling my version Mexican Ice Cream Caramel Apple Chimichangas (whew! say that 3 times fast). So without further ado, here is the recipe:

Mexican Ice Cream Caramel Apple Chimichangas
(serves 2)

1/2 C oil
1 apple skinned and sliced (I am using a pink lady)
1 T cinnamon sugar
1 tsp lemon juice
1 T prepared caramel sauce
2 flour tortillas
Confectioners sugar for dusting
Honey for drizzling
Extra cinnamon for dusting
Vanilla ice cream or whipped cream

Heat the oil  in a a small saute pan over medium low heat. In a microwave-safe bowl combine apple slices, cinnamon sugar, caramel and lemon juice. Microwave this mixture for about 1 minute until caramel sauce is loosened and apples are heated through. Place 1/2 mixture on a flour tortilla and roll it up like a burrito. Repeat with the other half of the mixture. *You may have to use tooth picks to secure the tortilla. Fry the tortilla in the oil until the chimichanga is golden brown. Let cool for 1 minute on paper towels. Cut on the bias and dust with confectioners sugar and cinnamon and drizzle with honey. Enjoy with vanilla ice cream or whipped cream.

Taco Tuesday!

On the menu tonight is tacos. My husband's favorite meal is tacos, in fact he could probably eat them every night of the week. I love them too, however I like a little more variety so our compromise is Taco Tuesday. Every Tuesday we have some kind of tacos and tonight is no exception. I am making fish tacos.

Fish tacos are super easy (Eatzy!) and fast for a week night meal. We buy a bag of individually wrapped frozen tilapia filets so I just set out what I need in the morning and they are defrosted and ready to go by dinner time. This is also a very customizable meal. You can pick what you like and change it up. Some times I like to make a mango salsa to go with it and other times I would rather keep it simple with just lemon and tomatoes. Whatever you have on hand works wonderfully.

I also suggest using flour or soft corn tortillas for this meal. My husband loves the crunchy corn shells and normally won't touch a soft taco, however he loves them with fish.

Here's what you need for a Fish Taco Tuesday:

1 T oil
1-1.5 filets of a flaky white fish per person (I use tilapia)
1 tsp paprika
salt and pepper to taste
fresh lemon or lime juice- just enough to squeeze over fish

Heat oil in a saute pan over medium heat. Season filets with salt and pepper, paprika and citrus juice. Place fish in pan and saute until opaque and cooked through. Let cool for one minute and flake apart with forks.

To assemble your tacos, add any number of condiments, but I find that with these, the simpler, the better. Here are my favorite toppings:

Diced tomatoes, diced yellow or red onion, sour cream, avocado, cilantro, and a squeeze of lime juice. Serve on a soft flour or corn tortilla with chips and your favorite salsa!