I roast carrots and cabbage “steaks,” but you could do anything you want, as all veggies pair well with this meatloaf. Another favorite is roasted brussels sprouts with walnuts!
I recommend allowing yourself about 2 hours before serving to get everything caramelized and roasted properly without rushing!
* Watch me (Youtube video) make this recipe HERE!
- 1-2 lbs ground beef (if you like more “meaty” of a meatloaf, use 2 lbs)
- 1 sweet onion, sliced as thinly as possible
- 3-4 cloves garlic, chopped
- 2 TBS butter or olive oil
- 1 TBS tomato paste
- 2 TBS Worcestershire sauce (to taste)
- 1/3 cup ketchup
- 2 tsps yellow mustard
- Salt and pepper
- 1 tsp all-spice seasoning or any blend of your favorites (I used Trader Joe’s 21 Seasoning Salute)
- 1 TBS balsamic glaze
- 1 egg (2 if you like your meatloaf to be more firm and held together)
- 1/4 cup italian breadcrumbs
- Start by caramelizing your onions. Add butter and/or oil to your pan, turn on medium-low. Add sliced onions. Add a pinch of salt, give a quick stir to coat the onions, and leave it alone for a bit. I usually take about 30-45 minutes to do this, stirring a few times to turn the onions over.
- Make sauce mix that will go on top of the meatloaf, as well as inside. In a bowl, mix tomato paste, Worcestershire sauce, ketchup, yellow mustard, pinch of salt, pinch of pepper, all-spice or seasoning blend, balsamic glaze. Set aside.
- In a large bowl, scramble your egg. Add breadcrumbs. Whisk together. Add ground beef and mix until combined by hand. Don’t overmix!
- Bake at 350° for 45 minutes. Ensure your meat is cooked in the center and let it rest for about 15 minutes.
- Roast whatever veggies you want on the side or serve with a salad.
If you love scones that are on the sweet side, verging on muffin territory, you will love my new blueberry scone recipe. Easy easy easy to make and you probably have everything on hand!
2 cups all purpose flour
½ cup sugar
1 tbs baking powder
½ tsp salt
1 stick (½ cup) cold butter, cut into cubes
½ cup whole milk
1 cup blueberries, fresh or frozen, towel dried
A couple tablespoons Turbinado or raw sugar, for topping
Preheat oven to 400 degrees.
Using a stand mixer (my preference) or a hand mixer, stir dry ingredients together slowly. Add butter cubes. Mixture should turn into a crumbly type of mix. Add the milk, then the egg. The batter will be thick. Add the blueberries and gently fold into batter.
Flour your work surface. I like to use a piece of parchment paper with light flour on top. Make sure you flour your hands! Put dough on the work surface and press dough down. You can make your scones as rustic/free form as you like, but I prefer to make a large rectangle, about 1.5 inches thick. I cut the rectangle into 4 quadrants and then into triangles from there.
Place on a cookie sheet, top with your desired amount of raw sugar, and bake for 20 minutes.
Hope you enjoy!
View my YouTube tutorial of these recipes here! 🙂
What you’ll need:
I used 5 sticks of butter and divided them into three to create 3 different kinds of compound butter for Thanksgiving. These make an amazing gift to bring along to the holidays. The sweet flavors can be used on rolls, biscuits, toast, cinnamon rolls, and so much more. Savory compound butter is amazing on a nice crusty bread, served as an appetizer with crackers, or used to flavor meat. Keep on Reading!
A couple things to note about this recipe!
- You can really make it your own by adding whatever dry ingredients and/or candy you want. Some suggestions: bagel chips, almonds or other nuts, raisins, Reese’s Pieces, butterscotch chips, cheez-its, etc.
- The seasoning measurements below provide a pretty light flavor. If you like extreme flavor, be sure to ramp it up!
Watch me make this recipe in my vlog, here! 🙂
10 cups of dry ingredients, I used:
- 3 cups rice cereal squares
- 3 cups corn cereal squares
- 1 cup dry roasted peanuts
- 3 cups pretzels
½ cup apple cider
½ cup butter
½ cup coconut oil
⅓ cup worcestershire sauce
1 Tbsp garlic powder
½ Tbsp onion powder
2 tsp salt
Turn your slow cooker on high.
Add all your dry ingredients, butter, and coconut oil.
Stir to cover all the pieces.
Add seasonings and all other ingredients.
Stir again to ensure all pieces have been covered.
Cook in slow cooker for 3 hours, stirring at least once or twice during that time.
Spread the mixture out on parchment paper or baking sheet.
Heat oven to 350° F. Bake for 10-12 minutes. Let cool.
Pour all of the chex mix in a gallon size ziploc and add your candy.
Shake and enjoy! 🙂
Pumpkin bread is universally loved, right? I’m pretty sure people who don’t typically like pumpkin things still like pumpkin bread. So let’s skip the argument about baking this and just get to it!
Pumpkin bread is universally loved, right? I’m pretty sure people who don’t typically like pumpkin things still like pumpkin bread. So let’s skip the argument about baking this and just get to it! Keep on Reading!
It’s what I like to call Onion Candy, but others may call them Caramelized Onions. It resembles nothing like the sweet onion it came from. It’s been slowly and lowly cooked in butter and balsamic glaze.
I’m standing over my kitchen sink with a 10″ frying pan in my left hand and a spoon in my right hand. Well, at least 60 seconds ago I was. I realized what I was doing and decided to take a second to collect my thoughts before SLAPPIN’ MY MAMA. Keep on Reading!
As a non-bread pudding eater myself, I urge you to try this recipe! You won’t regret it. In honor of the cool weather and my Dad’s birthday over the Labor Day weekend, I give you this hearty and sweet brunch dish. Keep on Reading!