mediterranean vinaigrette

Mediterranean Salad Dressing

mediterranean vinaigrette

There’s something alluring about a good vinaigrette, especially if it’s somehow made almost creamy.  It crosses over into the realm of the sensual, an orchestra of flavors bursting forth on your tongue.  I had a very good Mediterranean themed salad dressing at lunch the other day.  So good, in fact, that I was inspired to make my own version.  So this is my spin on a tangy, slightly spicy and creamy Mediterranean Salad Dressing.

The people who live in the Mediterranean region are renowned for their longevity, which research suggests is largely due to their diet being full of green leafy vegetables, as well as the health benefits of a whole host of other available foods, such as olives and olive oil.

The real key to this salad dressing is that the complexity of all of the various ingredients makes the whole more than the sum of its parts.  Every ingredient acts in accord with every other.  The salty balances the sweet, the sweet balances the tart, the spiciness adds another layer of depth to the flavor.

Assembling the ingredients

The complexity of the flavor profile is all the more amazing because the process of making this is so easy.  You simply add of the ingredients  together and blend until smooth.  It’s as simple as that.

The ingredients:

  • one small sprig of rosemary
  • 2 or 3 olives (green, black or a mixed variety)
  • 3 or 4 sun dried tomatoes (chopped into smaller pieces)
  • 1/3 cup olive oil
  • 1/2 cup red wine vinegar
  • the zest and juice of one lemon
  • 2 cloves garlic
  • a few anchovies
  • 1/8th teaspoon oregano
  • 1 teaspoon paprika (or cayenne pepper)
  • 1 teaspoon ground mustard

Salad Dressing

The tartness of the lemon juice and red wine vinegar plays well with the almost raisin-like sweetness of the sun dried tomatoes.  The anchovy imparts a salty, deep rich umami flavor to the Mediterranean Salad Dressing.  The herbaceous flavors of the rosemary and oregano play well against the olives, as well.  This vinaigrette works well over mixed greens, with some feta cheese and perhaps a sliced, boiled egg.  If you try this recipe, please let me know how you like it.

Red Cabbage Sauerkraut

Red Cabbage Sauerkraut – or Lactofermination is Your Friend

Red Cabbage Sauerkraut

I never used to love sauerkraut.  In fact, I kind of hated the stuff.  I never really got it, until I fell in love with fermented foods (kimchi was the real gateway drug in this story).  Now, I love the stuff.  The sauerkraut I had in Germany was amazing (I went there last Summer).  There are all sorts of health reasons why you should eat fermented foods (phickle does a much better job of explaining those reasons than I ever could; plus it’s a gorgeous blog).  But really, the main reason why you would want to eat something like Red Cabbage Sauerkraut is because it’s real food.  It has a history.  It has flavor because it’s not some nameless anonymous foodstuff you got out of a can.  It has flavor because it’s meaningful, because it’s something you can make (and I would argue should), hopefully from locally grown produce.

caraway, mustard seed and coriander seed

Of course, the fermentation process itself, the way that the Lacto bacillus bacteria break down all the nutrients in the red cabbage introduces a lot of flavor to the sauerkraut.  That’s where the sour part of the flavor comes from.  What I like to do, to amp up the flavor, is to take my caraway, mustard and coriander seeds and toast them until they just begin to turn brown.  You’ll want to swoosh them or stir them around a little, just to make sure they don’t burn on the stove.

The toasted ground spices

Then grind the spices in a spice grinder or coffee mill (make sure you thoroughly clean it out if you use the coffee mill).

Red cabbage and salt

Next, add three or four cloves of garlic to the food processor and process until they’re well ground.  Then chop the red cabbage into quarters.  Chop each quarter into slices and process in the food processor.   Depending on the size of your food processor you may have to do this in batches.   If the slices are too big they won’t properly shred in the food processor, so make sure you chop them in 1 inch to 1/2 inch slices.  Place all of the shredded red cabbage into a large bowl.

adding the salt, then mix

Once all of the red cabbage is in the bowl, sprinkle half of the kosher salt over the top of the shredded cabbage.  Mix thoroughly.

Adding the rest of the salt and the spices

Finally, add the rest of the salt and the ground spices (and just a little ground black pepper). Mix thoroughly again.

The final step is to fill large mason jars with the pre-fermented sauerkraut mixture.  There should be enough for two large jars, though you might have to pack them in a little to fit it all.  Leave the jars out on your counter for several days to a week (depending on how warm it is).

The salt creates an environment hostile to harmful bacteria, but one that lacto bacillus fermenting bacteria find quite hospitable.  When the sauerkraut is thoroughly fermented you can store it in the fridge for several weeks.  As the sauerkraut ferments the color will slowly change from a deep bluish purple to a bright almost pink purple.

This Red Cabbage Sauerkraut is a great topping for hot dogs (along with some kimchi) or as a side with some roasted potatoes.

The ingredients:

  • 1 head red cabbage
  • 4 cloves garlic
  • 1 tablespoon salt
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon caraway seed
  • 1/2 teaspoon coriander seed
  • dash of ground pepper

I opted for the complexity of the other spices because I wanted the caraway flavor to be subtle, not overwhelming, to match the subtle flavors derived from the fermentation process.

 

vegetarian curry

Thai Veggie Curry Noodle

vegetarian curry

I’ve been very vocal about my love of Asian grocery stores before.  This particular dish, Thai Veggie Curry Noodle, is a prime example why.  On a recent visit to one of my local Asian grocery stores, Asian Amigo (they have Asian food and Hispanic food as well), I managed to procure kaffir lime leaves, fresh galangal root (think ginger with a hint of mustard/horseradish flavor), Asian eggplants, mushrooms and even some jackfruit.  They also had these lovely Chinese egg noodles, somewhat like ramen, but a little chewier.  So I decided to throw it all together with some Thai red curry paste and coconut milk, and see what happened.

curry paste, Asian eggplant, onions, mushrooms and breadfruit

Mise en place, as always, is very important when cooking.  Have your ingredients prepared and ready to cook, and you’ll save time and effort.  And not look like an idiot running around trying to find the one thing you forgot.  I chopped up the jackfruit, mushrooms, Asian eggplant and onion and placed them all in bowls.  I also had some Thai red curry paste on hand.

Kaffir lime leaves, fresh galangal root, fish sauce and coconut milk

One can of coconut milk, some kaffir lime leaves, fresh galangal root and fish sauce later, and I was ready to cook.

Cooking the veggies

First, saute the onion, Asian eggplant, jackfruit and mushrooms in a little oil on a medium heat.  The jackfruit and mushrooms both absorb flavors in the sauce very well, but the jackfruit holds onto its texture a little better.  Set these aside once they’re cooked through and a little browned.

frying curry paste, grated galangal and kaffir lime leaves

Add the red curry paste, grated galangal root and kaffir lime leaves to the pan.  Stir until the curry paste begins to bubble.

Adding coconut milk

Add the coconut milk and stir.

Curry

Let it come to a boil and then add the veggies back in.

Adding Cayenne Pepper

I added some extra red pepper for a little kick.

Chinese Egg Noodles

Finally, I added the noodles.  These were cooked and just needed to be warmed up by the sauce.   The fish sauce was added a the very end for flavor.

The ingredients:

  • 1/4 cup onions
  • 1/4 cup Asian eggplant
  • 1/4 cup chopped mushrooms (any kind)
  • 1/4 cup diced jackfruit
  • 2 to 3 tablespoons of Thai red curry paste
  • 2 teaspoons grate galangal root
  • 4 to 6 kaffir lime leaves
  • 1 can coconut milk
  • 2 teaspoons of cayenne pepper or hot paprika
  • 1 teaspoon of fish sauce at the very end
  • 1 package of Chinese egg noodles

Of course, if you want to avoid the fish sauce and make the Thai Veggie Curry Noodle truly vegetarian, you could always substitute some soy sauce at the very end instead of the fish sauce.  Either way, you’ll thank me.  If you can’t find jackfruit, try using a vegetable that is really good at absorbing sauces and flavors, such as zucchini or squash.

Family Dinner Night – Cooking with Your Kids

cooking with your kids

It’s tough, getting your kids to eat healthy, good food on a regular basis.  At least, that’s been my experience.  One of the things we’ve done in our family, in an effort to model good behavior and foster a sense of inclusion, is to institute a Family Dinner Night.  On Family Dinner Night the kids get to pick what we eat (we have a pretty large array of cookbooks, some of which are pretty kid friendly) and help us cook it.  There really is no better way to encourage children to eat than to make them part of the process.

Homemade Chicken Tenders

Much has been made recently about the ‘Tyranny of the Chicken Tender.’  There’s definitely a tendency to appeal to juvenile tastes on the part of the food industry.  Kid friendly foods like chicken tenders don’t have to be unhealthy or prefab, though.  Recently we cooked these delightful DIY homemade chicken tenders with our kids (Ginny got the idea from a really neat Disney kids cookbook, the Disney Princess Cookbook).

Eggwash

They enjoyed helping crack open the eggs.  Ginny started out the egg mixing process, and then my wife finished the process.

Dipping in the coating

Next we dipped the chicken breast strips into the egg wash, then shook them up in a bag filled with the coating (mostly crunched up crackers, flour, a little cornmeal, paprika, parmesan cheese, pepper and garlic powder).

Chicken on the baking sheet

One spray coated pan later and all of the chicken tenders were ready to bake (much healthier than frying them, and they still end up crispy).

Flipping the chicken tenders

Ten minutes later they were ready to flip and go back in the oven.

Sweet and Sour Sauce

Ginny wanted a dipping sauce for the chicken tenders, so we made this easy Sweet and Sour Sauce recipe.

  • 1/4 cup pineapple juice
  • 1 cup ketchup
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • a little grated ginger
  • a little bit of fresh cracked pepper

Cooking Sweet and Sour Sauce

Just add everything to a pot and mix.

Ginny's Homemade Sweet and Sour Sauce

Heat up the sauce until it just starts to bubble, mixing the whole time.  Ginny loved helping with that part.  Then take it off the heat and let it cool down before serving.

Helping Mommy Cook

Ginny loved helping her mommy cook.

Jack's Salad Dressing

Jack wanted to help too, so he made his famous salad dressing.

What’s your experience?  Does instituting a Family Dinner Night where the kids help to cook help encourage them to eat?  What do they like to help cook?

(And yes, the prodigal has returned to blogging.  I apologize for my extended absence.  I’ll be blogging more again soon.)

pav bhaji streetfood

Pav Bhaji Recipe – A Vegetarian Mumbai Street Food

pav bhaji streetfood

There’s a strong tradition in countries with high population metropolitan areas (such as India) of street food.  This is economical food, using ingredients for their ease of availability and affordability.  While America doesn’t really have a huge tradition of ‘street food’ per se (unless you count the food truck craze of the last decade or so), there’s a lot to be learned from street food in other cultures, easily incorporated into a modern American kitchen.  Pav bhaji is a street food using the most ubiquitous of ingredients, white bread, specifically a type of roll.  This pav bhaji recipe is essentially an economical, tasty and spicy quick and easy vegetarian curry (I have other curry recipes too).

assembled ingredients

Pav bhaji (depending on how you feel about butter; you could omit it if you want) is fairly nutritious.  The basis of the sauce is freshly cooked vegetables, blended and simmered with Indian spices (there’s abundant evidence that spices have a number of health benefits, particularly for their anti-cancer properties).

cooking carrots onions

Saute the chopped onion, carrots and cauliflower in a little oil in a nonstick pan, until they begin to soften.

adding peas

At this point add chopped tomato and peas.  Continue to cook.

pav bhaji masala

Add the pav bhaji masala.  For mine I used equal proportions of cayenne pepper and garam masala (here’s my garam masala recipe).  You want the pav bhaji to be assertively spicy.

immersion blender

Next, add the vegetable mixture to a high sided glass or container and blend with an immersion blender (pretty much one of the most useful tools you could have in any kitchen).  Be careful not to splatter any hot sauce on yourself.  Blend until smooth.

adding the bread

Add the vegetable mixture back to your pan, add a little butter and the chopped bread (if you toast the bread just a bit before you add it then it won’t get so soggy).  Mix quickly and serve warm.  Easy!

If you like this pav bhaji recipe be sure and check out some of my other curry recipes.  I’m a self-admitted curry freak.

The ingredients:

  • 1/2 small onion, chopped
  • 1 carrot, chopped
  • a few knobs of cauliflower
  • 1/2 cup peas
  • 2 small tomatoes, diced
  • 1 teaspoon garam masala
  • 1 teaspoon cayenne pepper
  • 2 teaspoons oil
  • 1 tablespoon butter
  • 2 cups chopped white bread rolls
homefried potatoes with gravy

Southern Comfort – a Southern Poutine Recipe

homefried potatoes with gravy

My Grandma kept a jar of bacon grease on the counter.  It’s a very Southern thing to do.  There’s something about the distillation of flavor aligning with the practical economics of the act.  You make do with what you have.  That’s also a very Southern thing to do.  So I do the same thing, more out of habit than anything else.   This Southern Poutine recipe is a recipe that I’ve developed that uses said bacon grease in two ways (not that I cook with it all the time).  Of course, you CAN use other fats.  You could use olive oil, maybe coconut oil.  But it WILL taste different.

The technique:

Peel and dice two potatoes into small irregular chunks, about 1/4 to 1/2 inch in length.  You want them small so they’ll cook quicker, and brown faster.  The brown crust is the goal (that’s the taking the express train to flavor town).

Fry the diced potatoes in a mixture of bacon grease and olive oil in a nonstick pan until browned on all sides.   Be sure and season with salt and fresh cracked pepper (just don’t use that horrid pre-ground stuff; seriously).  Set the potatoes aside.

Frying Potatoes

Next, make the gravy.  Add 4 tablespoons bacon grease and 2 tablespoons butter and bring to a medium heat.  When the butter is completely melted add 2 tablespoons flour and mix to make a roux.  Stir for about a minute.  You don’t want it to get too dark, you just want to cook out the raw flour taste.

Next, add 1/2 cup of milk slowly, stirring as you add it.  You may not need to add all of the milk.  Reduce the heat and keep stirring.  The goal is a thick biscuit gravy.  Add a little salt and pepper.

Once the gravy is done, pour over the potatoes, and add shredded cheddar cheese.

The ingredients:

  • 2 potatoes
  • 6 tablespoons bacon grease
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/3 cup milk (approximate)
  • 2 tablespoons flour
  • salt and pepper to taste
  • 1/3 cup shredded cheddar cheese

It’s not authentic poutine, but this Southern Poutine Recipe is delicious.  Definitely comfort food for a lazy Sunday morning.

gnocchi

Sweet Potato Gnocchi

gnocchi

I confess, dear readers, that I’ve been in something of a funk lately.  It happens to lots of people this time of year.  The slow descent of the year into torpor, the trees losing their glorious leaves, the ever shortening days.  The air grows crisp, the nights begin to dominate over the day after the Solstice.  When this happens I feed the soul, taking solace in the sure comfort that I can make something delicious out of humble ingredients (and you can too).  With this in mind, I made this almost decadent Sweet Potato Gnocchi.

As much as pumpkin screams ‘Autumnal’ to many people, I find that the humble sweet potato is just as representative of the season.  The sweetness of things hidden, the small miracle that something so delicious can come out of dirtIt’s nothing short of amazing, when you stop to think about it.

The technique:

First, bake a sweet potato wrapped in aluminum foil.  350 degrees for about 25 minutes.

sweet potato oven baked

Unwrap the sweet potato, slice it in half and let it cool down for a while.  Then scoop out the insides and place into a bowl.  Mash the sweet potato until it has a soft texture.

mashed sweet potato

Add flour, salt, a dash of pepper, olive oil and an egg.

Adding egg, olive oil and flour

Mix well, then knead for about five minutes until it forms a soft dough.

gnocchi dough

Roll the dough out into long ropes, a little larger than a finger.  Using a knife, cut off knobs of dough about half an inch wide.

cutting the gnocchi

Cook the sweet potato gnocchi in boiling water for about 5 minutes, just long enough for them to lose the taste of the raw flour.  While doing this, add butter and olive oil to a pan.

adding the sage

Add fresh sage leaves (or rosemary, or any other fresh herb, if sage is too ‘sagey’ for your tastes) and cook in the oil.  Add two tablespoons of flour and cook over a medium heat for several minutes.

cooking the sage

If you’re feeling REALLY decadent (or need to comfort your soul that much) add a splash of heavy whipping cream.  Pour over the cooked sweet potato gnocchi, and serve quickly.  This dish is best served warm and fresh.

The ingredients:

  • 1 baked sweet potato, mashed
  • 4 tablespoons flour (for the gnocchi)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • dash of pepper
  • 2 tablespoons butter (for the sauce)
  • several fresh sage leaves (or other fresh herb)
  • 2 tablespoons olive oil (for the sauce)
  • 2 tablespoons flour
  • splash of heavy whipping cream (optional)

What do you make when you’re feeling down, in a funk, and just need to reconnect with your soul?

Pumpkin Spice Blondies

The Busvlogger’s Pumpkin Spice Blondies Recipe

Pumpkin Spice Blondies

The following is a guest post by my friend James, aka, the Busvlogger on YouTube, wherein he shares his delicious Pumpkin Spice Blondies recipe.  But it’s not just a recipe!  He’s also posted a how-to video on his channel (and one for the Maple Glaze), so check it out-  Peter

So Peter and I got our two families together a few weeks ago; we are quickly becoming dear friends and our wives and kids are going to have to follow suit, those are the facts. We assembled, as you might expect, around food. We were at Wood Stone Craft Pizza in Fayetteville, Arkansas, were they do more than put toppings on flat bread, they make art. I digress.

Peter and I were discussing what we might do to bring my You Tube world and his blog world together. We wanted to do an Autumnal collaboration that would bring people together under sweet, joyful and, let’s be honest, highly google-able conditions.

Busvlogger

What brings people joy in the Fall? The smell of damp leaves and wood smoke on a crisp, cool night does it for me. Ultimately, we came up with the Pumpkin Spice Blondie that you see before you! Combined with the savory and sweet of my maple glaze, studded with a crisp smokey bacon, this cookie/bar has it all!

Disclaimer: No pumpkins were harmed in the making of this dessert but the amount of butter required would make even Paula Dean blush, bless her heart. These are decadent and taste like a mother’s love but they are an indulgence, so consume accordingly!

With that said, I hope you enjoy this recipe. Peter and I both agree that great food has a way of connecting people. Please use these blondies to touch base with someone in your life; whether you share a bite or pass on the recipe. We would both love to hear your feed back on our respective social media homes and we’d be flattered if you’d “Pin It”!

pump spic 2
Pumpkin Spice Blondies

2 Cups all-purpose flour
¼ t. baking soda
1 t. baking powder
1 T. pumpkin spice or ¼ T. ground ginger, ¼ T. allspice and ½ T. cinnamon
¼ t. salt
2 large eggs, beaten
1 cup (2 sticks) softened butter
2 cups firmly packed brown sugar
2 t. vanilla extract

Preheat oven to 350 degrees f.
Coat a 9×9 or 9×12 baking pan with butter, line with parchment.
Coat inside of parchment with butter.
Combine dry ingredients.
In mixer, cream remaining ingredients.
Stir in dry mixture by hand.
Spread batter evenly in pan.
Bake 45 to 50 minutes, or until toothpick comes out clean.
Let cool 30 minutes.
Cut the Pumpkin Spice Blondies into squares or bars.

pump spic 4

Maple Glaze (perfect for doughnuts too)

4 T. butter, melted
1 cup powdered sugar
8 T. pure maple syrup
1 to 2 T milk

Whisk thoroughly.
Drizzle, spread or dunk onto completely cooled baked goods!
Let sit until glaze sets.

Tip: sprinkle accompaniments (bacon pieces, nuts, etc.) before glaze sets.

pumpkin spice dessert

My lifestyle brand, Busvlogger, focuses on intentional living with a comedic, casual tone. I teach viewers that quality of life can be elevated by taking simple actions.

I love being a champion of causes and brands that fit within my key platform of ‘intentional living’ namely my 5 focus areas: food, sustainable farming/gardening, home improvement, travel and parenting.

Father of two boys, two girls and a VW Bus.

http://www.youtube.com/user/busvlogger 

http://www.youtube.com/user/jamesbusvlogger 

@busvlogger

 www.facebook.com/Busvlogger ·

Life is what you make it, let’s get our hands dirty!

Proud partner at Deca TV

NWArkansas

I was lucky enough to sample some of the Pumpkin Spice Blondies.  Ginny had one and a half!

Ginny eating blondies

If you dig his Pumpkin Spice Blondies Recipe be sure and go let James know over on his YouTube channel.   Pin it!  Share it!  Subscribe to his channel!  All that good stuff – Peter

roasted acorn squash

Roasted Acorn Squash Bisque

roasted acorn squash

Pumpkin isn’t the only gourd that’s in season this time of year.  Roasted acorn squash has a wonderful, sweet Autumn flavor.  This Roasted Acorn Squash Bisque recipe is sweet, savory, and slightly spicy, cooked with Indian spices that wouldn’t be out of place in a good curry.  Although it’s creamy and rich, it’s also vegan and vegetarian friendly (I’ll show you the trick to getting that creaminess without dairy ).

roasting the veggies

First, roast the acorn squash, onion, carrot and tomato on a cookie sheet.  450 degrees for about 20 minutes should do the trick.  I like to drizzle my vegetables with a little olive oil and sprinkle with fresh cracked pepper before roasting them.

spices

Next, assemble the spices.  I used bay leaf, allspice, cinnamon stick, black pepper, cloves, cumin seed and a little curry powder.

frying the spices

Fry the whole spices in olive oil, then set aside once they’ve become toasty and aromatic.

spices, broth and coconut milk

You can see how toasted they get.  Let the fried spices cool off.

roasted veggies

Cut the peel off of the acorn squash, then throw all of the veggies into the pot.

cooking with ginger

Add garlic and grated ginger.  Cook for a few minutes, stirring every now and then.  Just make sure not to burn anything.

adding coconut milk

Next, add a little salt,  the curry powder, vegetable broth and a can of coconut milk (that’s trick number one for that creamy taste). Bring just to a simmer and let it cook for about 15 minutes.

Immersion blender

Hit it with an immersion blender (trick number two for the creamy taste; it’s about texture as much as taste).  Be careful blending when it’s hot.

Cashew nuts

Transfer some of the soup to a cup or bowl, and blend cashews into the mixture (trick number three for the creamy taste).

Finished soup

Your finished Roasted Acorn Squash Bisque should look something like this.

garam masala

Remember the fried spices that you let cool down?  Not only did they lend their flavor to the oil, before cooking your roasted vegetables, but they also make a wonderful garam masala if you grind them.  Sprinkle the top of the bisque with the spice mixture.

You won’t believe how delicious this is, creamy yet a little spicy, savory and rich.

The ingredients:

  • 1 acorn squash
  • 1 tomato
  • 1 small onion
  • 1 carrot
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1/8 tsp allspice
  • a few bay leaves
  • 1/8 tsp cumin seeds
  • 1/8 tsp black pepper
  • 1/8 tsp cinnamon stick
  • 1/8 tsp clove
  • 2 garlic cloves
  • 2 tablespoons grated ginger
  • 4 tablespoons olive oil
  • 1/8 tsp curry powder
  • salt and pepper to taste

If you try making this recipe let me know.  I love hearing from readers!

meatloaf recipe

Easy Muffin Meatloaf

meatloaf recipe

Autumn, for me, means comfort food, quite often.  There are few things quite as comforting as meatloaf.  I’m sure it’s the overwhelming umami nature of the thing, the perfect oven roastedness that elevates it to more than the sum of its (quite often) humble parts.  My quibble with meatloaf is that many times the outside will become quite dry and overdone while the inside is almost raw, diminishing the ‘comfort food’ aspect of the whole thing.   But this Easy Muffin Meatloaf recipe takes care of that problem quite well.  They bake up with just the right amount of crispy exterior brownness relative to moist, delicious inside goodness.  They’re perfect.

ground beef and ground pork

For this meatloaf I started with a pound of ground beef and a pound of ground pork.  You could easily use ground turkey as well, although I’m not going to vouch for the outcome.  I find ground turkey to be a little dry compared to ground beef or pork.

cooking mushrooms

A flavor trick to up the umami factor, as well as enhance the moistness of the meatloaf, is to dice up mushrooms (the finer the better, really) and then saute them in some olive oil until they’re well browned.  Set them aside to let them cool a little bit, before adding them to your meatloaf.

ingredients

Next, assemble your ingredients.  I used ground beef, ground pork, diced onion and garlic, the sauteed mushrooms, tomato paste, ketchup, Worchestershire sauce, fresh cracked pepper, bread crumbs, seasoning (I used paprika and Cavender’s seasoning) and an egg.

mixing the meatloaf

Mix everything quite well.  Use your hands.  They’re the best tools you have.

Meatloaf in muffin tins

Use an ice cream scoop to pop the meatloaf into the muffin tins.  You should have enough meatloaf for 18 mini meatloafs.

Baking

Add ketchup to the top of each, then bake in a 400 degree oven for about 30 minutes.

The other great thing about Easy Muffin Meatloaf is that once they cool down they save quite well in the fridge or freezer, making mealtime in the next few days incredibly easy.

The ingredients:

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/2 cup diced and sauteed mushrooms
  • 1/4 cup diced onion
  • 2 garlic cloves, minced
  • 1/2 tsp Worchestershire sauce
  • 2 tsp tomato paste
  • 2 tablespoons tomato ketchup
  • 1/8 tsp paprika
  • 1/4 tsp Cavender’s seasoning (or your favorite spice mix)
  • fresh cracked pepper to taste

And that’s it.  Easy.  Muffin Meatloaf.  What’s not to love?

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