Sheet Pan Meatloaf Supper

A full meal deal in this recipe.

Servings

Ingredients

1 1/2 lbs russet potatoes washed, peeled, and diced
1/3 cup water
1 Tbsp butter
2/3 cup milk
salt and pepper
1 lg egg beaten
1 lg onion diced
1 tsp Italian seasoning
1 Tbsp tomato paste
1/4 cup panko crumbs
2 Tbsp milk
3 Tbsp parsley finely chopped
1 14-1/2 lb lean ground beef
1/3 cup ketchup
1 lb green beans
1 1/2 Tbsp olive oil

Servings

Ingredients

1 1/2 lbs russet potatoes washed, peeled, and diced
1/3 cup water
1 Tbsp butter
2/3 cup milk
salt and pepper
1 lg egg beaten
1 lg onion diced
1 tsp Italian seasoning
1 Tbsp tomato paste
1/4 cup panko crumbs
2 Tbsp milk
3 Tbsp parsley finely chopped
1 14-1/2 lb lean ground beef
1/3 cup ketchup
1 lb green beans
1 1/2 Tbsp olive oil

Instructions

Preheat the oven to 425F. Line a large sheet pan with foil, generously spray the foil with non-stick cooking spray. Put the potatoes in the center of the foil, salt and pepper them, to taste. Fold the foil up around the potatoes to create a bowl add in the water, and finish folding the packet to seal it all. Cook for 10 minutes.
In a large bowl add egg, onion, Italian seasoning, tomato paste, panko, 2 Tbsp milk, parsley, and ground beef. Mix everything together until evenly combined. Form the mixture into 6 mini meatloaves. Scoot the potato packet to the left side of the pan. Add the meatloaves to the middle of the hot pan. Spread the ketchup evenly over the loaves. Return the pan to the oven, baking for 23-25 minutes. Take the pan out, and use a paper towel to sop up any grease.
Add the beans to the right side of the pan, in a single layer. Drizzle them with olive oil and season with salt and pepper. Toss gently. Bake again for 18-20 minutes.
Remove the pan from the oven. Open the potato packet, careful to avoid the steam. Transfer them to a bowl. Add the butter and milk, salt and pepper to taste. Mask until smooth. Serve with mini meatloaf, and green beans. Enjoy!

Recipe Notes

Recipe adapted from 4 Sons R Us

Light Italian Wedding Soup

Easy to make soup that would be good for a weeknight dinner.

Servings

Ingredients

1 lb 93% ground turkey meat
2 cloves garlic minced
1 lg egg lightly beaten
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese grated, plus more for serving
salt and pepper
1 Tbsp olive oil
1 med onion halved and thinly sliced
29 oz chicken broth
2 14.5 oz cans diced tomatoes in juice
1 head kale stemmed and coarsely chopped

Servings

Ingredients

1 lb 93% ground turkey meat
2 cloves garlic minced
1 lg egg lightly beaten
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese grated, plus more for serving
salt and pepper
1 Tbsp olive oil
1 med onion halved and thinly sliced
29 oz chicken broth
2 14.5 oz cans diced tomatoes in juice
1 head kale stemmed and coarsely chopped

Instructions

In a bowl combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp. salt and 1/4 tsp pepper. Using 1 Tbsp. for each, roll mixture into balls.
In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes; bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
Add kale, cook until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired. Season with salt and pepper. Serve soup with more Parmesan. Enjoy!

Recipe Notes

Recipe adapted from Martha Stewart

Smoked Gouda Black Pepper Biscuits with Ham

Original recipe found on A Cozy Kitchen.

Smoked Gouda Black Pepper Biscuits with Ham

This is a light homemade biscuit sandwich

Course

sandwich

Prep Time

15 minutes

Cook Time

12 ,minutes

Servings

servings

Ingredients

1 lb sliced ham
2 c all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 sticks unsalted butter grated
1 c smoked gouda grated
1/2 c milk
1 lg egg
black pepper

Egg Wash

1 lg egg
1 tbsp milk

Course

sandwich

Prep Time

15 minutes

Cook Time

12 ,minutes

Servings

servings

Ingredients

1 lb sliced ham
2 c all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 sticks unsalted butter grated
1 c smoked gouda grated
1/2 c milk
1 lg egg
black pepper

Egg Wash

1 lg egg
1 tbsp milk

Instructions

Preheat oven to 400F. In a large bowl mix dry ingredients. Using a grater grate the butter and add into the flour mixture. Put in freezer 5-7 minutes. While this is freezing make egg wash, combine the items and mix well. Take bowl out of freezer and break the butter and flour mix together. I used my hand, should like like small pebbles. Add Cheese. Add milk and combine until dough becomes solid. Using flour on a mat, press dough into small biscuits. Place on baking pan and brush with egg wash. Sprinkle with black pepper. Cook 12-14 minutes. Once done and cooled slightly cut in half and place a piece of ham in it. Ready to eat.

Alton Brown Meatloaf Recipe

I have been looking for a good meatloaf recipe and found this one from Alton Brown.

Alton Brown Meatloaf Recipe

The picture doesn't do this justice but I forgot to take picture before, so this is after. This was moist and flavorful. Made a meatloaf sandwich the next day and it was delicious.

Course

Main Dish

Prep Time

10 minutes

Cook Time

75 minutes

Passive Time

10 minutes

Servings

people

Ingredients

6 oz garlic flavored croutons
1/2 tsp black pepper
1/2 tsp cayenne
1 tsp chili powder
1 tsp dried thyme
1/2 lg yellow onion roughly chopped
1 carrot peeled and cut into 1" pieces
3 garlic cloves peeled
1/2 red bell pepper
18 oz ground chuck
18 oz ground sirloin
1 1/2 tsp salt
1 lg egg

Topping

1/2 c ketchup
1 tsp cumin
hot sauce dash
1 tbsp honey

Course

Main Dish

Prep Time

10 minutes

Cook Time

75 minutes

Passive Time

10 minutes

Servings

people

Ingredients

6 oz garlic flavored croutons
1/2 tsp black pepper
1/2 tsp cayenne
1 tsp chili powder
1 tsp dried thyme
1/2 lg yellow onion roughly chopped
1 carrot peeled and cut into 1" pieces
3 garlic cloves peeled
1/2 red bell pepper
18 oz ground chuck
18 oz ground sirloin
1 1/2 tsp salt
1 lg egg

Topping

1/2 c ketchup
1 tsp cumin
hot sauce dash
1 tbsp honey

Instructions

Oven rack should be in center position. Preheat oven to 325. Line a baking sheet with parchment. Combine croutons, black and cayenne pepper, chili powder, and thyme in food processor. Pulse until it becomes crumbs, Place in large mixing bowl. Add onions, carrots, garlic and red pepper to food processor and pulse until finely chopped. Don't overpulse should not be puree. Pour into bowl. Add the chuck and sirloin to bowl. Add salt and mix well. Don't squeeze the meat. Press the meat mixture into a loaf pan. Turn it over and place on baking sheet. Cook 10 minutes and pull out from oven and remove loaf pan. Cook Meatloaf another 55 minutes. Mix the ketchup, cumin, hot sauce and honey in bowl and stir well. Once the meatloaf has cooked that 55 minutes, pull out and brush topping on top. Cook additional 10 minutes. Let meatloaf cool 10 minutes before serving.

Empanadas

A flaky crust with a meat filling.

Servings

empanadas

Ingredients

2 tsp olive oil
1 lb ground beef
2 cloves garlic minced
1/2 onion diced
1 jalapeno seeded and diced
1/2 green pepper diced
8 oz tomato sauce
1 tsp oregano
1 tsp smoked paprika
1/2 tsp chili powder
1 cup Mexican cheese shredded
2 refrigerated pie crusts
1 egg

Servings

empanadas

Ingredients

2 tsp olive oil
1 lb ground beef
2 cloves garlic minced
1/2 onion diced
1 jalapeno seeded and diced
1/2 green pepper diced
8 oz tomato sauce
1 tsp oregano
1 tsp smoked paprika
1/2 tsp chili powder
1 cup Mexican cheese shredded
2 refrigerated pie crusts
1 egg

Instructions

Preheat oven to 425F. Line a sheet pan with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the beef and cook until browned crumbling the beef as you go. Add the garlic, onion, jalapeno, and green pepper. Drain off any excess oil, then season the beef with salt and pepper to taste. Stir in the tomato sauce, oregano, paprika, and chili powder and cook until mixture is slightly thickened and heated through2-3 minutes. Add additional salt if necessary, then remove from heat.
Roll the crusts out on a lightly floured surface so that they are slightly larger and thinner than the original crusts. Use a bowl that is about 4 inches in diameter to cut circles out of the crusts, making 10 total, gathering up any scraps and re-rolling to make the 10. Put about 2 heaping Tbsp of the beef mixture on one half of each circle. Fold the other half over the beef then use a fork or crimp to seal the edges. If you're having trouble getting them to stick, put a little water along the edge with your finger.
Place all the empanadas on the sheet pan. Whisk together the egg with a tablespoon of water and brush the tops of the empanadas. Place in the oven for 18-22 minutes or until golden and crisp on the edges. Enjoy!

Recipe Notes

Recipe adapted from Neighborfood