Cheese & Onion Meatloaf with Gourmet Mashed Potatoes

  I don’t love meatloaf. Since childhood, the dreaded “Loaf of Meat” made me turn up my nose.

However, I have now made it TWICE in our marriage!  The first time I made Mini Loaves, which were delicious!  (Despite Paxton’s watery eyed photo, he liked it too)

  This time, I was hungry and I didn’t want to scrub all those muffin tins after dinner, so I decided to brave THE LOAF.

  I have to say, it was delicious and everyone gobbled it up. Papa Don always said he didn’t like meatloaf, but even he enjoyed this one, because it didn’t hide the meat flavor like some.  And he is right, this is the only meatloaf recipe I have found that doesn’t call for binders like bread crumbs or oatmeal!

  I couldn’t leave the recipe as is, that is just not me. It comes from the back of  Christian Fiction called The Potluck Supper Club. Cute book, amazing recipes!  Anyhow, so I replaced and added and fixed so that I could incorperate our absolute FAVORITE meatball sauce.

Check it out!

Cheese & Onion Meatloaf

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Ingredients

  • 1 can (10 Ounces) Condensed Tomato Soup
  • 1 teaspoon Dry Mustard
  • ¼ cups Vinegar
  • ⅓ cups Brown Sugar
  • 6 ounces, weight French Fried Onions
  • 2 pounds Ground Beef
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 2-½ Tablespoons Worcestershire Sauce
  • 1 whole Egg
  • ½ cups Cheddar Cheese

Preparation Instructions

In a small bowl, combine tomato soup, dry mustard, vinegar and brown sugar. Set aside.

In a large bowl, crumble all but 1/2 cup of fried onions, then add meat, salt, pepper, worcestershire sauce, egg, cheese and all but 1/2 cup of your reserved tomato soup mixture. Knead ingredients with hands until it is mixed well.

Shape into a large long loaf shape in a shallow baking pan.

Bake at 350* for 1 hour.

Drain meatloaf carefully, then spoon over remaining tomato soup mixture, and sprinkle with 1/2 cup of french fried onions. Return to oven for 5 additional minutes to crisp onions and bake glaze in.

Serve with Gourmet Mashed Potatoes {below} and steamed veggies!

This is my Momma’s FAMOUS Mashed potato recipe!  She makes it every Christmas and Easter. 

  The key here, in addition to all the fabbo dairy products, is that you mash then BAKE the potatoes.  This creates a buttery, crispy outer shell, hiding soft creamy homemade mashed potatoes under the surface.  Mmmmmm! I could eat bowls and bowls of these!

Gourmet Mashed Potatoes

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  • 12 whole Fist Sized Yukon Gold Potatoes
  • ½ cups Butter, Divided Use
  • 8 ounces, weight Cream Cheese, Divided Use
  • 1-½ cup Sour Cream, Divided Use
  • 2 teaspoons Garlic Powder, Divided Use
  • 3 Tablespoons Butter, For Topping
  • Paprika, For Topping

Preparation Instructions

Scrub, peel and cube 12 fist sized Yukon Potatoes. In a large skillet or pot, cover with water and boil until tender, usually 20 minutes. Check with a fork.

Drain water, and place half of the potatoes in your upright mixer. Cover remaining potatoes to keep warm.

Beat potatoes with your paddle attachment until no lumps remain, the add 1/4 cup butter, 4 ounces of cream cheese, 3/4 cup of sour cream and 1 tsp of garlic powder.

Beat until combined, then scrape into a 9×13 casserole dish. Repeat with remaining half batch of potatoes, 1/4 cup butter, 4 ounces of cream cheese, 3/4 cup sour cream and 1 tsp garlic powder.

Finish filling 9×13 pan with second batch of potatoes, then top with pats of butter and a healthy sprinkle of paprika.

Bake at 350* for 1 hour or until top is golden brown and bubbly. Serve piping hot, and prepare to hear nothing but Ooo’s and Ah’s as everyone takes a bite…it’s THAT good!

Meatloaf dinner collage

Enjoy! 

~T

Butter Noodles with Beef Sauce

    We thought this was very delicious! The sauce was hearty, meaty and very flavorful.  Really pretty too!

Now, texture wise, read that: CREAMY FACTOR….I did NOT like it better than Nana’s Beef Stroganoff.

beef stroganoff

But clearly, we still really enjoyed it or you wouldn’t be reading a blog about it today.

Whether creamy is your pick, or hearty buttery beef and noodles, both dishes fall into the Comfort Food Category, and must be served with big slices of wheat bread, covered with sweet cream salted butter.

 Mmmmm!

Butter Noodles with Beef Sauce

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butter noodles with beef sauce collage

FOR THE BEEF SAUCE:

  • ¼ cups Flour
  • 1 teaspoon Each, Salt And Pepper
  • 2 pounds Boneless Beef Chuck Roast, Cubed
  • 3 Tablespoons Oil
  • 1 pound Whole Baby Portobello Mushrooms
  • 5 whole Medium Carrots, Chopped
  • 1 whole Large Onion, Chopped
  • 32 ounces, fluid Beef Broth
  • 6 cloves Garlic, Crushed
  • 2 teaspoons Dried Rosemary
  • 2 Tablespoons Each, Corn Starch And Water

FOR THE NOODLES:

  • 16 ounces, weight Cooked Egg Noodles
  • 4 Tablespoons Butter
  • 2 teaspoons Each, Salt And Garlic Powder
  • 1 Tablespoon Dried Parsley Flakes

TOPPING:

  • ½ cups Crumbled Blue Cheese

Combine the flour, salt and pepper. Set aside 1 T. for later and add the rest to a large ziplock gallon bag. Add beef and shake to coat.
Next, brown beef in oil in a large skillet. Add mushrooms, carrots and onion, sauteing until onion is clear and soft. Stir in reserved flour mixture, garlic and rosemary, as well as beef broth. Bring to a boil. Mix 2 T. water with 2 T. corn starch, add to boiling mixture.
Reduce heat, cover and simmer for 1 1/2 to 2 hours or until beef is tender.
Close to the end of cooking time, cook noodles and drain. Melt butter over hot noodles and stir in seasonings.
Ladle beef mixture over buttery noodles and top each plate with a bit of blue cheese crumbles.

  Enjoy with bread and butter!

~T

Savory Smashed Potato Soup

  Usually when I am hungry for Potato Soup, I want the loaded Baked Potato kind.  You know, sour cream, cream cheese, cheese, bacon and green onions??? Mmm!

  This time I was NOT wanting something so rich. So I called my BFF, Kasey, and she shared this amazing “restaurant quality” Potato Soup that they love.  It was AMAZING!

  My favorite part about this recipe, is that you actually keep out 1/4th of your cooked, cubed potatoes to make a quick mini batch of mashed potatoes.  You stir them into the soup as a thickening agent.  Did I already say AMAAAZING?!?!?!??!

Savory Smashed Potato Soup

{Click title to print recipe}

Smashed Potato Soup txt

Ingredients

  • 6 whole Baking Potatoes, Peeled And Cubed
  • 1 stick Butter
  • 4 whole Carrots, Peeled Then Thinly Sliced
  • ½ whole Onion, finely chopped
  • 3 cloves Garlic, Pressed
  • 3 Tablespoons Flour
  • 1 teaspoon Salt
  • ½ teaspoons Fresh Cracked Pepper
  • 1 T. Parsley
  • 14 ounces, fluid Chicken Broth
  • 1 pint Half-and-half
  • Mashed Potato Fixin’s Of Your Choice: Salt, Pepper, Milk, Butter And Sour Cream

In a large family sized skillet, cover cubed, peeled potatoes in salted water and boil until just fork tender.
In a large soup pot, melt 1 stick butter. Add onions, garlic and carrots. Sautee until soft. Add flour, parsley, salt and pepper, and stir until well coated. Pour in 1 can chicken broth and bring to a rolling boil, then reduce heat to medium, stirring often until broth thickens. {this part can take 8-10 minutes}
Check your potatoes, a fork should JUST slide into the potato easily, we don’t want them to mushy. Drain potatoes carefully and remove 3/4 of the potatoes into your soup pot. Smash remaining 1/4 potatoes well, some lumps are ok, and add in all your favorite mashed potato fixins. I did milk, sour cream and salt and pepper. When your mashed potatoes are soft and fluffy, scrape them into your soup pot and carefully stir everything.
Add one pint half and half and warm. Do not boil again, or it will scorch. Salt and pepper again, to taste.
Enjoy this amazing soup!

Potatoes will continue to absorb the soupy liquid, so when reheating, be sure to add water or milk until it is soup consistency once again.

YUM!

~T

Not Your Lunch Lady’s Goulash

Dale grew up eating Goulash. I did NOT.

I have never, EVER made it and never, ever wanted to.

This is most likely due to the fact, that my last memory of Goulash comes from Elementary School Lunches, where I dubbed it “Galoshes,” (the boot) because I thought it was gross and stinky.

Boy, has my opinion changed!

This recipe caught my eye at Weekend Potluck when Jamie from Love Bakes Good Cakes shared it at our linky party.  I am SO glad I printed it, because it is TOTALLY making the fall and winter food rotation at our house!

YUMMO!

This is…..

NOT Your Lunch Lady’s Goulash

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Adapted from Love Bakes Good Cakes recipe

Not Your Lunch Lady's Goulash txt 2

2 lb. ground beef

1 large onion, chopped

1 green pepper, chopped

8 oz. fresh mushrooms, sliced

6-8 cloves of garlic, pressed

3 cups water

1 can (29 oz.) tomato sauce

1 can (28 oz.) diced tomatoes, undrained

1 tbsp. Italian seasoning

1 tsp. smoky paprika

1 tsp. sugar

1 tsp. crushed red pepper flakes

3 tbsp. Worcestershire sauce

2½ cups uncooked elbow macaroni {I might try 3 next time, I had extra liquid and I like noodles!}

Generous amounts of garlic powder, salt and pepper.

In an 8 qt. pot, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well, cover and simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.  Season to taste with garlic powder, salt and pepper.
Serve with whole wheat bread and butter.

We really seasoned this up, and it was fantastic!

Dig in!

~T

Not Your Lunch Lady's Goulash 2

Steak Fingers

We like to buy grass-fed beef, and with a side of beef comes some weird cuts I never know what to do with.

Like ROUND STEAK.

There are just no good recipes that use round steak, trust me, I’ve Googled it many a time.

That all just changed, and from now on, I will be making THIS recipe from Pioneer Woman:

Steak Fingers and Gravy

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Steak fingers text

Ingredients

  • 2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
  • 1 cup Flour
  • 1 teaspoon Seasoned Salt
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Cayenne
  • 3 whole Eggs
  • 1 cup Milk
  • Canola Oil And Butter For Frying
  • 2 cups Milk (additional)
  • Salt And Pepper, to taste

Combine flour, seasoned salt, pepper, and cayenne in a dish.

Whisk together milk and eggs in a separate dish.

To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.

Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.

To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it’s deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.  Season gravy with salt and pepper.

Serve with mashed potatoes, green beans and whole wheat rolls.

Yummo!  I doubled this, so we used the whole wheat rolls the next day, and had the leftovers as Steak Finger Sandwiches. Delish!

~T

Sickie Soup {aka Chicken & Rice Soup}

I told you last week, we got our first bug of the season, a STOMACH one. Ugh.  Destiny first, then me 12 hours later, then Ty 12 hours after that.  Poor, poor honey’s……

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  Thank the Lord, by the end of the weekend, they were up and playing games quietly by the fire.  Then, it hit Pax, who just got a fever, and asked to skip supper and “sweep”, followed by Dale and Avery.  There are times when having a big family is hard, no matter what I do to “contain” the bug, there are just some that run their course through ALL six of us.  

  This “Sickie Soup”{aka Chicken & Rice Soup} was invented by my sweet Momma. She brought it to baby Destiny and I one time, many years ago, when we were both sick.  It was EXACTLY what we needed and tasted Oh-So-Good!

This is just good comfort food for whatever ails you! Plus, fresh garlic is fantastic for immune boosting, but use more or less per your liking.

Sickie Soup {aka Chicken & Rice Soup}

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Sickie soup txt

Ingredients

  • 2 cups Uncooked Brown Basamati Rice
  • 4 cups Boiling Water
  • 1 ounce, weight Knorr Homestyle Stock Containers
  • 2 containers (32 Oz Each) Chicken Broth
  • 8 cloves Garlic, Pressed
  • 3 Tablespoons Dried Celery
  • 1 Tablespoon Dried Onion
  • 2 teaspoons Morton’s Nature Seasoning
  • 1 Tablespoon Parsley
  • 14 ounces, weight Jar Of Homestyle Chicken {canned Chicken Will Be Fine, Too}
  • Salt And Fresh Ground Pepper To Taste

In a large stockpot, boil 4 cups of water. Add Knorr stock and stir. Add 2 cups brown rice. Cook 45 minutes or according to package directions. Once your rice is cooked, add 2 cartons of chicken broth, pressed garlic, parsley, dried celery, dried onion, Nature seasoning, salt and pepper to taste.
Add in shredded, canned chicken with juice. Simmer for 20 minutes or until flavors have blended.

*This soup continues to “drink” its broth because of the rice.  Add a can of broth when reheating if you’d like.

Get well soon!

~T

Crock Pot Ham & Scalloped Potatoes

May I just say before I get started, that some Comfort Food is just plain UGLY.  It is.  I don’t think it can help it, its just when its all gooey and smooshy and delicious…it just is uglier than some other dishes.

  Even when I tried different plates, still ugly.

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{SIGH}

  So without further adieu or dirtying any more plates, I give you:

Crock Pot Ham & Scalloped Potatoes

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Ingredients

  • 5 pounds Baking Potatoes, Washed, Peeled, Sliced And Cut
  • 1 whole Onion, finely chopped
  • 5 cloves Garlic, Pressed
  • 1 pound Pressed Ham Slices, Cubed Or Leftover Ham Roast, Shredded
  • ½ cups Sweet Cream Butter
  • ½ cups Flour
  • 2 teaspoons Salt
  • 1-½ teaspoon Fresh Ground Pepper
  • 3 cups Milk
  • 16 ounces, weight Velveeta, Cubed
  • 1-½ cup Shredded Cheese, Like Colby Jack

1. Peel, slice and cut potatoes into 1/4th inch wide strips. Cube or shred ham. Set aside.
2. Melt butter in a large pan. Chop one onion and press 5 cloves of garlic. Sautee until soft and translucent.
3. Stir in flour and salt. Slowly add milk, then cheese until thick and creamy.
4. In a large bowl mix potatoes, ham and cheese sauce. Scrape into sprayed 6 Qt. Slow Cooker.
5. Cover and cook for 6 hours on low, or 3 hours on high, or until potatoes are soft.

This makes a BIG batch, so half it depending on your family size.  We ate on it several suppers and still had lunch leftovers!

Enjoy with green beans and whole wheat rolls!

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~T

Wild Rice & Potato Soup

   Be sure to check out Post 1 for today: Old Timey Photos.

  This is a family favorite! And it’s SO easy, just make some rice, open a few cans and dump!  Creamy, hearty and delicious!

Wild Rice & Potato Soup

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Ingredients

  • 1 box (6 Oz) Uncle Bens Long Grain Rice, Cooked According To Package
  • 1 package (5.4 Oz) Lipton’s Mushroom Rice, Cooked According To Packet
  • 1 cup Diced Onion
  • 2 cups Diced Celery
  • 2 packages (3 Oz Each) Real Bacon Pieces
  • 2 cans (8 Oz. Can) Mushroom Pieces And Juices
  • 2 cans (10.75 Oz. Can) Cream Of Potato Soup
  • 1 can (10.75 Oz. Can) Cream Of Celery
  • 1 can (10.75 Oz. Can) Cream Of Mushroom
  • 2 cans (10.75 Oz. Can) Chicken Broth
  • 2 cups Shredded Cheese
  • 1 quart Half-and-half

Cook rice according to directions on the packages; set aside. Sautee onions and celery in the bottom of a large pot (8-quart pot) over medium heat. Add all remaining ingredients (including the cooked rice) to the pot except the half-and-half. Heat through. Remove from heat and add half-and-half. Then place back on the stovetop over medium-low heat and warm until serving. Don’t boil or this soup will curdle. Makes a nice BIG batch!

Tastes best with a loaf of crusty French bread with an herb and garlic butter.

Dig in!

~T

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Easy Bierocks

  Thanks for making yesterday such a special day for us!  I loved hearing from you all as we celebrated 1 year of 4 little Fergusons together.

Today is another special day, today is Tylan’s Born Again Birthday! 

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One year ago today, Tylan tearfully came up to me and asked if Jesus could please live in his heart.  What precious moments to be privileged to experience as a mother!!!!  Check it out this special story here: Happy Born Again Birthday, Tylan!

  We talked about what a special day it was today at breakfast and reminded him what happened a year ago, when he asked Jesus to be his Saviour….the angels had a Born Again Birthday Party in Heaven and God wrote his name in the Book of Life.  We won’t always have cake to celebrate, but should I think of something yummy to serve, we’ll do a candle and sing happy born again birthday to him tonight at supper.  :)

  On to the recipe, Easy Bierocks…..

I used to be too scared to make these, but after my BFF showed me how, I realized it was much simpler than I had imagined.  The Rhodes Rolls take out nearly all the hard parts.  I only wish I could find Whole wheat Rhodes Rolls, then my world would be complete.  :)

Easy Bierocks

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  • 1 package Of 32 Rhodes Rolls Frozen Dough, whole wheat is best!
  • 2 pounds Hamburger
  • 14 ounces, weight Can Of Kraut, Rinsed, Drained And Dried Well
  • 1 whole Onion, Chopped
  • 1-½ cup Shredded Cheese, some people leave this out
  • Salt And Pepper, to taste (I feel like you need to be generous with seasonings in this dish or its bland)

Spray 2 muffin tins with oil. Fill each cup with 2 Rhodes Rolls. Spray saran wrap with cooking spray and loosely cover. Let dough thaw and rise about 4 hours, or until double in size. Do NOT over rise, or they will deflate.

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(No “full moon” comments!!!!)  :)

In a skillet, fry up hamburger and onions. Drain. Rinse, drain and dry well, sauerkraut. Add to drained hamburger. Stir in 1 1/2 cups of cheese.

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  On a floured service, stretch raised dough into a 4 inch circle and fill with approx. 1/3 cup filling.

Pinch 4 corners together to make a bundle. Repeat with remaining 4 corners so no filling is showing. Pinch ends tightly together and place pinched side down on baking sheet. Repeat until all dough is filled.

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Bake at 425* for 20 minutes.

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Serve with a mixture of yellow mustard, spicy mustard and Worcestershire sauce.

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Delicious!  Comfort food at it’s BEST!  And, as tradition dictates from my best friend, this dish must be served with Lipton Onion chip dip, potato chips and carrot sticks! YUMMMMMMMM.

Happy Baking & Happy Born Again Birthday to my Tylan! 

~T

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