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

Panko Macaroni & Cheese Casserole

Ever since I was preggers with Paxton, I have loved Mac & Cheese…

but it had to be THE BOXED KIND. 

9 months PG with Paxton

Oh good heavens, I am so ashamed to admit that to you. 

The fake cheese tasted so good! I ate a whole box for lunch.  Eeek!  {with a salad!!!!}

  I have been on the hunt for a homemade gooey, cheesy Mac & Cheese to replace my addiction ever since, and I haven’t found one that we like.

  Well, when I saw this recipe from The Sunflower Supper Club I knew I had to give it a go.  I mean, it had sour cream in it! How could I go wrong?  They don’t have one recipe on their site that we haven’t LOOOOVED.   This Mac and Cheese was no exception!

  Kim calls it Creamy One Pot Macaroni and Cheese, but since I used more than just a pot, I felt like I would be lying to you, so we have dubbed it a new name at our house based on my favorite part, the buttery Panko on top!  

Panko Macaroni & Cheese Casserole

from Kim at Sunflower Supper Club

Panko Mac & Cheese Casserole

Ingredients

  • 16 ounces, weight Pasta Shells
  • 1 Tablespoon Salt
  • 4 cups Cheese, We Did Two Sharp Cheddar And 2 Colby Jack
  • 16 ounces, weight Cottage Cheese
  • ½ cups Grated Parmesan Cheese
  • 16 ounces, weight Sour Cream
  • 1 cup Panko Bread Crumbs
  • 3 Tablespoons Parsley Flakes
  • 3 Tablespoons Butter, Melted

Preheat oven to 350*F
Boil noodles and salt until al dente. Drain and set aside.
In a large bowl, mix cheese and sour cream. Add in still warm pasta and mix well. Salt and pepper to taste.
Transfer to a sprayed 9×13 baking dish.
Mix together bread crumbs, parsley flakes and butter. Sprinkle over shells and cheese.
Bake for 35 minutes, or until brown and bubbly.

Serve hot!

Tastes best first day.

  You all this recipe is SO rich, SO creamy and SO divine, it made my eyes roll up in my head when I took a taste.  Yup, it’s THAT GOOD!

Thanks Kim, for allowing me to share your yummy dish today!  Head on over to Sunflower Supper Club and check out more of their amazing food!

~T

A Papa Update & Reuben Sandwich Casserole

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We had a really great day on Tuesday!  Papa was alert and happy, he ate his dinner out at the table with us, all without a gag, or a hiccup to be heard.  It seemed he was beating death for … Continue reading

Canning Adventure: Bone Broth

bone broth

  Dale and I had our 3rd ever canning adventure last month!  First time was tomato sauce, second was jalapenos, both were 2 summers ago.   Bad crop last year. Boo.   This time we canned with a PRESSURE COOKER… Oooooo!  … Continue reading

Fiesta Fish Wraps

  Lent starts today and I know a lot of you give up red meat, so today and tomorrow I am going to post some Fish recipes for you to try.  

  Last year I gave up sugar for lent and it was hard, but wonderful for me, and my Spiritual and Physical health!  Anytime I was craving sugar, I replaced it with prayer time.  I could tell when my craving hit, because daily I was praying a bit after lunch, and for sure after the kids went down and I’d have gotten a bowl of ice cream!

Eating Fish for Lent sure doesn’t have to be boring!  We take White Fish goes south of the border in these tasty Wraps!!!!  They were delicious!

Fiesta Fish Wraps

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Fiesta Fish Wrap (4)

Ingredients

FOR GUACAMOLE:

  • 2 whole Avocados (peeled, Pitted And Cubed)
  • ¼ cups Sour Cream
  • ¼ cups Salsa
  • 1 whole Jalapeno, Seeded And Chopped
  • 2 Tablespoons Red Onion, Diced Finely
  • 2 Tablespoons Cilantro, Snipped
  • 3 Tablespoons Fresh Lime Juice, Divided

FOR CABBAGE SLAW:

  • 4 cups Angel Cabbage Shreds
  • 2 Tablespoons Fresh Lime Juice
  • Salt And Pepper

FOR FRIED FISH:

  • 2 pounds Of Your Favorite White Fish, We Did Striper
  • 2 cups Saltine Cracker Crumbs, Crushed Finely
  • 1 teaspoon Seasoned Salt
  • ½ cups Milk
  • 1 whole Egg
  • Oil, For Frying
  • 6 whole Flatout Brand Flat Bread Wraps

Preparation Instructions

In a medium bowl, mash avocados, salsa, sour cream, jalapeno, red onion, cilantro and 3 T. lime juice. Season to taste and saran wrap bowl. Refrigerate until serving time.
In a large bowl, toss the cabbage with 2 T. lime juice and salt and pepper to taste.
Mix crushed crackers with season salt in one bowl. Mix milk and egg wash in another bowl. Prepare fish by cutting into 2 inch wide strips. Dip first in egg wash, then in crackers, coating both sides.
Heat oil in a large skillet and pan fry each fillet until golden brown and crispy. Drain on paper towels and keep warm until serving time.
To assemble: Spread a dollop of guacamole on your flat bread. Top with fish filet and slaw.
Enjoy!

~T

Fiesta Fish Wrap (1)