My Meatloaf

My best meatloaf concoction and I like to make extra tomato sauce so I can freeze it and thaw before so I don't have to wait for it to cook. This recipe calls for a lot of ingredients but it all pays of in the end. :-)

Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 bell pepper, diced
1 jalapeno, seeded and chopped
1/2 can ro-tel tomatoes with green chilis
1 small can tomato sauce
1/4 teaspoon dried parsley
1 teaspoon brown sugar
1/2 teaspoon apple cider/white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon creole seasoning
1 teaspoon Worcestershire sauce
pinch of cayenne pepper
salt and pepper to taste
1.5 lb ground beef
1 egg
1/4 cup oats
1/4 cup Italian bread crumbs

Directions:
Preheat oven to 375 degrees F. Line a half sheet pan with parchment paper or foil.

In a medium-sized pot heat olive oil to medium heat. Add in onions, bell pepper, and jalapeno cook until onions start to turn transparent then add in rotel, tomato sauce, parsley, brown sugar, vinegar, garlic, chili powder, oregano, creole seasoning, Worcestershire sauce, cayenne pepper and season with salt and pepper to taste. Stir occasionally and bring to a boil, reduce to a simmer  for 10 minutes. You can season more or less to you're personal taste. Remove from heat to cool.

In a large bowl mix ground beef, egg, oats, bread crumbs, season with salt and pepper stir with a wooden spoon or hands to combine, then add in 1/2 cup of the cooled tomato sauce and stir mixture thoroughly. Form meat mixture into a sturdy "loaf" on the lined half sheet pan, cover with remaining tomato sauce and bake for 45-60 minutes and the internal temperature comes to 160F.

Cool for 15-20 minutes, slice and serve with steak sauce.

Kalbi (Korean short ribs)

Kalbi ribs are one of my favorite Korean foods, the marinade doesn't take away from the taste of the beef and they are both salty and sweet. I wouldn't make these indoors the smokey taste is what makes them special. Enjoy with steamed white rice and gyoza.

Marinade ingredients

1 1/2 cups  soy sauce

1/4 cup sesame oil

3/4 cup sugar

8 cloves of garlic, minced

1/2 medium onion, cut into chunks

3 green onions, cut into thin rings

2 tablespoons toasted sesame seeds

3/4 teaspoon crushed red pepper flakes 

4lbs Korean beef short-ribs, trimmed of extra fat

Water soak:

1 can cola soda

1 can lemon-lime soda

cold water

Directions:

1. Rinse ribs under cold water and put them all in two large freezer ziplock bags, divide 1 of the cans of soda between both bags and fill the bags with cold water, zip it closed and refrigerate for 2 hours. After the 2 hours empty the water and soda mixture and repeat with the second can of soda and refrigerate for another 2 hours and drain once again.

2. In a medium sized bowl mix all marinade ingredients until the sugar dissolves. Divide marinade between both bags of ribs zip the bags closed and shake to coat the ribs. Place bags in a casserole dish just in case one of the bags leaks. Refrigerate overnight and turn the bags in the morning to get the marinade on the other side of the ribs.

3. Prepare you're charcoal or gas grill to medium-high heat. Remove ribs from bags and lay them out onto the grill, cover and cook for 3-5 minutes on each side depending on the thickness of your ribs.

Serve with steamed white rice. 

Enchilada Meatballs

These meatballs are seriously addicting! Full of enchilada flavor all in a meatball, both kids and adults love these and you can also make extra for freezing.**

 Makes 44 1 inch meatballs

Ingredients

2 lbs ground beef or turkey

1/2 of one medium sized onion, finely chopped

2 garlic cloves, minced

1 cup of cheddar cheese, divided

3 cups enchilada sauce, set 2 cups to the side

1/2 teaspoon 8 spice blend

1/2 teaspoon salt

1/4 teaspoon pepper

Corn bread ingredients:

1 package of Jiffy corn muffin mix

1 egg

1/3 cup milk

1 jalapeno, seeded and finely chopped

2 teaspoons taco seasoning

Corn bread directions:

Preheat oven to 400 degrees F. 

1. Mix together all corn bread ingredients until well combined (there will be some little lumps.)

2. Pour into a greased baking dish and bake for 15-20 minutes, until a knife inserted into the center comes out clean. Crumble and set aside.

Directions: Preheat oven to 350 degrees

1. Line a sheet pan with aluminum foil.

2.Mix all meatball ingredients including crumbled corn bread, half of the cheese, and 1 cup of enchilada sauce, mash together using you're hands works best.

2. Shape meat into 44 1-inch sized meatballs and place 1/2 an inch apart on the foil lined sheet. Bake for 17-20 minutes, until the center of the meatballs is no longer pink.

3. Reheat the remaining 2 cups of enchilada sauce and top the meatballs with remaining cheese. 

Serve with toothpicks along side enchilada sauce.

** Freezing and reheating instructions**

Freeze meatballs on a baking sheet and after 1 hour place them into a freezer ziplock bag and they will keep in the freezer for up to 3 months. To reheat them just put them in your crockpot with more enchilada sauce and put on low for 2-3 hours or on high for about 1 hour.

Before baking.

Beef Enchiladas

Here's a great dish the whole family can definitely enjoy. Make sure to try out my recipes for Mashed Pinto Beans and Salsa Mexican Rice.

Ingredients:

2 lbs ground beef

1 tablespoon oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 can chopped green chiles

1 can diced tomatoes and chilis (rotel)

Rebecca's 8 Spice Blend to taste

salt to taste
1 can whole kernel corn, drained
2 1/2 cups colby-jack cheese, grated
prepared Enchilada Sauce 
20 small corn tortillas

Directions:

Preheat oven to 375 degrees F.

1. Heat oil to medium high in a large skillet and add in onions, cook for 1 minute then add in beef break it up into small pieces with a wooden spoon.

2. Once the beef is completely cooked lower heat to medium-low, add in garlic, green chiles, tomatoes and season with salt and spice blend until it reaches desired taste.

3. In a lasagna sized casserole dish ladle enough sauce to cover the bottom of the dish. Lay down enough corn tortillas to cover the bottom, layer beef then corn, cheese, tortillas, and lastly sauce. Repeat and top with cheese.

4. Bake for 20-25 minutes, until cheese and sauce is bubbly.
 Serve hot with Mashed Pinto Beans and Salsa Mexican Rice.

Lasagna

 Use leftover spaghetti sauce to make a hearty lasagna, great for freezing to have back up dinners ready quick! Pair up with a big piece of Garlic Bread

Ingredients:

Spaghetti Meat Sauce

1 egg

1 package oven ready lasagna noodles

2 small containers of ricotta cheese

2 tablespoons fresh parsley chopped

1 cup parmesan reggiano cheese, grated

1 1/2 cups mozzarella cheese, grated

Directions:

Preheat oven to 375 degrees F.

1.  In a small bowl mix together egg, ricotta cheese, parmesan reggiano cheese, and parsley leaving 1 teaspoon behind for the top of the lasagna.

2. Spread the bottom of your lasagna pan with meat sauce, then lay down the lasagna noodles (but leave space in between them because once the lasagna cooks it will cook the oven ready noodles.) Next using a slotted spoon scoop meat sauce onto noodles and spread evenly then put the next layer of noodles, then pour all of the ricotta egg mixture and spread evenly. then more noodles, meat sauce, and lastly the last layer of noodles then top with some of the meat sauce, then the mozzarella cheese and parsley.

Bake for 35-40 minutes at 350 degrees, F.

Let stand to cool for 15 minutes, it will be easier to cut and more safe to eat!

Ready to eat!

Bacon topped Meatloaf

I never like meatloaf until I created my own recipe, I like to serve it with sauteed cabbage with onions and mashed potatoes. You could even make mini loafs or make loaf cupcakes for a kids party.

Ingredients:

1 1/2 lbs ground beef

2 garlic cloves, minced

1 1/2 teaspoons salt
1/2 teaspoon pepper

1/4 teaspoon paprika

1 small onion, finely chopped

1 egg

1/2 cup quick oats

2 tablespoons brown sugar

1 cup fresh bread crumbs

few drops of liquid smoke

1 3/4 cups tomato sauce or BBQ sauce

Topping:

6 uncooked bacon slices

2 tablespoons brown sugar

1 teaspoon apple cider vinegar

1 tablespoon tomato sauce

1 tablespoon BBQ sauce

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

Pinch of salt and pepper

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix together all the meatloaf ingredients until well combined.

3. In a small bowl combine, vinegar, brown sugar, tomato sauce, onion powder, garlic powder, salt and pepper. Mix it all together.

4. In a medium sized baking dish, form the meat into a loaf shape.

5. Pour on the topping and place the bacon on top.

6. Bake for one hour