Yo dawwwwg I just made the Best.Dinner.Ever.
Tried two new recipes.
They were BOTH BIG WINNERS.
I love it when that happens!!!
First I prepared these Lil Cheddar Meat Loaves using a recipe from Taste of Home.
- MEAT: I used ground sirloin to keep things on the leaner side.
- I used cubed cheese in place of shredded cheese in the recipe because I love those oozing, cheesy nuggets in the meat loaf!
- Additionally, I used the cheese I had on hand in place of cheddar cheese. In my case, this was a couple ounces of Velveeta (!) and a couple ounces of smoked Gruyere. Amazing! (Pedestrian ‘cheese’ meets bougie cheese and it.just.works.)
I’m sorry about the raw meat photo, but I wanted to demonstrate the mini loaves to you.
Before baking those suckers, mix up the Magic Glaze.
- Ketchup (2/3 c)
- Brown Sugar (1/2 c)
- Mustard (whatever you have; Dijon, in my case) (1.5 tsp)
Do yourself a favor and don’t bother dirtying more dishes by trying to measure these ingredients. Approximate is fine! I also found that I didn’t need all the glaze, so feel free to scale back a bit on the quantities.
Slather those bad boys in Magic Glaze.
Bake for 25-30 minutes, and boom – Lil Cheddar Meat Loaves!
Moist beef, gooey cheese, sweet and tangy glaze – packed with flavor.
Once the meat loaves were prepared, I got started on my side dish by cooking four slices of diced bacon.
But don’t nom it juuuust yet. Once it’s done, set the cooked bacon aside (if humanly possible), and reserve 1 T drippings. In a separate large bowl, mix together cauliflower, Brussels sprouts, EVOO, butter, salt, pepper, and garlic.
Roast the veggies for about 20-25 minutes; they’ll still have a nice little bite to them, which was nice in this recipe. No soggy veggies here. Sometimes I over-roast veggies, and I found this temperature (350 F) and amount of cooking time to work well.
Parmesan cheese and bacon are the final ingredients, for that salty, smoky finish that amps these veggies up several notches.
This dinner took a little effort but it was SO WORTH IT!
My tip, which is what I did, is to chop up your veggies the day before you plan to cook – that saved me a lot of time after work!
Lil Cheddar Meat Loaves
Recipe lightly adapted from Taste of Home
- 1 egg
- 3/4 cup milk
- 1 cup (4 ounces) cubed cheddar cheese
- 1/2 cup quick-cooking oats
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1 pound ground beef
- 2/3 cup ketchup
- 1/2 cup packed brown sugar
- 1-1/2 teaspoons prepared mustard
- In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves.
- Bake, uncovered, at 350° for 25-30 minutes or until no pink remains and a meat thermometer reads 160°.
Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 254 calories, 10 g fat.
My rating: 9.2/10
Roasted Brussels Sprouts and Cauliflower with Bacon
Recipe lightly adapted (and cut in half!) from Taste of Home
- 4 slices bacon, chopped
- 2 garlic cloves, minced
- 1 1/2 tsp olive oil
- 1 1/2 tsp butter, melted
- 1/8 teaspoon kosher salt
- 1/8 teaspoon coarsely ground pepper
- 2 cups Brussels sprouts, halved
- 2 cups fresh cauliflowerets
- 2 T grated Parmesan cheese
- Additional grated Parmesan cheese, optional
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 1/2 teaspoons.
- In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflowerets; toss to coat. Transfer to a greased baking pan.
- Bake at 350° for 25 minutes. Sprinkle veggies with 2 tablespoons cheese. Bake 3-5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.
My rating: 8.5/10