Classic Juicy Meatloaf

When my husband and I first moved in together, we started trying recipes that we were familiar with to figure out what our tastes and styles were. The classic Lipton meatloaf was something we both knew well from childhood.

 

 

As we got older and played with more flavors, I realized this was a recipe that really could use some jazzing up. I wanted to add more texture and moisture with zucchini and fresh onion. Also, I found that combining the bread crumbs with milk first allowed for a more moist loaf as well.

 

 

I’ve never been a fan of sauce on top of a meatloaf. I like the crispy meaty bits that happen when you make it without a topping. I also like to add my own amount of ketchup to my individual piece while I eat.

 

 

 

We always pair this with mashed potatoes. The combination of meat and potatoes is just too classic! It is absolutely comfort food that I’ve been perfecting for years now.  

 

 

 

 

 

 

Classic Juicy Meatloaf

 

2 lbs ground beef

1 medium zucchini, finely shredded and drained

¼ c onion, minced

½ c bread crumbs

¼ - ½ c milk

2 eggs

1/3 c ketchup

1 packet Lipton Onion Soup Mix

 

 

 

 

 

Pre-heat the oven to 350F. In a mixing bowl, combine the bread crumbs and the milk. Use the amount of milk that moistens the bread crumbs to a wet sandy feel, but not soggy. After a few minutes of soaking, add the rest of the ingredients. Mix everything together well.

 

Line a glass baking dish with aluminum foil and spray the bottom with cooking spray. Shape the meatloaf into a loaf shape; it should be long and even a little oval on the ends. You can also make it more rectangular, whatever you prefer.

 

 

Spray the top of the loaf with the cooking spray and then place it in the oven. Leave it in the oven for about 50-60 minutes, when it reaches 165F internal temperature. Pull it out and let it sit to cool for about 10 minutes. Serve with ketchup or barbecue sauce, which ever you prefer, or leave it undressed like me.

Meatball Minestrone

 

Sometimes it’s nice to have a light, savory, and scrumptious soup that comes together fast. It’s also nice to have a soup that can crossover into warmer seasons, or cool seasons that just won’t cool down.

 

 

We have been spending so much of our winter in the 70s and 80s so far, and it’s hard to get into my usual soups when it’s so warm. The rare day that we cool into the 60s I will definitely be pulling out my creamy butternut squash soup, or my warm pasta fagioli, but for now we are hitting the spring-style soups.

 

 

Usually I like to puree my soups to make them creamier without adding the extra fat of heavy cream. This recipe definitely tastes best when you keep it real. Diced veggies mixed with the yummy meatball morsels make the balance perfect. Add the pasta for a little more texture, and the spinach for one more kick of healthy-heartiness and you have a great balance.

 

 

The longer the soup simmers, the better. Sometimes I will make the broth and meatballs part of the soup ahead of time and simmer for 30-45 minutes. Then when it’s closer to dinner time, I heat it back up and add the noodles and spinach to finish it off. Makes for a fast meal, either prepped or not. Enjoyed with some focaccia or crusty sourdough is perfection!

 

 

Meatball Minestrone

 

Meatballs:

1 lb Italian sausage (or you can use ground duroc pork, chicken or turkey)

1/3 c panko crumbs

¼ c freshly grated parmesan

2 garlic cloves, minced

1 tsp dried basil

1 tsp salt, more if needed

½ tsp pepper, more if needed

 

Broth:

2 Tbs EVOO

1 yellow onion, diced

2 carrots, peeled and diced

2 ribs celery, diced

2 garlic cloves, minced

4 c chicken broth

2 c water

½ tsp dried oregano and dried thyme

2 bay leaves

Salt and pepper to taste

1 c elbow pasta

1 c baby spinach, chopped

 

In a bowl, mix together all of the meatball ingredients. Roll the meatballs out into small balls, about ¾-1 inch size. Set these aside and continue to prep the rest of the ingredients. I like to have everything chopped, diced, and measured before I start to make things go more smoothly.

 

Heat your dutch oven over med-hi heat. Add your oil and begin browning your meatballs. Make sure to move them around to get all sides nicely browned, and don’t overcrowd the pot. Once they are browned, remove them to a paper towel lined plate and continue with the second batch. Once the second batch is done, remove them and set aside with the others.

 

Add a bit more oil and stir in the onions, carrots, and celery. Let those cook down a bit, until the onions become a bit translucent, and then add the garlic. After about a minute, add the chicken stock and water. Add the meatballs back to the pot, and also add the bay leaves and the dried oregano and thyme. Stir everything together and check for salt and pepper. Now add the pasta and let it cook for about 10 minutes, checking for al dente.

 

Once the pasta is ready, add the spinach and let it wilt for a minute. Your meatballs should be cooked through at this point, but it doesn’t hurt to check one. Pull the soup off the burner to let it cool a bit and then serve. This is amazing with some focaccia or sourdough.  

Grandmas Scraps Christmas Quilt

 

I know this post is a little late, but the holidays went so fast this year that I think I may have blinked, thus missing the whole experience. We had family come to town right before thanksgiving, and then we were able to have more family come to town for Christmas, which hardly ever happens.

 

 

There’s really lots of things that have delayed this quilt post. I can’t blame it all on visitors. I actually started this quilt a couple of years ago. I was trying to clean out old scraps and I came across a bag of Christmas pieces. Some had come from my moms stash during her clean out, and some were in mine.

 

 

I was going to get rid of them, they were even in the sale pile. But one of the fabrics looked familiar. I pulled out Christmas tree pictures and realized they were the scraps from our tree skirt, which was made by my grandmother many, many years ago!

 

 

Well, now I couldn’t get rid of the scraps. I pulled them out and thought about what I could do with them. It occurred to me that my fave block pattern, Granny’s Square, would be a perfect tribute to my grandmother.

 

 

Instead of 2 ½ inch squares, I went with 2 inch squares so I could get more out of the fabric and therefore have more variety in the overall pattern. I picked a simple kona snow white for the background and started sewing things together.

 

 

I didn’t have quite enough, but I wanted to use every scrap so I made a couple of the blocks slightly differently. My intent was to use the outcasts to make a table runner but I needed a couple more blocks to finish my top, so in they go!

 

 

To make the top a little bigger, I added another scrap of red that I had, which is such a nice and simple border. I set the blocks on point for dimension, but also to make the overall quilt size a little bigger. I was trying to think of what size works best for us.

 

 

Because this was a scrappy quilt, I didn’t really have a backing in mind. I had checked my favorite shops for possible sales with no luck. Then I went to our LQS and struck gold with this beautiful fabric of Christmas colors and Christmas trees, and deer; it was perfect! And even better, it was on clearance! Yay!

 

 

I used a basic meander for the quilting, and picked out a green binding that pulled from the green on the back. It worked out perfectly. So many different fabrics I thought I didn’t want that played a huge role in making this finish happen. 

 

 

I am so glad I was finally able to get this one done. It’s a great addition to our holiday décor, and it reminds me of my grandma every time I see it.