- 1 2/3 to 1 3/4 pounds ground sirloin (I just used ground beef)
- 1 medium onion, cut into chunks
- 2 ribs celery from the heart of the stalk, cut into 2-inch pieces
- 1 green bell pepper
- 1 large egg plus a splash of milk, beaten
- 1 cup plain bread crumbs
- 2 tablespoons grill seasoning (recommended: Montreal
SteakSeasoning by McCormick)
- 1 cup smoky barbecue sauce
- 1/2 cup tomato salsa
- 1 tablespoon Worcestershire sauce
- Vegetable oil or extra-virgin olive oil
Smashed Potatoes and Cream Cheese:
2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with
Salt and pepper
Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.
This next recipe is DELICIOUS! This bread was moist and hearty. I will be making this many, many more times.
Oatmeal Honey Bread (from Joanne Gilles):
1 cup rolled oats
2 pkgs. yeast
1 T salt
1/2 cup honey
2 T butter, melted
5-6 cups flour
Pour 2 cups of boiling water over dry oats. Let mixture stand until soaked. In separate bowl, place yeast in 1/2 cup lukewarm water and let rise. Add salt, honey and butter to soaked oats. Stir in yeast. Gradually add enough flour to make dough kneadable. Knead until dough is smooth and elastic. Place dough in oiled bowl, cover with damp, warm towel, and let rise in warm area. When double (approx. 1 1/2 hours), punch down, divide and shape into two loaves. Top loaves with soft, drained mixture of oatmeal soaked in milk. Bake for 50 minutes at 325 degrees.
Grammy's White Sheet Cake - this is the dessert that I made on St. Patrick's Day and added green food coloring to. The comments say it melts in your mouth, but mine didn't do that - probably because I used wheat flour instead of white. Mark said it tasted like cornbread with icing. If I will it again I will use white flour because I think it should be good. Some recipes just need white flour. The kids ate it up.
Here is the link to the recipe: http://eatcakefordinner.blogspot.com/2012/04/grannys-white-sheet-cake.html