Mashed Potato Stuffed Meatloaf

Homemade mashed potatoes and incredible meatloaf....comfort food at it's best! 

Mashed Potato Stuffed Meatloaf

2-3 cups homemade mashed potatoes made with cream and butter
1 tablespoon olive oil
1 cup onion, chopped
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon pepper
3 tablespoons Worcestershire sauce
1/3 cup chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (at least 80% lean)
1/2 cup Progresso plain dry bread crumbs
2 extra-large eggs, beaten
1/2 cup Heinz ketchup

Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Take it off the heat and then add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, cooled onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Press half of beef mixture into pan. Spread mashed potatoes on top; cover with remaining beef mixture.

Spread the ketchup evenly on top. Bake for 60 minutes or, until the internal temperature is 160 degrees and the meat loaf is cooked through. Cool for 15 minutes and cut into squares.

Beef and Bean Taco Casserole

Beef and Bean Taco Casserole

1 lb lean (at least 80%) ground beef 
1 can (16 oz) refried beans 
1 jar (16 oz) Thick ‘n Chunky salsa 
1 package (1 oz) taco seasoning mix 
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce

1.Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
2.In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
3.Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Makes 5 servings (1 1/2 cups each) 

Blueberry Cheese Rolls

Blueberry Cheese Rolls

Super easy and so good! 

1 can of refrigerated crescent rolls

4 oz. Philly Cream Cheese, softened

2 Tbs. sugar

1/2 c. blueberries


Preheat oven to 375.

Unroll dough into 4 rectangles, pressing seams together to seal.
In a small bowl combine sugar and cream cheese, mixing well. Spread onto rectangles, staying about 1/2" from the edges. Top each with blueberries.
Bring the corners together on top and seal.
Place on an ungreased baking sheet and bake for 11-13 minutes.

MEATLOAF CUPCAKES WITH MASHED POTATOES

MEATLOAF CUPCAKES WITH MASHED POTATOES 

Ingredients:

1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices deli cheddar cheese

Potato Topping:

1 1/4 cups water
6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste

Directions:

1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

Recipe courtesy of Chef Ron Lock
Photo: @ Foodnfunstuff.com

"Milk Jug Ghost". 

Great way to reuse milk jug to make "Milk Jug Ghost".

 Another way to have fun with your kids or 

grandchildren .All u need is milk jug, tea lights with

 batteries, permanent marker and scissors to cut the

 bottom of jugs. 

Enchilada Bubble Bake

Enchilada Bubble Bake

1 lb lean (at least 80%) ground beef (or ground turkey)
2 cans (7.5 oz each) Pillsbury® refrigerated biscuits 
1 can (15 oz) Progresso® black beans, drained 
1 can (10 oz) Old El Paso® enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded Mexican cheese blend (4 oz)

Heat oven to 350°F. Spray 13 x 9-inch glass baking dish or pan with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary. Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters. In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish.

Sprinkle cheese over top. Bake 25 to 30 minutes. Let stand 5 minutes before serving. Add a dollop of sour cream to the top of each serving, if desired.

Texas Loaded Nacho Potato Skins

Texas Loaded Nacho Potato Skins

INGREDIENTS ⦁ 

8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried ⦁

2 tablespoons unsalted butter (1/4 stick), melted ⦁
 
Kosher salt ⦁ 

Freshly ground black pepper ⦁ 

2/3 cup small-dice avocado (from about 1 medium) ⦁ 

1 tablespoon freshly squeezed lime juice (from about 1 medium) ⦁

1 cup ⦁ refried beans (8 ounces)

Hot sauce ⦁

2 cups shredded jack or cheddar cheese (about 4 ounces) ⦁ 

1/2 cup salsa ⦁ 

1/3 cup crema or sour cream

INSTRUCTIONS 

1. Heat the oven to 400°F and arrange a rack in the middle.

2. Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting.

3. Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

4. Place the avocado and lime juice in a small, nonreactive bowl, season with salt, and stir to coat the avocado; set aside.

5. Divide the beans evenly among the potato skins and top with a dash or two of hot sauce and the cheese. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top with the salsa, sour cream, and reserved avocado. Serve immediately.