Mini Meatloaves

 I have a recipe for instant pot meatloaf on here but this is a little bit different recipe and done in individual portions. Makes it easier for serving and it doesn't have to cook as long. 

This recipe is an adaptation of a recipe I saw on cookingmamas.com You can find the original recipe HERE I added in my twist to it and kept some of my original likes I have when doing meatloaf. My son who does not eat meatloaf actually ate this...all of his portion...wow.. That seriously is a win!

We paired it with some fried potatoes and corn. My dad said it was his favorite meal. Another win! 

Hope you enjoy it!

photo from Mommy Hates Cooking

INGREDIENTS

Meatloaf: 

1 pound lean or extra-lean ground beef

1 pound ground turkey (you can use both ground beef if you want, but you can't tell it's in there!)

1 pkg Stove Top Stuffing, chicken flavor

1/2 pkg of onion soup mix

2 eggs

1/2 cup milk

1/3 cup ketchup

Sauce:

Approx 1 cup ketchup - I just squirt until it looks like enough.

2 Tbsps brown sugar

1 tsp mustard

DIRECTIONS

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. (you could also use a muffin tin)

2. Put Stove Top Stuffing in a bowl and add milk to it. Mix to coat and set aside. 

3. Add ground beef and ground turkey to a large mixing bowl. Add onion soup mix, eggs, ketchup and mix well. 

4. Once the stuffing has sat a bit to soak up the milk add to the meat mixture and mix well. 

5. If you have an ice cream scoop that works well to divide out the meat otherwise I just divided the meat mixture into 8 oval mini meatloaves. 

6. Cook for 35 mins. 

7. Mix sauce ingredients together in a small bowl. Take meatloaves out when done for 35 mins. Add sauce on top and put back in the oven for another 10 mins. 

*internal temperature should be at 160 degrees

Banana Bread

 This recipe comes from a family cookbook and my cousins the Solis family submitted it. I'm not sure where it originally came from but I've added a bit of my tweak to it as well. There are a lot of banana bread recipes out there but I love the added sour cream or greek yogurt to help the texture.

This is not my picture but comes from Cooking Classy.

INGREDIENTS

3 ripe bananas mashed

1 cup sugar (can do 1/2 brown 1/2 white)

1/4 cup canola or vegetable oil

1/2 sour cream or plain greek yogurt

2 eggs, beaten

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup chopped pecans or walnuts (optional)

1. Preheat oven to 325 degrees F. and grease a loaf pan. 

2. Mash bananas and add sugar, oil, sour cream, and eggs. Mix well. 

3. In a separate bowl add flour, baking powder, baking soda, salt, and cinnamon. 

4. Add to bananas.

5. Bake approx 1 hour or until a toothpick comes out clean. 

Blueberry Lemon Loaf with Lemon glaze

 I love everything lemon and when it is teamed with blueberries that is a win win in my books. I had some blueberries that were starting to go bad so I looked at Pinterest and this recipe came up. It is from Juliasalbum.com and you can find the original recipe HERE

It is so full of lemon and blueberry flavor and is so moist (yes I said the word) but seriously, it is! 

This one you really need to try. Hope you enjoy!

Ingredients

Blueberry Lemon Loaf

• 1/3 cup butter melted
• 1 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons lemon zest grated (heaping - love lemon)
• 1 cup blueberries fresh or frozen (heaping)
• 2 tablespoons all-purpose flour

Lemon Glaze

• Lemon juice from one lemon (I get about 2 or more tbsps using my lemon juicer)
• I also had lemon zest left over so I added that to the glaze. 
• one tbsp of soft butter 
• Enough powdered sugar to make a nice consistency. Around 1/2 cup. I like it thicker. 

Instructions

1. Preheat oven to 350 degrees F 
2. Butter a loaf pan, line the bottom and two sides of the pan with the parchment paper.
3. In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.

6. Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan.

7. Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for a few minutes then take out to cool longer on a wire rack. 

Lemon glaze:

1. Combine freshly squeezed lemon juice, lemon zest and some of the powdered sugar in a small bowl using a whisk to combine. Add softened butter and whisk to get lumps out. Add more powdered sugar if needed for the desired consistency. 

2. When the Loaf is cool add the glaze on top to cover. 

Streusel Top Peach Pie

I've had the Pillsbury cookbook for a really long time and have used many recipes in it. This one I have used again and again and love the Summer taste of this yummy pie with a scoop of ice cream on top. I found the recipe online which you can find HERE. I've used canned peaches well-drained and fresh peaches as well and they both work great. 

Hope you enjoy this one!

INGREDIENTS

Use pastry for one filled pie. 

Filling: 

4 cups sliced fresh peaches (or well-drained canned, or thawed and well-drained frozen)
1/2 cup powdered sugar
1/3 cup flour
1/2 tsp cinnamon

Topping:

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 tsp cinnamon
1/3 softened butter or margarine. 

DIRECTIONS

Prepare pastry for one filled pie or use a thawed Pillsbury deep dish pie crust. 

Heat oven to 375F. In a large bowl, combine all filling ingredients; blend well. Spoon into pastry-lined pan. In a medium bowl, blend topping ingredients with fork until crumbly. Sprinkle over the filling. Bake at 375F for 40 to 45 mins or until peaches are tender and topping is golden brown. 

Cool to set a bit and serve with ice cream. 

Overnight Blueberry French Toast

I use a lot of recipes from the Six Sisters Stuff website and this is one that I just found that is so good and a change-up from the regular weekend breakfast morning. I love blueberries and this is loaded with them. That and the cream cheese with the blueberry syrup. Soooo yummy. 

You can find the original recipe HERE

Blueberries are on sale right now at Costco...go grab some and try this yummy breakfast!

Ingredients

French Toast:

12 slices Texas toast bread (cut into cubes)

1 (8oz) package cream cheese (cut into little cubes)

1 cup fresh blueberries

12 large eggs

1/3 cup maple syrup

2 cups whole milk

Syrup:

1 cup sugar

1 cup water

2 Tbsp cornstarch

1 cup fresh blueberries

Directions

1. Spray a 9x13 inch pan with nonstick cooking spray. 

2. Arrange 1/2 of the bread cubes in the bottom of the pan. 

3. Drop little cubes of cream cheese and the fresh blueberries all over the bread cubes. (I didn't use all of the brick but most of it)

4. Top with remaining bread cubes. 

5. Mix together eggs, syrup, and milk. Pour over bread cubes and cover the pan with foil. Let chill in refrigerator overnight. 

6. Bake covered with foil at 350 degrees for 30 mins. Remove the foil and bake for another 30 mins or until fluffy and golden. (I used a glass dish and it took a bit longer to cook the middle)

7. For the syrup, mix together sugar, water and cornstarch in a saucepan over medium heat until slightly thickened. 

8. Stir in blueberries and simmer for a couple of mins. I mashed some of the blueberries with my whisk for more of the blueberry flavour. 

9. Serve over french toast.