Mmmmm meatloaf! Baked and Caked in flavour!

Ah meatloaf. It is a fall/winter comfort food that is surrounded in controversy! Everyone's Mama thinks theirs is best and I am sure some have been throughly insulted when others do not agree! lol

My Mom made great meatloaf. She really did. Hasn't made it in years! Why would she? I now make it and bring it to her! Mom had a great recipe. I don't even remember where she got it from or how long she has made it but, I can not remember not having it. Once I had the boys and have picky little divas in training to feed, I revamped Mom's meatloaf recipe! And thankfully, Mom approved.
Now this recipe requires a muffin tin pan or 2 and it is delicious!

Mini Meatloaves!
(makes about 12, give or take)

2 pounds ground beef, lean
1 egg (or use equivalent of egg replacer)
1 1/2 cups of GFCF flaked cereal OR if you use them, Soda crackers Crushed
1 heaping tablespoon of dried basil
pinch o' salt
dash or 3 of black pepper
2 small cans of tomato paste
Shredded Cheese OR Daiya "cheese" for topping

Alrighty, get a big bowl, mix the beef, egg, flakes or crackers and basil. Knead it like bread. I know it feels gross but this stage is important or nothing will stick together!
Now, Spray your Muffin tins (Yup that pan not the loaf pan) with cooking spray or wipe each muffin hole (I don't know what to call it... it's too early to remember) with a little olive oil.
Take about a half a handful of beef mix, press it into the tin so it is about half full. Now take a teaspoon of tomato paste and plop it on top of the beef. Take another half a handful and squish it on top of that! Now your muffin hole tin thingy should be full to the top! :) Yay! You did it! Congrats!
Now continue til you run out of beef mix. This usually makes about 12-14 for me.
Oh ya, preheat the oven to 350F and then you bake these for about an hour.
10 minutes before time is up I just pull out the pan a little bit and top each loaf with a spoonful of tomato paste and a light sprinkling of cheese or Daiya then continue baking for those last 10 minutes.

I usually serve this with alfredo noodles and some veggie based pasta sauce! If you are in a crunch you can even use one out of a can or jar (just always read the labels folks, companies change ingredients all the time). I plop the loaf right on top like a big meatball and Tyler's eyes light up like a christmas tree!He loves his "big meatball loaf muffins". That is what he calls them.
This is great to make ahead and freeze too! I freeze the mini loaves individually into freezer bags for quick dinners for the boys or for lunches!

Anyone can make this and AMAZE their family and friends! The debate will then continue.... who's mama makes the best meatloaf?
I think Bill, Jake and Ty's Mama does ;) 

Macaroni. Faked.

I am a comfort food junkie. I love thick sauces, classic recipes that Grandma used to make. Well, Macaroni was a family staple. I can not ever remember a week of my life without this recipe. My son's friends come over and ask for the "pasta with the tomatoes thing" because it is "really good!". My Gran used to make it with tons of onions. My Mom makes it with a few onions and cheese. We fake it in my house but, my Mom likes my recipe as much as she likes her own but myne is low fat and oh. so. simple. :)

Macaroni (vegan recipe to follow)

1 package GFCF Pasta (Tinkyada is the best one we have found)
1 pound of lean ground beef
2 cloves of garlic, minced
Salt & Pepper to taste (honestly I do not use salt)
Pinch or two of Garlic Powder
1 can (19oz) of Diced Tomatoes
2 tbsp of dried Basil
Seasoning (to taste)

Cook pasta as per package directions, set aside.
Take 1 pound of ground meat. (I use extra lean ground beef.) and brown to perfection. Drain and give the meat a quick lil rinse in the strainer. (trust me) Put it back in the pan (I rinse the pan too)
Now add minced garlic. Fry that up! And as you are frying add some pepper and I throw in a pinch or two of garlic powder (not salt, powder). Smells good eh? Ya, it does.
Open a can of diced tomatoes (I use Unico Diced tomatoes... all the time) and add to the beef mix. At this point I toss in a tablespoon or two of dried basil and a dash of lemon pepper seasoning (just a dash). Now heat thoroughly and add cooked and drained pasta.
Mix well, remove from heat and serve!

The beauty of this recipe is that you can make it ahead of time and refrigerate, you can freeze it in sinlge serving sizes for lunches and quick eats for the kiddos, or you can adjust the amounts easily for more or less people!

Now time to go VEGAN!

Cook pasta as per package directions, drain, set aside.
Fry minced garlic in a pan, add sliced mushrooms and zucchini (I shred the zucchini and then fry it... it is awesome!), cook thoroughly and then add diced tomatoes, seasoning and stir! Add cooked and drained pasta and stir together and serve!

If you wish, you can add veggie ground round a few minutes before adding the pasta! It is delicious and has a beef like texture.


Some suggestions...

You can also add veggies to the meat mix in the first recipe. I just don't always have them on hand. Both recipes are a hit in my house and company always loves it.

*IF* you are a cheese eater, dice up some cheddar or mozzarella or provolone and add it just before serving. That's how my Mom makes it!

Enjoy!