Mom and Gramma Ann would make it when I was younger and they'd say, "Just put it between some bread, shut up and eat it." Our family was one where if you don't like what was made you either ate it or you went hungry. I went hungry on meatloaf nights. I would wrap it in a napkin, eat the bread they gave me, leave the table and deposit my hidden meatloaf in the trash. (Sorry, Mom.)
I found a recipe on Pinterest (imagine that). It was barbecue meatloaf cups. Ingredients were ground beef (or turkey), a box of stuff mix, barbecue sauce... and cheese. Simple enough. I think I could maybe stomach that. Especially with cheese.
I used ground beef this time around so Brent would like it and then I could disappoint him the next time I make it by switching it to turkey. I'm a rockstar like that.
Sorry I didn't take any pictures while mixing everything up, my hands were full of goo, but it's super easy to make. I got the recipe from Pinterest which linked me to this lovely page. I really don't think anyone can go wrong with Taste of Home; f'realz.
Preheat your oven to 375˚F. Take your boxed stuffing mix (I used the chicken stuffing, and because I'm cheap [and a new homeowner] I just used the generic stuff. You really can't mess up stuffing, I've found.) mix it with 1 cup of water and stir it aaall together in a medium/large bowl. Mix in 2 tablespoons of bbq sauce (I used about 3 tablespoons... And I may or may not have added some cheese) and get that all mixed up. Then mix in your meat. I hate touching raw meat but since I'm a big kid and all I have realized I just need to buck up and do it. Mixing it with your hands and getting it all worked together well put about 1/3 cup of the mixture into an un-greased muffin pan.
Toss those puppies in the oven for 18-22 minutes, or until your meat thermometer reads 160˚F (155˚F is close enough, right?) When they're cooked through sprinkle a little shredded cheddar on top and put them back in for an additional 2-4 minutes, or until cheese is melted.
While my meat muffins (hahaha) were baking I started to make my potatoes. I found another recipe (on Pinterest... Yeah, yeah. Lay off.) for some crispy, delish sautéed potatoes. While in Arizona the last couple of times my momma and daddy got me some amazing infused olive oils (and an amazing strawberry balsamic vinegar) from Queen Creek. I used the rosemary infused olive oil for this one. So amazing.. Thanks, Mom & Dad!
Cut your potatoes in to halves (or quarters depending on how large your potatoes are). As long as they're about 3/4" you're good. Place 1 tablespoon of butter and 2 tablespoons of olive oil in a pan. Heat the oil and butter until hot over medium heat and place the potatoes slice side down. I took the gal's recommendation from her website and used a larger pot with high sides to avoid the spattering.
Cook uncovered for 8-10 minutes until brown and crispy. Flip the potatoes to the other side and cook for an additional 5 minutes, covered. Careful when you lift the lid because the condensation will drop into the pan and it will start to spatter and make a damn mess. Glad I decided to actually read what the lady said first and use a high side dish. Sprinkle it with some salt and black pepper and add some chives! I used some freeze dried chive slices - they worked just as well and they don't go bad because I don't use them fast enough :)
I steamed up some $8.88 asparagus and we had a great meal!
WHAAAT? $8.88 FOR ASPARAGUS?! Yeah.. About that. I was making our favorite meal the other night and I told my love that we needed some asparagus and he said he would pick it up on the way home from work. He sent me a text message saying it was $8.88 for the 2 pound bundle at Hornbachers. I then replied, "WHAT? HOLY SHIT! You didn't buy it did you??" to which he responds, "Well, yeah. You said we needed asparagus."
We did not let that asparagus go to waste, folks. In fact, I really hope it was fertilized in unicorn poop for the price they charged for it. He let me know later that night when I got home that if his lady asks for something she gets it! Wow.. I hope that's how it goes for EVERYTHING I want! ;)
Anyway... I'd eat these meat wads again. They were actually really good. The only thing I'd do differently is maybe add some pepper and maybe a little bit of finely diced onion to the meat mixture.. and more bbq sauce. Other than that, it was perfect and the potatoes were delightful.
Mom bought me some herbs to grow so maybe next time I'll make my potatoes with fresh basil (once this stuff is ready to eat!)
Recipes:
BBQ Meatloaf Minis:
1 box (6 oz) stuffing mix
1 cup water
2 Tbsp Hickory Smoke Flavored BBQ Sauce (or any BBQ Sauce)
1 lb lean ground beef (or turkey)
Shredded cheddar cheese
Additional BBQ Sauce (optional)
1. Preheat oven to 375˚F. In a large bowl, combine stuffing, water and BBQ sauce. Add meat, lightly, but thoroughly, combine. Place 1/3 cup into ungreased muffin tin, pressing slightly.
2. Bake, uncovered, for 18-22 minutes or until a thermometer reads 160˚F. Sprinkle tops with cheese; bake additional 2-4 minutes longer or until cheese is melted. If desired, serve with additional BBQ sauce. 2 Muffins = 1 Serving.
Crisp, Sautéed Red Potatoes
1-1/2 lb red potatoes (cut in half or quartered to make 3/4" pieces)
1 Tbsp unsalted butter
2 Tbsp olive oil
Salt (to taste)
Black Pepper (to taste)
2 Tbsp chives or green onion
1. Heat a large skillet over medium heat until butter and oil is hot. Arrange potatoes, cut side down in one layer. Cook uncovered and undisturbed for 8-10 minutes, or until golden brown crust forms at bottom.
2. Turn potatoes then cover and cook for another 5 minutes or until golden brown on the second side. Be careful when lifting the lid when finished as the condensation can drip into the pan and spatter. Sprinkle with chives and serve.
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