MeatloafS

This gross looking creation was a delicious BBQ meatloaf.

here's what I love about meatloaf: you don't need a recipe.

You can makes lots of different styles/flavors, and you just make it the right consistency and throw it in the oven.

For this particular one, I didn't measure anything.
I like cooking that way.

I guess I could estimate for you though.

Basically just mix all this together in a bowl:

1.5 lbs ground meat (this was beef)

1/2 cup sweet bbq sauce

1/2 oats

2 eggs

1 tsp paprika

1 Tbs minced garlic

a squirt of ketchup (like my precision measurements?)

2 Tbs brown sugar

a chopped onion if you have it (I used  half a leftover onion from the night before)

Line your loaf pan with foil, throw the meat in there, cover it with ketchup or BBQ sauce, and bake it. I cook mine at 375 for an hour, but really you can do it however you want as long as the meat gets done.

Some other meatloafs I like to make:

mexican (with corn, taco seasoning, and taco sauce)

homestyle (basically onions, ketchup, A1, and worcestershire)

Sweet and sour (like homestyle plus some sort of asian sweet and sour sauve)

Here's to a New Blog

I felt like I was writing about food a lot on No, I'm Not Kim Possible. So I decided to just make a separate blog to share what I've been cooking lately. Some things will turn out AWESOME...while some will be utterly disastrous. I'll share them all though:)

Tonight we had salmon patties, lima beans, and rice. The important things here are the salmon and the limas, because rice is pretty easy.

I actually tried a new recipe tonight for the salmon. Normally I just use the recipe on the label. Here's what you need:

• 2 Tbs Dijon mustard
• 2 eggs
• 1 can salmon (drain and debone it)
• 1/2 cup cornmeal
• 1/2 cup crackers (crushed)
• ***you can use all cracker or all cornmeal, I just like the mixture***
• 2 tsp paprika
• 1  Tbs minced garlic
• 1/2 Cup grated sharp cheddar cheese, 
• 1/4 to 1/2 cup mayo
• salt and pepper to taste
• oil for frying

Start by beating you eggs.

Then add in the mayo and mustard. Combine well.

Add in paprika, garlic, and salt and pepper. 

I like to crumble my salmon in a separate bowl and salt and pepper it. 

Add salmon to liquid mixture.

Add dry ingredients and mix well. It should form a pretty solid ball that holds together.

Heat oil to medium heat in a skillet.

Scoop out tablespoon sized balls of salmon, flatten between palms, and gently drop into oil.

Cook for 1 1/2 to 2 minutes each side (or until golden brown and crispy).

Remove to paper towel lined plate.

Serve with ketchup (or your favorite dipping sauce).


Here's my secret to lima beans: salt, pepper, butter. That's it. Just follow the directions on the bag (frozen is best!) and add a bunch of butter and some salt and pepper. Don't get too complicated.