Yota's Yummy Meatloaf

I told a friend that I was going to make meatloaf for my next blog post. He thought it would be too hard. What he doesn't realize is that after Mac and Cheese, the next thing I learned to make was meatloaf, from scratch. My mom's instructions were pretty simple. Open fridge, remove eggs and whatever condiments or other stuff looks good, and mix it with the ground beef and some breadcrumbs. No real measurements, and lots of messy fun, because the best way to mix the meatloaf is with your hands.

Let me introduce my ingredients (This time :))


So we've got ground beef, eggs, mustard, Italian bread crumbs, salsa, and ketchup. I've also been known to add BBQ sauce, chopped onion, diced tomato, or whatever else is on hand. I cheat by using Italian bread crumbs so I don't have to season. Yet again I made enough for lots of people, so what's pictured is more than you'll need. I've cut the recipe down for you. I don't really measure when I make this recipe, but I'll give you my best guess.

1 lb ground beef
1 egg
2 tbsp mustard (yellow, spicy, whatever makes you happy)
4 tbsp ketchup
4 tbsp salsa
2 tbs Parmesan Cheese (not pictured, just pretend its there)
1/4 - 1/2 cup bread crumbs (Start with 1/4 and add more until you get the right consistancy)

So throw everything in the bowl, like so:


Looks like a big goopy mess! The kid in me is cheering right now.

Now add the bread crumbs:


This is the point where we get our hands dirty. Just dig in. You could start one handed so you have a free hand to sprinkle in some more breadcrumbs if necessary. Or you could jump in with both hands. Ok so both hands is way more fun.

You looking for a consistency that is still moist, but not falling apart. Also, you don't want to over work the meat because you'll end up with a brick instead of a meatloaf. (Think Hagrid's tea cakes).


Now its time to shape our meatloaf. All you need is a baking dish, and either some oil or some spray release like Pam. Spray your pan, drop your meatloaf in the middle. Shape it like, well, like a meatloaf.

At this point some people slather the top of their meatloaf with ketchup like its some kind of frosting. I never do. I just don't get the concept, I spent all that time making the meat moist and flavorful, why would I want to bury all that flavor under ketchup?

Bake at 350 for about 1 hour. You're looking for an internal temperature of 160 to 170 degrees Fahrenheit. Or you could cut it open and make sure it is not pink in the middle. A meat thermometer is not expensive, is easy to calibrate, and best of all keeps you from getting food poisoning from your own cooking. The one I have even has a handy chart with internal temperatures.

Anywho, now that I've finished my rant about the strange ketchup frosting (why?) and the joys of a thermometer (brilliant!), let me show you what my meatloaf looked like before I cooked it.


Hey, um Yota? that doesn't look like a meatloaf. You know that looks a lot like, well, I don't want to hurt your feelings.

No really you can tell me.

It looks a lot like hamburgers.

I knew I couldn't pass off my hamburgers as meatloaf. But wait! I use the same recipe to prepare the meat for meatloaf and hamburgers.

I put these on the grill, but you could just as easily put these in your fry pan. Add a little oil to your fry pan and cook over med heat. cook about 7 minutes per side, depending on thickness. You want the same internal temperature of 160 to 170 degrees Fahrenheit.

Now this is the point where I would post a lovely finished shot of my hamburgers, but the battery died on my camera, and well honestly, we were too hungry to save one while we waited for the camera to charge. So just pretend that there is a nice picture of a hamburger with all the fixings here.

Hope you enjoy!

Upcoming recipes

I just made meatloaf with the leftover ground beef from more than just mac & cheese, and a potato salad that uses olive oil instead of mayo. Very yummy and refreshing for summer. Updates coming soon!

More Than Just Mac & Cheese

Ah, Mac & Cheese. I have such fond childhood memories of this classic straight from the box. It's the first thing I probably learned to cook.

Yes, I said from a box. I could make it from scratch, but that wouldn't meet one of the requirements I set for this blog: cheap. Oh and easy. Anyway there are already some really great recipes for homemade Mac and Cheese like this one over at Pioneer Woman. Hers looks mouthwatering. I haven't had a chance to make it, but it requires making a roux. (A what?!? Exactly)

But the point here is not to just read the directions on the box for you, but rather to give you a few tips on how to make Mac & Cheese more than just Mac & Cheese. Let's start with the cast of Characters:

Ok so I know it looks like a lot, but I made a double batch (I was cooking for four), so I'm going to cut all the amounts I used in half for you.

1/2 pound Ground Beef (I used chuck because it was on sale, and drained off the excess grease)
1 box Mac & Cheese (the kind with the powdered cheese)**
1/4 cup milk
1/4 cup butter or margarine (equivalent to 1/2 stick)
8 ounces frozen broccoli
1/2 tsp Lawry's Seasoned Salt
Salt and Pepper to taste
**If you get the Velveeta kind, you won't need the milk or butter.

In your spiffy new Sauce Pan either spray some non stick spray (Pam) or add about a tbsp of vegetable oil. Turn the heat to medium high. Meanwhile in your new sauce pan boil some water. I usually fill the pan just less than half full for mac and cheese, but you can follow the box directions for exact measurements. Turn this pot on high, and cover so it boils faster.

Once the oil is hot, (it will flow more easily around the pan), add the ground beef. Season with the Lawry's Seasoned Salt. (I will admit I guesstimated this measurement a little conservatively. Taste it once the meat is cooked and add more if you like.)

Using a wooden spoon or a spatula, break the meat up and mix around as you brown it. You don't have to stir it constantly, but you do have to watch it so it doesn't burn. Cook until there is no more pink. Remove from heat, drain the excess fat, and set aside. This is a good time to taste it to see if it needs more Lawry's or you could add garlic, salt, pepper, whatever floats your boat.

Meanwhile your water should start boiling. Go ahead and add the pasta from the box of Mac & Cheese. We're cooking the mac and cheese per the directions on the box. Meanwhile, drop the broccoli in a microwave safe bowl with about two tablespoons of water. Microwave on high for about 6 minutes. (Check the package, I cooked a whole pound, it might be less for a half a pound) If you don't like broccoli you could add any other frozen veggie that you like.

Once the pasta is cooked, (You can check if it's cooked by fishing out a piece, rinsing it in cool water and tasting it. Or look it see if the edges are starting to turn lighter in color then the centers. Or if it sticks to your cabinet when you throw it at it a la You Can't Do That on Television).

Anywho, once it is done, strain the pasta. In the now empty sauce pan, add the butter, and milk. Warm that up on the stove on a medium low heat to melt the butter. Then added the cheese packet and stir until smooth. This seems to make the cheaper versions of Mac and Cheese taste less powdered.
Add the pasta and stir until mixed. Now I added the pasta to the dish with the meat, but if you could do it the other way around too.

Finally I added the broccoli and stirred it all together.

Then just scoop some onto a plate and enjoy.

Ok so just to recap:

1/2 pound Ground Beef (I used chuck because it was on sale, and drained off the excess grease)
1 box Mac & Cheese (the kind with the powdered cheese)**
1/4 cup milk
1/4 cup butter or margarine (equivalent to 1/2 stick)
8 ounces frozen broccoli
1/2 tsp Lawry's Seasoned Salt
Salt and Pepper to taste
**If you get the Velveeta kind, you won't need the milk or butter.

Brown the ground beef and season to taste.
Cook the Mac and Cheese per the package directions
Cook the Broccoli per the package directions (I microwaved it)
Mix the three together.
Do a final taste test and add more Lawry's Seasoned Salt, or Salt, or Pepper, or Garlic, or whatever floats your boat if necessary.
Enjoy.

This is just one way that I turned Mac and Cheese into a meal. There are lots of things you could do. Instead of Ground beef you could use cooked hot dog or sausage. Broccoli could be green beans or peas, or no veggies if you are so inclined. All you need is a little imagination, and willingness to experiment. Sometimes you'll fail, but sometimes you'll amaze yourself.

I hope you like it!

The Bare Neccesities: Essential Cooking Tools

It's your first college apartment, and you've walked into your kitchen and you realize all you have is some paper plates and maybe some silverware you *ahem* appropriated. Sure, you've got your mom's old microwave (or maybe a nice new one), but all there is in the fridge is an assorted stack of take out containers. "Are those microwaveable?" you wonder to yourself.


For the first time, your budget is your responsibility. If you want to have more money for beer, or whatever, the best way to save money is to eat in instead of out. So your first investment should be some basic kitchen utensils. Most of the things I'm about to list could be found on a low rent budget at second hand stores or dollar stores, except maybe the knife.


1. A decent sharp medium sized chef knife. Now there are hundreds of different knives out there. But, you can accomplish most jobs in the kitchen with this knife, which makes it an excellent knife to start your collection off with. Depending on your budget, I would look for one that allows you to make a rocking motion with the blade on the table without crushing your fingers between the grip and the table. Also look for one that is "full tang", meaning the metal in the knife runs from the tip of the knifepoint to the far end of the handle. (To go along with that knife you might want a cutting board, but I'll leave that up to you and your counters. I prefer hard wood, but the plastic ones are ok too.)


2. Some pots and pans, specifically a frying pan, a sauce pan and a stock pot. (A what?) The frying pan is the wide shallow one, a sauce pan is deep and holds about 2 quarts, and the stock pot is that big pot you cook pasta in. I could make all kinds of recommendations here as to materials etc, but in general thicker is better because it will cook more evenly. For more detailed advice try this post on the only three pots and pans you'll ever need.


3. A wooden spoon, and a plastic spatula. I found my favorite plastic spatula at the dollar store. You can usually find sets of three wooden spoons there too. These are essential for being able to move your food around in those pots and pans you just got. I recommend plastic and wood because they are less likely to scratch the surface of your spiffy new pots and pans, especially if you got teflon.


Some other things you might want handy in the kitchen would be an oven mitt (an old t-shirt folded up or a towel will work). A towel for mopping up messes (See the oven mitt). NOTE: you never want to grab something hot with a damp towel. The moisture on the towel could turn to steam and burn you - I've seen it, don't do it, please.