What is the world is a meatloaf - burger - steak??? I know you were wondering. I have to admit - I was wondering the same thing when I first saw this recipe. Is it a meatloaf? Is is a hamburger? Or is it a chopped steak? I secretly hoped for some sort of fusion of all three things in one jam packed patty.
Now that I've made this recipe, I can honestly say that I'm no closer to an answer to that question than I was before. All I know is that I have a child at home who loves meatloaf, loves burgers and really loves steak. How could I lose with this recipe?
Meatloaf Burger Steaks
4 ounces mushrooms
3 cloves garlic
1 carrot, peeled and cut into 1" pieces
1/2 onion, peeled and cut into 1" pieces
1 celery stalk, cut into 1" pieces
1/3 cup whole wheat panko
1 pound ground sirloin
1 Tablespoon canola oil
1 teaspoon salt
3/4 teaspoon pepper
1/4 cup red wine
1/2 cup ketchup
2 Tablespoons honey
1 Tablespoon Worcestershire Sauce
Reduce heat to low and add patties. Cook 6 minutes or until cooked through.
I've made meatloaf burgers and I've made steak burgers and I've even made burger steaks but I've never made a meatloaf burger steak. Until now that is. Ladies and gentlemen - I'd like to introduce to you to the Meatloaf Burger Steak. Enjoy!!
My meatloaf loving child moved home from college for the summer yesterday so it's time that I break out my favorite meat recipes. This one will definitely be added to the list of summer meals to feed my teenage carnivore.
Personal chefs prepare nutritious, gourmet meals at least three times a day for their family. We create fresh flowers arrangements for the table daily all while wearing a perfectly starched white coat. Do you believe that? I hope not.
My family will be the first to tell you that that isn't even close to the reality of living with a personal chef. I do a whole lot of cooking for people that do not live in my house and more often than not - I serve my own family the leftovers, the test dishes or the mistakes. They're very accustomed to eating meals comprised the food that I over estimated for a catering job.
When I do make something specifically for my own family, it's generally something very simple and classic. In this case - I did my own version of the traditional Sloppy Joe sandwich. (A favorite of my 19 year old.) She was apprehensive about my updated sandwich because she's so fond of the original but I think I was able to win her over with my Sloppy Joe Sub Sandwich.
Sloppy Joe Sub Sandwiches
1 cup ketchup 1 Tablespoon oil
3 Tablespoons cider vinegar 1 pound 85% lean beef
2 Tablespoons brown sugar 1 teaspoon pepper
3/4 teaspoon thyme 3/4 teaspoon salt
3/4 teaspoon dry mustard 4 (6 inch) sub rolls
1 clove minced garlic 8 slices American cheese
3/4 teaspoon chili powder 1 onion, diced
1/4 teaspoon pepper
Spoon remaining sauce over meat and close sandwiches.
Sloppy joes are comfort food in my house so here's to a night of wonderfully warm and satisfying food that didn't start out at someone else's dinner.
I know I've blogged a lot of roll recipes when I run out of names for my new rolls. If I called them all "dinner rolls" I would have a really hard time telling them apart. Each of the roll recipes on my blog are slightly different and I actually use different recipes for different occasions.
This particular recipe I named "Buttery Dinner Rolls" because it has 2 (yes, I said TWO) sticks of butter in this recipe! How could these rolls possibly be any better? This is a perfect roll recipe for those family holiday dinners when calories and carbs just don't count.
Buttery Dinner Rolls
4 1/2 teaspoons yeast
1/2 cup sugar
2 cups warm water
2 teaspoons kosher salt
6 cups flour
1 cup butter, room temperature
Remove plastic wrap and bake rolls 20-25 minutes at 400.
If you are a guest at my house for Easter dinner - you can be assured that you WILL see these on the table. I hope that you will indulge in these flaky, buttery rolls and enjoy every single delicious bite.
Merry Christmas Eve!!
The busyness of the Christmas season has finally started to subside for me - the cookies have been decorated, the cakes delivered and the meals prepped. I feel like I finally have time to take a deep breath and soak in all that the season has to offer.
I baked a sweet Christmas bread this week to take to a Christmas dinner with friends. It was really delicious and the powdered sugar made it looked like it had been covered in snow. I don't quite have the twisting technique down yet but that just means that I'll have to make it more often to perfect it.
Repeat 2 more times. Finish with a dough circle. Place a 2 1/2" circle in center of dough. Cut 16 slices to the center of glass.
Twist each triangle two times - alternating directions. Cover and let rise 1 hour.
Bake 18 minutes at 375.
Dust with powdered sugar.
The original recipe called for a raspberry jam filling but I thought that nutella would make an equally good bread. (And I had a half jar of nutella that I had to use up.) I would like to try this bread again with the raspberry. And maybe a lemon version?
I hope that you all have a very Merry Christmas and a Happy New Year!
Tis the season for holiday parties and that means party food. Whoop Whoop. Who doesn't love party food?
I was recently informed by my very carnivorous daughter that I have neglected my party hostess duties because I've NEVER served cocktail meatballs at a party. I don't want to be the cause of any culinary party fouls so lets get to this.
These little turkey cocktail meatballs are super easy to make and they're really quite tasty. I'm so glad that I got talked into making a batch because I think I really HAVE been missing out by skipping the cocktail meatballs at my holiday parties. Thanks for the nudge, Courtney.
Cocktail Turkey Meatballs
Transfer to a bowl while you prepare the sauce.
Pour half of the sauce over meatballs and stir to coat. Serve with remaining sauce.
There are so many creative ways to serve these meatballs. Put them on individual spoons for a fancy appetizer or put them in a bowl with a supply of toothpicks for a more informal presentation. Just make sure that you have plenty because they will disappear quickly.
By the way, these turkey cocktail meatballs also freeze beautifully. I coated my meatballs with sauce and then froze the remainder of the sauce separately. They were just as good after they had been frozen as they were when they were fresh.
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