Classic Family Meatloaf

"YAY IT'S MEATLOAF NIGHT!!" Is what you will hear coming from all corners of my house as the word spreads quickly through the grapevine. But following that will be the quite whispers of "I wonder who Mama is mad at now?" Along with "It wasn't me.. was it?" "Did you do something dumb again. Don't say Dumb she will here you and THEN you will be in trouble!"

Yes the joys of having that many to tend to. But they do say that will good reason "Meatloaf Night" is usually the night I take to pounding the stuffing outta the meat. Mostly to get any of my pent up aggressions out. Not always about who didn't do their home work, or who's trying to "accidently on purpose" forget to have me sign that note that come home from the teacher the other day. Sometimes it's just because I want to beat something. But SHHHHH don't tell them that. I need to keep them on their toes and always guessing what I'm up to :)

This is a quick and easy meatloaf everyone can eat and there is never leftovers (not like there usually are around here.) for that oh so wanted next day sandwich.

What You Need:

 

 

 

1- 1 1/2 lb of lean ground beef

1/2 cup ketchup

1 pkg of stove Top Stuffing (And you thought I was joking about the Stuffing!)

1 egg

1/4 cup onion flakes OR 1 small onion shopped

preheated oven to 350

1 loaf pan lightly sprayed with cooking spray

 

Putting It Together:

 

Mix all of the ingredients into one bowl

 

Making sure you really get your hands in there and give it a good mix!

 

Take mixed meat mixture and put it in loaf pan

 

Set Timer for 55 minutes

 

Once cooked remove from oven Serve and Enjoy!

Homemade Pizza Pockets

"Who wants pizza?" "I do! I do! I do!" "Can I have mine with just cheese?" "Can I have mine with pepperoni?" "Can I have mine with no sauce?" "Mama can I have mine with just veggies and cheese?"

If your home is anything like mine no one can ever agree what they want on their pizza. If I even attempted to accommodate that many people when ordering out I would easily spend around $100 just on pizza! Who spends that much? Sure is not me, nor will I. So here is my quick and easy go to for homemade pizza pockets. I will be showing you just pepperoni and cheese, but hey get creative put whatever you love on your pizza in them.

Just a little added note: My teens Love to have them to take for their lunches. They also make great snacks or on the "We are running so late meals." (Hey that happens a lot round here. Don't judge. Lol.)

What You Need:

2 tubes of crescent rolls (Will make 8 pockets)

27 pepperoni

shredded mozzarella cheese

pizza sauce (about 1 tbsp. each)

wax paper

cooking spray

How To Make It:

Lay wax paper over work surface to prevent crescents from sticking 

Peel off wrapper and pop open crescent tube

 Lay out  crescent rolls on work surface

 

 Cut into 4 squares and press together the seams in the middle of each square

Add about a tablespoon of pizza sauce to each square on only one side

 Add 3 pepperoni's on top of sauce

 Add cheese on top of pepperoni

 Fold unused side over and pinch all 3 sides together

 Lay out all 8 onto a greased cookie sheet

Bake for 15-18 minutes depending how hot your oven is at 325

When cooked pull out of oven and let sit for about 5-10 minutes

 Serve and enjoy!

Garlic-Crusted Roast with Mushroom Gravy

We as a family are a lover of beef. We love cow in many forms, from stake, to ground, stir-fry, but for Shabbat supper most Friday nights my family really loves a good roast. Really anything you can slather gravy and horseradish on and they will come from all over. We even just have friends that show up Friday nights hoping there will be enough to go around. There always is, mainly because that is the purpose of what the night is about. Celebrating a good week food, friends and family.

When this recipe came to me via a magazine article back in 2006 I knew then it would be a favorite.

So with out further a due:

What you need for the roast:

1 4 lb roast
10 cloves garlic, minced (I use the stuff you can get in a jar from the local food store)
2 tsp kosher salt or salt
2 tbsp. vegetable oil
1 tsp peper

Take roast and put in roasting pan add about 2/3 water to the bottom of the pan to prevent from burning. Mix all above ingredients in a small bowl

Mix well and pour over roast

Place in a preheated over of 500 for 30 min; reduce heat to 275 for 2 hrs for medium-rare

Once cooked transfer to cutting surface; tent with fil and let stand about 10 min

Mushroom Gravy:

2 cups beef stalk (if you have meat drippings save skim them and save them)
1 tbsp. of vegetable oil
1/2 small onion, finally chopped (I like to use the food processor for this. No tears!)
2 cups sliced mushrooms
1/4 tsp salt
1/4 tsp peper
1/4 dried thyme
2 tbsp. flour

Put it together:

Chop onion; put in fry pan on medium high heat with oil fry them up for about 2-5 min

 Add mushrooms, salt, pepper and thyme

Stirring occasionally, until softened and no liquid remains,

 

 

 

 

 

 

 

 

 

 

In 2L stock pot pour in reserved liquid or stock

 

 

 

 

 

 

 

 

 

 

Add mushroom mixture; bring to a boil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In small sealable container put 1/3 cup water with flour and mix

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour into gravy and simmer stirring until thickened

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Final Product:

 

Carve roast and enjoy!



 

Serve with Gravy