Cheesy Meat Loaf Minis with Garlic Roasted Potatoes

Recipe modified by You Want Me to Cook? - February 23, 2011

For a commentary-free and printer-friendly version of it, please click here.

For a commentary-free and printer-friendly version of the Cheesy Meat Loaf Minis, please click here.

For a commentary-free and printer-friendly version of the Garlic Roasted Potatoes, please click here.

Cheesy Meat Loaf Minis Recipe originally published in Cooking Light, January/February 2011.

Garlic Roasted Potatoes originally published in Taste of Home Holiday Collection 2008, but found at the Mrs. Dash web site.

Meatloaf, as boring as it is, is one of my go-to recipes when I’m in a pinch.  I always have ingredients on hand and have a favorite recipe (Better Homes and Gardens).  On occasion, I’ll stuff it with vegetables and cheese, but for the most part, it’s a standard recipe that, while tasty, doesn’t have much pizzazz.  The Cheesy Meat Loaf Minis definitely had a more interesting ingredient list than my usual meatloaf.  Horseradish, Dijon mustard, onion and garlic made it almost impossible for me to pass up.

Since meatloaf isn’t really difficult to make, I decided this was a dish I needed to prepare with a side.  Now, I have a list of about 9000 recipes (yes, you read that right) of every kind of dish you can imagine.  I couldn’t find ANYTHING I wanted to serve with my mini-loaves.  I stumbled across this recipe that was attributed to a magazine, yet was so old that I found it on a completely different web site than the original.

I don’t know if that made any sense.  I think I need to tweak my medication.

On to the pictures!!!!!

My finished meal:

© You Want Me to Cook?
Cheesy Meat Loaf Minis with Garlic Roasted Potatoes

Admit it.  You want to eat the mini-meatloaf.  Okay, my vegetarian friends/followers don’t, but the carnivores, like me, do.  My loaves didn’t look as pretty as those of Cooking Light, but they aren’t ugly either.

The smell was FANTASTIC, but upon reflection of this dish, I should have gone with my initial instincts and made garlic mashed potatoes.  Still it tasted good with the meatloaf and overall I was happy with the way it looked.

Chocolate Chip-Pretzel Blondies

Recipe modified by You Want Me to Cook? - February 22, 2011

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Recipe originally published in All You, January 2011.

I enjoy baking, but it tends to be last on my cooking list.  If I run out of time, there are plenty of bakeries I can visit to satisfy my sweet tooth.  Also, my husband is a sweet-fiend.  If I bake something, I literally have to hide it from him or he’ll eat the entire dish.

On occasion, I’ll stumble across a great bar cookie recipe.  These tend to get pushed up on the cooking list since it is mix, pour and bake.  I have to admit that the peanut butter/pretzel/chocolate chip combo was very appealing and I was excited to make these.

My finished product:

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Chocolate Chip-Pretzel Blondies

One task I have yet to master is having my bar cookies lay flat and not overcook on the edges.  I know there’s a trick to it… I just don’t know what it is.  They still looked good enough to eat though.

When Good Recipes Go Bad

First, let me apologize for lack of posting.  My life has gotten significantly more complicated - in a good way.  In two months time, I have gotten a new job and a promotion.  Excellent, no?  Unfortunately, that severely cuts down on my blogging (and cooking) time.  Sunday is my "leave me alone" day where my husband and I have decided I will blog/cook as much as I want, so hopefully I'll get on a regular schedule.

So today, I'm staring at my laptop and stack of magazines that I need to read.  I decide to go for the magazines first since I was feeling neither humorous nor bright.

Okay, okay, I'm never either of those things, but one can dream.

Anyway, I'm feeling like a little Every Day with Rachael Ray this afternoon morning, so that's where I go first.  Nine pages in, I find a recipe for a Big Beef Burger with Crunchy Sour Cream Onions.  This also happens to be the cover of the magazine.  (Please ignore "awfulness" of this picture - I couldn't find her COVER RECIPE anywhere on her site)

How the hell do you eat this thing?

Pepper Jack Mac

Recipe modified by You Want Me to Cook? – February 22, 2011

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Recipe originally published in Simple & Delicious, December/January 2011.

Mac ‘n’ Cheese is one of my favorite dishes.  Of course on the health-scale it is probably one of the worst to eat, so I don’t make it very often.  Actually, now that I’m thinking about it, I have this ridiculously delicious recipe that uses like a pound of cheese, and a whole stick of butter and like a ½ pound of bacon.  To. Die. For.  Mmmmmm… num num num… <wiping drool off chin> So where was I?

Oh yeah, how I can’t really it that often since it is not exactly good for the waistline or my cholesterol.

This recipe appealed to me because it had some vegetables included in it and I saw a lot of opportunity to help reduce the calories, fat and cholesterol.  Oh yeah, it has bacon in it too.  I also liked it because it was a dish for two.  It’s just me and the husband here, so many times I’ll make a dish and we’ll have to eat it for a week.  I usually l get sick of it after the second helping.

My final result:

© You Want Me to Cook?
Pepper Jack Mac

It looked delicious.  I will admit that I was slightly terrified about how it was going to turn out.  Wheat pasta, while healthy, absorbs sauces very well.  That isn’t a bad thing, but in mac ‘n’ cheese, the ooey-gooey non-absorbed sauce is part of its charm.  As I spooned it out on the plate, I knew I need not worry about the texture or cheese sauce absorbing too much.

Marinated Antipasto Platter

Recipe modified by You Want Me to Cook? on February 22, 2011

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Recipe originally published in Simple and Delicious, December/January 2011.

My husband and I love marinated olives and cheese.  I mean we really LOVE marinated olives and cheese.  We once bought one of those huge tubs of mozzarella balls in marinade from Costco… finished it in a week or so.  If I could buy stuffed olives by the gross ton, I would, and salami?  Mmmmmm.  So when I came across this recipe, I was excited to finally have the ability to make my own marinated cheese and veggies.

My finished product:

© You Want Me to Cook?
Marinated Antipasto Platter

So I was excited that it looked so pretty.  It didn’t take much to make it look like this, so that was even more exciting.  Of course, the obvious issue is that I used sliced mushrooms.  See, I was placed on a new medication around this date and it made me kind of… hazy.  When I read the ingredients, I spaced out the “whole mushroom” part and went with what I usually buy, “sliced”.  My bad.