Grilled Meatloaf

The last two months were crazy and crazy busy. I have some “spare” time now these days which means I will hopefully be able to regularly share delicious eats with you all again.

This week I have a twist on traditional recipe and it is awesome.

What You’ll Need…

2lbs Ground Meat

1 Egg

½ - ¾ Cup Oats (Or cornmeal/bread crumbs/other binder)

½ Teaspoon Season Salt

½ Teaspoon Garlic Powder

½ Cup Barbecue Sauce

Add all of the ingredients to a mixing bowl and combine using your hands to mix.

Divide the meat mixture in half and place each half on a greased piece of foil.

Press the meat mixture out until it is about ½ inch thick.

Wrap the foil around the meat completely.

Place the foil packets on the grill and allow to cook.

They should take about 15-35 minutes to cook, depending on your grill’s temperature flip the packets half way through.  

Allow the meat to rest for about 5 minutes after removing it from the grill.

Slice, serve and enjoy!

Pumpkin Soup

I’m a terrible blogger – things have once again gotten incredibly busy, like really, really busy, and I haven’t had time to post. Today, though, I have something delicious to share with you.

What You’ll Need…

4 Cups Stock or Broth (Chicken, Beef, Vegetable) [For homemade vegetable stock see recipe below.]

1 (29oz) Can Pumpkin Puree

½ Teaspoon Cinnamon

½ Teaspoon Seasoned Salt

1 Cup Sour Cream

Vegetable Stock (Optional)

4 Cups Water

½ Onion (with the top, bottom and skin removed)

2-3 Celery Stalks

1 Large Carrot

Place all of the ingredients in a pot and bring to a boil. Allow it to boil for 2 minutes before turning the heat down. Allow it to simmer for 30 minutes. Strain the stock into a bowl or your crock pot. Place the vegetables in a food processor and process until minced.

For the soup…

Pour your stock or broth or choice in a large crockpot along with the minced vegetables, spices and pumpkin puree.

Turn the crock pot on low and allow it to cook for 7 hours.

Just before serving add in the sour cream and mix well.

Top with bacon, pumpkin seeds, cheese or enjoy it by itself. 

Mango Sauce

It has been a million years since I last posted a recipe, and for that I sincerely apologize. I’ve come up with a lot of great recipes in the last few months, and I’m excited to start sharing some with you again. Hopefully I can post on a regular basis again. I won’t make any promises though, because I don’t want to break them.

This recipe is simple and delicious and adds a little something to whatever protein you pair it with.

What You’ll Need…

1 Cup Talenti Mango Sorbet

½ Teaspoon Black Pepper

½ Teaspoon Garlic Powder

Start out by placing whatever protein you are cooking in a skillet and placing a dollop of sorbet on to each piece of meat/fish.

Allow the protein to cook until ¾ of the way down before scraping the sorbet off into the pan and removing the protein.

With just the sorbet in the pan add the pepper and garlic powder. Allow the sauce to cook for 3-5 minutes, stirring occasionally.

Once you have allowed the sorbet to become a sauce add the protein back into the pan and allow it to cook the rest of the way.

To serve remove the protein from the pan and place on individual plates or a service dish. Spoon the sauce that is left in the pan over the protein and enjoy!