Flavorful Bacon Wrapped Chorizo Meatloaf

Those of you who follow me regularly know that it has been just a few weeks since my first chorizo experience.  In summary?  Lifechanging.  Because I have now vowed to eat chorizo all the time.  It has a beautiful flavor, it can be used so many ways…and I looked it up…no sugar added!!  Wooohoooo!!  Can’t get much better than that!

 

So here is chorizo cooking, round two!!  This was awesome.  You may remember my fear of meatloaf, because of growing up watching shows where the wife thinks her husband loves it…but he secretly pays the kids to eat it and they all shovel it into the dogs mouth when mom isn’t looking.  I don’t know why that is so etched into my mind, but alas.  I have meatloaf phobia.  But this…oh this meatloaf!  Talk about flavor, and my husband really did love it!!  I would know because I don’t have any kids for him to pay, and there was no meatloaf remains on my dog’s fur or breath.  😉  So I will confidently declare this recipe Mr. Rodgers approved!  Though it is wrapped in bacon, so that’s kind of a no brainer.   Speaking of bacon, I ate bacon for lunch.  That’s healthy, right?  :/

Anyways, back to meatloaf!

 

This recipe is inspired by the great paleomg.com!  I had originally intended on making it almost exact to the recipe…but some of the ingredients I had bought for this recipe I some how had a brain fart and used up in other meals.  So when I got to this meatloaf I realized I didn’t have a bunch of things, so I got to be spontaneous…dig through my fridge and use whatever veggies and things I could find!  Which is fun.  Feel free to adapt it to what you have available too!  So….

 

Here’s what you need:

  • 1 1/2 lbs Ground Beef
  • 8 oz Chorizo (that is about the size of one large “link” in the set of two I get at my store)
  • 1 Egg
  • 1/2 C Flax Meal
  • 2 Carrots, Chopped
  • 1/4 Onion, Chopped
  • 1 Celery Heart, Chopped
  • 3 Garlic Cloves, Minced
  • 4 Slices Bacon, Cut in half
  • Salt and Pepper
  • 1 tsp Garlic Powder
  • Optional: Chipotle Mayo to Garnish (I would have done this if I had time to make an approved mayo that Mr. Rodgers can eat, but I was in a hurry!)

 

And here’s how you do it:

  1. Preheat your oven to 350*
  2. Take all of your meatloaf ingredients (except the bacon and the mayo if you are using it!) and combine in a bowl.
  3. Dump this mixture into a loaf pan and form evenly.
  4. Lay the halved bacon across the entire top of the meatloaf, tucking it in as well as possible.
  5. Cook for about an hour and 15 minutes, then broil JUST long enough to get some crispiness to your bacon.  Broilers burn things FAST so watch it the whole time!

And bam!  You are ready to go with a meatloaf that husbands around the world will adore!! 😀

Let’s see some pictures!

Chorizo Loaf 1

Get your beef and chorizo!

Chorizo Loaf 2

Add the rest of your meatloaf ingredients (minus the bacon!).  Combine well!

Chorizo Loaf 3

Form it into a loaf pan.  Look at how it is marbled with the different meat colors, I love it!

Chorizo Loaf 5

Lay the halved bacon over the whole top surface of the meatloaf, tucking the edges in as well as you can.

Chorizo Loaf 6

Cook for an hour and 15 minutes or so, then broil just a few minutes to get crisp bacon!

Chorizo Loaf 7

Ahhhhhhh isn’t that just the best?!  I could go for some of that right now!!

 

Okay, so here are a few photos from the lovely Mr. Rodgers.  He was SO excited about this meatloaf that as I grabbed dishes and things to set the table, I turned around to him snapping pictures on his phone saying things like “Look at this steam!  You have to capture this before it goes away!!  LOOK at this!”  🙂  His enthusiasm made me so happy I just had to share some of his steam pictures…please forgive the slight clutter in the back ground!

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Do you see the steam?!  🙂  Isn’t he just the cutest?!  And of course he WOULD take a picture with a guitar in the background.  😉

 

So there you go.  Yummy, healthy, paleo, Mr. Rodgers approved meatloaf with butt kickin flavor!  😀 😀 😀 😀

 

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Balsamic Pot Roast

Yummy.  I love me a good pot roast!  This one…this is the best roast I have had in a while!!  It had a sweet tanginess to it that was truly delightful!!  Mixed with the classic warm, falling-apart nature of a roast…it was just the best!!  And since I adapted it from my Abel James app, I know that it is clean eating, which just adds another level of satisfaction to the whole deal.  It makes me happy, happy, happy!!  I hope you love it too.  Here’s the lo down:

 

What you need:

  • 2+ lb Beef Roast
  • Salt and Pepper
  • Paprika
  • Garlic Powder
  • Onion Powder
  • 2 Tbsp Coconut Oil or Grassfed Butter
  • 1 White Onion, Sliced
  • 2 Carrots, Peeled and Sliced
  • 1/2 C Balsamic Vinegar
  • 8 oz Tomato Sauce
  • 1/2 C Water
  • 2 Tbsp White Wine

 

 

And here’s how you do it!

  1. Coat both sides of your roast with all the spices.
  2. Heat your oil or butter in a cast iron skillet over medium-high heat.  Once it is hot (but not smoking hot ;)) place your roast in there and sear for about 4 minutes per side.
  3. In the mean time, combine the vinegar and tomato sauce in a bowl.
  4. Place the onions and carrots in the bottom of a crock pot (you don’t want it to be a huge crock or else your roast wont be cooking in the juices!) and place the roast on top of them.
  5. Dump the tomato/vinegar mixture over the meat.
  6. Add the water and white wine to the pan you seared your meat in to deglaze the pan.  Scrape up any leftover goodies, then dump this sauce over the meat as well.
  7. Turn the crockpot on low and cook for 6-8 hours.

 

And you’re done and ready for yummy yummy deliciousness!

 

See the pictures!  Unfortunately, pot roast is very difficult to make pretty for pictures.  But here’s my attempt: 🙂

Balsamic Pot Roast 2

Getting that bad boy nice and flavorful!

Balsamic Pot Roast 3

Sear both sides

Balsamic Pot Roast 4

Aint it pretty? Few things make me happier than a beautiful seared piece of meat!

Balsamic Pot Roast 1

Place the veggies in the bottom of the crock pot

Balsamic Pot Roast 5

Place the roast on top

Balsamic Roast 6

Stir together the vinegar and tomato sauce and pour it on top

Balsamic Pot Roast 7

Pour the water and wine into the hot pan to deglaze.  Pour the liquid on top of the roast as well.

Balsamic Pot Roast 8

Cook on low for 6-8 hours, then enjoy your tasty treat!!

Balsamic Pot Roast 9

The veggies were delicious as well as the roast…the flavors all through were just amazing.  🙂  Let me know what you think!!  How do you like making your roast?

 

 

Cowboy Coffee Roast

Have I mentioned how much I love pot roast? I LOVE POT ROAST! I don’t think I could ever get enough.  It’s just so easy.  It’s pretty hard to mess up.  It makes your house smell so good.  And tis probably the most satisfying thing you could put in your mouth ever.  For real.

I am always searching for new flavor combos for a pot roast.  The possibilities really are endless.  But sometimes we just need a little inspiration.  So I was scrolling through the “beef” category on my Caveman Feast app, and nearly dropped the phone when I read “Coffee Roast.”  I have scanned those recipes so many times, how had I missed that?!  Of course I had to try it right away!  I slightly adapted this one…I added butter, hehe.  Cause I have my grandma’s Oklahoma blood in my veins.  And my husband regularly drinks coffee with butter blended in.  Sounds weird, I know.  But its creamy and delicious.  So I wanted to add that creamy delicousness!

My only regret is that I didn’t have better coffee!  It was delicious, as expected.  Tender  I used my mother in law’s morning coffee…she takes it a little weak, and I’m pretty sure it’s instant.  So I KNOW that if I still had some Peet’s left, or some of my husband’s potent, organic “Bulletproof” coffee, it would have been mind blowing!!  I can’t wait to try it again with said, high-quality coffee.  But at the end of the day, it was still a wonderful, mouth watering pot roast so I have to share!

 

So, here’s what you need:

  • 2-3lbs Roast
  • 2 Cups Strong, Fresh Brewed Coffee
  • 4 Tbsp Grassfed Butter
  • 5 Cloves Garlic
  • 10 oz Mushroom, Sliced
  • 1 Onion, Sliced
  • Salt, Pepper, and Mrs. Dash

 

And here’s how you do it:

  1. Brew your coffee!  Whisk butter into coffee until melted, combined, and frothy.
  2. Make slits deep into your roast for your garlic cloves.  Shove them far into the meat.  Season to taste with salt, pepper, and Mrs. Dash.
  3. Place roast and veggies in your crock pot and dump in the coffee/butter mixture.
  4. Cook on low for 8-10 hours.

 

 

Peectures:

Photo (5)

Prep!

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Brew your coffee and whisk in the butter.

Photo (6)

Cut slits into the roast, and shove in the garlic.  Season with salt, pepper, and Mrs. Dash.

Photo (9)

Put it all in a crock pot, cover, and cook for 8-10 hours on low. 🙂

 

Chefs of Honor: The Mooney Clan With Meatloaf “Cupcakes”

I just love this idea. Meat and potatoes are my favorite. And cupcakes are also my favorite. So meat and potatoes in cupcake form? Heaven. I saw this picture on a friend’s Facebook, and knew that I had to feature them on here!! Plus, they are just a wonderful family and she is an UH-MAZING cook so you should all go check out her lovely blog for some inspiration. How she has time to cook such creations with 6 kids simply blows my mind!!  But I tell ya…I was just over there looking at some of her recipes, and my mouth is watering!

To hop straight on over to her blog and get the fun family-time story, click here!

Here are the basics of this super fun, kid-pleasing, protein-filling recipe!

Used by permission from Beth Loves To Cook:

Meatloaf Cupcakes

  • 2lbs. Ground Beef*
  • 3/4 cup Worchestershire sauce
  • 1/2 cup Ketchup
  • 3 garlic cloves (pressed)
  • 2tsp. onion powder**
  • 4 cranks of sea salt grinder
  • 10(yes 10) cranks of fresh ground pepper
  • 2Tbsp. McCormick’s zesty herb seasoning
  • 2Tbsp. McCormick’s Grill Mates steakhouse onion burger
  • 1tsp. red pepper flakes
  • 1/4cup plain breadcrumbs (crushed up Ritz crackers work great too)

Smashed Potato Frosting

  • 8-10 white potatoes (diced and peeled)
  • 1 stick butter
  • 1/4-1/2 cup room temp milk
  • salt and pepper
  • 2 cloves of garlic

Topping

  • ketchup
  • mustard
  • sweet baby rays barbeque sauce
  • cheese
  • bacon

This is how you make them:

Preheat oven to 375F

Start by filling a large pot with salted water ( a good half palm full of salt, you want your taters to have flavor). Add the peeled, diced potatoes and the peeled garlic cloves to cold water and bring them to a boil over medium high heat. Let boil for about 15-20 minutes or until they are tender to the back of a butter knife. Drain. Remove the garlic cloves.

While the potatoes are boiling, In a large mixing bowl add all your cupcake ingredients and mix until well combined. *ground turkey could definitely be substituted for the beef! **normally I would add 1/4cup chopped onion here but I am nursing and onions do not agree with my baby girl! So powder it it!

Spray your cupcake pan with some cooking spray.

Take about 1/2cup of the meat mix and form into balls, one ball per cup.

Bake for 10-15min and then let set for 5minutes.

While cupcakes are baking, add drained potatoes, milk, butter, salt and pepper back to pot. Smash all together until desired consistency. I like mine a little lumpy still :)

To make it fun and add to the cupcake feel. We added the smashed potatoes to a pastry bag with a big circle tip on top. You could definitely skip the pastry bag and just add a scoop of potatoes on top, but we wanted the true cupcake experience! :)

Place cupcake on plate, frost with the smashed potatoes and add your yummy topping!

 

Yaaaaaay!!  (This is me again!).  Doesn’t that sound fun guys?!  You should all make these, then leave her some comment love on her blog

meatloafcupcake

Mango Steak Salad

Don’t you just love it when you are EXCITED for lunch?  Mr. Rodgers and I are making a renewed effort to eat really healthy!  And because of that…it means lots of salads!  When some people think of eating lots of salads…it’s with a big sigh and an “I can do this!”  Well…the day I ate this salad….I couldn’t WAIT to devour this bad boy.  I had prepared it the night before and was thinking about it all day until I got a break from work so I could try it!  That’s right…you can make salads you will be excited for!  And this is one of them!  DEFINITELY!

The steak in this was so tender and delicious, the mango was sweet (one of my favorite flavors!), and the romaine was the perfect texture.  The crunch!  Yay!  You gotta try!

Oh…and did I mention that I got the inspiration for this recipe from a $3 cook book my husband bought me?! YAAAAAAAAY!!!  THREE DOLLARS!!!!  YAY!!  So…this is adapted from….

Steak Mango 2That book!!  Yay!!  It’s got fun recipes…check it out: http://www.amazon.com/Salads-Love-Food-Parragon-Books/dp/1781867275

 

So, here’s what you need:

  • 8 oz (at least) Tenderloin Steak or something similar…I believe what I found was a top round
  • 2 Tbsp Fish Sauce
  • 1 Lg Clove Garlic, Slice
  • 1 package Cherry or Grape Tomatoes (about 1 1/2 C), Quarters
  • 1 Small Onion, or about 1/4 of a large one, Dice
  • 1 Mango, Peeled, Pitted, and Sliced into strips
  • 2 tsp Agave
  • 1 1/2 Limes (juice)
  • 2 Tbsp Coconut Oil
  • 1 tsp Sesame Oil
  • 2 Romaine Hearts

 

And here’s how you do it!!!

  1. Slice the steak into strips against the grain.  Place it into a Ziploc baggie with the garlic and fish sauce.  Marinate for as long as you have, preferably over night.  🙂
  2. Put the onion, tomatoes, and mango in a medium bowl.
  3. Squeeze lime juice over the mixture in the bowl, and drizzle with agave.  Stir so that everything is combined and coated.
  4. Chop or tear your romaine hearts into bite sized pieces.
  5. When just about ready to eat, take out your skillet (preferably cast iron, my favorite!) and melt the coconut oil over high heat.
  6. Add the sesame oil, and then the steak and sear just about a minute, so that it is browned on both sides but still tender!
  7. Add the meat to the bowl with the tomato mixture.  Stir so it is also coated in the yumminess.
  8. Put a layer of lettuce down in a bowl, and then spoon on a few good scoops of the meat mixture into the middle of the lettuce.
  9. BAM! EAT IT!!!

 

Unfortunately, through the transfer of phones between husband and I (Mr. Rodgers is by far the BEST man in the world…and let me take the phone update so I can take better pictures)…I lost the pictures of the process!  But…it’s a salad…it’s pretty simple, I know you can do it!  So here’s the end product!!  YUMMY YUMMY YUMMY!

Steal Mango Salad

 

 

Grilled Kebabs (The Culmination of our Mediterranean Feast)

YES!  I have been wanting to post this beauty for so long!  But I was devastated by the realization that I didn’t write down the recipe OR the website I based it off of!  I didn’t want to make stuff up, but it was just so good that I just HAD to share it with you.  I was going to look through the pictures and pray it jogged my memory when I got a text message from my daddy (who, if you have been following my Mediterranean posts you will know is the genius behind these recipes!!) with a link…he found the original!!!  I’m so stoked!  Let’s not waste time and get down to it, because I know you are going to love this!!

Adapted from greek.food.com.

So, here’s what you need:

  • 1 lb ground beef
  • 1 lb ground lamb
  • 2 eggs
  • 1 onion, grated (it would probably work minced too, but I grated it just to try because I have never heard of doing that before!)
  • 6 (at least) garlic cloves, minced
  • 1/4 C Parsley, Chopped
  • Juice of half a lemon
  • 1 Tbsp Olive Oil
  • Salt and Pepper to taste
  • Herbs:
  • 1 1/2 Tbsp Oregano, chopped
  • 1 1/2 tsp thyme, minced
  • 1 1/2 tsp rosemary, minced
  • AND/OR (if you are low on fresh herbs like we were)
  • Tbsp Greek Seasoning
  • Tbsp Herbs De Provence or Za’atar
  • Bamboo Skewers

And here’s how you do it!  (It’s best if you have someone to make it with, it’s a very fun group activity ;))

  1. Soak your skewers while you prep!  You don’t want them to light on fire while on the grill! 😛
  2. Prep your herbs and veggies as mentioned above.
  3. Combine everything in a large bowl!  (Simple enough, right?!)
  4. Form into sausage-type shapes and skewer!  (See pictures, my daddy shows you how!)
  5. Place on a preheated grill and cook until you get it just how you want it…works well medium!!
  6. Serve Gyro style in warm pita with hummus, tzatziki, red onion, lettuce, feta…whatever else you can think of!  Great with a good cucumber/tomato salad as well!

PICTURES!

I was so lucky to find Grass Fed Beef at our local Aldi, it was only like $4!  That’s really good for organic grass fed, isn’t it?!  Woo hoo!  Kebabs

Anyways!!!  Put those beautiful meats into a large bowl!  I don’t know about you, but I love lamb so much!!  I can’t believe I went so long without having it in my life!

Photo (9)

Add the rest of your ingredients

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What did you choose for the herbs?!

Kebabs 1

Mix it all up with your hands till combined, then make into sausage-like shapes.  See my daddy’s mad skills!!  I love those hands that are so worn from how hard he has worked for me!

Kebabs 2

Skewer it!

Kebabs 3

Put 2 – 3 per skewer…

Kebabs 4

Place on a hot grill and cook until done, medium to well done 🙂  Aren’t they pretty?!  Okay, maybe more just….fantastically yummy looking?!

Kebabs 5

Yummmmmmmmmmmmmmy!!!!

Kebabs 6

Serve Gyro style in a pita with hummus, tzatziki, red onion, feta, lettuce, etc…whatever you can think of!  Oh I guess tomatoes would be good too, hehe.  (My faithful followers know they aren’t my fave ;))  Isn’t that so appetizing?!

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This is my attempt at an artsy photo.  This is my beautiful hunk of kebab in the foreground…with my beautiful hunk of husband and my daddy in the back ground haha!!  See how they are DEVOURING?!  That’s cause this is FREAKING DELICIOUS!  Hehehe…I hope you enjoy!

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