Wicked Easy Meatloaf

Wicked Easy Meatloaf -- A Pinch of Joy (Bytes' Bites)
Wicked Easy Meatloaf -- A Pinch of Joy    (Bytes' Bites)

A quick 5 minutes of wicked easy preparation gets this meatloaf in the oven.  An hour later, a delicious meatloaf is on the table.  Almost magic . . . and the flavor is so good!

Monday evening is Bytes turn to cook.  He’s developed his own repertoire of recipes that are quick, easy and tasty.   He offered to share some of them with you because — goodness knows — we all can use a quick and easy dinner that is super yummy. Nothing fancy – just a meal that is quick to prepare and clean up and move on to the evening’s activity.  Without further ado,  here is the first in a (sort of random) series titled “Bytes Bites”

Psssst — It’s our little secret – but this tastes way better than the meatloaf I used to make!

Wicked Easy Meatloaf2 -- A Pinch of Joy  Bytes' Bites

Wicked Easy Meatloaf

Prep Time: 5 minutes

Cook Time: 60 minutes

Yield: 4 servings

Wicked Easy Meatloaf

A quick 5 minutes of wicked easy preparation gets this meatloaf in the oven. An hour later, a delicious meatloaf is on the table. Almost magic . . . and the flavor is so good!

Ingredients

  • 1 ½ pounds ground beef
  • 1 6 ounce box stuffing mix, herb flavored
  • ½ cup water
  • 2 eggs
  • 1/3 cup ketchup

Instructions

  1. Mix first four ingredients in a large bowl.
  2. Pat into 8x8 square pan.
  3. Spread a layer of ketchup evenly over top
  4. Bake at 350 for 1 hour.

Notes

Bytes' Bites

http://www.apinchofjoy.com/2014/03/wicked-easy-meatloaf/

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Fiesta Stuffed Burgers

Stuffed Burger A Pinch of Joy

Fiesta Stuffed Burger  from A Pinch of Joy

 Fiesta Stuffed Burgers on toasted buns. Yes, there is still time to grill even if the first day of autumn fell from the calendar already!  In fact, the grill may get even more use around here in the cooler weather of fall than the hot summer.  No matter!  Fiesta Stuffed Burgers are good anytime!! 

Mix the filling ahead of time and set aside to let flavors meld.  It doesn’t have to be a long time – just ten minutes at room temperature allows them to ripen a bit.  However, you can make the filling ahead a day (or several) and keep it in the refrigerator.  Depends on your schedule.   Use lean ground beef for the burger itself.  Not too lean because you need a bit of fat to keep it moist and edible after the grill has done its thing.  85% lean is just about right.  ( That means the ground beef mix contains 15% fat – okay for this use).  Add just a bit of onion and seasoning to flavor.  I think it is easier and faster to use your clean hands for mixing and then go right ahead and pat out eight thin patties. 

fillingwm Center one fourth of the filling mixture to four of the patties and flatten it – making sure the filling stops before reaching the edge of the meat.  Top with another patty and press the edges of the two patties together to seal the cheese mixture inside. No cheese should be visible. 

No pressurePlace on preheated grill. Do not press down.  Ya wanna know why?

You don’t want to see this full size. 

This is what pressure  will do. Not pretty – not good. 

Remember  — no pressing with the back of the spatula!

 

Stuffed Burger A Pinch of Joy

Grill until done. 

Then it will look like this! 

Just a bit of flavorful cheese peeking out!

The toasted buns are a flavor bonus!   

Serve with your favorite salsa – hot or mild! 

We used a peach salsa.  Delicioso!

Tasty party in a bun! 


 To save this recipe to your ZipList Recipe Box, click the blue button.  To find out about ZipList and how it can help with your grocery list and more, click here.

Fiesta Stuffed Burgers

Cook Time:

Yield: 4 Burgers

Fiesta Stuffed Burgers

A party in a bun!

Ingredients

    Filling
  • 4 ounces cream cheese
  • ¾ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1/3 cup shredded cheese, cheddar or Mexican mix
  • Burger
  • 2 pounds ground beef, 85% lean
  • 2 Tablespoons onion, finely chopped
  • 1 1/2 teaspoon garlic and herb seasoning
  • 4 hamburger buns, toasted

Instructions

  1. Mix filling and divide into fourths.
  2. Turn on grill to low medium heat.
  3. Mix meat, onion and seasoning thoroughly.
  4. Shape into 8 thin patties, making each patty as uniformly sized and shaped as possible.
  5. Place one fourth of the filling mixture in center of four hamburger patties.
  6. Top each patty with one of the remaining patties and seal the edges well.
  7. Grill 7 – 10 minutes on each side or until burgers are done. Don’t push down on the burgers while cooking.
  8. When you turn burgers to the second side, add buns to the grill to toast them lightly.
  9. Serve with salsa if desired.
http://www.apinchofjoy.com/2013/09/fiesta-stuffed-burgers/

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   If you found this helpful or inspiring please share below!  Your support of A Pinch of Joy is  appreciated!

 

 

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Seasoned Lemon Marinade for steak

Seasoned Lemon Marinade for Steak -- A Pinch of Joy

Seasoned Lemon Marinade for Steak -- A Pinch of Joy

Wheels and Bytes saddled up just after vacation and drove back to the Great Plains for Wheels’ uncle’s funeral – twenty some hours each way.  They were glad to pay respects and to be able to see Wheels’ many cousins and childhood buds.    Then the insurance company came the day after they got back and claimed Wheels’ cherished pickup truck.  Someone sped around the corner at 2:30 am one night and smacked into the back of it as it sat by the curb minding it own business.  Bytes flew out the door and immediately called 911 because he thought the car driver was hurt.  Instead the driver straightened up and  roared off, shucking broken car parts in a trail behind him.  The faithful green truck had been shoved down the street, up on the curb and sadly bent out of shape.  Totaled.   Wheels was pretty blue seeing it leave on the back of a wrecker.  

So for Wheel’s birthday, we did a little culinary cheer up.  I made his mother’s recipe for Blushing Peach Pie and his favorite salad, Cauliflower Bacon

Bytes was the grill meister for these superb, tender, moist and flavorful steaks.  He made this light marinade to enhance the meat and to help tenderize meat from the freezer.  He prefers fresh lemon and we had fresh basil from the garden.  (Bottled lemon juice works and so does 1 tablespoon of dried basil instead of 2 tablespoons fresh.) Bytes zipped everything into a gallon food bag and let the steaks take on the flavor for about four hours, setting  them out to reach room temperature during the last half hour or so. Cold meat will contract when it hits a hot grill and become tough.  He heated the grill to 500 degrees according to the built in thermometer before adding steaks.  The marinade isn’t clingy so he just lifted steaks from the bag, let them drip briefly and then quickly placed each one on the grill. Those sear marks are what give the unique grilled flavor to steak.  Use tongs to avoid piercing the meat and releasing juices.  Turn only once to avoid drying out the meat.  Remove from grill immediately when done and let rest for 5 to 15 minutes (usually the time it takes to get everyone rounded up and at the table).   The resting period lets the natural juices “redistribute” into the meat so the steak is moist when you cut into it. 

A couple of years ago, we did a Segway Tour to celebrate Wheel’s birthday.  This year we have tickets to an upcoming performance of Cirque du Soleil.    That ought to make him smile! 

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out about ZipList and how it can help with your grocery list and more, click here.

Seasoned Lemon Marinade for steak

Seasoned Lemon Marinade for steak

Ingredients

  • 1/3 cup low sodium soy sauce
  • ½ cup olive oil
  • 1/3 cup lemon juice, fresh squeezed
  • ¼ cup Worcestershire sauce
  • 1 ½ Tablespoons garlic powder
  • 2 Tablespoon fresh basil, chopped
  • 1 teaspoon group black pepper
  • 6 4-ounce steaks

Instructions

  1. Whisk all of the ingredients, except the steak, together in a small bowl.
  2. Pour into a gallon size zipper bag and add steaks.
  3. Seal bag and carefully knead and shake to coat the steaks.
  4. Allow to marinate for at least 4 hours in the refrigerator, bring to room temperature the last half hour.
  5. Heat grill to high and sear the steaks, cooking for about 5 minutes.
  6. Turn steaks once, using tongs to avoid piercing meat.
  7. Sear the second side and cook for 6-8 minutes, until steaks reach desired doneness.
  8. Let rest 5-15 minutes before serving.

Notes

Charlene@ A Pinch of Joy

http://www.apinchofjoy.com/2013/09/seasoned-lemon-marinade-for-steak/

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   If you found this helpful or inspiring please share below!  Your support of A Pinch of Joy is  appreciated!

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