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Meatloaf Muffins

I made these in an attempt to try portion control. It actually worked well. When these bake in the oven the kitchen smells so good. Add smashed potatoes and the roasted brussel sprouts and cranberries and you have a very filling meal.

  • 1 lb. pork sausage
  • 1 lb. ground beef
  • 4 garlic cloves, minced
  • 3/4 c onion, small dice
  • 2 tbsp tomato paste
  • 1/2 c almond meal
  • 1 tbsp all-purpose seasoning
  • 2  egg yolks, beaten

Preheat oven to 375 degrees.

This is a dump all together and mix with your hands kind of recipe. Really, that is all  you have to do.

I used a 12 well muffin pan. Fill each well with the meat mixture. All the meat mixture should fill all the wells perfectly.

Bake in the oven for 20 minutes. Serve. Eat. Enjoy.




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Steakhouse Steak

I love a good “Steakhouse” steak, however, I don’t like paying the price that they want to charge for a piece of meat. That is why I decided to make my own, and save myself a ton of $$$. One of the most important things about the perfect steak is to get a great piece of meat. This is the key component. The next thing is time, and a little preparation. These few things will help you produce a wonderful, eye-rolling bite of steak.

The first thing you want to do is pat dry your steak with a paper towel, removing the moisture from the outside of the steak. After you have dried the outside of the steak it is time to season. Like I have said in my past posts, seasoning is key to great flavor. Do not be afraid to season, it will make a difference to the end product.

In the photo below you will notice that I have used a sheet pan and a cooling rack. It is important to use the cooling rack so that air can circulate around the steak. This helps dry out the crust of the steak and lock in the moisture. Now it is time to put in the refrigerator for 1 hour up to 24 hours. I found out it is best not to go past 24 hours. Do not cover the meat.



Notice the difference in the color of the steak. This is after 3 hours in the refrigerator uncovered.

It’s time to cook. I’ve used both methods and both produce equally good results. For this post I will use the broil method. I like this method for its speed of cooking. For medium-rare it takes about 15 minutes on the highest setting of the broiler. Broil first side about 9 minutes; turn and broil for additional 6 minutes. Take out of the broiler and let rest. I know you want to go and start into to that beautiful steak – Wait. It will taste so much better if you do, and it will be juicy. The juices need to redistribute throughout the steak. If you cut it right away all the juices will drain out, and then you will have leather.


As you can see we had broiled campari tomatoes and steamed broccoli florets. We enjoyed.


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Not Your Average Meatloaf

This meatloaf is so flavorful that you don’t even have to top it with ketchup or a sauce. At least, that’s what my husband said. He has a pretty good palate. To be honest I was a little surprised how good this turned out. Meatloaf isn’t one of my usual dishes, but I was in the mood for some comfy food. I will definitely make this again.

  • 1 lb. ground beef – grass fed is best
  • 1 lb. ground pork sausage
  • 4 garlic cloves, minced
  • 3/4 c onion, medium dice
  • 2 tbsp tomato paste
  • 1 tbsp All-purpose seasoning ( see website)
  • 2 egg yolks, beaten
  • 1/2 c almond meal (see website)


Preheat oven to 375 degrees.

You are going to like this. Just mix it all together. Use your hands, this mixes everything  together the best. Form into a loaf pan. Bake for 30-45 minutes.

I served the meatloaf with my smashed potatoes, and brussel sprouts with cranberries. Very delicious. Serve. Eat. Enjoy.img_0595