We were in New Hampshire recently. The leaves were turning and the weather was cooler (compared to Florida). Which all points to fall, but you know it is full on Autumn when you see cranberries in the grocery store. I have been watching and waiting for the cranberries to arrive. My husband was so excited, because that means all kinds of experimenting with cranberries. So far he likes everything I have made with those beautiful red flavorful berries.
I have been testing and retesting a lot of recipes the last couple of days. Posting on the blog was on the back burner (sorry for the pun). This is a shortcut to some of my highest viewed recipes. I did make a little twist to the veggies, but I think they are still as scrumptious as the original. This is a 30 minute meal on a sheet pan. That makes this a quick and easy meal to prepare and cleanup. That is a win-win for me.
Meatloaf (Not your average meatloaf – on website)
- 1 lb. ground beef
- 1 lb. ground pork sausage
- 4 garlic cloves, minced
- 3/4 c onion, medium dice
- 2 tbsp tomato paste
- 1 tbsp all-purpose seasoning
- 2 egg yolks
- 1/2 c almond meal (see website)
Gently combine all ingredients and form into a loaf. Place loaf in the center of a foil lined sheet pan.
Roasted Brussel Sprouts, Cranberries and Butternut Squash
- 16 oz brussel sprouts, quartered
- 1 c fresh cranberries
- 12 oz. butternut squash, cubed
- avocado oil to drizzle over sprouts, berries and squash
- sea salt and pepper to taste
- 2 tbsp maple syrup
Spread veggies around meatloaf and drizzle with avocado oil. Season veggies with salt and pepper.
Preheat oven to 400 degrees. Bake sheet pan meal for 30 minutes. About 15 minutes into the cooking process stir veggies. when meatloaf is cooked and veggies are tender remove from oven. Drizzle maple syrup over veggies and stir. Serve. Eat. Enjoy.