Savory Meatloaf

I'm sorry I was unable to post personal photos accompanying my post (having a newborn has my hands tied right now) but before I made this I simply HATED meatloaf. I made a few alterations to the Simple Meatloaf Recipe you can find online and it was wonderful!

3 lb. Ground Beef (I used the 80/20)
1 Shallot
1/2 Onion
4 stalks Fresh Oregano
4 Tbs. Butter Unsalted
2 Tsp. Pepper
2 Tbs. Sea Salt
1 Tsp. Olive Oil
1 Egg
1 Tomato
1/4 cup Vinegar
Barbecue sauce to glaze on the top

Preheat oven to 350° F

Sautée

 Butter, Olive Oil, Oregano (Whole Leaves), Pepper, Sea Salt, Onion (Diced Finely), and Shallot (Shredded) in small pan until browned. 

Whip

Egg

Boil

Tomato and Vinegar in small saucepan until skin falls off of tomato. Remove skins then crush the Tomato into the Vinegar until pureed. 

Mix

Ground Beef, Whipped Egg, Tomato/Vinegar, and Contents from small pan (Butter, Olive Oil, Pepper, Sea Salt, Onion, and Shallot) together. I washed my hands with antibacterial soap and mixed it together with my fingers to ensure a complete blend. (For you germaphobes out there)

Oven

Place mixture in ceramic dish and place in oven. (It took mine 45 minutes, but others may differ in time). 

Remove from oven after meat is no longer red and glaze with barbecue sauce.

Serve and Enjoy!

Chicken Salad

Here's what you need!

- More or Less 1.88 pounds of Chicken

- 1/2 apple

- 1/2 can of corn

- 3 strips of bacon

- Spinach (according to preference)

- Lemon Pepper Seasoning

- Cayenne Pepper

- Salt (according to taste)

- Mayonnaise

First begin slow-cooking the bacon. Keep on a low setting in order to cook thoroughly until crispy.

 Begin boiling chicken (Strips or breasts. Strips cook more quickly than breasts.)

 Begin sauteing corn with cayenne pepper in small pan.

 Put spinach in pot with lid and place on low setting. Cook until soft.

                                       


How's your bacon looking? Crispy, yet? If it's crispy then take it off of the stove. (*For lower calories, use paper towel to soak up the extra grease before using in recipe!*) 

 When chicken has been cooked until the core is no longer pink, drain the chicken in a colander in a clean sink.

 Put all of your additions to the side

Begin tearing chicken along the striations. The size of the chunks depend on your preference!

 Add your extras

 Dash a bit of Lemon Pepper into the mix

 Don't forget mayonnaise! Just enough to moisten the Chicken Salad. You don't want the vinegar to overpower the apples.

 Mix and chill for several hours before serving!

 This is how my husband likes it!

 And Thank You to my Little Kitchen Helper for today!