GROUND BEEF KABOBS

Kabobs are fun and tasty, and with the warm weather, they’re perfect to transition from spring into summer. My guys absolutely loved these. Thumbs up!
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1 egg

1/2 large onion, finely chopped

2 tbsp parsley, finely chopped

1 tbsp finely chopped jalapeños (I used Mezzetta’s “tamed” brand)

1 tbsp tomato paste

1 tsp lemon juice

1 tsp paprika

1/2 tsp sea salt

1/2 tsp ground cumin

1/4 tsp ground pepper

1 lb lean ground beef

8 skewers (I used bamboo)

 

1) In large bowl, lightly beat egg; mix in remaining ingredients, except ground beef; when well combined, gently mix in ground beef (I used my hands)

2) Divide mixture into 8 equal portions; form ground beef mixture around skewers (about 5-6″ long); place kabobs on plate lined with parchment and refrigerate 30-60 minutes

3) Heat the grill; carefully place kabobs on grill and cook 3-4 minutes each side until just cooked through; remove from grill and serve with a nice salad (I made a spinach-mushroom-green onion-tomato one); enjoy!

Servings: 4

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RITZY CAJUN MEATLOAF

Okay, so I made it sound fancy–word play, you know, courtesy of the addition of Ritz crackers. Regardless, this meatloaf is moist and a real hit with the tastebuds. All thumbs up, including leftovers.IMG_7058

1 small onion, chopped fine

1 small red bell pepper, chopped fine

2 celery stalks, chopped fine

1 egg

2 tsp Cajun seasoning

1 tsp sea salt

1 tsp black pepper

1-6 oz can tomato paste

1-1/2 cups Ritz crackers, crushed

1-1/2 lbs lean ground beef (could be good with ground chicken, too)

1-8 oz can tomato sauce

1/2 cup grated Mozzarella cheese

1 tbsp chopped parsley

1) Preheat oven to 375 degrees; lightly grease a loaf pan

2) In large bowl, mix onion, red bell pepper, celery, egg, Cajun seasoning, salt, pepper, tomato paste, and Ritz crackers; add ground beef and mix until just combined; set aside

3) Spread tomato sauce in bottom of loaf pan; add meatloaf mixture to loaf pan and gently press to shape of pan; bake in oven 1 hour until meatloaf is done in center; sprinkle mozzarella cheese on top and bake additional 5 minutes until melted; remove from oven and scatter parsley over top; let sit 5-10 minutes before serving; chow down!

Servings: 6

DILL PICKLE MEATLOAF

Really, truly, absolutely, if you haven’t tried meatloaf with dill pickles, you must–well, providing you like dill pickles, of course. So very tasty and so very thumbs up.

Dill Pickle Meatloaf

3/4 cup ketchup

1 egg

2 tbsp Worcestershire sauce

1 tbsp Tabasco sauce

1-1/2 cup diced onions

1/2 cup chopped dill pickles

1/2 cup + 1 tbsp chopped fresh parsley

1/2 cup bread crumbs

1-1/4  lb ground beef

3/4 lb ground Italian sausage

1/4 cup grated Parmesan cheese

1) Preheat oven to 350 degrees

2) To large bowl, add ketchup, egg, Worcestershire sauce, and Tabasco sauce; mix well

3) Stir onions, dill pickles, 1/2 cup parsley (reserving 1 tbsp), and bread crumbs into ketchup mixture

4) Add ground beef and ground Italian sausage to mixture and work in until well combined (you can do this with a wooden spoon, but I prefer clean hands)

5) Press meatloaf mixture into loaf pan and bake in oven 55-60 minutes until meatloaf is done in center; sprinkle Parmesan cheese and parsley over top and cook additional 5 minutes; remove from oven and serve

Servings: 6

WONTON (this is not your mother’s) MEATLOAF CUPS

I didn’t feel like cooking, so I pulled out a frozen meatloaf (courtesy of my friendly Publix), located the extra wonton wrappers that weren’t used in my Shrimp-Edamame-Rice Noodle Salad, some cheese, scallions, and ketchup. Having seen Wonton Taco Cups on Pinterest, I thought: Why not meatloaf? Good call. So easy. So “Goodness, this-is-not-your-mother’s meatloaf” (not that mom’s isn’t great). Though I limited myself to two, I could have eaten four (yes, this is me raving).

1-1/4 lb oven-ready meatloaf (Publix was my choice)

spray olive oil

24 wonton wrappers

3/4 cup sharp cheddar cheese

3/4 cup white cheddar cheese

ketchup

1 green onion, sliced thin on the diagonal

1) Bake meatloaf per package directions

2) Meanwhile, spray olive oil in 12-liner muffin pan; assemble 12 wonton cups as follows: layer 2 wonton wrappers (bottom square, top diamond) to form 8 points; gently press doubled wrappers into each muffin cup; lightly spray wrappers with olive oil

3) When meatloaf is cooked through, remove from oven and adjust oven temperature to 375 degrees; let meatloaf sit 5-10 minutes, then cut into 12 portions

4) Layer each meatloaf cup as follows: sharp cheddar cheese, meatloaf, white cheddar cheese; bake in oven 8-10 minutes until wontons begin to blister and turn golden; remove from oven

5) Squirt ketchup around meatloaf and sprinkle tops with green onions; return to oven and bake 2-3 minutes; remove from oven and serve

Serves: 4 dinner-sized portions (as long as the lone female limits herself to 2 and the guys aren’t famished); or 12 appetizer servings

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/08/12