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!

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


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


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


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