So, lately my posts have been on the hearty/meaty side, well, because time has not been of the essence. I did not want to absolutely neglect blogging, so I decided to capture ‘blog-worthy’ dinners and share them with everyone. In our household, dinner, is incomplete without a  meaty counterpart, my husband would be astray if I tried to feed him solely vegetables.

 

I on the other hand, am very fond of any/or every vegetable, so I incorporate veggies everywhere…I just need to pull out the tricks to get everyone else to eat them…

I know meatloaf isn’t reputable for being a dinner favorite, it has much more of a bland ring to it. Although, I’m not sure why..it is so easy to make, and you can dress it up with cheeses or sauces?! I love meatloaf. This meatloaf recipe is a step away from classic, I used marinara sauce in place of ketchup for a tomato taste. I also snuck in some green bell peppers and onions, shhh

Ordinarily, I’m never successful at getting anyone to even taste asparagus, so I took out the big guns…bacon. Ah, but it is turkey bacon. Perfectly smokey and salty, fabulous addition to the very mild flavor of asparagus. To bring the flavors up a notch, I added garlic too, garlic has a way of making anything taste that much better.

This dish was a big hit, easy to prepare. The flavors worked wonderfully together. A moist slice of delicious meatloaf, crisp green asparagus spears, and crispy/soft roasted sweet potatoes.

*The recipe for the Sweet Potatoes is on a previous post, so I haven’t included it on this one

What you need:

Meatloaf

  • 1 1/2 lbs ground beef
  • 1 egg
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 box chicken flavored stuffing mix
  • 1/4 cup water
  • 1/2 cup marinara sauce, split

Preheat oven to 350 degrees. In a large bowl, combine all ingredients. Set aside 1/4 cup marinara sauce.

Place meat mixture into loaf pan, press down firmly enough. * I decided not to glaze the top of meatloaf, but to have warm marinara as a dipping sauce on the plate.**

Bake for 1 hour. Let cool about 10 mins, slice and serve.

Aparagus

  • 1/2 lb asparagus (half a bunch), with ends trimmed
  • 2 slices turkey bacon, chopped
  • 2 clove garlic, minced
  • 3 tsps olive oil

In a large skillet on med-high, crisp up bacon for about a minute or 2. Remove bacon, and set aside. Heat olive oil and asparagus, for 2-3 mins. Then add garlic, and bacon. Sautee for another 2-3 mins. Serve and enjoy


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