Not Your Mama’s Meatloaf

For our wedding, we did things a little less traditional. One thing I was adamant about was asking for guest to provide a recipe in lieu of signing a guest book. My thought process was to put together a cookbook/photo album. The idea being we would look at our photos more often. Plus, we would think of all our amazing friends and family being at our wedding when we prepared their recipes.

c21ff084-03cf-4e12-89d3-ec296f8c478cThe first step was creating a recipe card. In a former life, I used to spend a fair amount of my day creating items in software like InDesign. When I couldn’t find what I wanted or wasn’t willing to pay the price on Etsy, I created items myself for the wedding. This is a copy of the recipe card I created. We mailed them with the wedding invitation so people could be prepared. I figured none of my friends and family have a web-based recipe blog like I do actually pull up their favorite recipes when they arrived at the wedding.

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Photography by Joseph Sands Images

After the wedding was over and we had the disk of our photos, I spent several days putting this cookbook together. This included everything from picking just the right font to counting the number of family members on each of our sides in the photos to make sure it was a fair representation. The end result was a cookbook that we printed for our parents and siblings as a Christmas gift. A few years back, I had done a family recipe cookbook for my mom and sister. They loved it and use it often.

The first recipe we prepared from our cookbook came from Jeremiah’s Uncle Johnny and Aunt Angie. I think the first people I met in Jeremiah’s family may have been Johnny and Angie. As you know, we are breakfast/brunch people. We used to go early on Saturday mornings to Corner Café before I headed out to work. Johnny and Angie would join her family for breakfast at the restaurant. They’d usually be arriving as we were leaving. Such a sweet couple. Unfortunately, we are no longer close to that Corner Café so we don’t run into them at breakfast time anymore.

Johnny and Angie shared their meatloaf recipe. It’s very tasty. That said, I would make a recommendation that you mix it right before you cook it. We get home so late from work that we decided to prep it the night before. When pulled it out of the fridge to cook it the next day, the pan was a little watery from the diced tomatoes. We hope you enjoy this more complex meatloaf recipe – and Jeremiah’s artist side with the pepper rings.

Meatloaf by Jon and Angie Slater
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1 lb. ground beef
½ c. chopped yellow onion
½ c. chopped green pepper
1 large egg, lightly beaten
1 c. canned diced tomatoes with juice
½ c. quick oats
1 ¼ tsp. salt
½ tsp. black pepper

Topping
1/3 c. ketchup
2 T. brown sugar
1 tsp. yellow mustard

Preheat oven to 375 degrees. In a large bowl, mix all meatloaf ingredients except topping. Shape into a loaf in baking dish. Mix all topping ingredients in a small bowl and spread over loaf. Bake for 1 hour.

Gipes

In fall 2014, Jeremiah and I took our first class at the Culinary Center of Kansas City. I had wanted to go forever but just been able too. We took as tasting class called Drive Ins and Dinner Done Right. Aka – how to cook fried food. We made fried tacos, onion rings, and adult root beer floats (so good). We were so stuffed by the end of the night!

Our chef educator’s family used to own a restaurant. In fact, you may have seen her on television. She beat out thousands of chefs to appear on America’s Next Great Restaurant. She was very entertaining and had lots of great stories to share along with cooking tips.

The class was very hands on and we had to learn to cook with strangers. Jeremiah and I learned that we cook really well together. Unfortunately, we did not cook well with strangers. We were always the last group to finish. But in our defense, I think the other groups knew each other and our stove was clear on the other side of the room.

Jeremiah and I made this recipe once for his parents. It was a little liquidy when we made it the first time so we decided to cook our some of the juice this time. We liked it a little better this way. And to be quite honest, I don’t normally eat Sloppy Joes/taverns. It was also a hit with Jeremiah’s parents. The best part of the night though was Don offering to wash the dishes. If you know me at all, it’s one of my least favorite task.

Gipes (Italian Sloppy Joes) by Sandy Digiovanni
IMG_00531 lb. of ground beef
1 onion, diced
1 green pepper, diced
5 garlic cloves
¼ c. fresh parsley
¾ c. beef broth
1 can crushed tomatoes
butter, softened
slice fresh mozzarella cheese
a package of Ciabatta rolls

Brown the ground beef. Add onion and pepper. Cook 5-8 minutes. Add broth, tomatoes, 4 garlic cloves, and parsley. Cook on a higher heat to reduce liquid.

Mix remaining garlic, butter, and x. Spread on slice Ciabatta rolls. Top one side of the roll with cheese. Broil in oven for 2-3 minutes to melt. Top with meat and serve.

Notes:

  • We used smaller Ciabatta rolls and cut slices of cheese in half. It made 12 sandwiches.
  • We used a yellow onion and green pepper. I think you could use whichever onion and pepper you wanted too.
  • We used reduced sodium beef broth and dried parsley.

Bean Paste Day 2

I was very nervous about day two. In theory, work should get my mind of the hunger. However, I work in a 217,000 sq. ft. warehouse full of food. If you read my post yesterday, you know how much I was thinking about food.

Luckily, my second day went better. I ate breakfast at 7:30 AM after working out. This kept my stomach from growling until just after 11 AM. Jeremiah took his to work and ate it. That helped him stay full until lunch time.

hummusLunch seemed to hold for me. I added a little Italian Seasoning to my hummus or what Jeremiah affectionately refers to as “Bean Paste”. It seemed to taste a little better. Jeremiah reported had a very difficult day at work. He wasn’t sure if it was just an issue with his update or a combination of also being hungry.

Unfortunately, I got a headache during my drive home. This is what my sister warned me about – the sugar headache. Stephanie got one when she gave up sugar and caffeine for two weeks on the Mayo Clinic diet. I know mine wasn’t from caffeine because I drink decaf half the time. I don’t drink soda very but I remember who painful it was when I gave it up. I told Jeremiah that this was probably the least amount of sugar my body has had in years. He agreed.

We had two very difficult social engagements last night. I opted not to attend a work function called Taste of Elegance. It’s an event where some of the best chefs in town cook pork dishes. As foodies, Jeremiah and I would have been in heaven at this event had it not been SNAP Challenge Week for us. Could you image going to mingle with your volunteers at a social function and not being able to eat or drink anything?

The second event was making our March meals at Social Suppers. I love this event and it helps us knock out preparing most of our meals for the month in about 30-45 minutes. Plus, the owners Jen and Jill are just so darn sweet. We decided to go and just not cook any of it until after the challenge. It’s amazing how quickly six entrees and one side dish add up to over $100. Yikes in comparison this week’s budget. We survived the experience of being temped by food.

When we got back to Jeremiah’s house, we ate a dish we had cooked on Sunday. Thank goodness we had since it was 6:45 PM. Normally, we are doing dishes by then. In fact, we usually go out to eat after we make Social Supper. Not in the budget this month.

The dish we made was Dave Ramsey’s Simple Red Bean and Rice recipe. I have to admit, Jeremiah and I got the recipe from a former coworker Chef Hild. He prepared for our Financial Peace University class a few weeks ago. He cooked enough to feed 80 people on just $30. Jeremiah and I weren’t able to get the price per serving that low. Then again, we can’t buy food directly from companies or shop at Restaurant Depot.

red beansSimple Red Beans & Rice by Financial Peace University & Chef Gary Hild
2 c. water
1 c. uncooked rice
1 – 16 oz. turkey sausage, cut into 1/4 inch slices
2 T. olive oil
1 onion, chopped
1 green pepper, chopped
1 clove of chopped garlic
2 – 15 oz. cans of kidney beans, drained
1/2 c. water
1 – 16 oz. can whole peeled tomatoes, chopped
1/2 tsp. dried oregano
salt
1 tsp. red pepper flakes
1/2 tsp. black pepper

Options to add at the table (not in our budget): Worcestershire sauce, salsa, Sriracha sauce, Tabasco sauce, or dried basil

In a sauce pan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In a large skillet, cook sausage over a low heat for 5 minutes. Stir in onion, green pepper, and garlic. Saute until tender. Pour in 1/2 c. water, beans, and tomatoes with juice. Season with oregano, salt and pepper, and red pepper flakes. Simmer uncovered for 20 minutes.

Stir and then serve over rice.

Notes:

  • The cost of the entire dish was $5.75 or just $.82 per serving.
  • Jeremiah and I found the cheapest place to buy bulk rice is at Sprouts. Plus, you can mix white and brown together to make it healthier.
  • Jeremiah and I over cooked our rice so we mixed the ingredients together. It was fine.
  • We also purchased all the fresh veggies on sale at Sprouts.
  • We brought two sausages in the fresh meat case at HyVee. We got between 5-6 slices of meat per serving.
  • We brought diced canned tomatoes to save time in prep.
  • We served this dish with a slice of corn bread and a whole wheat chocolate chip cookie.
  • The recipe wasn’t too bad – though not as taste as when Chef made it. Both our stomachs were growling around 9 PM. Jeremiah supplemented with a few crackers.