Mini Meatloaves 

Meatloaf. It can be done so well, but it can also be done horribly. I’ve had my fair share of successes and failures when it comes to meatloaves (more failures sadly), but this attempt came out really good and I’ll be making it again. I did not bake it in a loaf pan, but instead shaped mini loaves and baked them on a baking sheet. That way I was able to drain some of the fat off too. 



– 1 1/2 pounds lean ground beef 

– 1 egg

– 1/2 cup breadcrumbs 

– 1/2 cup diced onion 

– 2 tsp. seasoning salt 

– 1 tbsp. lemon juice 


– 1/4 cup ketchup 

-1/4 cup brown sugar 

– 2-3 tbsp. Water to dilute the mix 


Preheat oven to 350F. 

Line a baking sheet with tin foil and spray with nonstick cooking spray. 

In a medium sized bowl, combine all the meatloaf ingredients and mix well with your hands. Separate into 6 even sized balls, and shape into loaves. Place the loaves on the baking sheet and bake for 15 minutes. 

While the meatloaves are baking, make the glaze. Combine the ketchup, sugar, and water in a small bowl. Stir to combine. 

After the 15 minutes is up, drizzle some glaze evenly over the meatloaves and put them back into the oven. Bake for another 15 minutes. 

Serve warm with mashed potatoes and veggies. 



I believe this was only the second time making lasagna in my adult life. I am kind of weird about cheese and do not care for ricotta, which has caused me to shy away from lasagna. My inlaws made it when they were visiting a few months ago and I actually really enjoyed it, ricotta and all! So I gave it a try and it came out pretty good. I served it with garlic bread and a Caesar salad. 


– 1 lb. sweet Italian sausage

– 1/2 lb. ground beef 

– 1/2 cup onion, diced 

– 2 cloves garlic, minced 

– 1 (28 oz) can crushed tomatoes 

– 2 (6 oz) cans tomato paste 

– 1 (15 oz) can tomato sauce 

– 1/2 cup water 

– 1 tsp. sugar 

– basil, oregano, onion powder, parsley seasoned to taste 

– 12 lasagna noodles (I used the no-boil) 

– 1 (16 oz) container or ricotta 

– 1 egg 

– 3/4 lb shredded mozzarella cheese 

– 3/4 cup shredded Parmesan cheese 


In a large pan with tall sides, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned. Drain the fat and return to pan. 

To the meat, add the crushed tomatoes, tomato paste, tomato sauce, and water. Stir everything together. 

Next add the sugar, basil, oregano, onion powder, parsley, taste and adjust accordingly. Stir to combine. 

Simmer, covered for at least 1 1/2 hours or longer. 

In a medium sized bowl, combine ricotta, egg, a bit more parsley, and a pinch of salt. 

Preheat oven to 375F. 

To assemble: grab a 9×13-inch pan and spread 1 1/2 cups of meat sauce on the bottom of the pan. Place a single layer of noodles on top of the sauce. Spread with one half of the ricotta mixture, and top with 1/3 of the cheese. Repeat layers and add Parmesan to the top layer. 

Cover with foil and bake in the preheated oven for 25 minutes. Place a cookie sheet on the rack below to catch any drippings that may fall. Remove foil and bake for an additional 25 minutes. Cool 15 minutes before serving. 


(Healthier) Tatertot Casserole 

So I am totally not above making Tatertot casserole, my only issue with it is, I think cream soups are disgusting and I try and avoid them in all of my recipes. This kind of resembled more of a shepherd’s  pie with tatertots on top, but it was really yummy, regardless! 


– 1 lb. ground beef 

– 1 onion, diced 

– 1 cup frozen vegetables (I used a mixed vegetables assortment) 

– 1 1/2 tbsp. Worcestershire sauce 

– 1 tbsp. chili powder 

– 1/2-1 cup of water or beef broth (beef broth would give more flavor, I was just lazy) 

– 1-2 cups shredded cheese 

– 3/4 of a 32oz bag of tatertots 

– salt, pepper, and garlic powder, to taste  


Preheat your oven to 350F. 

Begin by browning your meat and onions. Once no longer pink, drain the fat and return to pan. 

Add to the mixture: Worcestershire, seasonings, chili powder, frozen veggies, and water/broth. Give everything a big stir and taste and adjust seasonings, as needed. Also adjust your liquid amount too. Just try not to add too much liquid, you don’t want a soup! Cook for a few minutes until vegetables are no longer frozen, and you have a good consistency. 

Pour into an 8x 11-inch baking dish. Sprinkle on shredded cheese, and then top with frozen tatertots. (You could sprinkle on a bit more cheese on top, if you really want to get wild 😉

Bake for 35-40 minutes, or until the tatertots are crispy on top. Remove from oven and let set a few minutes before serving. I served mine with a fresh fruit salad and it was a nice light addition to our meal. Enjoy! 


Grandma’s Enchiladas 

My Grandma is a wonderful cook, although she claims to just “get by”. She’s silly and I love her, and her cooking! These enchiladas are super easy, but for some reason I just love when she makes them. I follow her recipe to a T, but hers are just always better (isn’t that the way it goes?!) So anyways here’s her recipe. 


– 1 can (10 oz) red enchilada sauce 

– 1 1/2 cups shredded cheddar cheese (we like the Mexican blend cheese too) 

– 8 whole wheat tortillas 

– 1 pound ground beef 


Preheat the oven to 375 F. Spray an 8 x 11- inch baking dish with non-stick cooking spray and set aside. 

Brown the ground beef, once cooked, drain the fat and return the meat to the pan. Add 1/2 cup of cheese and half the enchilada sauce to the meat. Stir and remove the mixture from the stove. 

Lay out a tortilla and spoon a good amount of the meat down the middle. Sprinkle some cheese down the center of the tortilla, roll up the enchilada and place in the baking dish. Roll up the rest of the tortillas and then pour the rest of the enchilada sauce over the top of the rolled up tortillas. Sprinkle with remaining cheese and bake it your preheated oven for 20 minutes. 

Enjoy with sour cream and other garnishing of your choice.





Parmesan Baked Spaghetti 

Oh goodness, this was incredible! I’ve never done a baked spaghetti before but wow, I was impressed! We had a lot of leftovers so this would best be served for when you have a large dinner party. Insanely good! 


– 3/4 of a pound spaghetti noodles 

– 1/2 onion, diced 

– 3 cloves garlic, minced 

– 1- 2 tbsp. olive oil 

– 1 1/2 pounds ground beef 

– sprinkling of salt and pepper 

– 1 tbsp. oregano 

– 1 tbsp. dried basil 

– 1 jar pasta sauce 

– onion and garlic powder for sprinkling 

– 1 1/2 cups mozzarella cheese

– 1 cup grated Parmesan cheese 


Preheat oven to 350F. 

Bring a pot of water to boil and add in your pasta. Cook for about 7 minutes, you want it al dente since the noodles are going in the oven. 

Heat the olive oil in a large skillet. Add in the diced onions and cook for a few minutes until soft. Next, add in the garlic and cook for 1 minute. Add ground beef and break up with a spatula, season with salt and pepper. Brown the ground beef and drain off the excess fat. 

Return the beef to the pan and add in 1 cup of the pasta sauce and the oregano and basil. Mix to combine, then add in your cooked spaghetti noodles and toss. 

Spray a 9 x 13-inch baking dish with cooking spray and add half the spaghetti mixture to the dish. Top with 1/2 cup of the pasta sauce and half of each cheese. Sprinkle with onion and garlic powder. Next, add the remaining spaghetti mixture, and the rest of the sauce and cheeses. 

Bake for 25-30 minutes or until cheese is golden brown and bubbly. Serve with garlic bread and a nice salad. Enjoy! 


Tamale Pie 

I made this the other night for my husband since he’d never had it before and it was a hit! Delicious! 



– 1/2 cup cornmeal 

– 2/3 cup flour 

– 3 tbsp. sugar 

– 1 tbsp. baking powder 

– 1/4 tsp. salt 

– 3-4 tbsp. olive oil 

– 1/3 cup milk 

– 1 egg 

– 1 small can of diced green chiles 

– 1 can of corn 


– 1 pound ground beef 

– 1 tsp. cumin 

– 1 tsp. chili powder 

– 1/4 tsp. salt 

– 1/4 tsp. pepper 

Tamale Pie: 

– 1 1/4 cup enchilada sauce 

– 2 cups of shredded cheddar cheese 

Sour cream, Salsa, Olives, Etc for topping 


Preheat oven to 400F. 

Whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil until soft crumbles form. Whisk in the milk and egg. Gently fold in chiles and corn. Pour into a greased 9x 13-inch pan . Bake for about 20 minutes, or until the toothpick passes the toothpick test. 

While the cornbread is baking, make the meat sauce. Brown the ground beef, drain, and mix in the seasonings. 

Remove the cornbread from the oven, and reduce the temperature to 350F. Poke holes in the cornbread with a fork and pour the enchilada sauce over it. Top with the ground beef and shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 7-8 minutes or until cheese begins to brown. 

 Let cool for about 10 minutes and top with your favorite toppings.