Meatloaf Veggie Burger

My family loves a good meatloaf, and so do I. Meatloaf is my go to recipe for company coming over and for a welcomed fall meal. But have you ever had meatloaf as a hamburger piled high with roasted root vegetables? Oh. My. Goodness. Y'all don't know food love until you've had these. My Mom used to make these when I was a little girl and here I am now making these for my family. This is a recipe I hope my children will grow up loving as much as I did. And this is a great recipe for anyone on a budget or new to cooking, too. Simple, easy and cheap.

Meatloaf Veggie Burgers

Ingredients

2 lbs ground sirloin

1 packet Beefy Onion soup mix

1/3 cup water

1/3 cup Worcestershire sauce

1/2 cup ketchup

1 egg

Extra ketchup for smearing

1 large russet potato

1 bag carrot chips or 2 carrots for slicing

salt and pepper for seasoning

hamburger buns optional

Preheat oven to 350

In a large mixing bowl, using  your hands (yes, just like Mom used to do)

Mix ground sirloin, beefy onion soup mix, water, Worcestershire sauce, ketchup and egg 

Tear off 6 sheets of aluminum foil for wrapping meatloaf patty 

Form meat into 6 hamburger patties

Place each meatloaf patty onto a sheet of foil

Add additional ketchup to the top of meatloaf patties, smearing it across the top of the patty

Cut your potato and carrots into slices (not too thick because it takes longer to cook through)

Generously add potato slices and carrot slices to each meatloaf patty

Veggies should be over flowing, you want a bunch, trust me.

Season with salt and pepper to your liking

Wrap each meatloaf patty and its veggies in the foil sheet 

and poke a few holes in the bottom of the wrapped patty for ventilation and to let fat drain out.

Place wrapped and poked patties onto a lined cookie sheet 

Bake in over for at least an hour 

After an hour let the patties sit for a few minutes to cool off

Opening up patties straight from the oven could burn you because of the steam, so please use caution.

Put meatloaf patty on a bun and pile on your veggies from the same foil pouch

Top with ketchup or mustard or pickles or nothing at all....its so delicious any way you have it!

Best served with fries of any kind (I personally like sweet potato fries!!).

And wash it down with a sweet tea.

Enjoy!

Meatloaf Veggie Burger

My family loves a good meatloaf. And so do I. Meatloaf is my go to recipe for company coming over and for a welcomed fall meal. But have you ever had meatloaf as a hamburger piled high with roasted root vegetables? Oh. My. Goodness. Y'all don't know food love until you've had these. My Mom used to make these when I was a little girl and here I am now making these for my family. This is a recipe I hope my children will grow up loving as much as I did. And this is a great recipe for anyone on a budget or new to cooking, too. Simple, easy and cheap.

Meatloaf Veggie Burgers

Ingredients

2 lbs ground sirloin

1 packet Beefy Onion soup mix

1/3 cup water

1/3 cup Worcestershire sauce

1/2 cup ketchup

1 egg

Extra ketchup for smearing

1 large russet potato

1 bag carrot chips or 2 carrots for slicing

salt and pepper for seasoning

hamburger buns optional

Preheat oven to 350

In a large mixing bowl, using  your hands (yes, just like Mom used to do)

Mix ground sirloin, beefy onion soup mix, water, Worcestershire sauce, ketchup and egg 

Tear off 6 sheets of aluminum foil for wrapping meatloaf patty 

Form meat into 6 hamburger patties

Place each meatloaf patty onto a sheet of foil

Add additional ketchup to the top of meatloaf patties, smearing it across the top of the patty

Cut your potato and carrots into slices (not too thick because it takes longer to cook through)

Generously add potato slices and carrot slices to each meatloaf patty

Veggies should be over flowing, you want a bunch, trust me.

Season with salt and pepper to your liking

Wrap each meatloaf patty and its veggies in the foil sheet 

and poke a few holes in the bottom of the wrapped patty for ventilation and to let fat drain out.

Place wrapped and poked patties onto a lined cookie sheet 

Bake in over for at least an hour 

After an hour let the patties sit for a few minutes to cool off

Opening up patties straight from the oven could burn you because of the steam, so please use caution.

Put meatloaf patty on a bun and pile on your veggies from the same foil pouch

Top with ketchup or mustard or pickles or nothing at all....its so delicious any way you have it!

Best served with fries of any kind (I personally like sweet potato fries!!).

And wash it down with a sweet tea.

Enjoy!

Golden Graham S'Mores

Happy Labor Day Y'All!! Today I wanted to share with you a recipe given to me by one of very best friends, Angela Howell. Angela gave me this recipe in 2008 and its a recipe that her Mom used to make for her when she was a little girl. She gave this to me the year I married Mark and became a Step-Mom to Ryan and Matthew. This recipe is so decadent with chocolate and just the right amount of sweetness! Perfect for a BBQ, a camping trip or a slumber party! Easy to make and easy on the wallet too.

Golden Graham S'Mores

Ingredients

3/4 cup light corn syrup

3 TBSP butter

2 Cups chocolate chips

1 TSP vanilla

3 Cups mini marshmallows

1-12 oz pkg Golden Grahams cereal

1 cup white chocolate chips (melted)

Grease 9x13 pan

Heat corn syrup, butter and chocolate chips to boiling, stirring constantly.

Remove from heat and stir in vanilla.

Put cereal in a large mixing bowl.

Pour chocolate mix in and toss cereal and chocolate until well blended.

Make sure cereal is coated.

Fold in mini marshmallows, 1 cup at a time.

Press s'mores into greased pan using buttered spatula or spoon.

Drizzle 1 cup of melted white chocolate chips on top.

Let it sit for an hour

Then cut into squares and refrigerate for about 30 minutes. 

Then cut again and remove from pan and put on a serving plate. 

ENJOY!

Homemade Brown Sugar-N-Cinnamon Pop Tarts with Candied Maple Bacon

Every now and then I get the urge to go completely outside of my comfort zone and try something new. This morning was one of those urge days. Over the weekend I bought a new cookbook and it has so many delicious recipes, y'all. So far I've tried 3 recipes in this cookbook and all have been very successful! The cook book is "The Southern Pantry Cookbook" and I can already tell it'll be a staple go to in my kitchen. I bought my locally, but you can order one at Amazon by clicking on this link:

http://www.amazon.com/Southern-Pantry-Cookbook-Recipes-Already/dp/1401605214/ref=sr_1_1?ie=UTF8&qid=1462978259&sr=8-1&keywords=the+southern+pantry+cookbook

 

This morning I made the homemade pop tarts and candied bacon, however, I used maple bacon. I had already made pie crust in my freezer I needed to use. So my crust is not from scratch but if you have the time, by all means shoot for the stars and make your own homemade pie crust. I hope you enjoy these as much as me and my family did! 

Homemade Brown Sugar-N-Cinnamon Pop Tarts

Ingredients for Brown Sugar Filling:

1/3 cup firmly packed light brown sugar

1 teaspoon ground cinnamon

3 teaspoons all-purpose flour

Ingredients for Icing:

1 cup confectioner's sugar

3 tablespoons milk

1/4 teaspoon vanilla extract

Ingredients for Toaster Tarts:

2 (9 inch) unbaked pie crusts

Ingredients for Egg Wash:

1 large egg, lightly beaten

1 tablespoon water

 1. Preheat oven to 400 degrees and line a rimmed baking pan with parchment paper

2. To make brown sugar-n-cinnamon filling: In a small bowl mix together the brown sugar, cinnamon and flour.

3. To make icing: In a small bowl whisk together the confectioners sugar, milk, cinnamon and vanilla extract. Drizzle over pop tarts, serve warm.

4. To make egg wash: lightly beat one egg with 1 tablespoon of water

5. To make the pop tarts: Roll out the dough and stack on top of each other and cut into even squares, making sure to keep matching tops and bottoms together. 

6. Separate the top and bottom of each pastry and brush matching sides with egg wash.

7. Spoon one pastry with about 1 heaping tablespoon of the brown sugar-n-cinnamon filling

8. Place matching pastry on top and seal edges using the tines of a fork around all the edges to crimp the dough.

9. Bake until lightly golden brown, about 15-20 minutes. Remove from oven and place the baking sheet on cooling rack. Drizzle with icing and Enjoy!!

Candied Maple Bacon

Ingredients: 

Non Stick cooking spray

1/2 cup finely packed light brown sugar

12 slices center cut  maple bacon

1. Preheat oven to 350 degrees

2. Generously spray a wire baking rack with cooking spray and then place on top of a lined rimmed baking pan. {I used parchment paper for easy clean up.}

3. Place the brown sugar in a shallow baking dish and evenly dredge both sides of the maple bacon

4. Placed bacon on to the wire rack in a single layer with no overlapping pieces.

5. Bake until the bacon is crispy, 20-25 minutes.

6. Serve warm or at room temperature. Enjoy!