Individual Cheater's Meatloaf

So, this recipe was not meant for the blog. Like, at all. I'm still working on stocking my pantry (I went to the grocery store on my lunch break Monday and bought nothing but spices and sauces. And Bisquick. The cashier looked at me funny), but I had this box of cornbread stuffing mix. I got it for free, and I'm not the hugest fan of cornbread stuffing, so I was just looking at it like, "what am I going to do with you?"

Then I thought, "well, I could make meatloaf" because my mom always makes meatloaf with stuffing mix and I love it. But then I was like, "I don't have any ketchup or barbecue sauce or anything." (Hence the recent shopping for sauces) But I did have a can of condensed tomato soup. And I had chopped meat and onions and eggs, so I was just all, "what the hey, I'll try it."

And I decided to make it in a muffin tin because... because it seemed like a good idea at the time. It didn't occur to me that you could make mini meatloaves freestanding. They would have probably looked better if I shaped them by hand. I'm just too used to baking things that need to be contained, I think.

Now, I'm not adverse to a few shorcuts here and there, but as I was mixing the ingredients together, I couldn't help thinking that I was making cheater's meatloaf. I didn't have much in the way of spices (pretty much just salt and pepper), so I was relying on the stuffing mix and the tomato soup to add most of the flavor. So it kind of felt like a cheat. Which is part of the reason why it wasn't intended for the blog. (The other part was that they were ugly)

But it was actually really good. The edges get browned and crusty (which is just about my favorite part of meatloaf). The loaves themselves are nice and firm-- you could pick them up and eat them with your hands with very little mess. The flavor was excellent. It's not really a regular meatloaf flavor, since you're using cornbread and tomato soup. They meld together excellently and add a nice, subtle flavoring to the meat. Now, I also added diced, sweet onion, but that's optional. Sweet onions don't add huge flavor, and most stuffing mixes are already flavored with dried onions or onion powder. I had already started cutting the onion for a different recipe, so I had it on hand.

I figured that there might be other people out in Internet-land that would like a ridiculously easy meatloaf recipe with only 5 ingredients. And, though I haven't tried it with this recipe, meatloaf traditionally freezes well. So you can always keep them in the freezer until you need a last minute meal. I'm a big fan of leftovers.

And in case you didn't notice, there is barbecue sauce on the meatloaf, which I just said I did not have when making the meatloaf. I took a picture of my leftovers. Is that some sort of foodie faux pas?

Individual Cheater's Meatloaf
Yield: 6 loaves

Ingredients
1 lb ground meat (you could use beef or turkey. I used "meatloaf mix" which is a mix of beef, pork, and veal)
1 (6 oz) box cornbread stuffing mix
1 (10.5 oz) can condensed tomato soup
2 eggs
1/2 sweet onion, diced (optional)

Directions
Preheat the oven to 350 degrees F. Spray a jumbo muffin tin with non-stick cooking spray.

In a large bowl, add all ingredients. Mix until all ingredients have been well incorporated (be careful not to overmix or the meat will be tough). Divide the mixture evenly between 6 openings in the prepared muffin tin, and press it in firmly.

Bake 35-45 minutes until well browned and the internal temperature reads 160 degrees on a meat thermometer. Serve hot.

Tip: If you don't have a jumbo muffin tin, make smaller loaves in a regular muffin tin. Or shape the loaves by hand and bake them on a rimmed baking sheet. Just make sure to adjust the cook times accordingly.

Recipe by Kim

Tamale Pie Ring- A Father's Day #SundaySupper

Hi guys! I'm very excited to share this week's post with you, because I joined a thing called #SundaySupper.

I'm not usually a thing-joiner, because I tend to be that weird kid in the corner that never speaks up and nobody remembers is actually a part of the thing. But today I broke my routine to join #SundaySupper.

 

The #SundaySupper movement was started by Isabel of Family Foodie in order to bring Sunday Supper back around the family table. As someone who comes from a large Italian family, food and family have always gone hand-in-hand, so this particular thing-joining seemed a bit like a no-brainer.

So when I was lurking around the #SundaySupper group (weird kid that sits in the corner, remember that), and I saw that this week's theme was Father's Day, the first thing that came to mind was the most vivid memory I have of my father cooking: the time he made tamale pie and scarred my brother and I for life.

If you're not familiar with tamale pie, it's basically a chili and cornbread casserole. It has absolutely nothing to do with tamales. Or pie, for that matter. It's closer to a shepherd's pie or pot pie in terms of construction, with a chili-style filling and a crusty, cornbread-style crust. I read on the interwebz that tamale pie is supposed to be an American-ized version of the tamale, with the cornmeal to replace the mesa, but I'm not really seeing a whole lot of similarity beyond that.

The tamale pie incident happened when I was really young, but I remember my dad being really excited about it. He loves tamale pie and had decided to make it, and nothing was going to stop him. Now, my brother and I were young, and kids can be picky (although my mom said I was always willing to try something at least once). Tamale pie is not usually something you feed small children, especially since neither of us liked chili at the time. Or beans.

Suffice it to say, we both absolutely hated the tamale pie. So much that it became a joke in our house. We would get threatened with tamale pie. My dad would tease that he was making it for dinner, much to our shared horror. For years afterward, we wouldn't even have to think twice when someone asked what the worst thing we ever ate was; it was tamale pie.

So when I told my dad I was making tamale pie, the very first thing out of his mouth was, "But you don't like tamale pie!" Keep in mind, the tamale pie incident happened close to 20 years ago. It has not been forgotten. By anyone.

I had pinned a sloppy joe ring made in a bundt pan from Betty Crocker, in love with the idea of it, not as in love with the ingredients (chopped meat, Manwich sauce, and Bisquick). It seemed the perfect way to remake that traumatizing childhood meal in a way that wouldn't cause flashbacks.

I used a cornbread recipe from Old Reliable, but the filling I made myself, and let me tell you, this recipe won't traumatize you in the least. There was a wonderful smokiness from the chipotle, a hint of sweetness from the onions, the lovely buttery cornbread, just a touch of spice, and the veggies still managed to keep their crunch. The filling to cornbread ratio could have been a little bit better (I was being a little overly cautious), and I forgot to add the cheese to the cornbread, but other than that, this recipe is most definitely a keeper. Now, it makes way more filling than you actually need-- enough for about 2 rings, actually-- but you can always freeze the extra. Or, my dad suggests using it to make nachos.

Tamale Pie Ring
Yield: 6-8 servings

Ingredients
For the filling:
1 pound lean ground beef
1/2 cup diced sweet onion (I used vidalia)
1/2 cup diced bell pepper
1 (15 oz.) can red kidney beans, rinsed and well drained
1 (14.5 oz.) can diced tomatoes with chipotle chilies*
6 oz. tomato paste
1 tbsp. Mrs. Dash Fiesta Lime Seasoning Blend (or your favorite chili/taco seasoning blend)
Salt and pepper, to taste

For the cornbread:
1 cup all purpose flour
3/4 cup cornmeal
2 tbsp. baking powder
2/3 cup shredded cheese (optional)
1 tsp. salt
2/3 cup milk
1/3 cup melted unsalted butter
1 egg

Directions
Preheat the oven to 425 degrees F. Season the meat with salt and pepper, and then cook with onions and diced peppers in a large non-stick skillet over medium heat until the meat is browned. Drain off the fat and mix with all remaining filling ingredients. Set aside and allow to cool slightly.

In a large mixing bowl, mix together all the cornbread ingredients, until a batter forms. Be careful not to over mix.

Generously grease and flour one regular bundt pan. Spoon in about 2/3 of the cornbread batter. Using the back of a spoon, smooth the batter a few inches up the sides and middle of the pan, creating a "moat" for the filling. (You only need a thin layer) Add about half of the filling, then top with the remaining batter, smoothing it out as much as possible. Bake 20 minutes, until the cornbread is browned and firmed. Allow to cool in the pan for about 10 minutes before inverting it onto a serving dish.

Tip: This recipe works best with a relatively plain bundt pan. Keep the extra filling in the freezer, then whip up the cornbread for an easy week night meal.

*Or use regular diced tomatoes and add some chipotle peppers in adobo sauce to taste.

Cornbread recipe adapted slightly from The Good Housekeeping Illustrated Cookbook. Filling recipe by Kim

Check out the rest of the #SundaySupper group celebrating the dads in their lives:
Dad’s Favorite Main Dishes:

• Father’s Day Ribs by Jane’s Adventures in Dinner
• Chorizo Burgers by La Cocina de Leslie
• Whiskey Sliders by Cravings of a Lunatic
• Beer Can Chicken by Crazy Foodie Stunts
• Pesto Shrimp Roll Sandwich by Growing Up Gabel
• Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
• Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
• Chicken Wings for Dad by The Not So Cheesy Kitchen
• Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
• Spaghetti with Homemade Meatballs by Curious Cuisiniere
• Tamale Pie Ring by Treats & Trinkets
• Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
• Grandma Papina’s Lamb Stew by Webicurean
• Barbecue Beans and Ribs by Food Lust People Love
• Skillet Meat Lasagna by Peanut Butter and Peppers
• Panko Crusted Snapper by Supper for a Steal
• Gluten Free Bourbon Honey Grilled Pork Chops by No One Likes Crumbley Cookies
• Boiled Shrimp for Father’s Day by The Catholic Foodie
• Dad’s Famous Baby Back Ribs by Family Foodie
• Turkey Stuffed Peppers by Ruffles & Truffles
• Lightened Up Fish Biriyani With Fresh Dill by Sue’s Nutrition Buzz
• Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious

Dad’s Favorite Appetizers and Sides:

• Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
• Tuna Pasta Salad - Dad’s Recipe by Juanita’s Cocina
• Grilled Bok Choy by Shockingly Delicious
• Bacon-Cheddar Potato Salad by Home Cooking Memories
• Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

• Dad’s Cheesecake by Table for 7
• Cheese Crackers by The Urban Mrs
• Coconut Cream Pie by Cookin’ Mimi
• Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
• Homemade Nutter Butters by Pies and Plots
• Shoot for the Stars Chocolate Cupcakes by Ninja Baking
• Golden Coconut Bars by Magnolia Days
• Classic Oatmeal Raisin Cookies by NeighborFood
• Velvet Cookies by Cindy’s Recipes and Writings
• Pecan Pie by Small Wallet Big Appetite

Savory Cornbread Waffles

So all day on Monday, I had this craving for waffles. With raspberry sauce. Warm and crispy waffles, soft on the inside, drizzled with some of my favorite raspberry red wine sauce. And maybe with a scoop of ice cream. Vanilla ice cream. That gets all melty and soft on the hot waffle and drips into all the squares and you just have this sweet and buttery and sticky delicious mess. Drizzled with raspberry sauce.

But here's the thing: I don't eat lunch. I'm never hungry for it. I snack on pretzels or dried pomegranate seeds during the day, and I'll maybe eat a protein bar on my lunch break. I'm not starving myself or anything; my body just does not want to eat a meal. Predictably, though, my tummy is super-grumbly when I get home from work. So with my only other option for dinner that night being pot roast (I'm not a fan of red meat. Never have been), I figured I would indulge my craving.

I was way too hungry for that sweet, sticky mess I had envisioned, however. No, when I'm that hungry, only something savory will satisfy. Then I remembered we had scallions and shredded cheddar in the fridge. That could be good.

Not only did I find the scallions and the cheese, but fresh cilantro, tiny sweet peppers, and limes. And in the pantry, a box of Jiffy Corn Muffin Mix. Hot damn, these waffles were starting to sound epic. And my tummy was starting to growl in earnest. In ten minutes, I had the ingredients chopped, the batter mixed, and the waffle iron preheated.

Yes. I used a mix. It was a quarter to 6 and I was hungry. I feel no shame in this. Neither does my tummy, which was very, very pleased with the end result. Because these waffles? They were good.

Now, to be fair, the flavors most prominent in these waffles were the cornmeal, scallions, and the cilantro. I think the lime juice and sweetness of the mix canceled each other out, and the cheddar really ended up getting lost. I also added a sprinkle of chipotle seasoning blend, just to ramp up the savory aspect.

But, but, these waffles were crispy-crunchy, with only a hint of sweetness and such a great blend of flavors that I maybe ate 2 whole ones for dinner. And one for breakfast this morning (they heat up well in a toaster oven). You could serve them with chili for a fun dinner. Or cut them into quarters and serve with salsa or guacamole in place of chips (great for a certain football game coming up soon, if ya know what I mean). Or  offer them topped with some pico de gallo or sour cream as a unique and tasty brunch dish.

Best of all, you could totally customize them however you want. Want the lime flavor a little more prominent? Add some zest. Prefer spicy? Try jalapenos instead of the bell peppers (how good would that be?). Don't like cilantro? .... I'm not sure what you could use instead. I guess you could skip it? And what's wrong with you? Why don't you like cilantro? Poor cilantro. It's okay. I still love you.

So the moral of the story is: I'm kind of sad I ate the last waffle for breakfast this morning. And don't be mean to cilantro.

Savory Cornbread Waffles {Printable Version}

Yield: 4 waffles

Ingredients
1 box Jiffy® corn muffin mix
½ cup milk
¼ cup fresh lime juice
2 tbsp. melted butter
1 egg
1 small bell pepper, diced
¾ cup shredded cheddar cheese
Handful of chopped fresh cilantro
Handful of chopped scallions
¼ tsp. chipotle seasoning blend (optional)

Directions
In a large bowl, mix together the mix, milk, lime juice, butter, and egg until well incorporated (some
lumps are fine). Mix in the remaining ingredients. Cook in a waffle maker according to the manufacturer’s instructions.

Recipe adapted from the one provided on the Jiffy® box