Mediterranean Meatloaf

 My husband loves meatloaf so I was trying to come up with something different than our normal ones. After some googling I found some ideas and came up with a delicious one! I made it with turkey this time, but I think it would be fantastic with ground beef or a beef/pork blend.

Quality olive oil
3 oz red onion
2-3 cloves garlic

1 small red bell pepper

2 cups baby spinach

1/4 cup sun dried tomatoes, I prefer oil packed, drained but not rinsed, chop well
1/2 cup crumbled feta

1 tablespoon fresh chopped dill
2 tablespoons chopped flat leaf parsley
2 teaspoons dried oregano 

2 TB lemon dill hummus, plus more to serve 

1 egg
1/4-1/2 cup panko bread crumbs

1 pound lean ground turkey

Line a pan with foil, drizzle with a little olive oil, and preheat oven to 425. 

Cut the red pepper in half and place cut side down on foil, cut onion in large chunks and put on the pan and unpeeled garlic as well. Drizzle all with a bit more olive oil and sprinkle with salt and pepper

Roast veggies until tender crisp. Cover the pepper with a clean towel and allow the veggies to sit until  cooled a bit

While those are roasting , chop spinach into pieces and wilt in a pan over medium low heat, drain and squeeze any excess moisture out.

When cool enough, chop the onions fine, mash the garlic into a paste, pull the peel and seeds from the red pepper and chop, reserving half for topping.

Put roasted veggies, spinach, sun dried tomatoes, feta, humm us, dill, parsley and oregano in a bowl.

Add egg, turkey and 1/4 cup panko 

Gently mix until combined adding more panko as needed and salt/pepper to taste. 

(I added about 1/3 cup, next time I would add more to firm it up a little)

Place in a greased dish, I am cooking this in my pressure cooker so I have a nice little cake dish that works perfectly.  You can use a standard meatloaf pan if you are cooking it in the oven

For the topping, add the remaining red peppers and a bit of water to a small container and run an immersion blender through it until it is pureed.....you can do this in a blender or food processor if needed. 

Pour topping over meatloaf and spread gently

Put 1 cup chicken broth in you instant pot and place the pan on a rack making sure it is not touching the lid

Cook on HIGH for 25 minutes, natural release for 10. Release the rest of the steam, carefully remove from pot and let set 5 more minutes.  Add more feta cheese on top

Slice and serve with more Lemon Dill Hummus to dip!

*You can also add 1/4 cup chopped Kalamata olives either in the meat mix, on top before you cook or on top before you serve. I think olives are too overpowering so I let everyone add theirs as the like

Bacon Cheeseburger Scalloped Potato Rollup

 I made a Cheesy Ham and Scalloped Potato  roll up a few weeks ago and it sparked an idea of using the potato roll up elsewhere...I waited to post the ham and cheese one until I made it again since I only got some end pictures of that one, see previous post if you want to.do the Ham and Cheese Rollup !

2-3 potatoes, peeled and thinly sliced (1/16in)

roughly 16 oz mixed cheese, shredded (I used Sharp Cheddar, Mozzarella and Extra Sharp White Cheddar)

 6 slices bacon, cooked crisp and crumbled

1 lb ground beef, seasoned to taste, browned and drained

1/3 of a medium sweet onion, diced (more or less to taste)

1 medium roma tomato, diced

1 medium dill pickle, diced

1 recipe SuperPickle Secret Sauce*

Line a large baking sheet(12x16) with parchment paper and spray it with cooking spray (don't skip the parchment paper, it wont roll properly with out this)

Evenly spread about half of your mixed cheese on the parchment paper, make sure it isn't spread too thin, the cheese will help hold the potatoes together.

Evenly layer the potato slices, overlapping slightly, over the cheese. 

Lightly press down with a paper towel to absorb excess moisture, sprinkle with pepper and a little garlic powder

Top evenly about 2/3 of the remaining cheese.

Bake at 350 for 30 minutes, until potatoes are soft and everything is bubbly and just starting to brown 

Remove from the oven.

Allow to cool for 15 minutes.

In a large bowl combine the cooked beef, onions, tomato and pickle. Add roughly 1/2 of the secret sauce and mix gently. 

Spread evenly over the cooked potatoes, right up to the edges.  Sprinkle with bacon and remaining cheese.

Starting at the short end, gently pick up the parchment paper and begin to roll it up with firm but gentle pressure, taking care to not let toppings spill out the sides, peel away the parchment paper as you roll it. 

Place seem side down back on the parchment paper. 

Bake at 350 for 20-30 minutes until it is bubbly and heated through. 

 Allow to set for 10-15 minutes and slice with a sharp knife.  Top with more secret sauce and serve!

*If you dont want to use Secret Sauce you can use BBQ, Mayo, Mustard, Ketchup or any combo you prefer!

Bacon Cheeseburger Meatloaf Sliders

 I saw a post about meatloaf sliders so I decided to give my own a shot. 

Meatloaf:

1.5 lbs ground beef

1/3 cup chopped sweet onions

1/3 cup chopped dill pickles

2 eggs

1 tsp garlic powder

seasoned salt and pepper to taste 

2/3 cup bread crumbs 

5-6 slices thick bacon, cooked crisp and crumbled

1 recipe SuperPickle's Secret Sauce(divided use)

1 package of 12 pull apart Sweet Hawaiian Rolls

8-10 onion rings cooked crisp(Homemade or Frozen, I actually really like the Great Value brand!)

1 roma tomato, chopped

shredded cheddar to taste

Topping:

1/4 cup butter

2 tsp minced garlic

1 tsp seasoned salt

Combine all meatloaf ingredients, adding about 1/4 cup of the SuperPickle's Secret Sauce and gently mix until combined, don't overmix.

On a large baking sheet pat the meatloaf  into a rectangle(a little bigger than the size of the un cut hawaiian rolls.

Bake at 350 for 20-30 minutes until it hits 165 degrees.

Remove from oven, drain grease and allow to cool.  Cut to shape if needed (mine was a bit too big, but my middle son certainly chomped down the excess LOL)

While it is cooling get your onion rings cooked up, I did them in my airfryer.

Slice the Hawaiian rolls lengthwise without separating them. Place in a 13x 9 baking dish.

Broil the bottom slices until just browned, then spread with 1/2 the remaining Secret sauce.

Place the sheet of meatloaf on top. Cover with cheese, chopped tomatoes and more bacon if you like!

Place the cooked onion rings on top  and drizzle with remaining Secret sauce.

Mix topping ingredients.

Place the top of the rolls on top and brush with the topping.

Bake at 350 until warmed through and the buns are toasty.

Allow to rest for 5 minutes, then slice and serve!  

Carne Asada Taco Casserole or Eggrolls added 12/01/21

 I adapted this from Mr TacosWay Carne Asada Tacos.  They were absolutely delicious but I wanted to  make it into a casserole for easier serving. I know their video got a lot of flak about the smooth/watery guac and the heavy salt content. I did majorly adjust the salt content but the smooth guac is super yummy with far less water!

I think this would be delicious with chicken too!

I made these into eggrolls now too....instructions at the bottom...

Or just regular street tacos too....these with mission flour street taco tortillas...a little meat, guac, red sauce, onion, cilantro and cheeses... heated on a griddle until browned and crisp! 

16 corn tortillas, sliced into quarters( I used Missoni, Extra Thin)

1 lb steak, sliced thin then chopped into bite sized pieces (authentic CA uses skirt of flank but in all reality you can use any cut of steak you prefer)

Marinade:

1 TB taco seasoning (roughly 1/2 this recipe)

2 TB lime juice

1/4 cup orange juice

2 cloves garlic

1 TB avocado oil

salt and pepper to taste

1/2 cup sweet onion

 1 bunch chopped fresh cilantro 

6 oz monterey jack cheese, shredded

1/2 cup cotija, shredded (Asiago is a great sub if cotija is not available)

Guac:

4 ripe avocados

2 serrano peppers, seeds removed

1 TB chopped cilantro

3 cloves garlic

1 TB lime juice

salt to taste

Red Sauce:

4 large tomatillos, husked and sliced in quarters

1 good size Roma tomato, sliced in quarters

15 dried red chiles (I used chile arbol), seeds removed 

2 cloves garlic

2 cups water

salt to taste

Toss your steak pieces with the taco seasoning, juices, garlic and oil. Allow to mingle for at least 15 minutes.

Heat a pan over medium high heat, add steak and cook until very little pink remains. 

Set aside

Red Sauce:

Place 2 cups water and the tomatillos and tomato over medium high heat. Bring to a boil and reduce to simmer for 20 minutes, until the fruits are soft.

Strain out the fruit and save the liquid. In a high powered blender place softened fruits, dried chiles and garlic. Pulse to start breaking it up. Add water to get a good sauce and blend until totally smooth. You may or may not need ALL the water, you want it somewhat thin but not watery. Add salt to taste. 

* as you can see in this pic, I added my liquid first, don't do that. It is better to help with thickness control.

You want a good 2 cups of sauce so you can adjust from there too. Also if it seems too thin, put it back on the heat, mix 2 TB cornstarch and 2 TB cold water, whisk into hot sauce and heat until thickened.

Set aside.

Guac:

Place the 4 avocados in a high power blender (remove skin and seed first 😁 ) along with serrano pepper, cilantro and lime juice. Blend on high speed until totally pureed. Add  water to thin a little further, you want it to drizzle/spread well but not TOO thin. Add salt to taste.

Assembly:

Place about 1/3 cup red sauce at the bottom of a 8 X 11 baking dish. 

Place quartered tortillas to cover the bottom, add 1/2 the steak, 1/2 the onions, 1/2 the Monterey jack cheese, and about 1/3 of the cilantro. Drizzle with about 1/3-1/2 cup red sauce and spread 1/2 of the guac. 

Another layer of tortillas, layer with remaining steak, onions and cheese, another 1/3 cilantro, another  1/3 to 1/2 cup red sauce and more guac to taste (I saved about 1/3 cup for topping). Last layer of tortillas, cover with remaining sauce, cilantro and shredded cotija.

Cover with foil and bake at 350 for 45 minutes, uncover and bake 15 minutes more.

Remove from oven, recover loosely with foil and allow to set for 15 minutes.

Slice and top with a dollop of sour cream and some more guac.

This is pretty spicy as is but you could even add a few slices of fresh jalapeno if you like!

For Egg Rolls:

Get the meat marinated and cooked and the guac and red sauce made as directed above

Drain the meat and allow to cool. Add about 1/2 the red sauce and 1/2 the guac and mix well. Add, onion, cilantro and cheeses and toss gently. Chill well. Put approx 3 TB filling on an eggroll wrapper, brush edges with a little water, fold bottom corner up, and tuck snuggly, fold in the 2 side corners then roll to the top and press to seal......repeat with remaining filling. I did mine in an airfryer brushed with avocado oil for 5 minute, flip and 5 minutes more.......serve with remaining red sauce, guac and some sour cream!!!

Disclaimer just because I have gotten "authentic" comments in the past.....I don't claim this as anywhere near authentic CA....I just found a recipe I liked and modified it. If something seems off to you please feel free to modify it and let me know what you liked!

Baked Bacon Cheeseburger Egg Rolls

Yummy for an appetizer on game day or delish for dinner too!
 Edit: Try these in an air fryer if you have one!!! spray/ brush with oil, cook 5 minutes on 400, flip, spray/ brush again and sprinkle the sesame seeds... and 5 minutes more!











1 1/2 lbs ground beef, seasoned to taste, cooked, drained and crumbled small
6 slices thick cut bacon, cooked crisp and diced
1/3 of a medium sweet onion,(approx 2.5 oz) diced
1 medium dill pickled, diced small
1 roma tomato, diced small
1 1/2 cups shredded cheddar

1 recipe SuperPickle Secret Sauce

1 lb egg roll wrappers (approx 20)


1 egg
1 TB water
Sesame Seeds

Cook and drain ground beef, add to a large bowl.

Add diced bacon, onions, pickle, 1/4 cup Secret Sauce(save the rest for dipping!)and tomato.










Chill if it is still warm then add cheddar and mix well.










Place a ER wrapper in a diamond orientation, scoop a healthy 1/4 cup filling onto wrapper spreading evenly.










Fold bottom corner over the filling about 1/2 way up the wrap.










Moisten exposed edges with water then fold in both the sides snugly.














Then fold down over bottom half and roll gently. Place on lightly greased baking pan and repeat with remaining ingredients.










Beat the egg with water and brush each roll lightly then sprinkle with sesame seeds.










Preheat oven to 375, bake for 15-20 minutes until crisp!











Enjoy with extra Secret Sauce



Alternatively these could be fried like traditional Egg Rolls!!