meatloaf mix

Family Dinner

It was Saturday night, and Vix was buzzing around like a bee. He was preparing for the dinner he had planned with Sebastian a few days ago. He was so excited when he woke up that morning. His brother’s girlfriend, Jinx, had stayed home to help out.

“So when did you say your boyfriend was going to be here?” Jinx asked as she stirred some cake batter. Vix looked up at her “7 o'clock, and when is Viper suppose to be home?” Vix replied. “6:35, plenty of time to get dressed, and whatever he needs to do,” Jinx answered with a smile. Vix nodded, and looked at the time, it was 6:30. He smiled happily as he helped Jinx finish stirring the batter. He put it in a pan, after buttering it, then he put it in the oven. Tonight, they were having meatloaf, mashed potatoes, and mixed vegetables, and for dessert they were having chocolate cake with buttermilk frosting, and cookie dough ice cream. The table was set, and everything was ready.


Prison Break Out CostumeThemeDateNight

Tonight’s going to be a bit different. We won’t have a babysitter to take the boys tonight. That means I can’t go all in on this one. But it doesn’t mean we won’t have some fun! I thought about putting this date night off, but since it is June 9th (aka 6/9 aka #NationalStripteaseDay) I wanted to do something for hubby.

The first thing that is out - the alcohol. We don’t drink around the boys. End of discussion. However, I had originally planned a few shots of a drink I found that’s called “Prison Sex”. It’s real simple, add three parts Buttershots, then layer on top 1 part Crown Royal. I’ve not tried it yet.

I have planned meatloaf, mashed potatoes, & mixed veggies for dinner. I figured that was a pretty standard movie prison food. The recipe that hubby likes came from his mom, but I’m sure you can easily find good suggestions out there. :-)

The plan is that I will be taking the boys to the park on a play date w/ some of their friends. I am hoping to tire them OUT. Then we will come home and have a late dinner where afterwards hubby will put them to bed early. As he does so, I slip into the above costume.

A friend of mine highly recommended an old prison break movie called “Escape from New York”. It’s supposed to be a cheesy 80′s action movie that hubby will enjoy. I got it from the library and it looks like a bad 80′s movie. Guess we’ll find out tonight!

If the movie is as bad as I have heard, then the after-show is sure to cheer him up. Since it is #NationalStripteaseDay, I will put on a show for him. ;-) #DanceOfMahanaim


Slider crostini. Beef pork veal (2 pounds), Montreal steak seasoning (dash), Baguette (1), Olive oil (dash), Course sea salt (Dash), Cooper sharp cheese (¼ pound).

Preheat oven to 350 degrees. Slice baguette and top with oil and sea salt. Bake until crisp (about 15 minutes). Mix steak seasoning with meat and form into meatballs (about 35). Form balls into small patties and grill, then top with cheese and finish in oven. Serve on crostini with homemade ketchup, pickles, curried onion, and apricot jam.

Link to homemade ketchup recipe:

Link to apricot jam recipe:

Link to curried onion recipe:

Link to homemade pickle recipe:

A Taste of Michigan: The Pasty

Ever hear of a pasty before?  No?  Well this Michigan classic dish is a time honored tradition in the upper peninsula of Michigan.  And it was what I cooked for dinner the other night for a friend of ours from Escanaba, Michigan as a special treat.

Pasties (pronounced pass-tee) are doubled crust filled meat and vegetable hand pie.  They look some what similar to a calzone but they are made with a pastry crust and not dough.  They are generally filled with diced potatoes, carrots, onions and either rutabagas or turnips along with ground meat. 

These stick to your ribs meat pies were first brought over from Cornwall, England in the mid 1800s when the copper and iron mines began to open. They were filling but portable meal that the miners could take into the mines with them for lunch.

So unless you have friends or family that has spent time or grew up as a yooper (the affectionate term for a person from the upper peninsula of Michigan) you are likely not familiar with these tasty meat pies.  I thought it was time to introduce them to those outside the UP so they get some much needed free press.

I created my version after researching the recipe and evaluating at least 10 to 15 recipes that I thought had potential.  I was also making them after work that day so I did resort to my trust friend Pillsbury refrigerated pie crust instead of making the dough from scratch.

Traditionally, the pasty is made with ground beef or pork or a combination.  Some of the recipes didn’t require you to brown the meat first but I thought I would be key step to avoid a soggy bottom crust.  I browned a package of meatloaf  mix which is a combination of ground beef, pork and veal.  To this I added about 2-3 cloves of minced garlic, sauteing the meat is browned.  Strain in a colander.

Preheat the over to 400 F.

Meanwhile, I chopped up about 1 pound of baby red potatoes into ½ inch cubes and did the same for about 3-4 large carrots.  

I diced up a medium yellow onion and add that the same pan that I had browned the meat along with about 1 tablespoon of roasted garlic grapeseed oil.  I added the potatoes and carrots to the onions once the onions had softened and cooked for about 5 minutes, tossing the vegetables occasionally.

I then added the meat mixture back plus and additional clove or two of minced garlic along with about 3 tablespoons of steak sauce, stirring to combine.  I used Grill Mates Montreal Steak Sauce by McCormick. I then covered the mixture and let is simmer on low for about 10 to 15 minutes or until the carrots and potatoes have started to soften.

From there, I got the pie crust ready.  I made mine into jumbo size pasties.  Filling 1 pie crust  place on a baking sheet with about 1 cup or so of the meat filling placed on one half of the crust with a little room left on the edge to seal the pasty later.

Fold over the other half of the crust and roll up the edge a bit to close the pasty.  Use a fork to seal the edges and to poke a few holes in the pasty top to allow the steam to escape.

Bake the pasty for about 45 minutes at 400 F or until the crust is evenly browned.

This recipe makes enough meat filling for about 4-6 large meat pies.

You can serve your pasty with the traditional topping of ketchup, yes, ketchup or with beef gravy, barbecue sauce or even pizza sauce.  But I think you will find that these pasty meat pies are quite tasty as we did.

You can easily make a batch of the meat filling and freeze it in 1 cup containers. Thaw during the day and then make a single pasty that night for dinner.

Mug Meatloaf

A fairly easy meat loaf that you can customize to your tastes/needs

For one serving you will need:

  • 1/4lb ground meat of your choice (I like to use 97% lean ground beef, but any should work, even turkey or chicken)
  • 2 tbs milk (you can probably use a non-flavored dairy free substitute, though I don’t know how that would affect the taste)
  • 2 tbs breadcrumbs, quick cook oats, or gluten free substitute of your choice
  • 1 tbs of ketchup
  • 1 teaspoon of onion soup mix or meatloaf seasoning (I often add even more as I like mine well seasoned)

Other things you’ll need:

  • a mixing bowl big enough
  • a mug of your choice
  • a microwave
  • something to mix with if you don’t want your hands getting gross
  • a meat thermometer
  1. In the bowl mix the oats and dry seasonings, add milk and ketchup and mix
  2. crumble meat over seasonings and mix well
  3. pat into your mug and cover
  4. Microwave on high for about 3 minutes or until internal temp reaches 160°, drain if need be
  5. let stand for 3 minutes and enjoy!


I usually do a pound of meat at a time and divide it into 4 portions, shape them to fit my mug, wrap them and freeze them. You can probably use your fav meatloaf recipe instead. I like to top my mug with some mashed potatoes and it’s really filling!


Roasted Garlic & Caramelized Onion Meatballs. Beef, pork, Veal mix (2lbs), garlic (5 bulbs), Vidalia Onion (1), Parmesan Cheese (1 cup), Breadcrumbs (1 cup), Kosher Salt (Dash), Black Pepper (dash), Milk ( 1 cup), Olive oil (2 tbls)

Roast garlic in oven in a bit of olive oil. Sautee o ion in pan.puree garlic and Onion with milk and salt and pepper. Mix with meat, cheese and breadcrumbs. Form into balls and sear in pan then roast in oven. Finish in sauce.