Meatloaf Most Epic!

Last night I made a meatloaf that tasted like it came from the gods themselves. I'm not a big fan of meatloaf, if I wanted to slather ketchup on some ground beef I would get a bunless burger. I just never really understood the appeal. That changed last night. I had our Make It and Go Meatloaf kicking around and decided I would make it for supper. It's a crockpot mix but is easily converted for the oven. I decided I would mix the meat, mix, eggs as per directions on the box. Tried to google a sauce recipe that did not use ketchup. Found a post on chowhound where someone commented that their mom would stuff meatloaf with cheddar and top with bacon. Making it like a giant bunless bacon cheeseburger. I figured that was a better idea than ketchup so I set out to do so. I then decided it needed sautéed onions and mushrooms. Because hello, what's a bacon cheeseburger without mushrooms and onions?

While making the onions the thought occurred to me that I had not made beer caramelized onions (recipe is my general guide, I rarely measure I just toss and splash and taste haha) in practically forever and I assumed the sweetness of beer caramelized onions would compliment the bacon perfectly. I was right. The mushrooms I beefed up with a tsp of the beefy brown gravy mix I had customized and a splash of water once they were nearly done. I then layered the whole thing, meat, onions, meat, mushrooms and shredded cheddar, meat, bacon weave and cooked in a 350 oven for about an hour until meat thermometer gave me the ok to eat ;) 

Onions caramelizing 

Beefy Mushrooms

First layers

Added more meatloaf and the mushrooms

Cheese added on top of the mushrooms

Bacon weave

Out of the oven

Get in my mouth

Salmon, caprese and garlic toast.

One of the easiest suppers I have made in recent memory. Of course helped out with some yummy Do You Bake? seasonings :)

I grilled the salmon with a bit of olive oil and For The Love Of Garlic Seasoning. Served it on garlic toast made with Oh La La Garlic Bread Seasoning. Added fresh Roma tomatoes, fresh basil, bocconcini medallions and a simple vinaigrette made from oil and balsamic vinegar (with a bit of the FTLOG Seasoning added) 

The entire meal took less than 20 minutes to make.

Donairs DYB style!

There is a really popular donair recipe floating around on Facebook right now. I decided to rework it DYB style :) Below is the photo floating around. 

For the most part I only switched out some of the seasonings. I used our Mediterranean Seasoning Blend, For The Love Of Garlic, Chive n Onion, and the Smoked Paprika from Velata (so I used 1/2 of what the recipe called for). I also added a bit of olive oil to help my stand mixer along with beating the crap out of the meat. I will likely cut down the cayenne a bit as it was pretty spicy (cool for me, not as fun for the kids)

 

Love my stand mixer, not sure I would want to do this by hand haha. Medium speed, broken up into 2 parts about 5 min each with the paddle. 

 

I have a stand alone roaster oven and I went with a temp of 300 instead of 325 as I've seen that tip going around too.

For the sweet sauce I used For The Love Of Garlic again. I made sure to prep right after getting the meat in the oven so the sauce had time to sit with the seasoning. 

For veggies we used tomatoes, cucumber, and lettuce. Kept it fairly simple.