Not your expected Meatloaf

Meatloaf can be a quick, easy, no fuss meal. It's great to assemble the night before then pop in the oven after work for an easy dinner (while getting kids settled after a long day :-) ) This is the meatloaf I've been serving my kids for years and they love it. I recently found out my grandkids like it too. There is no tomatoey taste or that ketchup taste some don't like and it always turns out moist :-)

Ingredients:
1 to 1.5 lbs ground beef (I prefer 90/10 but 80/20 works too, just remember there will be more grease)
1/2 to 3/4 cup bread crumbs (or crackers, panko, etc.) I use seasoned bread crumbs from Kroger brand or progresso brand (depends on price for me)
1 egg
1 tablespoon Worcestershire
garlic powder- a dash to a tablespoon depends on your taste
onion powder- same as above
1/4 cop minced onions (delete if don't like)
1 cup or so of favorite BBQ sauce
1 teaspoon natures seasoning (or 1/2 teaspoon salt and 1/4 pepper)
1 packet lipton beefy onion soup mix (or beefy mushroom or onion or onion mushroom or just beef---depends on your taste)

blend all ingredients except beef and bread crumbs, mix well
using hands (or a fork if you don't want hands dirty :-)  ) mix in beef mixing well, add bread crumbs a little at a time until beef is moist but workable for a loaf

place beef mixture in a loaf pan or any lipped baking pan and bake for 30 minutes at 350.  Add a smidge of BBQ sauce on top and bake another 5 minutes (you can also add cheese on top but Ken doesn't like it so I don't)

Take out of over and let sit for 5 minutes then slice and serve. Resting the loaf makes it easier to slice.

Remember you can mix ahead and vacuum pack and freeze to make later. If you freeze add 10 minutes to cook time from frozen.

You can also make head, vacuum pack and freeze (when cool) for a quick toss in the microwave meal (5 minutes on high)


Options:
Sometime I use other ingredients depending on my mood. They are:
cayenne pepper or habanero pepper powder
cheese- shredded cheddar, shredded mozzarella, or your fav cheese (I love it with Gruyere)
diced jalapenos
bacon :-)

Crepes---Can be sweet or savory

Crepes are a great breakfast meal or a side to a savory meal. These are versatile and can be added to any meal or a meal in themselves. They take about 15-20 minutes from prep to eating(if your fillings are completed). I like using them to add to leftovers to make a special meal.



Ingredients:

3 eggs
1 cup milk or cream
1/2 cup sugar (I mix 1/4 cup white and 1/4 cup light brown)
1 cup flour (use a little more if batter is too thin)
3 tablespoons melted butter
1 tablespoon vanilla


Mix all ingredients until smooth. I use a blender but have used a whisk too. As noted above if the batter is too thin add a little four. Your end result should be a very thin pancake like batter...about the consistency of tomato soup. Also the batter should be smooth and lump free.

Heat small crepe pan (small egg skillet) to medium high, spray with non stick spray. When pan is hot pour about 1/4 cup batter in pan and rotate to cover entire bottom. Cook about 1-2 minutes until entire crepe is set then flip and cook another minute.

Place on plate and brush with butter and fold. I prefer the rolled crepes but you can fold in quarters. Keep warm (about 150 degrees)

Continue with all batter. When all crepes are done fill.

To fill crepes:
Gently unfold
scoop about 1/8 cup filling in the middle of a rolled crepe and re-roll. If doing a folded crepe spread one side of crepe with filling and re-fold.

TO MAKE SAVORY CREPES:
omit vanilla and reduce sugar to 1/4 cup. Follow above and fill.


SWEET CREPE FILLINGS:
Fill with fruit or mascarpone and top with whipped cream
Fill with nuts and fruit mixture and top with syrup
The possibilities are endless

SAVORY CREPES:
Fill with ham, cheese, sausage, brisket, vegetables, etc
Top with a chutney or salsa