Maple-Glazed Meat Loaf

My super cute sister requested meat loaf recipes. This is one of my two favorites and when I find the other one I'll post it. Meat loaf is something that even my picky kids will usually eat and it freezes pretty well. I like this with a little less syrup and a little more ketchup, or you can substitute BBQ sauce for the ketchup. Serve with some garlic mashed potatoes and a veggie and you've got a whole meal. I think we'll have this on Tuesday :)

Maple-Glazed Meat Loaf

1 tsp beef bouillon granules

1/4 cup hot water

1 1/2 lbs. lean ground beef

3/4 cup cracker crumbs (I like to use Ritz or Townhouse)

1/2 cup chopped onion

1/2 tsp garlic powder

1/4 tsp pepper

1/3 cup ketchup

1/8 tsp Tabasco sauce, if desired

1 egg, slightly beaten

Glaze:

1/2 cup ketchup

1/2 cup maple syrup

Heat oven to 350 degrees. In a large bowl, dissolve bouillon in hot water. Add remaining meat loaf ingredients; mix well. Spoon into 8 by 4 loaf pan or shape into an 8 by 4 loaf in an ungreased 9 by 13 glass baking dish. Bake for 1 hour and 25 minutes or until cooked through (internal temp 160 degrees). Remove pan from oven. In a small bowl, combine glaze ingredients. Brush top of meat loaf with glaze. Let stand, covered 5 to 10 minutes before slicing. Serve with remaining glaze.

Porcupine Meatballs

These are something that my Mom has made for as long as I can remember. Braxton likes to help by dumping the dry ingredients in and then watch me make faces as I mix everything up :D Very easy and cheap to cook up. Enjoy!

Porcupine Meatballs

1 pound hamburger

1 envelope Lipton Onion Soup mix

2 eggs

1-2 cups Minute rice (depending on how much rice you like)

salt and pepper, to taste
1 can Cream of Mushroom soup
1 can of milk
Worcestershire sauce

Mush all of these together and then shape into meatballs. Brown in a little bit of oil.

Mix 1 soup with one can of milk. Add a splash of Worcestershire sauce. When meatballs are mostly browned, pour over meatballs and let simmer until meat is cooked through and gravy is warm. Serve over mashed potatoes.

Zucchini Casserole

For all of you that have zucchini coming out of your ears, here is a yummy, no- I didn't say healthy, recipe. It is one that was my Grandma Ina's recipe and my Mom made it in the summer time for as long as I can remember (I know that I say that a lot :D) It freezes well- and if you shred the zucchini you can "hide" it from picky eaters. Enjoy!

Zucchini Casserole
1 and 1/2 lbs. peeled and diced zucchini

1 lb. ground beef
1 onion- chopped
1 cup uncooked, instant rice
1 tsp. garlic salt
1/4 to 1/2 tsp. oregano, I like less
2 c. cottage cheese
1 can cream of mushroom soup
1 c. grated cheddar cheese
Brown beef and onion. Add zucchini and simmer until tender. Add rice, seasonings, soup and cottage cheese. Stir well and top with shredded cheese. Bake, covered, for 35 min. or until bubbly and heated through. Serve with some garlic bread and fresh fruit for a yummy meal.