Doin' Some Cookin'... Slow Cooker Italian Shredded Beef

Work nights are busy enough, but a work night coupled with Little Man's swim class and an additional chore added to the night such as laundry makes for a very exhausting day. The last thing I usually want to do is cook dinner which is a shame because I absolutely love cooking.

Slow cooker dinners are what this working mama needs.

(It was a stormy day and the lighting at dinner time was not the best. Photo does not do this justice.)

This recipe for Italian Shredded Beef is so simple because you just dump the ingredients, set the timer, and let it do it's thang while you do yours.

The meat comes out perfectly seasoned and so tender. I mean, melt-in-your-mouth tender.

If I wasn't attempting another round of Whole30 this shredded beef would have been served on a crusty roll as sandwiches with some provolone cheese.

Slow Cooker Italian Shredded Beef

Adapted From: Organize Yourself Skinny

Makes 8 Servings

Stars of the Show:

• 2 1/2 lb chuck roast
• 1 packet Simply Organic Italian Dressing Mix
• 1/4 of a jar of sliced banana peppers with 1/8 cup of the juice
• 1/2 cup beef broth

And Action:

Place the chuck roast in the slow cooker. 

Sprinkle the Italian dressing over the meat. 

Pour the banana pepper juice and beef broth over the meat. Flip the roast a couple of times and then pour in the banana peppers. 

Cook on high for 5 hours or low for 8 hours. 

Using two forks shred the beef. Enjoy!

Doin' Some Cookin'... Roasted Mushroom and Ground Beef Stroganoff

Beef stroganoff is a Russian dish made with sliced beef and a creamy sour cream sauce. Beef stroganoff is one of my favorite comfort foods. I absolutely love a giant bowl of this beefy pasta. The best part about this recipe is that there is only one pot and a baking sheet to clean up and the dinner dishes. Great dish to make on a busy work night. 

My mama would make what I considered to be a "gourmet" version when I was growing up using a more expensive cut of beef, a velvety sauce, and the mushrooms and onions were sautéed in olive oil and garlic. Perfection. 

She comes out to Texas for a weekend visit every one to two years and the last couple of visits it has been beef stroganoff I've requested. This last visit was no difference except this time I was the one making us dinner after seeing that my mama has aged in the last two years and isn't quite as healthy for slaving over the stove either. Because I was cooking and it was football Sunday I decided on something that wasn't too labor intensive. 

I've also been go, go, go every weekend. California, the cruise, and my mom's visit snuck up on me. I thought I had too more weeks. I'm really looking forward to a "relaxing" weekend. As a mom, y'all know what a relaxing weekend really means... I might be able to sneak in a short nap and one shower. Haha!!

Definitely not on my mama's level but a good substitute. By the way, this was my first time making beef stroganoff outside of a box of Hamburger Helper and I made enough to feed us for three days.

Next time I will add some onions to my mushroom roast and use classic egg noodles. 

A little fact about me... I only like mushrooms when they are piping hot and I'm very particular about the way they are cooked and the kind of mushroom. I do not enjoy them reheated. 

As I mentioned, I've been so darn busy since August that home cooking has taken a back seat. I forgot how much I love being in the kitchen. It's my happy place. 

Roasted Mushroom and Ground Beef Stroganoff

Makes 8 Servings

Stars of the Show:

• olive oil
• package of sliced seasoned mushrooms
• salt and pepper, to taste
• onion powder, to taste
• 2 garlic cloves, minced
• 2 lb lean ground beef
• 6 cups low sodium beef broth
• 16 oz whole wheat rotini
• 2 cups sour cream

And Action:

Preheat oven to 425 degrees.

Heat some olive oil over medium heat in a large pot. Add the ground beef, onion powder, garlic, salt and pepper. Cook until browned breaking up the beef as it cooks. 

Pour in the beef broth and the pasta. Bring to a light boil and then cover with a lid. Continue to cook and stir often for 17-20 minutes. 

While the pasta is cooking add the mushrooms to a baking sheet and toss with olive oil. Roast for 15 minutes until browned and set aside until pasta is done cooking. 

Remove the pot from the heat. If it looks like there is too much liquid drain some of it so the sauce it's too liquidy. Stir in the mushrooms and sour cream. Taste and add more salt and pepper if needed. Enjoy!

Doin' Some Cookin'... Beef Enchilada Bake

I love casseroles because you get your meat and veggies in one flavorful bite.

While making this I only dirtied two dishes, I am so down with meals that don't leave me in the kitchen standing at the sink for hours cleaning up.

With following the Whole30 program for the last 15 days I've had a few food cravings I've had to fight. When invited to a Mexican restaurant I watched the table stuff their faces with chips and salsa and then their entrees had beans and rice and dishes served with tortillas. Gah!

When meal planning I came across this recipe for a Beef Enchilada Bake and saw that it was diet compliant I knew I had to make it.

A couple of things about this recipe that I would change next time... use half the amount of cauliflower unless you really freakin' love it (it's the flavor profile that stood out the most) and go heavy handed on the spices. I didn't quite taste the "enchilada" but it still made for a satisfying lunch with plenty of leftovers and no guilt.

Because of the easy clean up I get to lounge around on the couch watching TV and just relax before the busy workweek begins.

Beef Enchilada Bake

Adapted From: Just Jessie B

Makes 4 Servings

Stars of the Show:

• 1 head of cauliflower, shredded
• 1 lb lean ground beef
• 1 tbsp onion powder
• 1/2 green bell pepper, diced
• 1 jalapeno, seeds removed and minced
• 3 eggs
• 1 cup tomato sauce
• 1 tbsp chili powder
• 1/4 tsp cumin
• 1/4 tsp garlic
• 1/4 tsp oregano
• salt and pepper, to taste

And Action:

Preheat oven to 400 degrees.

Saute ground beef and onion powder in a large pan until meat is no longer pink. Drain the fat.

Stir in the bell pepper, jalapeno, and tomato sauce and all seasonings into the meat, combine well. Add the cauliflower into the pan and crack the eggs into the pan as well, stir gently to coat and break up the eggs until they are no longer visible. 

Coat a 9"x13" baking dish with nonstick spray. 

Dump the mixture into the baking dish and bake for 45 minutes to 1 hour or until browned around the edges. 

Let it cool for a few minutes before slicing and serving. Enjoy!

Doin' Some Cookin'... Chicken-Fried Steak with Cream Gravy

While Paula Deen has a stick of butter for a brain and has been accused of contributing to diabetes in America (um... she made a hamburger replacing traditional buns with donuts, WTF?!!!) I couldn't resist purchasing her cookbook, Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up.

Not because it's the New Year or anything, I'm at it again with trying to live a healthier lifestyle, blah, blah, blah... and this cookbook is filled with Southern meals that have been re-created.

An absolute favorite but quite a gut bomb is chicken fried steak and unofficial State dish of Texas. I can't say no to gravy. I was so excited when I sat down to bookmark recipes to try and saw she had a recipe in the cookbook for this Southern classic.

The best part is that there isn't a single lick of cream in this gravy but it does have that coat-the-back of-the-spoon creaminess.

Make sure to serve with a side of mashed potatoes so you can smother that with this gravy too and green beans cooked in bacon fat.

Chicken-Fried Steak with Cream Gravy

Adapted From: Paula Deen Cuts the Fat

Makes 4 Servings

Stars of the Show:

• 2 egg whites
• 1/2 cup plus 1 tbsp all-purpose flour
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 4 lean cubed round steaks (4 oz each)
• 3 tbsp canola oil
• onion powder, to taste
• 1/2 cup low-sodium chicken broth
• 1/4 cup milk

And Action:

In a shallow bowl whisk the egg whites with 2 tsp water. In a separate bowl whisk together 1/2 cup of the flour, salt, pepper, garlic and onion powder. Dip the steaks, one at a time, into the egg whites, letting any excess drip off. Then dip the steaks into the flour mixture. Gently shake each steak to remove any excess. 

In a large nonstick skillet, heat 2 tbsp oil over medium-high heat. Add the steaks and cook until well browned, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

Add the remaining tbsp oil to the skillet. Stir in the remaining 1 tbsp flour and cook for 1 minute. Slowly whisk in the chicken broth and milk. Simmer until the gravy is thick and bubbly about 2 minutes. Season with salt and pepper. Serve the steaks with the gravy over the top. 

Doin' Some Cookin'... Slow Cooker Beef and Lamb Chili

Since June 20th I haven't had an excuse for not staying on top of blogging. I've been extremely lazy and lost my passion for cooking and working out. Story of my life since becoming a working mom. Get really motivated and then get so far off track over and over again. Sigh.

Back in April I took on a challenge to obtain a Certified Lease and Finance Professional (CLFP) designation. I didn't know most of the contents in this 450+ page book and would come home after a long day at work, do the night time routine with Little Man, and after laying him down I'd stay awake most nights until midnight studying. June 20th was the 8 hour exam... and it was a beast! Essay question heavy and after I handed in my exam I went home around 5pm, had dinner, and fell asleep until the next day.

I passed!

Now I need to focus on getting back into shape. I really don't want to say I'm re-starting again and the whole losing and gaining the same 5 lbs is getting old. The next challenge I want to take on is getting a designation in being SEXY.

Back to chili.

(Served over Chick-Fil-A's waffle fries with a side of chicken tenders before adding cheese and sour cream)

My favorite way to watch a movie is going to Alamo Drafthouse because you can order tickets and pick seats online and the food is incredible. During the Spring they served these Lamb and Beef Chili Cheese Fries that were absolutely crave worthy. Went back about a month ago and they removed it from their menu because they were seasonal. Boo! I just had to try and recreate them at home.

While this recipe is good it's not exactly what theirs were. This chili is spicy and had to be tamed with shredded cheddar cheese, sour cream, and french fries and left out adding green onions as a garnish. When I make this again I will be sure to halve the spices but I kept the amounts the same for the recipe in case you're a fan of heat.

This chili does require some pre-cooking but finishes off in the Crock Pot. I love how effortless slower cooker cooking is.

Slower Cooker Beef and Lamb Chili

Adapted From: Hungry Bruno

Makes 6 Servings

Stars of the Show:

• 1 tbsp bacon fat
• 1 tbsp olive oil
• 2 stalks celery, cut into half moons a 1/2" thick
• 2 jalapenos, seeded and diced
• 2 green bell peppers, diced
• 4 garlic cloves, minced
• 1/4 lb ground lamb
• 1 lb stewing beef
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 (28-32 oz) can crushed tomatoes
• 1 (14.5 oz) can tomato sauce
• 1/2 tbsp cumin
• 1/2 tbsp chili powder
• 1/2 tbsp red chili flakes
• 1/2 tbsp smoked paprika
• 1 tsp celery seed
• 1 tsp ground white pepper
• 1 tsp ground black pepper
• sea salt

And Action:

Heat 1-2 tsp fat in a large skillet over medium high heat. Add green bell peppers, celery, and jalapenos, saute for 5-7 minutes until they start to soften. Add the garlic, season with salt, and saute for one more minute. Scrape the veggies into the slow cooker.

Add another 1-2 tsp fat in the skillet. Add the lamb and break it up with a spatula, season with salt. Cook until no longer pink, stirring frequently. Drain the fat before scooping into the slow cooker.

Add another 1-2 tsp fat in the skillet. Add the beef. Turn the pieces occasionally, trying to get a golden crust on at least two sides. Scrape into slow cooker. 

Add the beans, tomatoes, tomato sauce, and all of the spices. Stir and put the lid on the slow cooker. Set it to low for 8 hours. Take the lid off and let it simmer for an hour longer to let it thicken. 

Serve with desired fixins. Enjoy!

Doin' Some Cookin'... Ribeye Steak with Rosemary Salt Crust

Growing up my parents would grill steak for them and burgers for us. I didn't even know what steak tasted like until I was a freshman in high school. I'll never forget my first time... eating a steak. It was cooked medium with a loaded baked potato and corn on the cob. I remember taking my first bite and I was in love. It had an amazing salt and pepper crust. Steak was a special occasion dinner and that occasion must have been when it was my dad's weekend with me because I don't remember having it that often. Ha!

Steak made it's way onto the menu for dinner this week. Not quite sure how, but I don't question my ways.

Monday's suck, steak doesn't... and this was the perfect meal to kick off the work week. You know, Little Man got his first taste of steak at 6 years old and he understood what it is to fall in love like I did and he ate more than I did.

Serve this up with a side of roasted vegetables, a mix of fingerling potatoes, mushrooms, and brussel sprouts and fall in love with steak... and Mondays.

Ribeye Steak with Rosemary Salt Crust

Adapted From: Food Network

Makes 2 Servings

Stars of the Show:

• 1 lb prime ribeye steak
• olive oil
• fresh ground tri-color peppercorns, to taste
• ground thyme, to taste
• dried rosemary, to taste
• sea salt, to taste
• 2 tsp minced garlic

And Action:

Preheat oven to 500 degrees.

Heat some olive oil in a large skillet over medium high heat and sear the ribeye until it has a nice golden brown color, about 3 minutes per side.

Combine 1 tbsp olive oil and spices in a small bowl. Pour over the ribeye. Place the skillet in the oven and reduce the heat to 275 degrees. Roast for 10 minutes for a medium-rare or 15 minutes for medium. Remove from the oven and let the steak rest for 10 minutes. Enjoy!

Doin' Some Cookin'... Slow-Cooked Rump Roast

I have not had pot roast since I was living under my Mom's roof. Her pot roast was incredible. She would slit the meat and place a whole glove of garlic in each spot and serve the roast with a side of roasted carrots and potatoes.

While watching one of my favorite beauty vlog channels on YouTube a new segment is her grocery hauls. I love seeing what others put in their grocery carts, how their pantries/fridges look, and what they eat. It was great inspiration when she picked up a rump roast and suggested slow cooking it for a weekend dinner. Why haven't I done this yet?!!

Low and slow is the way to go to create a tender piece of meat. The lower heat keeps the gristle from getting too tough on this less expensive cut of meat.

The leftovers are perfect for roast beef sandwiches, or "Shit on a Shingle" as my Mom used to joke. She would toast bread, layer on the roast beef, and cover it in gravy to make an open-face sandwich. We loved it!

Slow-Cooked Rump Roast

Adapted From: Taste of Home

Makes 6 Servings

Stars of the Show:

• 2 lb beef rump roast, cut in half
• 2 tbsp canola oil
• 2 tbsp onion powder
• 1/2 cup water
• 3 tbsp horseradish sauce
• 1/8 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 2 garlic cloves, minced
• 2 tsp celery salt
• 3 tbsp cornstarch
• 1/3 cup cold water

And Action:

In a large skillet, brown meat on all sides in the oil over medium high heat, drain. Put the meat in a Crock Pot. Combine 1/2 cup water, horseradish sauce, onion powder, red wine vinegar, Worcestershire sauce, garlic, and celery salt in a small bowl. Pour over the meat. Cook on low for 10-12 hours or until the meat is tender.

Combine cornstarch and the 1/3 cup cold water until smooth. Stir into Crock Pot. Cover and cook on high for 30 minutes or until the gravy is thickened. Serve with roasted broccoli, red potatoes, and carrots. Enjoy!

Doin' Some Cookin'... Chili Skirt Steak Sandwiches with Peppers

Skirt steak is traditionally for fajitas. You could follow the Chili Skirt Steak recipe below for that purpose or you can do something different and use it for sandwiches, recipe also below. I know we just wrapped up another season of football but these sandwiches would be perfect for Game Days to liven up your tailgate party. 

Skirt steak's beefy flavor easily holds up to excessive seasonings and marinades and it likes to be cooked quick. You don't want to cook it too long or else it will dry out and become tough losing a lot of it's flavor. 

Once cooked you want to make sure to let it rest before you cut against the grain to ensure the shortest muscle fibers helping to create a tender bite, otherwise, it will taste chewy.

I'm looking forward to the temperatures raising outside so I can fire up the grill rather than smoking out the house with the cast iron grill. Although I was prepared by turning on the exhaust fan, overhead fan in the living room, and opened the patio door the house still filled with smoke. Little Man came out of his room pretend coughing and asking if he needed to "tuck and roll". Laughing, I told him no. He sarcastically did it anyway. 

Chili Skirt Steak Sandwiches

From: EveryDay with Rachael Ray and Adapted From: Martha Stewart

Makes 4 Servings

Stars of the Show for the Chili Skirt Steak:

• 2 tsp chipotle chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp onion powder
• 1 1/4 lb skirt steak
• 1 tbsp extra virgin olive oil
• 1 lime, cut into wedges

And Action:

In a small bowl, combine all of the seasonings with salt and pepper to taste. Rub the steak with olive oil then coat with seasoning. In a grill pan, cook over high until medium rare, about 3 minutes per side. Let rest 10 minutes. Slice into bite size pieces and squeeze the lime over the meat, lightly tossing. 

Stars of the Show for the Sandwiches:

• 1 tbsp olive oil
• 1 tbsp onion powder 
• 1 red bell pepper, thinly sliced with seeds removed
• 1 green bell pepper, thinly sliced with seeds removed
• salt and pepper, to taste
• 2 tbsp red wine vinegar
• chili lime steak slices
• 4 pretzel buns, cut in half horizontally
• 8 slices thinly sliced pepper jack cheese

And Action:

Preheat broiler. 

In a large skillet heat the olive oil over medium high heat. Add the bell peppers and onion powder, stirring often, until softened and charred, about 10 minutes. Season with salt and pepper. Remove from heat and stir in the vinegar and steak.

Place bottom halves of rolls on a baking sheet. Divide the meat mixture evenly between the buns and top with 2 slices of pepper jack for each bun. Broil until cheese is melted, about 2 minutes. Remove from the oven, put the top bun on, and cut in half. Enjoy!

Doin' Some Cookin'... Crock Pot Meatloaf

Meatloaf is the only meal Little Man will request. I've only made it once in his 6 years under my roof. He must be getting it elsewhere and needing his fix. Ha! He randomly requested a meatloaf sandwich recently and told him I'd need to plan for it so I could gather the needed ingredients. Between you and me, meatloaf isn't something I crave or get excited about cooking. After my first attempt at a glazed meatloaf and three days worth of leftovers I think I had my fill for another 20+ years. It was such a heavy meal. Ugh!

But... anything for my son. This time no food processor and instead an easier cooking method, the crock pot. I mean easy!

So easy, I took a quick break from work to put this together. I had all of the ingredients mixed, shaped into a loaf, and set in the crock pot within ten minutes. No one even knew I left the building. One of the perks of living right across the street from work. Shh! Our little secret.

It was so nice coming home from work and only needing to put together a side dish, and the house smelt amazing. I served the meatloaf with a side of roasted carrots. Little Man ate two helpings of the meatloaf!!!

This meatloaf was not as heavy tasting as the glazed meatloaf and had me looking forward to leftovers for meatloaf sandwiches the next day. I'll be making this one again but with more spices.

Crock Pot Meatloaf

Adapted From: Moms With Crockpots

Makes 6 Servings

Stars of the Show:

• 2 eggs, beaten
• 3/4 cup milk
• 3/4 cup dry breadcrumbs
• 1 (1 oz) envelope french onion dip mix
• 2 lbs ground beef
• 1/4 cup ketchup

And Action:

Line the crock pot with aluminum foil, coming up the sides for easier removal once cooked.

In a large bowl, combine eggs, milk, breadcrumbs, and french onion dip mix. Mix well, then add meat. Mix thoroughly and shape into a rectangle or oval that won't touch the sides of the crockpot. Place in the crockpot. Cover and cook on low for 6 hours or high for 3 hours. 

Minutes before its finished cooking brush the top with ketchup. Cover and allow to finish cooking.  

Doin' Some Cookin'... Herb Salted Garlic Parmesan French Fries and Roast Beef Dip Sandwich with Herbed Garlic Au Jus

Holy hell! This dinner was quite ambitious for a Monday night, especially after an exhausting day at work. Note to self, make this on a weekend and preferably when your patience levels are high.

The potatoes get double fried and believe me it is totally worth it. Then they are tossed in a garlic parmesan herb salt.

This meal is carb heavy... and wine heavy... as in, I drank the bottle of wine after using the splash of it  to make the au jus. At least now I'll be able to sleep off the carb overload.

Herb Salted Garlic Parmesan French Fries

Adapted from : How Sweet It Is

Makes 2 Servings

Stars of the Show:

• 2 russet potatoes, thinly sliced, like french fries
• 1 qt canola oil
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 1/2 tbsp sea salt
• 1/4 tsp garlic powder
• 1/3 cup grated parmigiano reggiano cheese

And Action:

Add potatoes to a bowl of ice water and let sit for 30 minutes. Place two layers worth of paper towels on a baking sheet and remove the potatoes from the water. Take more paper towels and pat dry the potatoes. 

Add oil to a large pot and heat over medium high heat until the temperature reaches 350 degrees (use a candy thermometer). Add the potatoes in batches and fry for 2-3 minutes. Remove and place on paper towels to drain the oil. 

Let the potatoes cool, about 10 minutes.

Make the garlic parmesan herb salt using the rest of the ingredients.  

Fry the potatoes again until browned and crispy. Toss with the garlic parmesan herb salt. 

Roast Beef Dip Sandwich with Herbed Garlic Au Jus

Adapted From: Food.com

Makes 4 Servings

Stars of the Show:

• 2 tsp olive oil
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp basil
• 1/4 cup red wine
• 2 tbsp soy sauce
• 1 can (14.5 oz) beef broth
• 1 french baguette, cut into 4 portions and split in half
• 1 (4 oz) package garlic and herb goat cheese
• 1 lb thinly sliced peppered roast beef

And Action:

To make the au jus: In a medium saucepan heat oil, then add onion powder, garlic, and the other dried herbs. Stir often for 1 minute. The add red wine and soy sauce. Increase the heat, bring to a simmer and let the sauce reduce by half. Add beef broth and simmer for 5 minutes. 

To make the sandwiches: Spread the cheese evenly on both sides of the baguette. Divide roast beef among the sandwiches. Close the sandwiches, place on a baking sheet, and bake at 450 degrees for about 3 minutes. Serve with small cups of the au jus for dipping. 

Doin' Some Cooking... Glazed Meatloaf

Little Man's only request this week for dinner was totally random. Meatloaf. Where the hell did he get this idea from?

"Really, meatloaf?!!" I cringed.

Serious faced and waving his hand at me, "You don't know what meatloaf is? It's just a burger patty with ketchup on it."

I have never made meatloaf and still have a bad taste in my mouth for it since my childhood. Maybe because Grandma overplayed the dried out loaf. Sorry, but the lady could not cook and it showed up on our plates every Sunday when we visited her. Nothing comforting about it.

This is much more sophisticated than what I recall. I pulled out a big girl kitchen appliance to whip this up. Hello food processor! You should have seen my counter top which had ingredients from one end to the other, but don't let the long list of ingredients discourage you from giving this recipe a try.

Seasoned ground beef and pork gets shaped into a log with the help of a small baking dish and gets basted with a slightly spicy ketchup glaze and baked for 40 minutes.

My mind has been forever changed on meatloaf. Might even live life on the edge and try a meatloaf sandwich for the first time tomorrow. Thank you Little Man for the great dinner idea!

Glazed Meatloaf

Adapted From: Eatocracy

Makes 6-8 Servings

Stars of the Show:

For the Glaze:

• 1 cup ketchup
• 1/4 cup brown sugar
• 2 1/2 tbsp apple cider vinegar
• 1/2 tsp hot sauce

For the Meatloaf:

• 2 tsp canola oil
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 17 saltine crackers
• 1/3 cup 2% milk
• 1 lb lean ground beef
• 1 lb ground pork
• 2 large eggs + 1 egg yolk
• 2 tsp Dijon mustard
• splash of soy sauce
• splash of lemon juice
• 1/2 tsp dried thyme
• 1/3 cup dried parsley
• salt and pepper, to taste

And Action:

To make the glaze, combine all glaze ingredients in a saucepan over medium and stir until brown sugar dissolves and sauce thickens. Turn to low until ready to use.

Add all of the meatloaf ingredients in the food processor and pulse until well combined. 

Spray a baking dish with nonstick spray and spread the meatloaf mix into the dish. Broil for 5 minutes. Brush about 2 tbsp of the glaze on top of the meatloaf and broil another 2 minutes.

Turn the oven to 350 degrees, top the meatloaf with the rest of the glaze, and bake until meatloaf registers 160 degrees, about 40-45 minutes. If time permits, transfer to a cutting board, tent with foil, and let rest for 20 minutes. Slice and serve.