Verde Pork Tacos #SlowCooker #TacoTuesday

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I don’t know what it is about the colder months but cooking in the slow cooker always seems like one of the best methods. Maybe it’s because we are back to school (distance learning in my house) and I am just so tired by the end of the day? Who knows – but what I do know is that this pork is to die for! These Verde Pork Tacos are so delicious. And the meat is actually very versatile – you don’t have to make tacos with it – you can make make enchiladas, a burrito bowl, quesadillas or even cool it off overnight and serve it on a salad.

Verde Pork Tacos
Verde Pork Tacos

Everyone’s slow cooker is different. The size of your cooker will effect how long this pork needs to cook. You need to gauge cook time by the depth of the ingredients in the pot – the deeper it is the longer it will need to cook. Check your pot every couple of hours if you can – if it looks like its drying out, add a little more chicken broth. I have a simple 6 qt slow cooker from Pioneer Woman. It’s super pretty and works very well – nothing fancy, just a little dial for warm, low and high. But I love it! You can check it out here – Pioneer Woman 6qt Slow Cooker.

Verde Pork Tacos

If you cannot find cotija cheese, don’t fret. You can use any sort of cheese you typically put on tacos.

Now Let’s Get Cookin’!

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Verde Pork Tacos

A delicious punch of flavor served up on yummy warm tortillas!
Course Main Course
Cuisine American, Mexican
Keyword pork, pork tacos, slow cooker, tacos
Prep Time 5 minutes
Cook Time 10 hours
Servings 6

Equipment

Ingredients

  • 3 lb Pork Roast
  • 1 Yellow Onion halved and sliced
  • 4 Garlic Cloves minced
  • 1 7oz can Green Chilies
  • 3 cups Chicken Broth
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 12-18 Tortillas (Corn or Flour) fajita or street taco sized
  • 1 Jalapeno diced
  • 2 Tomatillos diced
  • 2 cup Cojita Cheese crumbled
  • 1 cup Cilantro chopped
  • 1 cup Sour Cream
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Instructions

  • Prepare all of the ingredients.
  • Add pork, garlic, onion, green chilies, salt, pepper and chicken broth to slow cooker. Cover and cook on low for 8-10 hours.
  • Remove pork from pot and shred. Remove 1½ cup of onion/garlic/green chili mixture (limited amount of broth) to a bowl. Add pork back to pot and toss.
  • Using an immersion blender (or regular blender), blitz the onion/garlic/green chili mixture. Add jalapeno, tomatillos, and half of cilantro to mixture and blitz until you make a smooth salsa.
  • Warm tortillas on a griddle, in the microwave (wrapped in a damp paper towel) or in the oven (wrapped in aluminum foil).
  • To serve, place a portion of pork on the tortilla, top with some of the salsa, a dollop of sour cream,, a sprinkle of cheese and cilantro.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Tomato Basil Chicken Soup #Ketofriendly #SlowCooker

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It dropped into the 20s here – which means time to pull out the slow cooker and make soup! I wanted to make something filling and hearty for my family this week so I pulled together some of their favorite flavors and come up with this super quick super simple meal – Tomato Basil Chicken Soup is so easy and so yummy!

Tomato Basil Chicken Soup

Everyone’s slow cooker is different. The size of your cooker will effect how long this soup needs to cook. The good thing is that since it’s so much liquid that it’s very unlikely to dry out. You need to gauge cook time by the depth of the ingredients in the pot – the deeper it is the longer it will need to cook. I have a simple 6 qt slow cooker from Pioneer Woman. It’s super pretty and works very well – nothing fancy, just a little dial for warm, low and high. But I love it! You can check it out here – Pioneer Woman 6qt Slow Cooker. So since this makes my ingredients more shallow – because it’s one of the wide oval ones – I only need to cook this for 6 hours.

Tomato Basil Chicken Soup

It is important that you leave the cheese until the end. If you put it in at the start – it will get very bitter and sort of clumpy. You will lose the silky creaminess from the heavy cream.

This soup is a great Keto friendly meal too! Since there is no pasta in it – you can get the tastes of a big bowl of pasta with a yummy sauce without the guilt! I did serve it up with some garlic bread for my family because they are not as strict to the keto diet and I try to be.

Now Let’s Get Cookin’!

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Fried Onion Cheeseburger

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Burgers are a weekly thing in my house. And since I rarely make anything the same twice – I am constantly thinking up new, creative burgers. I really wanted to figure out how to make my own French Fried Onions. So after playing with it a little, I got it figured out and then had to come up with how to use them. And of course I came to the conclusion that they were need on a juice bacon cheeseburger! You are going to love this Fried Onion Cheeseburger!

Fried Onion Cheeseburger

The fried onions are so simple but so yummy! You get a great crunch on the burger. I use avocado oil but you can use whatever oil you are comfortable frying in. Just make sure you know the smoke point of your oil so you don’t get it too hot. The onions are the start of the Fried Onion Cheeseburger so you want to make sure to get them right! I cut the onion in half and then thin sliced them. You aren’t making onion rings but more like onion straws.

French Fried Onions Prep

I mixed up a BBQ Mayo to go on these burgers (making them a sort of western bacon cheeseburger). You could also use my “special sauce” from my Bacon Cheeseburger Bowl Recipe. You could do traditional ketchup and mustard too. Mayo would be good too.

You could use a different type of cheese – if you don’t like the tangy flavor of Sharp White Cheddar. But let me tell you, it is an amazing flavor profile with the sauce and french fried onions.

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Fried Onion Cheeseburger

Crispy Fried Onions over sharp white cheddar on a homemade burger – oh yeah and BACON!
Course Main Course
Cuisine American
Keyword bacon, burger, cheeseburger, onions
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 6-8 Brioche Buns
  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 1 tsp Parsley
  • ½ lb Bacon cut in half
  • 6-8 slices Sharp White Cheddar

For the Burger

  • 2 lb Ground Beef
  • 1 Egg beaten
  • 3 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley

For the Onions

  • 1 Yellow Onions halved and thinly sliced
  • 1 cup Corn Starch
  • 1 tsp Salt
  • 1 tsp Paprika
  • Cooking Oil enough for 1-2 inches deep in pan

For the Sauce

  • ½ cup BBQ Sauce I used Sweet Baby Rays
  • ½ cup Mayo I used Avocado Mayo
  • ¼ cup Sriracha
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Instructions

  • Prepare all of the ingredients. Preheat oven to 450deg. Preheat Grill or Grill Pan to medium high. Preheat oil to medium high.
  • Combine ingredients for sauce in a bowl and place in refrigerator until ready to make burgers.
  • In a frying pan over medium high heat, add strips of bacon. Cook until crispy and remove to paper towel covered plate.
  • In a bowl, combine burger ingredients. Form into 8 patties, about 4 inches in diameter. When grill or grill pan is heated, cook on each side for 7-8 minutes. Remove from grill and place slice of cheese on top.
  • Melt butter and add garlic powder and parsley. Place buns on baking sheet face up and brush with butter mixture. Place in oven for 12 minutes to toast.
  • While burger are cooking, combine corn starch, salt, and paprika. Then add onions and toss to coat. Once oil is hot, add onions in small batches. Fry until golden brown (1-3 minutes) and remove to a metal rack positioned over paper towels.
  • Build the Burger: Toasted bottom bun spread with sauce, cheese burger, 2-3 pieces bacon, fried onions, and toasted Top Bun spread with sauce.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Creamy Red Beans & Rice

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There comes days in every family’s life when money is tight, or someone is ill, or in the case of 2020 – you are stuck home on quarantine waiting for test results. And that means you have to look into your pantry and fridge to come up with something to cook for dinner. And that is exactly how I came up with Creamy Red Beans & Rice – a new take on the old standby.

Creamy Red Beans & Rice

The rice is super simple – and really you can make your rice how ever you normally make it. Once I started making my rice with chicken broth, I haven’t turned back – it gives it just enough flavor without overwhelming. Sometimes I will add a tablespoon or two of butter if I’m not serving the rice with a gravy or sauce. I also add some lime and cilantro when I’m making it with tacos!

There seems to be a lot of different ways to make Red Beans & Rice – from the veggies to the type of beans. Everyone has their own way – and this one is mine. Its sort of like how everyone has their own version of biscuits and gravy or spaghetti sauce. I am a little obsessed with heavy cream – I love the way it makes everything silky and rich – so I add it to anything I’m unsure about. And it usually ends up being the best version of something for me. You could certainly make this dish without the heavy cream (especially if you have any lactose issues in your home), but it will be a little spicier – so maybe cut the cayenne in half or don’t use andouille sausage – just get kielbasa instead.

Now Let’ Get Cookin’!

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Creamy Red Beans & Rice

A new take on an old standby – this dish is sure to please everyone.
Course Main Course
Cuisine American
Keyword beans, rice, Rice Dishes, Sausage
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

For the Rice

  • 2 cups Long Grain Rice white or brown
  • 1 qt Chicken Broth

For the Beans

  • 1 lb Andouille Sausage cut in ¼ inch rounds
  • 3 15 oz can Kidney Beans drained
  • 1 15 oz can Diced Tomatoes
  • 1 9 oz can Tomato Paste
  • 3 tbsp Avocado Oil
  • ½ Red Onion diced
  • 2 Garlic Cloves minced
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • ¼ tsp Cayenne Pepper
  • 1 tsp Parsley
  • 1 cup Chicken Broth
  • 1 cup Heavy Cream
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Instructions

  • Prepare all of the ingredients.
  • In a pot over medium heat, add rice and broth. Cover and cook for 20 minutes. Once done, just turn off burner and leave rice (with lid on) until ready to serve.
  • In a large saute pan over medium high heat, add oil, garlic and onions. Cook for 3 minutes then add sausage and saute for 4-5 minutes.
  • Reduce heat to medium and add beans, tomatoes, seasonings and chicken broth. Stir to combine and then add tomato paste. Continue to stir until completely combined. Let simmer for 15 minutes stirring occasionally.
  • Pour in heavy cream and stir until combined. Let cook another 3-5 minutes.
  • In a shallow bowl, place a portion of rice on one half of bowl. Ladle beans onto other side of bowl, overlapping slightly in the center. Garnish with parsley if desired.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Spicy Corn Chowder #MeatlessMonday

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Cold fall nights need warm bowls of soup to shake the chill from your bones. A big bowl of this Spicy Corn Chowder will do just that for you!. Adding leeks and potatoes to the pot help to make it a more substantial chowder. This lends it to a perfect Meatless Monday dish.

Spicy Corn Chowder

My family didn’t even realize they didn’t get meat for dinner until I told them afterwards. Sometimes when I try to sneak a meatless meal passed them – they are all hungry after. But this go around – they were all full and happy with their dinner. If you want to try some other dishes for #MeatlessMonday – check out these posts – #MeatlessMonday.

Of course you could also add some grilled chicken on the side or maybe serve it with some bacon or ham thrown in the mix too! I served it with some Keto Cheddar Biscuits (which is basically eggs and cheese). You could go for a soup and salad night and serve it with a nice green salad.

Now Let’s Get Cookin’!

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Spicy Corn Chowder

A creamy bowl of corn chowder with a little kick!
Course Main Course, Soup
Cuisine American
Keyword chowder, corn, corn soup, soup, soup recipes
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 3 15 oz cans Sweet Corn drained
  • 2 Leeks thinly sliced
  • 3 Russet Potatoes peeled and diced
  • 3 tbsp Avocado Oil
  • 3 Garlic Cloves minced
  • 1 qt Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese
  • 1 4 oz can Jalapenos diced
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 3 tbsp Butter
  • 3 tbsp Flour
  • 1 tbsp Parsley
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Instructions

  • Prepare all of the ingredients.
  • In a large stock pot over medium high heat, add oil, leeks and garlic. Cook for 3 minutes then add salt, pepper, potatoes and corn. Cook, while stirring for 3 minutes. Then add jalapenos and chicken broth. Reduce heat to medium and cover. Cook for 20 minutes.
  • Remove half of chowder to a bowl and blitz with an immersion blender. Return to pot and mix well.
  • In a small cup, melt butter in microwave (about 30 seconds) then mix in flour with a fork until creamy. Add slurry to pot and mix well. Let cook for 2 minutes then add in heavy cream and continue to stir as you add cheese by the handful. Continue to cook for 3 minutes.
  • Serve in a shallow bowl and garnish with parsley.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

11 Pasta Recipes for #NationalPastaDay

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It’s National Pasta Day – they really do have a day for everything don’t they? But who doesn’t love a big bowl full of yummy pasta anyway! In honor of this amazing day – I have gathered together my favorite 11 Pasta recipes so you can decide what to make for dinner!

11 Pasta Recipes

Sausage & Peppers with Beer Cheese Pasta (get the full recipe here!)

Sausage & Peppers with Beer Cheese Pasta

Taco Pasta (get the full recipe here!)

Lemon Basil Tortellini & Sausage (get the full recipe here!)

Lemon Basil Tortellini & Sausage

Cheesy Ditalini (get the full recipe here!)

Cheesy Ditalini

Asparagus Mac & Cheese (get the full recipe here!)

Creamed Corn Pasta (get the full recipe here!)

Creamed Corn Pasta

Stuffed Meatball Pasta (get the full recipe here!)

Stuffed Meatball Pasta

Philly Cheesesteak Stuffed Shells (get the recipe here!)

Philly Cheesesteak Stuffed Shells

Hoisin Noodles with Tempura Shrimp (get the recipe here!)

Hoisin Noodles with Tempura Shrimp

Creamy Pesto Chicken over Pasta (get the recipe here!)

Creamy Pesto Chicken

Spaghetti Soup (get the recipe here!)

Spaghetti Soup

Pasta is a staple in my home – the kids absolutely love it when I make pasta based dinners. In fact – my cookbook – Homemade on a Weeknight has over 20 pasta-based recipes in it! If you haven’t purchased your own copy yet – you can get it from Amazon in Paperback or eBook (Kindle) versions!

Chickpea Chicken #SheetPanDinner

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Sheet pan dinners are some of my favorite meals! And this Chickpea Chicken dish is no exception. Packed with veggies and protein, this chicken dinner has a little kick too! One of the things I love most about sheet pan dinners is the easy clean up!

Chickpea Chicken

Chickpeas are a great source of protein (3g per 1oz) so this dish is rather nutritious. The sweet peppers and red onion give it a lot of color. And the chicken is so yummy with the flavor of Sriracha. I like to remove the skin from the chicken to lessen the amount of fat in the dish. You could also use chicken breasts or tenders instead of the bone-in drumsticks and thighs – but I do think the dark meat goes better with this flavor combination.

Chickpea Chicken

Some find Sriracha to be too spicy. However, when you cook with it like this, it really gets toned down to just the flavor and not so much the spice. Plus the yogurt dipping sauce really cools the spice too. If you take a portion of the naan and fill it up (like a taco) with some chickpeas, sweet peppers, chicken and then a dollop of the dip – so much yum!

I like to use parchment paper on the pan – for super easy clean-up! You can also use aluminum foil if you don’t have parchment paper on hand – just be sure it doesn’t tear when you are scooping things up. If you like sheet pan meals, check out my other Sheet Pan Dinners!

Now Let’s Get Cookin’!

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Chickpea Chicken Sheet Pan Dinner

A simple veggie filled dinner with a little kick!
Course Main Course
Cuisine American
Keyword baked chicken, Chicken, Chicken Dishes, Chicken Recipes, chickpeas, sheet pan dinner
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • 5 Chicken Drumsticks (bone-in) skin removed
  • 5 Chicken Thighs (bone-in) skin removed
  • 2 15 oz cans Chick Peas (or Garbanzo Beans) drained
  • 1 lb Sweet Peppers halved and seeded
  • ½ Red Onion sliced
  • 4 tbsp Avocado Oil
  • 1 tsp Salt
  • 2 Garlic Cloves minced
  • 1 tsp Pepper
  • ½ cup Sriracha
  • 6 pieces Naan Bread
  • ½ cup Cilantro chopped (for garnish)

For Dip

  • 1 cup Greek Yogurt
  • ¼ cup Lemon Juice
  • 1 tsp Cumin
  • ½ cup Cilantro chopped
  • 1 tsp Garlic Salt
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Instructions

  • Prepare all of the ingredients. Preheat the oven to 400 deg.
  • In a small bowl, combine ingredients for dip and place in refrigerator until ready to serve.
  • In a bowl combine all of the remaining ingredients except the Naan and cilantro. Toss until well coated.
  • Line a large baking sheet with parchment paper. Layout chicken pieces (thighs around the outer edge and drumsticks towards the middle. Then pour veggies over the top and spread out evenly.
  • Place in oven and bake for 50 minutes. Wrap the Naan bread in aluminum foil and add to oven for last 10 minutes of bake time.
  • Serve 1-2 pieces of chicken and a portion of the chick pea mixture with a dollop of dip on top and a piece of Naan bread to each person. Garnish with Cilantro.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Crispy Parmesan Potatoes

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Potatoes are one of the most versatile vegetables out there. You can use them in so many different ways and different styles of food – it’s incredible. I think the only thing they can’t really do is be served raw. And that’s just because it’s unpleasant – it won’t do anything to you. This go round I made Crispy Parmesan Potatoes and you are going to love them!

Crispy Parmesan Potatoes

I made these to go with the Mini Bacon Cheddar Meatloaf but you could put them next to you about anything from a baked chicken to a Caesar Salad Burger! The Parmesan does lend it to things that are little more “Italian” but not entirely. My kids love these little roasted potatoes. The red pepper flakes give them just enough zest to notice but not overwhelm. If you are sensitive to spice, you can just omit the flakes, and it will be just fine.

You want to gently smash them about half way – do not crush them all the way to flattened. You will just end up a big mess that doesn’t serve up very well. Also use caution when smashing the potatoes -they will be very hot and the pan will be very hot but you don’t want to let it cool down to much before getting them back into the oven. To demonstrate the process of smashing the potatoes here’s a pic.

Crispy Parmesan Potatoes Prep

For some other side dish ideas, you can check out the Side Dish section of my Cookbook – Homemade on a Weeknight. I also have several Side Dish recipes posted in the blog – Side Dishes.

Now let’s get cookin”!

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Crispy Parmesan Potatoes

A simple side dish to compliment almost any protein.
Course Side Dish
Cuisine American
Keyword cheesy potatoes, potato, potatoes, Side Dish, side dish ideas
Prep Time 5 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 2 lb Baby Potatoes
  • 4 tbsp Avocado Oil
  • 1 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 1 tsp Red Pepper Flakes
  • 1 cup Parmesan Cheese shredded
  • 1 tbsp Parsley
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients. Preheat oven to 425 deg.
  • On a baking sheet add potatoes, oil, garlic salt, onion powder and red pepper flakes. Toss around to coat. Place in oven for 25 minutes.
  • Remove baking sheet from oven and, using a potato masher, gently smash the potatoes just enough to break them open. Sprinkle with cheese and then parsley. Return to oven for 10 additional minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Hot Bacon Cheddar Mac

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When you want Mac & Cheese to be a whole meal – you add bacon, chicken and a little bit of a kick! That’s how I came up with Hot Bacon Cheddar Mac – and man was it a hit at my house.

Hot Bacon Cheddar Mac

The thing I love about learning to make sauces from scratch is that you can tweak them to make very different dishes that are essentially the same thing. Sometimes it’s because you want to use up what’s in your cupboards and fridge and sometimes its because the month has gotten away from you and you gotten make due with what you have. As they say – necessity is the mother of invention!

Hot Bacon Cheddar Mac

I almost always have some form of pasta, chicken, bacon and cheese in my home. They are my staples because I know I can always makes something tasty with it. I also like to keep a variety of mix-ins like green chilies and jalapenos. If you wanted to give this mac and cheese an even bigger kick you could use a can of diced jalapenos instead. My littles can’t quite handle that, so I used the green chilies this time.

Now let’s get cookin’!

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Hot Bacon Cheddar Mac

When you want Mac & Cheese to be a whole meal – you add bacon, chicken and a little bit of a kick!
Course Main Course
Cuisine American
Keyword bacon, mac & cheese, Pasta, pasta dishes, spicy
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 1½ lb Chicken Breast
  • 3 Garlic Cloves minced
  • ½ lb Bacon cut into ½inch pieces
  • 1½ lb Short Pasta elbows, penne, rotini, etc.
  • 2 Scallions chopped

For Cheese Sauce

  • 3 tbsp Butter
  • 3 tbsp Flour
  • 1 tsp Garlic Salt
  • 1 cup Chicken Broth
  • 1 7 oz can Green Chilies diced
  • 1 cup Heavy Cream
  • 1 cup Cheddar Cheese shredded
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
  • In a sauce pan over medium high heat, add chicken and garlic. Cover with water and boil for 15 minutes. Remove from water and chop.
  • Add pasta to boiling water. Cook as directed on package. Drain in a colander and rinse with cool water to arrest cooking process. Return to pot.
  • In a sauce pan over medium heat, add butter and garlic salt. Once melted add flour and mix together. Cook for 3 minutes then add chicken broth. Cook for 3 minutes and add green chilies. Cook another 2 minutes then whisk in heavy cream. Cook for 2 minutes and add cheese (one handful at a time) until completely melted.
  • Pour cheese sauce over cooked pasta. Add chicken and half of bacon. Stir until fully combined. Serve in a shallow pasta bowl and garnish with remaining bacon and scallions.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Mini Bacon Cheddar Meatloaf

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Meatloaf gets a bad rep for being “boring” or “old-fashioned” or “dull” – but it doesn’t have to be. You can make meatloaf fun again by adding in bacon and cheese. Because let’s face it – bacon and cheese makes everything great! You can also liven things up in the way you present it – like making individual mini meatloaves instead of one big one. Those are the thoughts that came together to make Mini Bacon Cheddar Meatloaf!

Mini Bacon Cheddar Meatloaf

I used my brownie pan from Pampered Chef to make these but you could use any type of muffin tin or even this pan specifically for mini meatloaves. You will have to adjust things slightly if your pan has more or less than 12 cups in it. As with many of my recipes, a lot of the end result depends on the preparation of the dish. Here is a GIF to help you see the steps to build the meatloaf.

Mini Bacon Cheddar Meatloaf Prep

Side dishes can be all sorts of things with the Mini Bacon Cheddar Meatloaf. You could do a quick Mac & Cheese, a baked potato, roasted potatoes or even whipped potatoes (you will find a recipe for whipped potatoes on my Salisbury Steak post)

I know a lot of people like to eat their meatloaf with ketchup – which you could totally do with this recipe. But I decided to make up a batch of my “special sauce” to go with it. You can find the recipe for the sauce in the Bacon Cheeseburger Bowl post.

Now let’s get cookin’!

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Mini Bacon Cheddar Meatloaf

Make Meatloaf fun again by adding bacon and cheese.
Course Main Course
Cuisine American
Keyword bacon, cheese, ground beef, ground beef recipes, meatloaf
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • ½ lb Bacon cut in half
  • ½ lb Block Cheddar Cheese cut into 1 inch cubes
  • 2 lb Ground Beef
  • 2 Eggs beaten
  • ½ White Onion grated
  • 2 Garlic Cloves minced
  • 1 tsp Coarse Black Pepper
  • 1 tsp Salt
  • 1 tsp Paprika
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients. Preheat the oven to 400 deg.
  • In a bowl combine all of the ingredients except the cheese and bacon. Form into 1½-inch meatballs (you will need 24)
  • In a muffin tin, place a piece of bacon in each cup leaving the edges out to wrap over the top. Place a meatball in the cup and smash it down. Place a cube of cheese in the center and cover with another meatball, smashed down to flat and fill the cup. Wrap the bacon over the top. Repeat with remaining cups.
  • Place in oven and cook for 20 minutes. Bacon should be slightly crispy.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

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