A Familiar Family Favorite Mash-Up

My youngest's favorite meal is ~ if you can imagine ~ meatloaf, macaroni & cheese, and green beans.  In fact, she requests it each year for her birthday!

I found a great recipe in Taste of Home several years ago.  It has now become a staple in my "go-to" meals ~ Li'l Cheddar Meat Loaves.

About three years ago, I found a blog called Comfy In the Kitchen.  That's where I got the amazing recipe for homemade mac & cheese.  My kids and husband absolutely LOVE it!

Although I like using these recipes, I get SO tired of making them over and over!  Can I get an amen?  Do you ever feel like you cook the same old thing all the time?  I want ~ no, I need ~ some variety, man!  So that led me to decide to play around with an old family favorite and mash it up!  

Without further ado, here's the old standard meatloaf made up three ways ~ either American, Italian, or Mexican style!

Meatloaf Base
1-1/2 lb. lean hamburger (the leaner the better)
1/2 c. quick-cook oatmeal (or dried breadcrumbs ~ I like to use Italian seasoned breadcrumbs when I make this Italian style.)
1/2 c. minced onion (I've also been known to finely mince up some celery and carrots, too)
2 eggs
2/3 c. milk
salt and pepper to taste
1 c. shredded cheese of choice

Cheeses: (Pre-shredded cheese works the best here!)
American style ~ Cheddar
Italian style ~ Italian cheese blend or Parmesan
Mexican style ~ Mexican cheese blend, or, if you like to add a little kick, throw in some Pepper Jack!


Directions:

To keep things moist, I usually saute the veggies & spices in a little butter to soften/flavor them, especially if I'm adding in the carrots & celery.  No one likes to bite down into a half-cooked carrot! Beat the eggs into the milk. Add in hamburger, onions/veggie/seasoning mixture, oats, and cheese of choice. Combine, but mix lightly ~ if you mix it too much, the loaves get heavy & dense. Spray a 9x13 Pyrex with cooking spray. Form mixture into 8 individual loaves or, if you prefer, free-form a loaf. Spoon desired sauce over the tops, and bake at 375* for 40-45 minutes.

Seasonings:
American style ~ listed above
Italian style ~ add in 1 t Italian seasoning and 2 minced garlic cloves w/ the onions
Mexican style ~ add in 1 t chili powder, 1/2 t cumin and 1 4oz. can diced green chilies w/ the onions

Saucy Topping:
American style ~ Sweet & Tangy: 2/3 c. ketchup, 1/2 c. brown sugar, 1 T yellow mustard
Italian style ~ Favorite prepared spaghetti sauce, sprinkled with more of the Italian cheese
Mexican style ~ Picante sauce or queso (I put a little bit of salsa on top to bake, then I melted some Velveeta w/ some salsa & spooned it over the loaves the last 10 minutes of baking. Pepper Jack would be good, too!)

For American style, I usually serve this mac-n-cheese (recipe below) and steamed green beans to complete the meal.
For Italian style, tri-colored or regular rotini would be a great side with the remaining spaghetti sauce. Garlic bread & a salad would round things out.
For Mexican style, Mexican-flavored rice (to save time, I use Rice-a-Roni) and this black-bean & corn salad (recipe below) adds great color as well as sneaking in some veggies.

Comfy In the Kitchen's Baked Macaroni & Cheese

16 oz brick Velveeta Cheese, cubed (I use 2%)

1/2 cup butter (1 stick)

1 1/2 cups milk  (I use skim milk)

1/2 cup cream  ( I use half & half)

1 tsp salt

1/2 tsp pepper

2 cups dry macaroni, prepared as directed on pkg.

While the pasta is cooking, melt butter with cream, milk, salt and pepper. 
Add Velveeta cheese, melt and stir together. 

Boil macaroni in water until al dente, 
drain and add noodles to cheese sauce in pot. 

Place all ingredients into a greased baking dish with high sides. 

Cook uncovered for 35-45 mins in a 350* oven.

Enjoy!

Corn & Black Bean Salad

1 16 oz. bag frozen corn, thawed

1 16 oz. can black beans, rinsed & drained

1 16 oz can no-salt diced tomatoes, drained 

1/2 large red onion, diced

2 bunches of chopped fresh cilantro 

2 cloves minced garlic

2 tsp of cumin

Salt/Pepper to taste

Directions:

Dump all ingredients into a big bowl.

Add in about 1 T olive oil and mix lightly.

Chill at least 1-2 hours before serving.
However, overnight is best, so plan ahead!