July 29, 2012
This week’s #SundaySupper topic was “What does Sunday supper mean to you and your lifestyle?”
In our home, Sunday is a day that we look forward to. It’s a day we like to pack up our dog, kayak and a few friends and head to Stone Mountain Park for some outdoor fun. Now, the end to a day of play in nature (and often times a weekend with a little too much fun ;o) is always a hearty home cooked meal. Once dinner is placed on the table, we rehash stories from the weekend and share what’s on the horizon for the days ahead.
So, when a few weeks, ago my husband requested meatloaf, I knew just the recipe I wanted to try. I came across it on one of my favorite recipe sites and had been wanting to prepare it for some time. Although I often think of meatloaf as a cold weather entrée, the blackberry bbq sauce on this one makes it perfect for a summertime meal. Of course I tweaked the original recipe a bit, as I don’t eat veal, I’m obsessed with Vidalia onions, I loooove garlic and I never buy whitebread. I’d also like to add that it’s not only the bbq sauce that makes this recipe special. I have never put milk in my meatloaf before and I am now a firm believer that it’s the secret to THE most moist meat you will ever eat. Give it a try and I’m sure you will agree!
Meatloaf with Blackberry BBQ Sauce
Ingredients for meatloaf:
- 1 pound ground beef
- 1 pound ground sausage
- 1 Vidalia onion, diced
- ½ tsp dried basil
- ½ tsp each of salt and pepper
- 6 cloves of garlic, chopped
- 1 tbs Worcestershire
- 1 egg, beaten
- ¾ cup 1% milk
- ¾ cup plain breadcrumbs
Ingredients for blackberry bbq sauce:
- 2 Vidalia onions, peeled and quartered
- 4 cloves of garlic, chopped
- 2 cups blackberries (if using frozen, like I did, make sure they are thawed)
- ½ cup brown sugar
- 1 tbs ground ginger
- 1 tsp cayenne
- generous pinch each of salt and pepper
For the sauce: Add all the bbq sauce ingredients to a blender, or food processor, and blend until smooth. Pour into a small saucepan and heat on medium for about 20 minutes (if you have a splatter screen, now is a good time to use it). After 20 minutes, remove from heat and set aside.
For the meatloaf: Preheat the oven to 350 degrees. Mix all the meatloaf ingredients together in a bowl until evenly distributed. Fill a greased, 5×9 pan with the meat mixture and spread out so it’s even on top. Spread about a half a cup of the bbq sauce on top of the meat and bake for 1 hour and 25 minutes. Be sure to check on the loaf about every 30 minutes and when the sauce begins to turn brown on the top, place aluminum foil over the top to keep the sugars in the bbq sauce from burning.
Once the meatloaf is completely cooked, remove from oven and let it sit for 5 minutes before serving.
When serving, pour some of the bbq sauce on top of the slices of meatloaf and serve with a couple hearty sides. I went with mashed potatoes and roasted brussel sprouts.
While you’re here, be sure to check out the amazing recipes that my fellow foodies in the #SundaySupper community have put together for today’s topic. They inspire me each week and I’m sure they’ll do the same for you!
- Blueberry Muffins by Magnolia Days
- Korean Ribs – Alaska Camping Edition with MrsMamaHen
- Fresh Corn on the Cob by In the Kitchen with Audrey
- Hearts of Palm Salad with Avocado by Basic n Delicious
- Shallot BBQ Shredded Beef by Juanita’s Cocina
- Taking #SundaySupper Outdoors With a Fun Picnic…Featuring Spicy Pinto and Black Bean Salad with Roasted Corn and Avocado by The Weekend Gourmet
- On Top of Our Game with Chocolate Peanut Butter Protein Bars by The Watering Mouth
- Chicken & Dumplings Around the Campfire by Daily Dish Recipes
- Wine & Food Festivals; a lifestyle the whole family can enjoy! by Wine Everyday
- Outdoor Grilling Filipino Rice Cakes in Coconut & Banana Leaves by The Queen’s Notebook
- Embracing Old Family Traditions while Creatiing New Ones ~ Enchiladas de Chile y Ajo by Girlichef
- The Embassy´s Nut Crescents by Vintage Kitchen Notes
- Chicken Curry Pie by Small Wallet Big Appetite
- Prosecco Sangria by Pippi’s in the Kitchen Again
- Grilled Campfire Steak with Bleu Cheese Sauce by The Messy Baker
- Bringing #SundaySupper to All by Doggie at the Dinner Table
- Honey Mustard Baked Beans by Cindy’s Recipes and Writings
- S’mores Brownies: Desserts Make #SundaySupper by Mama Mommy Mom
- Tandoori Salmon Rolled in Whole Wheat Couscous by Sue’s Nutrition Buzz
- Whole Wheat Macaroni with Spinach Pecan Pesto-Enjoying by Soni’s Food for Thought
- Southwestern Chicken Wraps Fam Friends Food
- Ahi Tuna Salad Family Style Family Foodie
- Wines For The Foods That Move You ENOFYLZ
July 9, 2011
This light chicken salad makes a perfect summertime lunch.
Eat alone, or serve on an English Muffin or Sandwich Thins (my latest obsession) with lettuce and tomato. Round out your lunch with a bowl of soup and you have a delicious, healthy and filling lunch.
Zesty Chicken Salad
Serves four: 6 points per serving
- 1 lb cooked chicken breast (I like to boil and shred, then use stock for a soup)
- 1/3 cup light mayonnaise
- 1 small gala apple
- 1/4 cup dried golden raisins
- 1/2 teaspoon celery seed
- Zest from one small lemon
- 1 packet of Splenda
- Salt & pepper to taste
- Combine all ingredients in a large bowl and stir to combine.
- English Muffin Mini Pizzas & Pizza Pasta Recipe (crazyadventuresinparenting.com)
- Healthy Recipe: Whole Wheat Nooks and Crannies (fitsugar.com)