Sweet-n-Spicy Glazed Meatloaf and Roasted Butternut Squash

When life gives you an extra pound of ground beef, make a meatloaf. I made two! This is a yummy recipe that is slightly time consuming but makes plenty of leftovers. I served with roasted butternut squash...a great complement to the meatloaf.

Hmm...juicy meatloaf and crispy squash!

Meatloaf
1.5 lbs. Ground Beef
1 Egg
1/4 Onion, chopped finely
1/4 Red Pepper, chopped finely
3 Cloves of Garlic, chopped finely
1 Tbsp. Chili Powder
1 Tsp. Cayenne Pepper
1 Tsp. Sea Salt
1 Tsp. Pepper
1 C. Panko Crumbs
Olive Oil

Glaze
1/2 C. Ketchup
1 Tsp. Cumin
2 Tbsp. Worcester Sauce
1 Tbsp. Brown Sugar
2 Tbsp. Hot Sauce (Used Chipotle flavored)

Butternut Squash
1 Butternut Squash, cut up into pieces
Olive Oil
1 Tbsp. Smoked Paprika
1 Tbsp. Cayenne Pepper
1 Tbsp. Brown Sugar
Sea Salt
Ground Pepper


Preheat oven to 350. In a large bowl, mix the meat, egg, onion, red pepper and garlic. In a small bowl, mix the panko and the spices. Add to the meat mixture and using your hands, combine thoroughly. On a large cookie sheet, layout parchment paper. Divide the meat mixture and form into two loaves. Heat a small amount of olive oil in a large skillet. Sear the meatloaf on all sides- about 2 minutes on each side. Place back on baking sheet and put in oven.

On another baking sheet, coat the butternut squash in a little olive oil and toss with all the spices, seasoning with salt and pepper. Place in oven, on rack under the meatloaf.

In a small bowl, mix the ingredients for the glaze.

After the meatloaf has been cooking for 20 minutes, remove from oven and pour the glaze over each of the loaves. Turn the squash over. Return both to oven. Continue to cook for 30 minutes.

This was a sweet and spicy dish that was both comforting and delicious. It definitely had a nice amount of heat and flavor!

Enjoy,
e

Creamy Spinach, Artichoke and Chicken Pasta

This was basically spinach artichoke dip that is allowed for dinner since there was chicken and pasta involved. Definitely a delicious dish and I don't even want to think about the calories...BUT whatever, I am pregnant-- so I need to get those extra calories in :)
The picture is pretty pathetic because we dug into it before I could get a pic!

I was eating when I took the pic...thus the fork.

3 Large Chicken Breasts, cut into bite-sized pieces
1 Tbsp. Italian Seasoning
1 Tsp. Sea Salt
1 Tsp. Pepper
1 Tbsp. Garlic Powder
3 Tbsp. Butter, divided
1 8.5oz Can Artichokes, drained and chopped
3 Garlic Cloves, chopped
1 Bag Baby Spinach
1 Box Penne Pasta
1/4 C. Grated Parmesan Cheese
1/4 C. Mayonnaise
1/3 C. Cream Cheese
Crushed Red Pepper
Sea Salt and Pepper to taste
1/2 C. Shredded Mozzarella Cheese

Preheat oven to 400 degrees. Bring water to a boil and add pasta. Toss the chicken with the Italian seasoning, salt, pepper and garlic powder. In a large pan, heat 2 tbsp. butter and throw the chicken into the pan and sauté until cooked. Remove chicken but leave butter and drippings. Add the artichokes and garlic, sauté for about 2 minutes and then add the spinach and cook until wilted.

At this point the pasta should be done (cook for 10 minutes). Drain and put back in large pot. Add 1  tablespoon butter and stir. Add the mayo, cream cheese, parmesan and stir until all melted and covering the pasta. Add in the spinach/artichoke mixture and the chicken. Season with salt, pepper and a little crushed pepper. Transfer into a casserole dish and cover with the mozzarella. Cover with tin foil and bake for 20 minutes. Remove the foil and cook for 5 more minutes, when the cheese is melted and bubbly.

Dangerously delicious!
Enjoy,
e