Made by You Monday -- Manic Meatloaf

Autumn is in the air at our house. I’ve been pulling out autumn decorations and even had my toes painted a fall-ish color. For lunch yesterday we had the quintessential autumn Sunday dinner – meatloaf, mashed potatoes, and green beans.

For years I wasn’t a meatloaf fan. I just never liked it. Part of it was a texture thing. It always seemed mushy to me. Part of it was flavor. Meatloaf tended to taste like a big hamburger which made it kind of blah. But a few years ago I found this recipe (another one of Leanne Ely’s – I promise I’m not getting a commission from her!).

Manic Meatloaf

Serves 8-12

1 onion, chopped

1 carrot chopped

½ bell pepper, chopped

2 cloves garlic, pressed

2 teaspoons cumin

1 teaspoon nutmeg

½ teaspoon pepper

½ cup ketchup

2 eggs

½ cup buttermilk

1 cup oatmeal (not instant)

2 pounds ground beef, extra lean (or a blend of turkey and beef)

1 cup seasoned bread crumbs

Preheat oven to 375 degrees. Saute veggies in a little olive oil.

Combine all ingredients in a large mixing bowl. Salt and pepper liberally. Shape like the Goodyear blimp in a baking dish, and bake for 45 minutes. Let stand for 10 minutes. Slice and serve. (This recipe may be halved and also freezes well).

from Healthy Foods by Leanne Ely

Happy Eating!

linking up at Skip to My Lou

Tuscan Squash and Beans on Rice

Last Sunday for lunch I made this recipe from a Leanne Ely cookbook. It timed out pretty quick and easy for an after church lunch. I put some brown rice on to cook in chicken stock, and then began chopping my veggies. By the time I finished chopping and sauteing, I had just enough time to grill the sausages before the rice was finished.

Quite a tasty summer lunch, and a great way to use whatever selections of garden bounty you have on hand.

You don't really need the sausages, but the boys in my house need a little meat most days, even though dear daughter prefers vegetarian.

sauteing veggies

Mahatma brown rice in chicken stock

aidells Chicken & Apple sausage

 3 T. olive oil
1 onion, chopped
1 red bell pepper, chopped
3 large tomatoes, chopped 
3 cups zucchini, chopped (I used crook neck squash and zucchini)
1/2 t. dried oregano
1/2 t. thyme
3 cloves garlic, pressed
salt and pepper to taste
1 15-oz. can cannellini beans, drained
1 cup brown rice, cooked (I did mine in chicken stock)


In soup pot over medium heat, heat olive oil. Stir in onion and bell pepper and cook until tender. Mix in tomatoes and zucchini and season with spices and garlic. Reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Stir in beans and continue cooking for 5 minutes. Serve over the cooked rice.


I served mine with the sausage on the side, but it could be sliced and stirred into the veggies.


Happy eating!


linking to Skip to My Lou

Made by You Monday -- Black Bean Filling

I made Black Bean Quesadillas Saturday night for dinner. I use the recipe from Leanne Ely's Saving Dinner. We had leftover filling, so for lunch yesterday I made a big green salad and topped it with the remaining quesadilla filling and Kirby cucumbers, shredded cheddar cheese, and crouton. So yummy with some fresh ciabatta! I didn't get any pictures,but I thought I share the filling recipe. This is really simple and you could substitute whatever fresh veggies you have on hand.

Filling recipe:

1/2 T. olive oil

1 onion, finely chopped

2 cloves garlic (I used some oven roasted garlic I had on hand)

1 15-oz. can of black beans, rinsed and drained

1 red bell pepper, chopped (I used the pepper blend from Publix)

2 tomatoes, chopped

5 oz. frozen corn (you could use fresh or canned)

In a large skillet, add the oil and saute the onion and garlic until tender. Add remaining ingredients until thoroughly heated. At this point you can use it as quesadilla filling or refrigerate it and add to your salad the next day. It would be a yummy salsa-type dip as well.

I don't have a picture of the salad, but here's one of the remaining filling.

Happy Eating!

link up at Skip to My Lou and Wow Us Wednesday