Meatloaf in a clay pot = amazing!

I am getting more brave with my clay pot cooking experiments. We started with the Cornish Game Hens, then did chicken with 40 cloves of garlic, and today I want to share with you the meatloaf meal. I love meatloaf, and thought it would be a lot of fun to try this cooking method.

Claypot Meatloaf
Meatloaf is in the pot and ready to go. To prepare your pot for cooking read my Cornish Game Hen post.
Clay Pot Meatloaf - cooked
TAA-DAA! The recipe says to cook it ~90 minutes, I think at ~80 minutes you could put your meat thermometer in and see if it was ready. Next time I would also double the amount of yummy goodness spread over the top (aka ketchup blend).
Clay Pot Meatloaf dinner
I served the meatloaf with squash and a green salad. The meatloaf was excellent!

So far, the meatloaf has been my favorite clay pot dinner. It was very moist and had a rich, meaty flavor with the hint of earthiness from the clay. This recipe was the hardest to clean up afterwards. Some of the meat was stuck pretty good to the bottom of the pot. Next time I would add just a bit more liquid, or as I mentioned, decrease the cooking time. I also found a meatloaf and potato recipe. This one suggests putting the potatoes around the loaf, but I think I would put a layer of potatoes on the bottom, then the meat on top. Stay tuned, we have some other clay pot creations coming.

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Dr. Lindsay can also be found on:

– Twitter/Instagram (agwithdrlindsay)
Facebook
Pinterest

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Thirty Days of Food with Prairie Californian: Leg-of-Lamb Marinade

Jenny at Prairie Californian always has the most amazing recipes complete with excellent food/drink photos. Additionally, she also writes frequently about farm life and the crops her and her husband grow in North Dakota. If you aren’t following her, you should be!

In Jenny’s 30 Days of Food series occurring right now (November) she is featuring an agricultural food product, showcasing the families that are growing/raising it. I am a big fan of lamb, as my family has raised it for generations. Learn more by visiting Leg of lamb marinade featuring Agricultural with Dr. Lindsay.

Leg-of-Lamb-2

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Dr. Lindsay can also be found on:

– Website (http://food.unl.edu/ag-and-food)
– Twitter/Instagram (agwithdrlindsay)
– Facebook (https://www.facebook.com/agwithdrlindsay)
– Pinterest (Lindsay Chichester-Medahunsi)

Balsamic Glazed Steak Wraps

I am a foodie… I love trying new recipes, new flavors, and flavor combinations. As you can imagine I am that person that rarely orders the same thing twice at a restaurant. So when I found this recipe at Tablespoon, I knew I had to try it!

 Balsamic Glazed Steak Wraps

Steak wrap prep - fina
Lots of fresh, healthy ingredients.
Steak rolls - final
Aren’t they beautiful in their final form? So colorful.
steak roll eating - final
And they tasted great too… I told the Hubs it reminded me of Cowboy Sushi 🙂

I made a few adaptations from the original recipe.

  • At my local retailer I found round steak already thinly sliced into 7 pieces.
  • I added a yellow squash to my lineup of vegetables. I think you could add or eliminate whatever suited your tastes.
  • I chopped the rosemary and added it to the glaze versus just using the springs and then removing them.
  • The balsamic glaze was amazing, but I wanted more of it as I was eating the rolls, so I doubled the recipe.
  • We paired this with rice and it was a great accompaniment.
  • We pan fried these as we weren’t sure how they would hold up on the grill. I think they would be fine as long as you were fairly gentle when you flipped/rolled them over.

Here is a copy of the recipe I used, adaptions and all.

Balsamic Glazed Steak Wraps (2)

I think it would be fun to make a breakfast version of this with herb potato slices and a fried egg inside the steak roll with a spicy salsa drizzled over the top? What other versions would you make?

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Dr. Lindsay can also be found on:

– Website (http://food.unl.edu/ag-and-food)
– Twitter/Instagram (agwithdrlindsay)
– Facebook (https://www.facebook.com/agwithdrlindsay)
– Pinterest (Lindsay Chichester-Medahunsi)

Homemade Taco Seasoning

spice container-finalTaco seasoning is a staple in our house… tacos, burritos, taco salads, nachos, soups, casseroles, etc. In the past I have purchased a large container of it. However, when I recently used up what I had, I decided to look up recipes to make my own. I knew it would be easy enough, and that the ingredients would not contain any preservatives or fillers.

spice label-final

I am a bit a spice and meat rub lover/connoisseur (if one can be of such things), so I had everything on hand for the do-it-yourself taco seasoning.

Taco Seasoning

1 Tbsp. chili powder

1 Tbsp. Southwest chili powder (if you do not have this, use 2 Tbsp. regular chili powder)

1/2 tsp. garlic powder

1/2 tsp onion powder

1/2 tsp. crushed red pepper flakes

1/2 tsp. dried ground oregano

1 tsp. paprika

1/4 tsp. smoked paprika (can be omitted or substituted for regular paprika)

3 tsp. cumin

1 tsp. seasoned salt (can be omitted for less sodium option)

2 tsp. black pepper

Mix together. Store in air tight container. Makes approximately 6 Tbsp. of taco seasoning. ** You can adjust amounts for spiciness too, we like things a little spicy in our household.

spices-final
It looks so pretty…
mixed spices-final
Mix your spices together, and you have homemade taco seasoning.

What other spice mixes do you like to make? Do you make your own meat rubs?

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Dr. Lindsay can also be found on:

– Website (http://food.unl.edu/ag-and-food)
– Twitter/Instagram (agwithdrlindsay)
– Facebook (https://www.facebook.com/agwithdrlindsay)
– Pinterest (Lindsay Chichester-Medahunsi)

Art and Appetite

The Art Institute of Chicago is hosting a current exhibit called Art and Appetite: American Painting, Culture, and Cuisine (Nov. 12, 2013-January 27, 2014). It features depictions of food in art and passions of culinary delights.

A fun aspect of this exhibit is the Online Cookbook – featuring recipes from the same periods as the art (18th – 20th centuries). Don’t miss out on your chance to get recipes for Sheep’s Tongue Pie, Potted Pigeons,  Jellied Chicken Loaf, Succotash, Tomato Soup Cake, or Baltimore Egg Nogg! There are also many recipes from some of Chicago’s top chefs.

If you plan to be in Chicago during this time, this exhibit looks like a cool one to check out. What could be better than a combination of art, appetite, and agriculture?! If you can’t see the exhibit in person, check out the exhibit online, or at least the recipes – they won’t disappoint!

Image For Sunday’s Dinner, William Michael Harnett, 1888.