4 Meat Stuffed Meatloaf... Beef, Pork, Veal & Lamb, Stuffed with Goat Cheese & Spinach... Delicious!

I love meatloaf! Recently made a ground chicken goat cheese stuffed meatloaf that was amazing check out the recipe at https://bit.ly/3ruRSdH. I always try to make amazing dinners and this one is awesome! You can do so many things with ground meat instead of the traditional meatloaf. I hope these recipes change your mind about meatloaf and you try this simple non-traditional meatloaf.

INGREDIENTS

1 lb of ground meatloaf mix - Beef, Veal, Pork

1 lb of ground Lamb

2 teaspoons Pink Himalayan salt

1/2 teaspoon of Ground Pepper

1/2 cup Milk or Buttermilk (I used buttermilk)

1 1/2 teaspoons Dried Italian Seasoning

1 large or 2 small Carrots finely grated

1 large or two medium Onions finely grated

2 large cloves Garlic minced fine

2 Eggs

3/4 cup Seasoned Breadcrumbs (panko, regular etc)

4 oz of crumbled Goat Cheese

1 cup whole FRESH greens (kale/spinach/arugula etc.)

1 tablespoons Olive Oil

INSTRUCTIONS

Preheat oven to 350F.

In a bowl add the ground 4 ground meats, salt, pepper, spice, onion, carrots, garlic, eggs, breadcrumbs, buttermilk, and mix with a fork to begin to incorporate and then continue with your hands. Mix well but try not to over mix. Separate the meat mixture into two equal parts.

Spray 2 quart oven proof pan or baking sheet with non-stick spray or coat with olive oil.

Place 1/2 of the mixture into the bottom of the prepared pan and pat lightly down. Create an slight indent into the middle of the meat mixture leaving 1/4 inch around the edges. Place crumbled goat cheese into the indent, then pile the spinach on top of the cheese. Add the remaining meat mixture on top and press down. Make sure to seal the edges around the loaf. Drizzle olive oil over the top and place in a preheated oven for 45-50 minutes or until the interior is 150 degrees. Check the meatloaf & temperature after 40 minutes. Remove from oven and let rest for 10 minutes. The meatloaf will continue to cook as it rests. To serve cut in thick slices and serve with your favorite vegetable. I served with sautéed mushrooms and spinach. Plate and Express Your Love Through Food!!! ENJOY! #meatloaf #4meatmeatloaf #stuffedmeatloaf #deliciousmeatloaf #easymeatloafdinners

Carrot - Almond Cake... An Inspired Treat!

We all have had an abundance of carrots at one time or another, so lets make carrot - almond cake. This is a delicious "not too sweet" and "very moist" Carrot - Almond cake with a creamy cream cheese sauce instead of icing. ENJOY! Express Your Love Through Food!

INGREDIENTS

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon pink Himalayan salt

1 ½ teaspoons ground cinnamon

1 ¼ cups vegetable oil

1 cup granulated sugar

1 cup brown sugar

1 teaspoons vanilla extract

1 teaspoon almond extract

4 large eggs

3 cups grated peeled carrots

1 cup sliced almonds

INSTRUCTIONS

Preheat the oven to 350F.

Prepare your pan (two 9 inch or one 11 inch) or with baking spray or shortening dusted with flour. In a food processor with a dough blade, mix oil, sugar, brown sugar, salt, cinnamon and baking soda. Process until well blended. Add the eggs and process until incorporated. Add ½ the flour and process, then add the remaining flour and process. Add the sliced almonds and process for 30 seconds.

Transfer to a large mixing bowl and fold in grated carrots until well blended. Pour into prepared pan(s). Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes depending on how many pans you are using. I used one 11” pan and baked my cake for 48 minutes.

Remove from the oven and leave on the counter to cool completely. Once cool invert on to a serving platter. If using two 9 inch cakes use a traditional cream cheese icing, if using one cake use a cream cheese sauce. Either way this cake is delicious.

The best way to enjoy this cake with an espresso or latte! Serve with a dollop of cream cheese sauce. Creme Cheese Sauce recipe below.

Cream Cheese Sauce:

8 oz cream cheese room temperature

1- 1/4 cup Powder Sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup heavy cream

Whip (I used an immersion blender) all ingredients into a thick sauce similar to whipped cream, creme fraiche or sour cream. Depending on the thickness you enjoy you can add more or less cream.

Cream Cheese Icing:

8 ounces cream cheese room temperature

1 ¼ cups powdered sugar

1/3 cup heavy whipping cream

If making a layered cake. In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

ENJOY!!! Express Your Love Through Food! #carrotcake #carrotalmondcake #deliciousdessert

Carrot and Potato Soup... A Creamy Soup for a Brisk Day!

This Carrot and Potato Soup is a bit unusual however it is delicious! Today I was looking at the two pound bag of carrots in the refrigerator and thought what am I going to do with all these carrots. So my Creamy Carrot and Potato Soup recipe was created along with a Carrot and Almond Cake. There is nothing better than a bowl of hot, hearty soup on a cold winter day or any day for that matter. It's easy, too! I like to prepare all the ingredients and then begin to cook. It makes the entire process easier. Eat this delicious soup for lunch or dinner right away and freeze the rest for another day. Add a couple of slices of homemade crusty bread and side salad for a complete meal. ENJOY! Expressed Your Love Through Food!

Cooking Tip: When you are cooking with potatoes as you peel them place them in an ice bath to keep them from turning brown while you prepare the remaining ingredients. Also if your celery and/or carrots are not as firm as you like cut the ends off and place in them in the ice bath. This will refresh the vegetables and help to crisp them.

INGREDIENTS

2 tablespoons extra virgin olive oil

6 medium potatoes, peeled and cut into 1 inch cubes

5 carrots, chopped

5 celery stalks, chopped

4 cloves garlic sliced

5 cups beef stock

3 cups water

2 onions, chopped

6 tablespoons butter, cubed

2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon minced fresh thyme

1/3 cup of buttermilk

1 cup heavy cream

2 tablespoons all-purpose flour

Optional Garnish:

Fresh chopped Flat Leaf Parsley

Goat Cheese

INSTRUCTIONS

In a heavy pot or Dutch oven heat the olive oil and 3 tablespoons butter. When butter is melted add onions and sauté on medium until soft. Do not brown. Make space in the middle of the pot and add the garlic and sauté until fragrant about 1-2 minutes. Again, do not brown. Add chopped carrots and chopped celery and sauté for a couple of minutes. Add cubed potatoes and stir gently. Add salt, pepper and thyme. Add stock and water, bring to just to a boil and reduce heat to low and simmer for 1 – 1 ½ hours until vegetables are soft.

In a separate small saucepan make a roux. To make the roux melt remaining 3 tablespoons of butter on medium/low heat once melted wisk in flour, when butter and flour are incorporated cook for 30 seconds. Once thickened wisk in buttermilk and cream and cook until mixture coats the back of spoon. If it’s too thick add more cream. Add roux to soup mixture and continue to simmer for another 5 minutes.

With an immersion blender, blend soup until smooth while retaining some small chucks of vegetables. If soup is too thick, add stock or water. If too thin cook to reduce to desired consistency. Taste and adjust salt and pepper to your liking.

Ladle into warm soup bowl and garnish with fresh parsley. Optional serving suggestions add a dollop of sour cream or crumbled goat cheese. ENJOY! Express Your Love Through Food!

#soup #carrotsoup #simpledelicioussoup #wintersoup #heartydinnersoup #potatosoup #carrotpotatosoup