Not Your Mama's Meatloaf

First off, let's just say my dogs go CRAZY for this  :)

Alright.  So this is definitely NOT you mom's meatloaf.  This isn't the super-heavy, overly fatty and sweet meatloaf that you cover with ketchup.  No, it is lighter and spicier but still pretty hearty dish.  It might just change your world...

To start:  grind up your favorite garlic-y croutons in your food processor ( about 5-6oz of them).  This is definitely a food processor job too, simply for ease and uniformity.  Add in a teaspoon of cayenne, half a teaspoon of rubbed sage and half a teaspoon of thyme.  Oh and definitely add about a teaspoon of pepper and 2 of salt.

 Next:  roughly chop half of a red bell pepper, one carrot, one small/medium onion and about 6 cloves of garlic.  Empty your crumbs from the processor into a large bowl and then load it back up with the veggies and process them until they are pretty finely minced.  Now add one pound of ground pork and a pound of ground turkey.  Yes, now you see why this meatloaf doesn't make you feel like you gained 5 pounds from just one serving...  Alright, if you must I guess you can substitute this for ground beef... but at least get the leanest beef you can find for you waistline's sake!

 Form the mixture into two beautiful loaves as shown to the left.

While they bake (at 400 for 10 minutes) mix up this sauce: 1/2 cup ketchup, 1/3 cup BBQ sauce, 1tbsp Worchestershire, and a dash or two of your favorite hot sauce.  Baste your meatloaves with about half of this sauce 10 minutes in and reserve the rest for use at the table.  If you are an extra saucy person... well, make more as needed.  If you are lazy... then BBQ sauce with do fine, but I assure you it will not be the same.

 Add some veggies, cut yourself a slice and dig in!  ...But you might not want to invite your mom over this time...  :)

Lemony Lemon Scones

In the morning when you need a little jump in your step what do you go for? A banana? Protein bar? The nearest Starbucks? Well, next time you're feeling a little sleepy I suggest you make these. I mean, whats better than a bright, not-too-sweet scone to grab as you run out the door?



These are really simple, a one-bowl breakfast.



Lemon Cream Scones

2 cups all purpose flour

1/4 cup plus

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup chopped dried apricots (we didn't have apricots, we used dried cranberries)

1 tablespoon plus 1 teaspoon grated lemon peel (This really does make all the difference)

1 1/4 cups whipping cream

3 tablespoons unsalted butter, melted



Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots(or cranberries) and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges. (We only made 8, but they ended up being a bit too large.)

Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.



See! As easy as pie! Or, er...cereal?



We served ours with Devonshire Clotted Cream and Blackberry Jam. Mmmm! Enjoy!