Category Archives: Beef

Meatloaf Cups

Meatloaf Cups

Some nights when you get out of work, the last thing you really want to do is cook. With that being said, I try to find easy and hassle free ways to make this happen with out risking taste and quality… which is how I found out about this different method for meat loaf! Not only does it satisfy the pickiest of eaters, but it is also bursting with our favorite flavors while staying as simple to execute as possible!

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Basically, the gist of this is to make your meatloaf as you normally would then divide it among a muffin pan. I cant argue with that, everyone fights over the end pieces and this is a great way to ensure that EVERY PIECE is an end piece!

You can cue the weeping angels and heavenly choir now!

But really, most recipes for a regular meatloaf calls for baking your dish for at least an 1 hour – 1 1/2 hours! Well not with this little gem… It is practically cut in half at a respectable 35-40 minutes at 350F. YAY for earlier dinners!

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But this is crucial… before you even start to prep, you must arm yourselves with a glass of wine or a wine glass filled with good beer, because we are fancy like that! (Just kidding…)

Preheat your oven to 350F.

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1 Lb Ground Hamburger

1 Cup Plain Breadcrumbs

1 Egg

1/2 Onion; finely chopped

2 Garlic Cloves; smashed and minced

1 Tbsp Parsley; finely chopped

1/2 Tbsp Garlic Powder

1/2 Tbsp Onion Powder

1 Tsp Kosher Salt

1/2 Tsp Ground Black Pepper

For the glaze

3 Tbsp Ketchup

3 Tbsp Dijon Mustard

3 Tbsp Brown Sugar

1 Tbsp Worcestershire Sauce

**Or whatever method for the glaze you like best, this is where everyone really differs**

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Initially you want to soften your onion and garlic in 1 Tbsp olive oil over medium heat until tender (about 3-5 minutes).

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Once they are nice and tender, allow them to cool for a few minutes so you dont burn yourself while combining the ingredients.

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In the same bowl as your ground hamburger, add your breadcrumbs, egg, onion and garlic, both onion and garlic powders, salt, pepper, and chopped parsley.

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Roll your sleeves up and put on your big girl panties because that meatloaf is not going to mix itself! Just kidding, but really, making a meatloaf you must have expected you were going to get dirty…

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Once your meat is nice and combined, divide them into balls about the size of a cue ball (pool or billiards ball if you will).

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Next, smush them into the muffin tins and set aside.

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I got about 10 out of the pound of beef I used, you can make them bigger or smaller depending on your own likes. Also just in case you were wondering, no you didn’t need to grease the pan either… the hamburger will do that on its own. 😀

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Next we make our glaze by combining the remaining ingredients (ketchup, mustard, brown sugar, and worcestershire sauce) in a small bowl until nice and smooth.

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As always, feel free to make any adjustments based on your and your families taste… everyone has their own favorites for this part!

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Spoon glaze evenly amongst your mini meat loafs and bake at 350F for 35-40 minutes or until cooked thoroughly.

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Finally top with extra chopped parsley and serve!

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This method is really universal for any of your favorite meatloaf recipes, either the traditional Italian seasoned, Cajun, Mexican, etc.. they all taste amazing and every piece once again is an end piece! Also if you want, feel free to share your favorite meatloaf recipe… I am always looking for new and exciting ways to shake it up!

(Its the little things in life)

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Happy – happy!


Homemade Loaded Shepherds Pie


This plate of amazingness came from a craving for comfort food… Not just any comfort food though. I.Needed.Shepherds.Pie.

Yes… The childhood favorite that my mother used to make. Only I didn’t quite want just a regular ol’ shepherds pie… No…

I wanted it loaded, cheesy, with bacon, chives, more cheese, green onions, a hamburger gravy, more cheese, well you get the point…

Let the greasy-ness commence!

PS… this is for all of you out there with inner fat kids screaming to come out.



1 1/2-2 Lbs Ground Hamburger *Or feel free to use Lamb, Bison, or Turkey

1 Large Onion; diced

1/2 Cup Cream or Milk

3 Tbsp Four

8 Large Potatoes

1 1/2 Cups Sour Cream

2 Tbsp Butter

2 Cans Corn; drained

1 Can Creamed Corn

8 Slices Bacon; cooked and crumbled

1 Green Onion

2 Tbsp Fresh Chopped Chives

1- 1 1/2 Cup Shredded Cheddar Cheese



First off, sorry for the lack of prep and action shots… I truly didn’t think I would be posting this recipe but it was demanded… not asked that I do so! I guess I am not the only glutton out there so I hope you all enjoy!


First we work on our hamburger and gravy.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onions and saute 5-7 minutes until soft and translucent.

Add ground hamburger (lamb, bison, or turkey) to the skillet and cook until browned.

Once the hamburger is nice and happy, transfer it to your casserole dish leaving all the meat drippings in the skillet (i know i know… but we need it for the gravy!)

Next, whisk in 3 tablespoons of flour breaking up all the lumps. Once it is smooth, slowly whisk in the cream or milk.

Simmer over medium-low heat whisking until it is nice and thick.

Pour gravy from skillet over the ground hamburger in the casserole dish and stir them well.

Pour the whole and creamed corn over the ground meat and move onto making the mashed potatoes….


Now for the mashed potatoes… scrub, peel, and dice them bad boys into 1″ cubes.

Transfer the potatoes into a large pot and fill with salted water so that it covers the potatoes by about an inch of water.

Bring to a boil and cook until fork tender.

Once the potatoes are nice and soft, strain the water and in the same pot mash them little gems with a potato masher.

Add sour cream and butter and continue mashing until nice and smooth. Unless you like lumpy potatoes, in that case leave them lumpy… who am I to judge!

Spread mashed potatoes evenly over the ground hamburger and corn making it the 3rd layer in this majestical dish filled with wonder!


Next cook your bacon so that they are nice and crispy over medium-low heat. This should take about 8-10 minutes… Slow and steady wins the race after all!

Once cool, crumble bacon and set aside.

Dust the paprika over your mashed potatoes and top with 1/2 of the cheese.

Next sprinkle 1/2 of the bacon over the cheese followed with 1/2 of your green onions and 1/2 of your chives.

Bake at 375F for 25-30 minutes or until bubbling and heated thoroughly.

Top with remaining bacon, green onions, and chives then finally the remaining cheese.

Bake another 5-7 minutes or until cheese is melted thoroughly.


Enjoy my gluttonous friends!

Lazy Galumpkis


This bowl full of fun stuff is what we call Lazy Galumpkis. How I happened upon Lazy Galumpkis is actually kind of a funny story. What had happened was that I had company coming over and what better hearty dish to make for company other than my mommas Galumpkis? Well I got to sipping wine in the kitchen while prepping my ingredients and talking to my cat (looser cat lady that I am) that I lost track of time while my cabbage was boiling! I tried wrapping my Galumpkis and nothing I did would keep the cabbage leaves from tearing! After getting annoyed to the point of tears, I just chalked it up as lesson learned and mixed everything together in a bowl.

This is what I have come to know as a happy accident. It turned from a disastrous situation into what I called it… A bowl of fun stuff. My inner Paula Dean did her happy dance and everyone was full and happy (and a little wine drunk but that’s besides the point).

I make this dish all the time and I have to say, it is the best fall dish when the cabbages you see in the grocery stores are of monstrous proportions! There aint nothing better than coming home on a chilly fall day to a steaming plate of Lazy Galumpkis topped with crispy fried salted pork chunks.



1 Lb Ground Hamburger

2 Cups Uncooked Rice

4 Cups Water

1 Large Onion; chopped

1 Head of Cabbage; chopped

2 1/2 Tbsp G. Washington’s Seasoning

1 Block of Salted Pork; diced


Now that we are all prepped, look at how happy your ingredients look! YAY!

Bring 4 cups of water to boil in a medium sauce pan and add 2 cups uncooked rice. Cover and simmer for 20 minutes or until tender.


Brown hamburger in a medium skillet over medium-high heat.


Add your cabbage to a large pot with water and boil until fork tender or about 20 minutes.


Once your hamburger is browned, drain fat well and transfer into a large mixing bowl.


Add onions and a tiny bit of olive oil to the same skillet you used for your hamburger and saute over medium heat until tender or about 5-7 minutes.


Look at how magical they are!


Transfer onions into the same mixing bowl as the hamburger and by now your cabbage should be nice and ready so strain the water and add the cabbage to the mixing bowl full of happiness as well.


Next add your salted pork chunks to the same skillet you just did your onions in, and saute over medium-low heat. Our goal here is to get them nice and golden in color. If they seem to be burning, lower the heat. They should only take about 7-10 minuted to get perfectly crispy and golden but if you rush them they will burn faster then you know!


Transfer the cooked rice into the mixing bowl with your hamburger and onions then add your G. Washington’s seasoning mixing well to evenly distribute each ingredient.


Top the bowl of Lazy Galumpkis with the sauteed salted pork chunks.


Don’t judge my inner Paula Dean… she has to come out from time to time.


Enjoy with some bread and butter or kanapkis (open faced polish sandwich)


Gaaaaaaah just look at all that happiness… I feel that the angels above are weeping with pure joy and somewhere out there the Polish gods are singing a song and doing a little dance. (weird visual).


This dish is Sharki (Saki the Shark) approved… Enjoy!



Red Wine + Dijon Marinated Beef Top Round Steak



This magical little number was made with lots of my favorite thing…. W.I.N.E


Lets face it, this is no secret. I am a wine-o and anyone who didn’t realize this must be crazy or hitting the bottle themselves! My delicious glass of holy juice is in nearly every picture I post and if not, you can usually find a strong martini or a local craft beer in its place. Its okay, I have come to terms with it long ago.

With that said, I combined two of my most favorite things in this world…

Wine + Steak…

I love meat, sorry, I’m a bit of a carnivorous freak. This is why you dont normally find anything vegetarian or vegan on my blog. I try to be more conscious of this fact and will have an occasional meatless sha-bang  grace my blog pages, but tonight is not that kind of night darlins….

May I introduce you to my Red Wine + Dijon Beef Top Round Steak?



Beef Top Round Steak

1 Cup Dry Red Wine (Cabernet Sauvignon, Merlot, or Pinot Noir works great)

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Worcestershire Sauce

1 Tbsp Dijon Mustard (if your feeling adventurous do half Whole Grain Mustard and half Dijon)

2 Garlic Cloves; smashed and minced

1 Green Onion; sliced thinly

Fresh Parsley; minced


Now that we’re all prepped, bottoms up butter cups! (I’m a bad influence, sorry)


In a medium sized mixing bowl add Wine, Olive Oil, Mustard, Worcestershire Sauce, Garlic, and Green Onions.


Pick off a hand full of parsley and start chopping like your competing for Iron Chef!




Add that beautifully chopped parsley to the marinade and whisk well!


Look at that magical concoction! Its like sweet sweet angel tears for your steak! (okay, that was a little weird.. we dont want angels to weep)


Okay I thought about this…. its so magical that it caused the angels to weep with happiness from the heavens above and that is what this is like… Better? Probably not. I tried. Maybe they were hitting the bottle up in heaven and there a little emotional? With happiness?

Oh I give up…

Just pour your marinate over your steak and set it in the fridge for at least an hour. For best results allow to marinate over night. You wont be sorry!


Once all the magic has settled and your steak is nice and happy, transfer the steak along with the marinade to a broiling pan.


Broil on the top rack of your oven until you reach your desired done-ness..


I did mine 8 minuted on one side, flipped and broiled another 7 minutes for medium rare.


Once done, transfer to a cutting board and allow the steak to rest for 5 minutes while the juices settle.


Pour the pan juice into a small bowl to serve with.


Slice thinly and serve over rice, arugula, a salad, alone, however you want!


I did mine with Roasted Garlic + Lemon Asparagus.


Freaking awesome sauce right here…




P.S. I am sorry if I offended anyone with my rambles…. my mind goes a mile a minute and sometimes I just type what happens up there.



Pan Seared Cabernet and Mushroom Eye Round Steak



This recipe here is so simple and delicious only using very few ingredients and a cheap cut of meat. Very simple and honestly a perfect situation for after a long day at work. I used Beef Eye Round Steak about a 1/2″ thick because, well that was what was in my freezer! When buying this type of steak, I look for thicker cuts that have lots of marble in it. This makes it more flavorful and tender when cooking. That and I am a sucker for fat… no judging. Wait, this is no secret…. its painfully obvious that I love all things buttery and greasy, who am I kidding! At least in this case, its justified!



2 Beef Eye Round Steaks; 1/2″ or thicker with plenty of marbled fat

1/2 Cup Sliced Mushrooms; about 3 large mushrooms or 4 smaller ones

2 Tbsp Extra Virgin Olive Oil

3 Tbsp Butter

1 Cup Cabernet Sauvignon; or any dry red wine

Salt + Pepper


Initially you want to let your steak rest at room temperature for at least 30 minutes before cooking… Use this time to work on your wine intake!


After the steak has rested for a bit, pat dry with a paper towel then lightly coat them in 1 Tbsp olive oil and slice your mushrooms as well.

Do not salt your steak before cooking, I know – I know….

This goes against what we have been doing thus far in life, but honestly with steak, it draws out the moisture and drys it out! Wait until after you remove them from the pan later on!


Heat remaining 1 Tbsp olive oil over medium high heat.


Once oil is heated, add steaks to your pan and sear about 4-5 minutes each side.


You want to get that nice crust on the edges so dont shake the pan or move them around too much either.


Once it has reached how you like them cooked (rare, medium rare, medium, well) transfer from the pan to a platter and tent loosely with foil.


Melt 1 Tbsp butter in the same pan along with the left over pan juices.


Add mushrooms and cook over medium heat until nice and caramelized.


This should take about 5 minutes or so, stirring every now and then.


When they are done, they will be nice and tender with a nutty scent to them.

Yes, I feel that ALL of these mushroom pictures are very necessary…


Okay, that’s enough…


Now the fun… Add about a cup of Cabernet Sauvignon to your mushrooms in the pan.


Don’t be shy… keep on pouring….


Bring to a boil and reduce heat to a simmer stirring every now and then.


Look at that magic! You want it to reduce by half and have a nice sweet and mellow taste to it once the alcohol has simmered out.


Getting there!


And BOOM! Once it has reduced, go on and stir in the remaining 2 Tbsp butter.


Allow the flavors to continue to meld another minute or so over medium heat.


Okay, enough of that.



Plate your steak and serve with a ladle of the Cabernet pan sauce and mushrooms on top.


Yes sir, my photo taking skills were horrible tonight but were just going to chalk that up to too much vino and blues going on my in kitchen…

It happens to the best of us…


I also served my Pan Seared Cabernet and Mushroom Eye Round Steak with Mini Herbed Pommes Anna which if you click on that majestic link, it will bring you right to that recipe for you to oogle and enjoy… 😀