Meatloaf

 

Meatloaf Ingredients:

• 2 lbs ground beef, 85% or 90% lean
• 1 med onion, finely chopped
• 2 large eggs
• 3 garlic cloves, minced
• 3 Tbsp ketchup
• 3 Tbsp fresh parsley, finely chopped
• 3/4 cup Panko breadcrumbs
• 1/3 cup milk
• 1 ½ tsp salt, or to taste
• 1 ½ tsp Italian seasoning
• ¼ tsp ground black pepper
• ½ tsp ground paprika

Meatloaf Sauce Ingredients:

• 3/4 cup ketchup
• 1 ½ tsp white vinegar
• 2 ½ Tbsp brown sugar
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground black pepper
• ¼ tsp salt

Instructions

• Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
• In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
• Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
• In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.  
  
  From: https://natashaskitchen.com/meatloaf-recipe/

Bread Pudding - Small Batch

1-1/2 cups day-old buttered bread cubes (2 slices)
2 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 to 1 1/2 tsp. Vanilla
Golden Raisins
Dash salt

Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.

Chicken and Rice Bake

 For The Chicken

**Use your favorite seasoning or the below ingredients

2 tablespoons olive oil

1 teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon garlic granules

6 (2 pounds, 900g) chicken thighs skinless, bone-in – See notes 1 & 2 below

For The Rice

1 onion diced

2 cloves garlic minced

2 tablespoons olive oil

2 tablespoons butter melted

3 cups chicken broth

1 and ½ cups (280g) long-grain rice uncooked, Note 4

1 teaspoon salt

¼ teaspoon ground black pepper

Instructions
Preheat oven to 350°F/180°C.

To a large mixing bowl, whisk the oil and seasonings, then add the chicken thighs and mix so that the chicken thighs are well coated. Marinate for 15-30 minutes if the time allows.

To a baking dish, add onion, garlic, olive oil, butter, hot vegetable stock, hot water, rice, salt, and pepper. And give everything a quick mix.

Place the chicken over the rice.

Cover with foil and bake covered for 30 minutes.

Uncover, spray the chicken with oil and bake for 30 more minutes. Broil for a few minutes to give the chicken golden and crisp edges and crust.

Remove from the oven, and allow the chicken and rice to rest for 10 minutes. Fluff the rice (remove the chicken if needed then put it back in), garnish with fresh herbs and serve.

From: https://littlesunnykitchen.com/oven-baked-chicken-and-rice/#wprm-recipe-container-23986