Barbecue Mini Meatloaves

Meatloaf is one of my favorite comfort foods, and this recipe from my mom is my go-to because it’s ready to serve in no time compared to a traditional meatloaf. Plus, the barbecue sauce is a nice twist on the classic ketchup glaze. And who doesn’t love something made in a muffin tin?

Barbecue Mini Meatloaves
Yields 24
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 3 lbs lean ground beef
  2. 2 small onions, finely chopped
  3. 2 eggs, plus 6 tablespoons milk, beaten together
  4. 1½ cups plain bread crumbs
  5. 2 cups barbecue sauce, divided
  6. 3 teaspoons dried parsley
Instructions
  1. In a large bowl, mix together the meat, onion, egg, bread crumbs, and 1½ cups sauce.
  2. Grease two 12-cup muffin tins. Press ½ cup meat mixture into each cup and top with a spoonful of barbecue sauce.
  3. Bake at 450 for 25 minutes.
Notes
  1. *To freeze: Allow to cool and remove from muffin tin. Place in a foil baking sheet and cover. Defrost and heat to serve.
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Slow-Cooker Pulled Pork

Pulled pork is something I like to have in my freezer for quick meal, like pork barbecue sandwiches or pulled pork tacos. And there’s not an easier way to make a big batch of pulled pork than in the slow cooker. I like this recipe because it gives a subtle flavor to the meat, so you can use it in a variety of ways. 

 

Slow-Cooker Pulled Pork
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 3 lbs pork loin or roast
  2. 8 oz. can tomato sauce
  3. ¼ cup brown sugar
  4. ¼ cup apple cider vinegar
  5. ¼ cup Worcestershire sauce
  6. 1 tablespoons chili powder
  7. 1 teaspoon kosher salt
  8. Dash or two of liquid smoke
Instructions
  1. Whisk together the tomato sauce, brown sugar, vinegar, Worcestershire sauce, chili powder, salt, and liquid smoke in a small bowl.
  2. Trim any fat and silver skin off of pork.
  3. Spray slow cooker with cooking spray, place pork in slow cooker, and pour sauce over.
  4. Cook on low for 6-8 hours, until tender and falling apart.
  5. Remove and shred.
  6. Add barbecue sauce, if desired.
Notes
  1. *To freeze: Allow meat to cool completely and divide into resealable bags. Defrost and heat to serve.
Seasoned to Impress https://seasonedtoimpress.com/

Baked Pork and Shrimp Egg Rolls

These egg rolls are such a huge hit every time I make them. Not only do they taste like the real thing, but they’re baked, so you don’t feel as guilty eating them. I adapted the recipe from the egg roll wrapper package. You can make the full batch with all pork or all shrimp or divide it in half and make some of both (as detailed in the recipe below).

 

Baked Pork and Shrimp Egg Rolls
Yields 20
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Prep Time
45 min
Cook Time
12 min
Prep Time
45 min
Cook Time
12 min
Ingredients
  1. 20 egg roll wrappers
  2. 4 tablespoons vegetable oil
  3. 1 teaspoon grated fresh ginger
  4. 2 cloves garlic, minced
  5. 2 green onions, thinly sliced
  6. 1 carrot, shredded
  7. 1 small red pepper, julienned
  8. 2 cups Napa cabbage, shredded
  9. ¼ cup chicken broth
  10. 2 tablespoons soy sauce
  11. 1 tablespoon sugar
  12. 1-2 tablespoons sesame oil
  13. ½ lb. ground pork, cooked
  14. 12 extra large shrimp, cleaned, cooked, and minced
Instructions
  1. In a large skillet, stir-fry the ginger and garlic in 2 tablespoons of vegetable oil until fragrant, about 30 seconds. Add green onion, carrots, and red pepper, and cook for 2 minutes over high heat.
  2. In a bowl, combine the chicken broth, soy sauce, and sugar. Add that mixture and the Napa cabbage to the skillet, bring to a boil and simmer for 5 minutes, until veggies are soft. Add sesame oil, cool for at least 15 minutes, and strain.
  3. Divide into two separate bowls, and add cooked shrimp to one and cooked pork to the other.
  4. Lay out an egg roll wrapper with a corner pointed toward you. Place about a 1/4 cup of the mixture in the center of the wrapper. Fold the bottom corner up to cover the mixture, and then the left and right corners toward the center. Brush the top corner of the wrapper with water, and roll the egg roll toward the top corner to seal.
  5. Place on a greased baking sheet seam side down.
  6. Continue with the remaining wrappers and mix.
  7. Bake at 400 F for 10-12 minutes, flipping halfway through.
  8. Serve with sweet and sour or duck sauce.
Notes
  1. *To freeze: Place unbaked egg rolls on a wax paper-lined baking sheet. Transfer to freezer for at least 1 hour. Remove from freezer and place immediately in a large resealable bag to freeze. To serve, defrost on a baking sheet, and then bake according to recipe directions.
Seasoned to Impress https://seasonedtoimpress.com/