I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Monday, December 7, 2009


It's always so difficult to find the perfect meatloaf recipe. One that's not too dry, not too wet, not too chunky, but just chunky enough, not too sweet, but not too spicy. This time, I think I've found the winning recipe! It's from Allrecipes, of course. The original recipe calls for buffalo meat, but I used a meatloaf mix (pork, veal and beef) instead. It was delicious! Full of flavor, and chunky with veggies, not too sweet, and just a little spicy. I served it with some Texas Toast and steamed veggies.

  • 1 slice multigrain bread
  • 1 pound ground buffalo meat (I substituted meatloaf mix and it was perfect!)
  • 1 onion, diced
  • 1 egg, lightly beaten
  • 1 teaspoon mustard powder
  • 3/4 cup canned diced tomatoes, drained
  • 1 teaspoon salt
  • 1 dash ground black pepper
  • 1/3 cup ketchup
  1. Preheat an oven to 350 degrees F (175 degrees C). Crumble the bread slice into crumbs and set aside. Grease an 8x8 inch baking dish.
  2. Thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper, and bread crumbs in a large bowl.
  3. Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf.
  4. Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving.

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