Slow cooker Mondays: Melt in Your Mouth Meatloaf

I know what you’re thinking…meatloaf? Really? Give this one a chance, though! My entire family (including my two kids who are picky eaters) LOVES this recipe!  I got this recipe for “Melt in Your Mouth Meatloaf” a few years ago from – it’s so easy to make!


2 eggs
3/4 c. milk (we use skim)
2/3 c. seasoned bread crumbs
2 tsp dried, minced onion
1 tsp salt
1/2 tsp rubbed sage
1 1/2 pounds ground beef (we always make this with ground turkey instead and it’s yummy!)
1/4 c. ketchup
2 T brown sugar
1 tsp ground mustard
1/2 tsp Worcestershire sauce

1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.

2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.

NOTE:  I fold two pieces of aluminum foil in half and criss-cross them in the slow cooker (hanging over the sides) so that the meatloaf doesn’t stick to the sides of the slow cooker and it’s easy to get out because you just pull up on the pieces of foil and lift it out.  I was hoping to post a picture to show you, but my pictures came out too dark!

*This post may contain affiliate links. Please refer to my disclosure policy for more information

What’s for Breakfast? Sausage breakfast casserole

Look what’s cooking in my oven right now!  It will be ready in an hour and I can’t wait!  This sausage breakfast casserole recipe is a family favorite and is super easy to throw together!  You can even make it the night before and store it in the refrigerator overnight!  I usually make this for Christmas morning at our house and for other special occasions like Father’s Day, but this morning I made it just because!

Here’s what you need to make this yummy recipe:
1 lb of Italian pork sausage, (then cooked, drained, crumbled)
1 bag diced potatoes
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups whole milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)

Pre-heat the oven to 350 degrees. Brown the sausage and crumble into smaller pieces. Set aside. Spray a 9X13 glass baking pan with non-stick spray. Place the bag of potatoes in the bottom of the pan and sprinkle with some cheese. Beat the eggs slightly and then add the milk, dry mustard, salt, and onion powder, and mix together. Pour the egg mixture over the potatoes. Sprinkle the sausage over the top of the egg mixture. Cover with cheese.

Bake uncovered for approximately 1 hour until the egg mixture is well cooked.

Cooking with Kids Thursday: Pigs in a Blanket

Here is a meal for those nights when you are short on time.  These pigs in a blanket are super easy to make and only take 10 minutes to bake.  My little ones love helping make this dish.  They are in charge of rolling the dough over the sausages… and occasionally sneaking bites of the cheese and sausages when they think I am not looking.

Here is what you need to make Pigs in a Blanket:

-1 package of Pillsbury or other brand crescent roll dough

-1 package of Lil’ Smokies Turkey Sausages or other brand

– 4 slices of American cheese

Here is how you make the Pigs in a Blanket:

-Preheat oven to 350.  Cover the bottom of a cookie sheet with foil (makes for easier clean-up).

-Unroll the crescent roll dough and separate it into the precut 8 triangles.  Then cut each triangle into 4 smaller triangles.  You should have 32 smaller triangles in the end.

-Cut each slice of cheese into 8 smaller pieces.  You should have 32 pieces when you are done.

-Take one small triangle of dough and place a piece of cheese in the middle of it.  Then place a sausage on top of that.

-Now roll it all up.

-Place the rolled sausages on the foil covered cookie sheet.

-Bake in the oven for 10-12 minutes.

-Remove from oven.  Let cool for a couple minutes then enjoy!

Yields 32 sausages.  I usually serve this with a nice green salad and some fruit.

Recipe and Craft Round-up!

If you’re looking for some recipe inspiration as you plan your menu for this week, check out this round up of recipes from last week:

Monkey bread (see the picture above – doesn’t that look DELICIOUS?)

Tortellini totem poles (totally kid friendly!)

Slow cooker french dip sandwiches (one of my family’s favorites!)

Red Velvet pancakes 

If you need more meal-planning inspiration, check out my weekly menus in my Menu Planning Monday posts here (recipes are included)–>Menu Planning Monday 

Check out these back to school craft ideas to help you organize all those papers that come home and to help your kids get their homework done–>Back to school crafts:  Get organized 

*This post may contain affiliate links. Please refer to my disclosure policy for more information.


Kid Friendly Dinner: Tortellini Totem Poles

Picture of Tortellini Totem Poles Recipe

I am always on the hunt for new dinner ideas that will please my picky eaters and that don’t include hot dogs, macaroni and cheese, peanut butter, or pizza.  Sometimes I think my kids think those are the four major food groups!  I came across this recipe for tortellini totem poles the other day and I am so excited to try it out.  My plan is to place all the ingredients out in bowls on the counter and then let my kids make thier own.  I think they will have a blast making them and because they did it all themselves they will hopefully be more likely to eat and enjoy it.  I will probably leave out some of the ingredients that aren’t as kid friendly and substitute others according to what I have on hand.

Here is what you need:

  • 2 cups tortellini (cheese, meat, vegetable – your choice!), cooked, drained and cooled
  • 1/2 pound mozzarella cheese (bocconcini or cut into 1-inch cubes) — I will probably use whatever cheese I have on hand.
  • 1 cup cherry or grape tomatoes
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 2 celery stalks, cut into 1-inch pieces
  • 1 cup artichoke hearts, drained and rinsed
  • 3/4 cup black olives, pitted
  • 1/2 cup cucumber peeled and sliced into 1/2-inch pieces
  • 1/2 cup roasted red peppers, cut into 1-1/2-inch pieces
  • 1/2 cup fresh basil leaves
  • 1/4 cup pepperoni slices
  • 1/4 cup Italian dressing — I will probably use ranch dressing instead.

Here is the link to the tutorial -> Tortellini Totem Poles

Photo Credit:  Food Network