FRANKENSTEIN MEATLOAF

I've never been a huge fan of meatloaf. Until now. I have had to start learning how to cook more than pouring a bowl of cereal or eating Cheez-Its out of the box for dinner now that there is a man living in my house 😉 Meatloaf typically contains milk so I was on the hunt for a dairy-free version due to Cody's dairy intolerance. I came across numerous recipes on the internet that claimed to be "THE BEST" meatloaf ever but none of them sounded great. I took ingredients from each recipe to make my Frankenstein-esque meatloaf and IT. IS. SO. GOOD. I sat on the counter and ate at big chunk of it while it was still warm. 

I know this recipe sounds funky but I'm almost certain that you will love it! If you don't.... I can't help you anymore 🤷 

Who said recipe testing wasn't glamorous ?!?!

Frankenstein Meatloaf

INGREDIENTS:

2 lbs lean ground beef (I used 85/15)

1 c. soft breadcrumbs

1 beaten egg

1/2 c. ketchup

1 clove minced garlic

1 T. dried parsley

2 T. Dijon mustard

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 c. finely chopped white onion

1 T. prepared horseradish 

GLAZE

2 T. brown sugar

2 T. prepared mustard

1/3 c. ketchup

DIRECTIONS

1.  Preheat oven to 350 degrees.

2.  Dump all the ingredients into a large mixing bowl and use your hands to thoroughly combine all ingredients.

3.  Shape in 10-inch loaf pan.

4.  Make the glaze. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

5.  Bake for one hour at 350 degrees.

Instant Pot Spaghetti and Meatballs

Once upon a time in law school (over a decade ago) I had a genius idea to make spaghetti in the same pot as the sauce (boil the noodles with the sauce and some water). It did not go well. There was spaghetti on the ceiling at some point. Pizza was ordered. THIS WEEK I REDEEMED MYSELF! 

Instant Pot Spaghetti and Meatballs

I found a recipe online but tweaked it to be able to just dump everything in the pot and not have to measure out meatballs and sauce. 

Ingredients

• 1 bag (28 oz) frozen meatballs (I used 
• 16 oz box of spaghetti
• 1 jar (44 oz) marinara sauce (I used Prego)
• 28 oz water

Instructions

• Pour a little water in the IP (about 1 cup)
• Add the frozen meatballs to your IP
• Break the spaghetti noodles in half and layer them on top of the meatballs
• Mix the remaining water and marinara sauce and pour over the noodles and meatballs
• Seal your IP and set it on manual cook for 4-5 minutes (I prefer soft noodles so I set it for 5)
• Once the timer is done do a quick release and stir the pot to break up any noodles that have stuck together. 

• NOTE: If the noodles are still a little too al dente for your liking just put the lid back on and let it set for a minute or so. The hot liquid will continue to cook the noodles. If they are done to your liking dump the spaghetti into your serving dish so it doesn't continue to cook. 

WHAT I USED (links below):

Prego Pasta Sauce, Traditional, 45 oz. Jar

Barilla Pasta Spaghetti, 16.0 oz

Fully Cooked Beef Meatballs - 28oz - Market Pantry™

I was skeptical this would turn into anything delicious

The end result