Roulade Meatloaf

Start with ground beef mixed with some Montreal steak seasoning and dehydrated soup vegetables.  Press the ground beef out flat in a sheet pan, like pastry.  Coat with a layer of fromage fort or any spreadable cheese.  Add chopped mushrooms (or leftover sauteed mushrooms), sundried tomatoes, chopped garlic, chopped spinach, chopped basil, really any flavorful ingredients you can think of.  Roll up into a loaf.  Place on a baking rack over a sheet pan.  Bake at 400 degrees for 15-30 minutes to brown and crisp the exterior, then reduce to 350 degrees until done (use a meat thermometer to check the internal temperature from time to time for doneness).

Here's the meatloaf before baking.  Unfortunately I forgot to take a pic of the finished meatloaf.

Super Nutritious Hamburger Patties

My precious stepdaughters don't like to eat anything that could possibly be healthy. We made these hamburger patties on Friday night to "sneak" some fiber and vegetables into them. I must say they were mighty tasty.

1 pound ground beef
1 pound ground turkey
1 carrot, grated
1 small zucchini, grated
5 green onions, white parts and some of the green parts sliced very thin
cloves of 1/2 head of garlic minced very fine
4 teaspoons olive oil (divided use)
2-4 tablespoons tomato paste, to taste
salt to taste
fresh ground black pepper to taste
1 teaspoon Herbs de Provence*
1 teaspoon Beef Roast seasoning*
1 large egg
1/4 cup wheat germ

If you want to really disguise the "evil, healthy vegetables" in this recipe from your little picky eaters, then walk your knife over the carrot, zucchini, green onion, and garlic until it's all minced so small that it's unrecognizable.

Warm a skillet over medium heat. Add 2 teaspoons olive oil.

Saute the vegetables until softened. Add the tomato paste, salt, pepper, and seasonings. Cook several minutes so that all the flavors meld together.

Remove the sauteed veggie mixture to a mixing bowl and let it cool. When cool, add the egg and wheat germ. Add the ground beef and ground turkey and mix by hand until well combined. If the mixture is too soft and sticky to easily make patties, chill it in the refrigerator for 30 minutes or so to let it firm up.

Form the mixture into patties. Add the remaining 2 teaspoons olive oil to the skillet and warm over medium heat, then cook the hamburger patties several minutes per side until nicely browned.

You can melt cheese slices (whatever kind you or your picky eaters like) over the patties when the hamburger patties are almost ready.

You can use your imagination and make all kinds of changes and substitutions to this recipe. My only word of caution is that if you have really picky eaters, don't go overboard with the amount of vegetables you add, and chop them very fine to disguise them.

* I've been buying most of my spices/spice mixtures from Penzey's. Their wonderful high-quality products are available in their store and online. I also find their catalog and online descriptions very helpful when I make my own spice mixtures: http://www.penzeys.com/cgi-bin/penzeys/shophome.html