SANDRA’S ALASKA MOOSE MEATLOAF MINI’S topped with a ZESTY SAUCE

An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve a few or many.

Meatloaf freezes very nicely too for those with smaller families (see Tip below).

Also, feel free to prepare this recipe using 
lean ground beef, pork, venison, elk, caribou, buffalo, etc...

Prep: 15 Mins.

Bake: 50 Mins.

Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

Veg and seasonings:

1 tablespoon extra virgin olive oil

½ yellow onion, finely diced

1/2 teaspoon Italian herb seasoning

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

Loaves mixture:

2 lbs. extra-lean ground venison

2 large eggs, slightly beaten

3/4 cup Italian seasoned bread crumbs

1 tablespoon apple cider vinegar
2 tablespoons heavy cream

¼ cup ketchup

Topping (sauce):

1/3 cup ketchup

2 teaspoon agave (or 1 tablespoon honey)

1 teaspoon yellow mustard

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute onions and seasoning ingredients for 5 to 7 minutes over medium heat.  Set aside to cool.

Meanwhile, in a large bowl, add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...

I served this with SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS:

SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...

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Tip: These mini loaves freeze wonderfully ~ Simply, prior to baking, cover tin(s) with foil and label each using a permanent marker: 

"Moose Mini Meatloaf - Thaw overnight in frig - Bake at 350 degrees-50 mins."

SANDRA’S VENISON MEATLOAF MINI’S topped with a TANGY SAUCE

An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve 2 to 8 people.
Meatloaf freezes very nicely too for those with smaller families.

Also, feel free to prepare this recipe using 
lean ground beef, pork, moose, elk, caribou, etc...

Prep: 15 Mins.

Bake: 50 Mins.

Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

Veggies and seasonings:

1 tablespoon extra virgin olive oil

½ red onion, finely diced

½ red bell pepper, finely diced

1 teaspoon Italian herb seasoning

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

Loaves mixture:

1 lb. extra-lean ground venison

1 lb. ground venison sweet Italian sausage

2 large eggs, slightly beaten

1 cup Italian seasoned bread crumbs

1 tablespoon apple cider vinegar

½ cup milk

¼ cup ketchup

Topping (sauce):

2/3 cup ketchup

2 tablespoons dark brown sugar, packed

1-1/2 teaspoons yellow mustard

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute all remaining veggie and seasoning ingredients for 5 to 7 minutes, until tender.  Set aside to cool.

Meanwhile, in a large bowl add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...

I served this with SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS:

SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...

SANDRA’S ASIAN SLOW-COOKER TERIYAKI CHICKEN

A perfect dinner to quickly throw together

either in the morning and slow cook on low for 8 hours,

or during your lunch hour and slow cook on high for 4 hours...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: High 4 Hrs, or Low 8 Hrs.; + Broil: 3-5 Mins

INGREDIENTS:

Chicken:

1 yellow onion, cut into wedges

6 bone-in skin-on chicken thighs

1-½ cups brown sugar

½ cup low-sodium soy sauce

½ cup low-sodium chicken broth

2 tablespoons hoisin sauce (An Asian type of barbecue sauce)

1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)

2 garlic cloves, minced

½ teaspoon freshly ground pepper

Garnish:

1 tablespoon fresh parsley, chopped

1 tablespoon toasted sesame seeds

--Prepared steamed rice

--Prepared garden salad

METHOD:

In mixing bowl, combine brown sugar, soy sauce, chicken broth, hoisin sauce, ginger, garlic, and pepper, then set aside.

Place onion wedges in bottom of slow cooker, chicken thighs on top, and pour teriyaki mixture over chicken.

Cover slow cooker and cook on high-heat setting for 4 hours, or low-heat setting for 8 hours.

Transfer chicken thighs skin side up to a broiler using a slotted spoon.  Pierce chicken skin with a paring knife.  Broil teriyaki chicken in oven on top rack position until brown and crispy, about 3 to 5 minutes.

Sprinkle teriyaki chicken thighs with parsley and sesame seeds, then serve with prepared steamed rice and a nice garden salad. ~ Enjoy!

SANDRA’S 15-MINUTE SWEET and SOUR ALASKA HALIBUT

Our all-time ‘go to’ favorite

sweet and sour halibut 

we end up craving

from time to time...

Serves: (6)

Prep/Cook: 15 minutes

INGREDIENTS

1/4 cup dark brown sugar

2 tablespoons cornstarch

1/3 cup cider vinegar

1-½ cup low-sodium chicken broth

¼ cup low-sodium soy sauce

2 tablespoons all-purpose flour

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 lb. boneless skinless halibut fillets, cut into 1” cubes

2 tablespoons olive oil

½ red bell pepper, cut into 1” pieces

½ yellow onion, cut into 1" pieces

Pinch of crushed red pepper flakes

1 (8 oz.) can of pineapple chunks, drained and cut in half (reserve ¼ cup of juice)

½ teaspoon ground ginger

--Prepared steamed rice

METHOD

In a bowl, combine brown sugar and cornstarch. Stir in cider vinegar, broth, soy sauce, and reserved pineapple juice. Set aside.

In a resealable plastic bag combine flour, salt and pepper. Add halibut cubes and shake to coat. 

In a small skillet, saute halibut in oil over medium-high heat for 4-6 minutes, just until lightly golden and halibut flakes easily with a fork; remove to a plate. Set aside.

In the same skillet, saute red pepper, onion, red pepper flakes for 4 to 6 minutes, just until vegetables are crisp-tender. 

Add ground ginger, and pineapple to skillet.  

Stir sauce in bowl then add to skillet while scraping up bits from bottom, and bring to a boil.

Cook while stirring for 2 minutes, until thickened. Reduce heat to low, and return halibut chunks to skillet; heat through for a couple of minutes. 

Serve over steamed rice. ~ Enjoy!

~~~~~~~~~~

Tip: Feel free to substitute halibut with the same amount of chicken, pork, or beef, although adjust cooking time accordingly.

SANDRA’S SENSATIONAL SWEDISH MINI-MEATBALLS APPETIZER

A heartwarming appetizer where you can

easily prepare the meatballs ahead of time

or the night before and store in refrigerator,

just bring to room temperature 30 minutes

prior to browning...

Yields: (Appx. 40 small 1” meatballs)

Prep: 15 Mins.

Cook: 25 to 30 Mins.

INGREDIENTS

Mini-Meatballs:

2 slices whole wheat bread, without the crusts, cut into small pieces

1/4 cup milk

1 lb. lean ground meat (I used venison-bacon burger)

--[Feel free to use beef, caribou, elk, moose, and so on]

1/4 yellow onion, finely minced

1 egg, slightly beaten

Pinch of ground allspice

Pinch of ground cardamom

Pinch of ground ginger

1/4 teaspoon garlic powder

1 tablespoon dried parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

-1 tablespoon unsalted butter

-1 tablespoon olive oil

Sauce:

4 cups low-sodium beef broth

1/2 cup all-purpose flour (or more if you prefer a thicker gravy)

2 teaspoons worcestershire

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons dried parsley

1/4 teaspoon freshly ground black pepper

1/2 cup milk

METHOD

In a small bowl, soak the bread in milk until soft. In a large bowl, combine all meatball ingredients except butter and olive oil, and add the soaked bread. Combine meat mixture with clean hands; do not overwork. Shape into small 1” meatballs (I do so using a miniature scoop while scrapping it up the side of bowl to form uniform meatballs).

Heat butter and olive oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs, and gently par-cook and brown on all sides, about 10 minutes. Use a slotted spoon to remove browned meatballs and place on a plate, and set aside.  Retain drippings in skillet.

Prepare gravy by deglazing skillet with 2 cups of stock; letting it simmer for 2 minutes while scraping bottom with a wooden spoon. Add remaining 2 cups of stock to a small bowl or measuring cup, and whisk in flour, onion powder, garlic powder, dried parsley, and pepper until smooth. Whisk spiced slurry mixture into warm gravy, while constantly whisking to prevent lumps, until thickened and boiling.  Reduce heat to simmer, about 3-5 minutes. Add milk, and stir to combine.  Return meatballs to low simmering gravy to reheat, about 10 minutes, while gently stirring (so as not to break apart meatballs), until fully cooked.

To serve, arrange meatballs in a shallow serving bowl, with toothpicks alongside. ~ Enjoy!

SANDRA’S SENSATIONAL SWEDISH MEATBALLS over MASHED POTATOES

A heartwarming meal where you can

easily prepare the meatballs ahead of time

or the night before and store in refrigerator,

just bring to room temperature 30 minutes

prior to browning...

Servings: (4 to 6)

Prep: 15 Mins.

Cook: 25 to 30 Mins.

INGREDIENTS

Meatballs (Yields appx. 40 small 1” meatballs):

2 slices whole wheat bread, without the crusts, cut into small pieces

1/4 cup milk

1 lb. lean ground meat (I used venison-bacon burger)

--[Feel free to use beef, caribou, elk, moose, and so on]

1/4 yellow onion, finely minced

1 egg, slightly beaten

Pinch of ground allspice

Pinch of ground cardamom

Pinch of ground ginger

1/4 teaspoon garlic powder

1 tablespoon dried parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

Gravy:

4 cups low-sodium beef broth

1/2 cup all-purpose flour (or more if you prefer a thicker gravy)

2 teaspoons worcestershire

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons dried parsley

1/4 teaspoon freshly ground black pepper

1/2 cup milk

Garnish:

1/4 cup fresh parsley, roughly chopped

--Prepared mashed potatoes

--Prepared fresh salad and vinaigrette

METHOD

In a small bowl, soak the bread in milk until soft. 

In a large bowl, combine all meatball ingredients, except butter and olive oil, and add the soaked bread. Combine meat mixture with clean hands; do not overwork.

Shape into small 1” meatballs (I do so using a miniature scoop while scrapping it up the side of bowl to form uniform meatballs).

Heat butter and olive oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs, and gently par-cook and brown on all sides, about 10 minutes. 

Use a slotted spoon to remove browned meatballs and place on a plate, and set aside.  Retain drippings in skillet.

Prepare gravy by deglazing skillet with 2 cups of stock; letting it simmer for 2 minutes while scraping bottom with a wooden spoon. 

Add remaining 2 cups of stock to a small bowl or measuring cup, and whisk in flour, onion powder, garlic powder, dried parsley, and pepper until smooth. Whisk spiced slurry mixture into warm gravy, while constantly stirring to prevent lumps, until thickened and boiling.  Reduce heat to simmer, about 3-5 minutes. 

Add milk, and stir to combine.  

Return meatballs to low simmering gravy to reheat, about 10 minutes, while gently stirring (so as not to break apart meatballs), until fully cooked.

To serve, arrange meatballs on serving plates over mashed potatoes, pour hot gravy over top, and garnish with fresh parsley. Place fresh salad drizzled with vinaigrette alongside. ~ Enjoy!

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Tips:  You might alternatively wish to serve the Swedish meatballs over steamed rice or noodles.  

Another option is to serve the Swedish meatballs alone as an appetizer, with toothpicks...(See below)...

Sensational Swedish 
Mini-Meatballs Appetizer

SANDRA’S NO-FAIL EASY 'N MOIST MEATLOAF

A fabulous meatloaf that continues to

stand the test of time in

flavor and texture...

Servings: (8)

Prep: 10 Mins.

Bake: 1 Hour

Stand: 10 Mins.

INGREDIENTS:

Meatloaf:

1-1/2 lbs. lean ground burger (I used moose)

--Or, feel free to use ground venison, elk, caribou, or buffalo

1 large egg, beaten

2 teaspoons dried minced onion

2 tablespoons milk

1/3 cup chili sauce

2 teaspoons cider vinegar

1 teaspoon worcestershire

½ cup Italian seasoned bread crumbs

½ teaspoon Italian herb seasoning

½ teaspoon Kosher salt

½ teaspoon freshly ground pepper

Topping:

¼ cup chili sauce

METHOD

Preheat oven to 350 degrees. Spray a 5”x9” loaf pan, and set aside.

In a medium bowl, combine burger, beaten egg, dried minced onion, milk, chili sauce, cider vinegar, worcestershire, bread crumbs, Italian herb seasoning, salt, and pepper. Place into prepared loaf pan. Bake for 30 minutes. 

Remove from oven and top with remaining chili sauce, return to oven and continue baking for 30 additional minutes.

Remove from oven, and let stand 10 minutes for juices to redistribute. 

Slice into 8 servings. ~ Enjoy!

SANDRA’S EXOTIC CURRIED COCONUT CHICKEN

An incredible and delicious

chicken curry entree

that’s guaranteed

to warm your soul...

Servings: (6 to 8)

Prep: 5 Minutes

Cook: 1 Hour-20 Mins.

INGREDIENTS

Chicken Curry:

2 tablespoons extra virgin olive oil

2 tablespoons curry powder

1/2 onion, thinly sliced

½ red bell pepper, thinly sliced

2 garlic cloves, minced

Pinch of red pepper flakes

1 stick of lemon grass

--(or 1 teaspoon lemon grass paste)

3 boneless skinless chicken breasts, cut into ½” cubes

1 teaspoon kosher salt

1/2 teaspoon white pepper

Lemon Grass Paste
found in the produce
section of market

1 (14 oz. can) coconut milk (not lite, or cream)

1 (14 oz. can) diced tomatoes, with juice

1 (14 oz. can) tomato sauce

3 tablespoons honey

Side options:

--Prepared steamed Jasmine rice

--Prepared steamed broccoli

METHOD:

Heat olive oil and curry powder in a dutch oven over medium-high heat, and saute for 2 minutes.

Stir in onions and bell pepper, and saute until onions are translucent, about 7 minutes.  

Add garlic, red pepper flakes and lemon grass, and saute for 30 seconds. 

Add chicken cubes, kosher salt, and white pepper; toss to coat. Reduce heat to medium, and cook for 10 minutes, while occasionally stirring. 

Add coconut milk, diced tomatoes with juices, tomato sauce, and honey; stir to combine. 

Stir to combine, and bring to a gentle boil.  Reduce heat to low to simmer and cook, uncovered, while occasionally stirring for approximately 1 hour to allow sauce to reduce by half (from what's shown below) and for flavors to meld. 

(Meanwhile, prepare steamed jasmine rice and broccoli, if making.)

Toss stick of lemon grass (if using).

Serve curried coconut chicken over jasmine rice with steamed broccoli on the side. ~ Enjoy!

SANDRA’S BELOVED CHEESY SHREDDED POTATO-BACON BAKE

This entree of potatoes, cheese,

bacon and spinach is perfect for

brunch, a potluck, game day, or a quick,

colorful and flavorful dinner

with a salad...

Servings: (12)

Prep: 20 Mins.

Bake: 1 Hr.-15 Mins.

INGREDIENTS

Sauce:

4 tablespoons unsalted butter

½ white Vidalia sweet onion, diced

½ cup celery, finely chopped

1 garlic clove, minced

1/4 cup all-purpose flour

1 cup milk

3/4 cup low-sodium chicken broth

2 teaspoons worcestershire

½ cup mayonnaise

½ cup sour cream

Salt and white pepper, to taste

Other ingredients:

1 (1 lb.-4 oz. pkg.) refrigerated shredded real hash browns (I used Simply Potatoes)

1 (10 oz. pkg.) frozen chopped spinach, thawed, drained, hand-squeezed, and chopped finer

4 strips of bacon, sliced and browned

2 cups medium shredded cheddar cheese, divided

METHOD:

Preheat oven to 375 degrees.  Spray a 9”x13” baking dish, and set aside.

In a medium skillet, melt the butter over medium heat.  Add onion and celery and cook for 5 to 7 minutes until onions are translucent. Add garlic and cook for 1 minute.  

Whisk in flour, and cook for 1 minute. Whisk in milk, chicken broth, and worcestershire, then bring to a boil; reduce heat and simmer, stirring regularly, until desired consistency is achieved, about 10 minutes. 

Remove from heat, and fold in mayonnaise and sour cream to combine.  Add salt and white pepper, to taste.

Add shredded potatoes, spinach, bacon, and 1-1/2 cups shredded cheese to a large bowl.  

Add sauce, and fold mixture to combine. 

Spread mixture in prepared baking dish, cover baking dish with foil, and bake for 1 hour. 

Remove from oven.

Sprinkle with remaining ½ cup of cheddar cheese and bake, uncovered, for an additional 15 minutes.  

Let cool 15 minutes.  Cut into 12 equal squares, and serve. ~ Enjoy!

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Tip:  This baked potato entree can be prepared ahead of time, such as the night before and refrigerated, and then baked the following day (just bring it to room temperature for 30 minutes prior to placing in oven).