Meatloaf Muffins


I feel the same way about meatloaf that I do about meatballs. Ugh! The name! It really is gag inducing. I will eat a bite of it and be enjoying it, but then it always happens… I start to think, “I am eating a loaf of meat.” A shaped form of meat. M. E. A. T. And then I will push it to the side and eat my mashed potatoes. Which, really isn’t winning any name contests of its own anytime soon.

I sure know how to sell a recipe, don’t I?

Well, this is all to say my husband LOVES meatloaf.


And I like to make him happy. Making him happy makes me happy. I am hoping when he reads this he will remember this meal and my sentiments and not the dress that came in the mail today.

So, sometimes I form a mashed-together-pile-of-meat into a loaf. Just for him. I’m a keeper.

Still selling this recipe, aren’t I? Bear with me.

A few years ago, I made a batch of spicy meatloaf muffins (that recipe is not the one featured here). The kids liked the meatloaf made in muffin tins. I liked not having to cut a loaf of meat. Swallow. Breathe. And the other day I decided to make meatloaf muffins again using a variation of my meatball recipe. Would that make these meat muffins? There has to be a better name!

I served the meat muffins over mashed potatoes and it was so good. My husband actually groaned. And in a good way, not in a, “these recipe names are disgusting,” way that you are doing now.

I will absolutely keep making these little round suns of meaty happiness over clouds of potatoes. They are easy. They are fun. And everyone liked them.


1/2 pound ground pork
1/2 pound of ground beef (I like 96/4 so that there is not a huge layer of fat on top of the meat at the end. I hate that!)
1/2 tsp. salt
1/4 cup dried Italian bread crumbs
1 egg
1/4 cup diced Onions cooked sautéed in 2 Tbsp. butter
Pinch chili flakes
2 Tablespoons of Dalmatia My Mom’s Red Pepper Spread (any kind of red pepper spread is good. I also really like the one Trader Joe’s carries)
1 tsp. worcestershire sauce
1 clove or 1/2 tsp. of minced garlic (sautéed at the last minute with the onions)
1/4-1/2 cup ketchup


Preheat oven to 400 degrees F.

Grease muffin pans. This will yield eight meatloaf muffins.

Your package of meats are probably about one pound each. If that is true, split each package in half and save the remainder of the meats for another meal. I used mine as a substitute for the whole pound of meat in the coffee ground spaghetti recipe that I love. It was delicious.


In a small pan, sauté onions in the butter for 7 minutes. Add garlic and sauté for an additional one minute.


Add butter, garlic and onions to a large mixing bowl. Allow to cool for five minutes.


Add all remaining ingredients except ketchup and mix with hands until incorporated. You do not want to over mix. Just make sure everything is together.


Now with an ice cream scoop, scoop meat into muffin pan.

Repeat until all meat is in the pans. Now layer ketchup over each muffin so that no meat pokes through.


Place in oven and bake for twenty-twenty five minutes. I removed mine at twenty two minutes and cut open one to make sure it was done inside. I know this goes against every culinary rule (but, I mean really, we’re making meatloaf muffins here. How technically accurate do I need to be?), but I rest my meatloaf muffins on a paper towel for two minutes because I do not like the excess fat.


I served mine on top of mashed potatoes.

And it was good, despite the flaw of its name. It had a perfect blend of flavors and the creamy mashed potatoes brought it all together. I am actually craving them as I write this. I am a meatloaf convert. Let’s just keep this between us.

Shakespeare once wrote,

“A rose by any other name would smell as sweet.”


“Meatloaf by any other name will still taste of meat.”

Hmmmm… still not sure I’m sellin’ these right.

It’s The Little Things: Wondra


I am about to share somethin’ kind of embarrassing.

I know.


And the thing I am going to say won’t be very shocking either.

I hoard food.

And when I find something new I like, well, I buy as much as I can of the stuff.

Just in case,

You never know.

They could stop making it.

Or, um, there could be a zombie apocalypse.

Just so you know, each of those sentences caused a tightness in my chest.

I first bought some Wondra to add to my Momma’s Goin’ Out Crockpot Chicken that I make for my family. Wondra is a special type of flour that does not clump when added to a recipe. It is very fine. This makes it perfect for gravies.

I had never heard of it before last year. And I really cannot remember how I first heard of it. But if I were to guess, I would guess my best friend t.v.

I found it, of all places, on And I assumed since I had never heard of it, well, they must not carry it at any of my local grocery stores. Of course, I did not check. Because when you are online shopping, everything is justifiable.


So, I bought five containers of it.

As one does.

When they are a hoarder.

Or watch too much “Walking Dead.” Because if there was a zombie apocalypse, the first thing one would seek out would be non-clumping flour.

I wanted free shipping with that order, so I added some snack items to the mix to make my food order come to $50.

And I waited.

And Walmart shipped my small food order in four different huge boxes.

And my husband thought I was crazy.

More than usual.

As my food. From. Walmart. Arrived. In several boxes at the door.

I do have a point, I swear.


Anyhoo, the other day I was making chocolate chip cookies from this recipe. And I ran out of regular flour. I guess my hoarder side did not recognize that this was a possibility. The shame. I ran out of flour right as I needed it to add to my cookie recipe.


So, I checked my pantry. And I saw my Wondra.

I added 1 1/3 cup of Wondra and 1 cup of regular flour (all that remained of my stash).

And I baked my cookies.

The cookies were good. I could not tell the difference.


The next day, when I pulled a cookie from the cookie platter I usually keep them in. And the cookie… It was still soft! My dears, this never happens! My cookies always get hard overnight.

The next day… Still soft!

I made the cookies again. And it was the same occurrence. By substituting a little over half of the real flour with Wondra, my cookies kept their original fresh-out-of-the-oven texture!

It is a miracle.

I had to share.

It’s The Little Things: Soft Cookies!

Have you heard of Wondra? Have you tried it? In cookies? Who knew?

My cookie recipe available in the link above uses 2 1/3 cups of flour. I tried the Wondra trick a few days later substituting 1 cup of Wondra and using 1 1/3 cup real flour. The cookies were still softer than usual, but you definitely need the first ratio of 1 1/3 cup Wondra and 1 cup regular flour. Although, if you like your cookies really flat, than the one cup of Wondra was a perfect amount. They just were not as soft the next day.

The cookies made using the Wondra flour also seem to take less time to bake. So make sure you watch them so they do not burn.

And just so you know, the other day my husband and I were shopping together at the grocery store. He nudged me and said, “Hey! Isn’t that Wondra? The Wondra that you said was only available online? And now we have a whole shelf filled with it?”

I ignored the question. I ignored the little blue containers staring accusingly at me from the shelf. I ignored the other accusing stare as well.


Yea. You can probably find this in your grocery store. And you probably don’t need to hoard it.



* this post is not affiliated with or sponsored by Wondra. I just like to write about products that I enjoy using. As with any product I review, your experience with it might vary. : )

Crockpot Pulled Pork


I. Love. Pork.

That’s all. No more commentary. Let’s just keep it simple and sweet. A lovely declaration.



21/2 – 3 pound pork roast
1 16-18 oz. bottle of your favorite barbecue sauce (1/2 cup used in crockpot, remainder to use on rolls)
1 cup root beer
1 Tbsp. worcestershire sauce
1 Tbsp. Italian dressing
1/2 Trader Joe’s container of diced onions, garlic, shallots (approximately 1 minced clove garlic, 1Tbsp. Diced Shallots, 1/4 cup diced onions)
3 Tbsp. Butter
Rolls (I buy the delicious take and bake ones from Trader Joe’s)

Spray crockpot with nonstick spray.



In a skillet, melt butter and add onion mixture. Cook on medium-low heat until onions are soft. About eight minutes. I like mine to get a little brown.


Add onion butter mixture to bottom of the crockpot. Return the skillet to the stovetop. Turn the heat to medium- high. Sear pork roast on all sides. About 1-2 minutes per side.

Add the pork roast to the crockpot.


Mix all of the other ingredients (using only 1/2 cup of the barbecue sauce) except rolls. Pour over pork.


Cover. Turn the crockpot to high and cook for 4-6 hours (my old crockpot took 6) or cook on low setting for 8-10 hours. I turned my roast in the middle of cooking.


Remove pork to a large bowl. Shred with two forks, remove fat layer while doing so (discard it). Add some of the liquid from crockpot back in to the pork until it is moist. This ends up being about one-one and a half cups.


Serve on rolls. You can top with reserved barbecue sauce. I served ours with chips and salad.

Ha! Of course, I had to comment. Because. Hmmmm. Maybe, I don’t need to comment.

I’ll just add a little somethin’ somethin’. This recipe is yummy. I loosely adapted it from a pulled beef recipe from one of those small Betty Crocker pamphlets I picked up at the grocery store many years ago.

For leftovers the next day, I heat up the leftover pulled pork and serve it over steamed rice. Then I top it with barbecue sauce and chopped cilantro. A new meal!


It’s The Little Things: Le Creuset


About seven years ago, my husband purchased my first Le Creuset piece for me for a Christmas present. It was bright green. I was in love. I use it about three times a week. It conducts heat so beautifully. I think cooking in something pretty makes cooking more fun. It also helps that Le Creuset is a functioning dream.


Le Creuset is expensive. You can find seconds at Home Goods and on eBay. I was content with my one piece. But then at Christmastime last year, Rue La La had an amazing sale.


The sale was on Le Creuset. If I can remember right, the pieces were around 45% off. And in the beautiful blue color that I adore. Free shipping was also part of the offer. When the boxes arrived (I ordered three pieces for my husband to give me for Christmas), the box said it cost $75 to ship! Wow! We saved a ton of money! I purchased a larger dutch oven.


This is perfect for large roasts, pots of soup, and when I double my beef stroganoff. I use it all of the time.

I also purchased a skillet. This is the item I am not impressed with. All of my food sticks to it. Do you have a skillet like this? What am I doing wrong? I really need help with this one.


Amazon carries Le Creuset, but you have to wait for a great price. I am watching this yellow Le Creuset pot, but I doubt it will ever reach the discount I received on my last pot.

Do you own any Le Creuset? What is your favorite recipe to cook in it?

It’s the little things: beautiful products to cook in. It truly makes cooking more fun!


P.S. An update: last week I did a post on crushed garlic. Brynne asked me if this was was carried at Trader Joe’s. I was told in the comments by Alissa that they do carry it. I was there two days ago and snapped this picture in the frozen vegetable aisle. I was so excited to see it and also ecstatic to try the frozen chopped basil in the future. I bought some of that to try in recipes later! So, thank you Brynne for the question. And thank you Alissa for the answer. I love learning something new! : )

I shared this on Savvy Southern Style

And My Romantic Home