I Loaf the Meat!!

So Thursday night we had a complete down pour of rain and wind...like I have never seen before in Arizona.  The roads were flooded due to a terrible drainage plan of the City and all I could think about was curling up with a book, tea and some hot soup!  Well...that never happened, by the time we maneuvered our way home through flooded washes and closed streets there was no way I would be going to the store for soup ingredients!  So I would  have to make do with what I had in the fridge...hmmm...Meatloaf anyone?  So I went with Mini Meatloafs made in a large muffin pan along with some roasted potatoes and green beans with mushrooms.  It was delicious and hit the spot! 

Meatloaf Recipe:
1 lb. of Organic Grass Fed Beef
1/4 Green Bell Pepper
1/4 Red Bell Pepper
1/4 Yellow Sweet Onion
1/4 Cup Grated Parmesean Cheese
1 Organic Egg
Salt, Pepper, Basil and Garlic Salt to Taste
Cheddar Cheese

Sauce:
1/4 cup of Organic Ketchup
3 Tbsp of Organic Mustard
2 Tbsp of Brown Sugar

1. Preheat oven to 350 degrees, and grease or butter muffin pan.
2. Chop and saute peppers and onion just until soft, about 2-3 minutes, add to the ground beef and mix well. 
3. Mix in Parmesean and spices, then mix in egg until evently distributed.
4. Fill Muffin Pan wit meat mixture and make a small hole in the middle of each with your thumb.
5. Mix together the ketchup, mustard and brown sugar. 
6. Top each mini loaf with sauce, filling the hole in middle, then add cheddar cheese on top. (optional)
7. Pop in the oven and set the timer for about 30 minutes and Voila! Easy Peasy!

Potatoes:
1 Bag of Organic Russian Banana Fingerling Potatoes
3 Tbsp of Butter
1 Tbsp Olive Oil
1/4 Cup of Parmesean Cheese (Grated)
Dried Rosemary, Salt and Pepper
1 Gallon sized ziplock bag

1. Melt butter in a bowl (not plastic) and allow to cool for a few minutes.
2. Wash Potatoes, cutting the larger ones to ensure even cooking.
3. Add Potatoes to bag, pour in butter, olive oil, salt and pepper.
4. Pinch rosemary between fingers to release the fragrant oils and mix into bag. (to taste)
5. shake bag and mix to evenly coat all potatoes.
6. Arrange Potatoes on a baking sheet lined with foil or grease a nonstick baking sheet.
7. Sprinkle with Pamesean cheese and pop in the oven with the meatloaf and cook for about 30 minutes.

Green Beans:
1 Lb.of Frozen Organic Green Beans
2 Handfulls of baby bella mushrooms, washed and trimmed
3-4 Cloves of Garlic, finely chopped
2 Tbsp of Organic Butter
1/4 cup of White Cooking Wine
Salt and Pepper to taste

1. Melt butter in pan.
2. Saute the mushrooms for about 1-2 Minutes.
2. Add Green Beans to the pan, saute for 1 minute, mixing well to coat.
3. Add Garlic to pan
4. Pour in White Wine and let it reduce a bit.
5. Reduce heat, cover and simmer until green beans are tender.