Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Meatloaf

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Our Classic Meat Loaf is a delicious homestyle comfort food that will warm your soul.  The ingredients for this recipe are usually available in your kitchen and can be made in the traditional oven, or try to make in half the time in the air fryer.


Meatloaf
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Servings
10 servings
Servings
10 servings
Meatloaf
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10 servings
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Instructions
Oven Instructions
  1. Preheat oven to 350 degrees F. In a large bowl combine eggs, milk, spinach, onion, and seasonings together.
  2. Add dry breadcrumbs, panko breadcrumbs, and lean ground meat into the wet mixture. Using clean hands, mix all ingredients together until well combined.
  3. Lightly spray a loaf pan with cooking spray. Transfer the meat mixture to the pan, and pat well until evenly distributed.
  4. Bake in the oven set at 350 degrees F for 1 hour and 20 minutes, or until internal temperature reaches 160 degrees F.
  5. In a small saucepan, stir together tomato sauce, brown sugar, and mustard over medium heat.
  6. Spoon off any excess fat from the top of the meatloaf. Pour the cooked tomato sauce over the meatloaf.
  7. Return to the oven for 10-15 minutes or until the sauce has a sticky consistency.
  8. Remove from the oven and let the loaf rest for 10 minutes before slicing and serving.
Air Fryer Cooking Instructions
  1. Preheat the air fryer to 350 degrees F.
  2. Combine all wet and dry ingredients together in a large bowl.
  3. Divide the meat mixture into two equal parts.
  4. Form and shape each half into small meatloaves.
  5. Place in the air fryer for 25 minutes.
  6. Spoon over the tomato sauce and cook an additional 7-10 minutes, or until internal temperature reaches 160 degrees F.
  7. Remove loaves from air fryer and let rest for 5-10 minutes before slicing and serving.
Recipe Notes

To make soft breadcrumbs: Place fresh bread slices into a food processor. Blend until broken into crumbs. (4 slices of bread will make about 2 cups of breadcrumbs)

Beef Stuffed Acorn Squash

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It’s fall somewhere, right? Try out this cozy Beefy Stuffed Acorn Squash to make good use of those squashes available at the grocery store!


Beef Stuffed Acorn Squash
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6 servings
Servings
6 servings
Beef Stuffed Acorn Squash
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Instructions
  1. Wash your hands and clean your preparation area. Rinse acorn squash under cool running water to remove dirt and debris. Preheat oven to 375*F.
  2. On a cutting board, slice each acorn squash in half as well as cut a slice off of the bottoms of each half, so the squash rests, inside pointing up. Remove the seeds and fibrous strands.
  3. Rest the six squash halves facing up on a baking sheet. Distribute the olive oil over the flesh of the squash, and sprinkle cinnamon over the halves.
  4. Roast in the oven for 35 minutes.
  5. While squash is roasting, in a large skillet over medium to medium-high heat, begin to brown the meat and discard any excess fat. Add in the onion, garlic, and ginger and cook until the onion is soft.
  6. Add the drained peas and carrots, and diced tomatoes plus their juices to the pan. Begin to heat through.
  7. Add in all of the spices and cook until flavors are combined.
  8. Remove the squash from the oven and spoon the beef mixture into the centers of the squash halves. Return the stuffed squash halves to the oven and cook for another 20 minutes. Cover with foil if you are worried about the beef mixture drying out.
  9. Remove and serve hot. Remove the skin of the acorn squash and discard it as you are eating.
Recipe Notes

Cranberry Orange Meatballs

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If you are looking for a great make-ahead, tasty small bite appetizer for your holiday week, these Sweet and Tangy Cranberry Orange Meatballs are festive and have all those holiday flavors we love! You can make the meatballs beforehand and freeze them until you are ready to put all the ingredients in the slow cooker to save you even more time in the kitchen and give you more time to celebrate with family!


Cranberry Orange Meatballs
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Servings
10 servings (5 meatballs)
Servings
10 servings (5 meatballs)
Cranberry Orange Meatballs
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Servings
10 servings (5 meatballs)
Servings
10 servings (5 meatballs)
Ingredients
Meatballs
Orange Cranberry Sauce
Servings: servings (5 meatballs)
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Instructions
Meaballs
  1. Clean area and preheat oven at 425 degrees.
  2. Line two baking sheets with foil and set them aside.
  3. Place all the ingredients for the meatballs in a large mixing bowl. Gently mix with your hands until well combined. Do not overmix.
  4. Use a small scooper to portion out meatballs to ensure they are all the same size and cook evenly. Place on foil-lined baking sheet.
  5. Bake meatballs in over for 10-14 minutes or until internal temperature reaches 160 degrees.
Meatballs & Sauce
  1. Once the meatballs have been cooked, lightly spray your slow cooker with a non-stick cooking spray and add meatballs.
  2. Top the meatballs with the remaining ingredients listed for the orange cranberry sauce and stir to coat the meatballs well.
  3. Cover and cook on high for 2 hours. Turn heat to low until ready to serve.
  4. Note: Cooked meatballs can be stored in the refrigerator for 3 days or frozen for up to 3 months.
Recipe Notes

Ingredients in Cranberry Orange Meatballs may include added sugars. 1 serving of Cranberry Orange Meatballs contains:

Total Sugars – 12.8 grams 

Added sugars 4.8 grams 

Poblano Casserole

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This recipe fits perfectly with our casserole formula!! We promise your casserole leftovers won’t last long. Add this recipe to your regular lineup!


Poblano Casserole
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Servings
6 servings
Servings
6 servings
Poblano Casserole
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6 servings
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Instructions
  1. Wash your hands and clean your counter tops. Wipe down tops of canned food items. Rinse produce under cool running water before slicing.
  2. Saute beef with onion until browned. Season with cumin, chili powder, kosher salt, and pepper.
  3. Saute garlic and poblano peppers with seasoned beef until softened.
  4. Add tomatoes, rice, and water and simmer for 5-10 minutes or until rice is cooked.
  5. Stir in Cilantro.
  6. Place 4 tortillas in the bottom of 6x9 casserole dish, layer half of the meat mixture, and repeat one time. Top with cheese.
  7. Bake at 350*F for 20 minutes or until the entire mixture reaches an internal temperature of 165 degrees F.
Recipe Notes

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Spinach, Mushroom and Feta Stuffed Flank Steak

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Want to mix it up on the grill? Try this stuffed flank steak stuffed with veggies and cheese! Served up in beautiful medallions this is a great recipe to impress friends and family at a cookout or for date night!


Spinach, Mushroom and Feta Stuffed Flank Steak
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Servings
6 medallions
Servings
6 medallions
Spinach, Mushroom and Feta Stuffed Flank Steak
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Servings
6 medallions
Servings
6 medallions
Ingredients
Servings: medallions
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Instructions
  1. Wash your hands and clean your preparation area. Rinse fresh vegetables under cool running water.
  2. Lay the flank steak on a work surface, cover it with a sheet of plastic wrap. Use a meat mallet or other hard and sanitized kitchen object to tenderize the meat. Once flattened and tenderized a bit, remove the plastic wrap.
  3. To butterfly your flank steak using a sharp knife, lay your hand flat on the top of the steak, and slice horizontally to cut the flank steak in half. Cut almost all the way across, leave about 1/2 to ¾ of an inch intact on the far end of the flank steak. Lay open the flank steak flat like a book.
  4. Sprinkle the salt on both sides of the steak and set it aside.
  5. In a skillet heat the olive oil over medium-high heat. Once the olive oil is heated saute the mushrooms, spinach, and garlic until softened, wilted, and fragrant. Remove from heat.
  6. Spread the spinach mixture across the laid open flank steak, leaving about ½ an inch on all sides with no filling. Spread the feta cheese on top of the spinach mixture.
  7. Select a long side to begin rolling from, begin by tucking a corner and rolling evenly across the steak, and continue to roll until it is entirely rolled.
  8. Using the cooking twine tie around the rolled flank steak to secure the roll and prevent the filling from spilling out.
  9. Place the flank steak on a heated grill over direct heat at between 450-500 degrees. Brown on all sides, about 2 minutes per side, then move to indirect heat or turn the temperature down to between 350-400 degrees. Continue to cook for approximately 25 minutes or until steak reaches a minimum internal temperature of 145 degrees F.
  10. Remove from heat and let rest for about 5 minutes. Slice into 6 pinwheels, remove string with a knife, or clean scissors before serving.
Recipe Notes