Taco meatloaf with bacon and cheese potatoes

A few years back I was looking for meatloaf recipes and I came across this taco meatloaf one. Over the years I have modified it some, here is how I make mine! There is also a recipe for probably the best potatoes I have made in a while.

Ingredients
Ground beef (I use 1lb for my husband and I, two if I have people over)
One envelope of Taco seasoning (I get the PC brand, it's cheaper and very tasty. I also do not double this weather I use 1 or 2 lbs of beef)
One egg
A dozen crackers (I cumble them all, I have used cheese crackers, soda crackers, and bread crumbs too)
Salsa
Cheese (I have used processed cheese, mozarrella and cheddar before)

There are two ways to make these, I have done both, but I find that the first one holds together better (but I will put both)

Mix first 4 ingredients together and place in your meatloaf pan.
Bake at 375 for about 35 minutes.
Take out, pour a little bit of salsa and cheese on top and cook for another 10 minutes.
Enjoy!

*This is the second one, I find it breaks easily
Mix first 4 ingredients, place half of the mixture in your meatloaf pan put cheese slices, and palce remaining mixture.
Bake at 375 for about 35 minutes.
Take out, pour a little bit of salsa and cheese on top and cook for another 10 minutes.

*based on this recipe http://www.mealsmatter.org/recipes-meals/recipe/9180



Bacon and cheese potatoes

Ingredients
Potatoes (I used about three medium size each)
Bacon crumble
Cheese (I used mozzarella)
*green onions (optional) (I didn't have any so I didn't use them, but they would be good)

Slices potatoes thinly, melt butter and spread over the potatoes on both sides (I used a brush).

I cooked them at the same time as my meat loaf, and they were just perfectly crispy.

Top with bacon and cheese as soon as they come out of the oven.

Enjoy these two recipes together or separately

Roasted beet and potato salad

So yesterday we had a potluck for a baby dedication at our church. I was told to bring a salad, but I couldn't decide on what to make, usually people bring potato salads or macaroni salads, but I like to make different things! Recently my husband's grandfather gave me two recipe books Taste-of-Home, and I found this recipe in one of them, which I slightly adapted.

Now I LOVE beets and this recipe was excellent, however here is what I changed, I didn't have any onions and I didn't feel like going out at 10pm Saturday night, plus I'm not s huge fan, so I omitted them. I also used vegetable broth, 'cause I ran out of chicken (which is what I usually use) and I forgot to replenish that item in my pantry. Also I think next time, I might try to cook the beets a little bit before hand (boiling them) because this way they were quite hard after only 35 minutes and I ended up leaving them there for about an hour and I thought they might have lost a bit of their taste, and the potatoes were well done (a little too mushy to my liking). Anyway this recipe was a success, definitely one I will make again, there was some left over and I was able to eat it for lunch too (the picture was from my lunch, it made a whole lot more) YUMM

Ingredients

• 1-1/2 pounds small red potatoes, halved
• 2 medium red onions, cut into wedges
• 1/2 teaspoon salt, divided
• 2 tablespoons olive oil
• 1-1/2 pounds fresh beets, peeled and cut into wedges
• 2/3 cup reduced-sodium chicken broth or vegetable broth
• 1/3 cup balsamic vinegar
• 2 teaspoons brown sugar
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 2 tablespoons minced fresh parsley

Directions

• Place potatoes and onions in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat.
• Place beets in pans (do not stir). Bake, uncovered, at 425° for 35-40 minutes or until vegetables are tender.
• For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup.
• Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley. Yield: 9 servings.

*adapted from http://www.tasteofhome.com/Recipes/Can-t-Be-Beet-Roasted-Potato-Salad