Meatloaf Muffins

Preheat oven to 375 degrees fahrenheit

1 lb ground beef 85/15
2T Italian bread crumbs
Big Squirt of Ketchup
Little Squirt of Yellow Mustard
1t pepper
1t garlic powder
1t Italian seasoning
2 eggs

I put it all in a bowl and mooshed (technical term) until uniformly combined. Then formed large enough meatballs to heapingly fill the cup of a regular sized muffin tin. I had enough meatloaf to fill 6 of the cups perfectly.

In the oven please put a cookie sheet underneath your muffin pan. Some fat spilled over (on to our fries...thank GOODNESS they were there or that would have been a mess).

Bake for 20 minutes.
Take them out and put a little ketchup on each and put them back in the oven and back until cooked through. Mine took another 15 minutes.

Nutrition per meatloaf muffin: 198 calories, 3 carbs, 13 grams of fat, 16 grams of protein

Nigellas' beautiful Clementine Cake!

Hi All! Happy New Year!

I am so excited about 2016. We ended up finding the home of our dreams after an "interesting" rental experience. It was not convenient to have my yarn out or blog or share. But I learned so much about what I really want in a home. And we found it. We moved in December 18th and its just been amazing to finally feel at home.

Today my husband is working through the evening. Sometimes it is more convenient for him to work when other people have gone home. He has more room and freedom to get his work done. He is quite the work tornado. So this evening was just me and Izzy. Being at home and lazy with a six year old is so relaxing. We played Don't Break the Ice and watched a few shows. I got all of my housework done for tomorrow. I poached chicken for this weeks lunches and made an amazing pot of tea. And...a cake!

I love Nigella Lawson. She has been my absolute favorite celebrity chef for as long as I can remember. Her laid back, genuine style just makes me feel more comfortable jumping in the kitchen and attempting new things.

Today her recipe of the day was a clementine cake. I really push the vitamin C on my guys this time of year. I have lots of left over clementines and I got right to boiling 4 of them.



I adjusted the recipe slightly because my springform pan is larger than the one she suggested.

I used:

4 clementines
7 eggs
3 cups of almond meal (the whole bag)
1 cup of granulated sugar
1 1/2 teaspoons of baking powder

It still just needed 1 hour at 375 and I covered it with a foil tent after 40 minutes.

The cake is moist, sweet-but-not-too-sweet and orangy. The house smells amazing. I tried to wait until it was cooled off to eat it but that was impossible. Now I have breakfast for the rest of the week!