Tom Perini Meatloaf

Since I'm in the mood to post poor man recipes :) here's another.
First let me say that growing up I was not a fan of meatloaf (sorry Mom); but since my sister told me to try this recipe, I now find myself fixing it for our family! I think the trick is in the bacon & bbq sauce...this ain't your everyday meatloaf!

Ingredients:
2 lbs lean ground round or chuck (I often pair this recipe down and only use 1lb)
1 lg baking potato grated (I've made it w/& w/0 potato--I've also used hashbrowns instead before)
1 medium onion, chopped
1-2 cloves garlic
2 C chopped fresh tomatoes (or a can of them drained)
1 red or green bell pepper, seeded & chopped
1 jalapeno, seeded & finely chopped (fyi--instead of this or the above 2 ingredients, I substituted in mild rotel)
2 tsp prepared mustard or 1tsp dry mustard
1 TBS worcestershire sauce
1 tsp salt
1/2 tsp fresh ground black pepper
1 egg, beaten
3-4 strips bacon
3-4 TBS picante sauce or tomato sauce or BBQ sauce!! (highly recommend the bbq!)

Instructions:
Mix all ingredients, except the bacon & sauce, in a large bowl.
Form into a loaf shape in a shallow baking pan.
Top with strips of bacon & the sauce
Bake at 350 for an hour (check to see if it's done, it may need to cook a little longer)

Beans & Rice, Rice & Beans...

With today's economy nothing like a cheap & easy recipe!
I got this literally off the back of a can of Westbrae Organic Chili Beans (found at SuperTarget) and now it is a staple meal in our home--it's cheap, easy, and pretty darn healthy.
(Sometimes I double this recipe) Hope you'll enjoy!

Ingredients:
1 C uncooked rice (white, brown, basmati, or jasmine, etc.)
3 cloves garlic, minced
1/2 C onion chopped
1/2 C green pepper, chopped
1 TBS olive oil
1/2 tsp cumin
1/2 tsp oregano
2 tsp (or less) chili powder
1 can Westbrae Organic Chili beans, drained (it's a pinto, kidney & black beans mix)
1 can diced tomatoes
1 C grated cheese

Instructions:
1. Cook rice according to pkg directions, set aside.
2. Saute garlic, onion, green pepper and spices in olive oil until onion is translucent, about 5 min.
3. Add remaining ingredients & heat
4. Serve over cooked rice
5. Top with grated cheese
6. Salt & Pepper to taste (it's also good topped with Louisiana type hot sauce)

Sherried Tomato Soup

This is another recipe from www.thepioneerwoman.com.
(Here is the direct link to the soup)

I made this tonight and although it wasn't cold outside, it was yummy and warm. We had french bread and salad with it and enough for lots of leftovers this week!

Sherried Tomato Soup

6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 Tablespoons chicken base (I didn't even know what this was, but it is right next to the chicken bouillon cubes at the store. I used 2 T.)
3 to 6 Tablespoons sugar (I used 5 T.)
Pinch of salt
Black Pepper
1 cup cooking sherry (I used about 3/4 cup)
1 1/2 cups heavy cream
chopped fresh parsley (I used dried)
chopped fresh basil (I used dried)

Saute diced onions in butter until transluscent.

Add canned tomatoes; stir.

Add tomato juice, sugar, pinch of salt, and black pepper, and chicken base and stir. Bring to a near boil, then turn off heat.

Add in sherry and cream and stir.

Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread.