Honey Barbecue Meatloaf

Honey Barbecue Meatloaf

Ingredients:

1 lb  lean ground beef

2/3 cup panko bread crumbs

2 tablespoons  Worcestershire sauce

1 tablespoon Dijon mustard

1/2 cup smoky barbecue sauce, divided

2 tablespoons honey, divided

1 teaspoon salt

1 teaspoon black pepper


Directions:


In a large bowl, use your hands to mix together the ground beef, fresh bread crumbs, 1 tablespoon of the Worcestershire sauce, the Dijon mustard, 1/4 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.

Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you’ll end up with a very dense, tough loaf.

In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 1 tablespoon Worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.

Bake for 45 minutes. Slice and drizzle with reserved honey barbecue sauce.

Chicken Parmesan Wraps

Chicken Parmesan Wraps

Ingredients:

8 oz raw chicken breast

1 cup marinara sauce, plus more for serving (see my favorite recipe here)

6 egg roll wrappers (each 7 inches squared)

1 cup baby spinach leaves

1/2 cup mozzarella cheese

1/4 cup parmesan cheese


Directions:

Place the chicken breast in a small pot and fill with enough water just to cover. Bring to a boil on your stove top, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat. Mix the meat with the marinara sauce in a small bowl.

Preheat the oven to 400 degrees F. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

Place all 6 filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes, or until the edges begin to turn a golden brown.

Serve with warmed marinara sauce for dipping.